General Usage
Edible flowers as a garnish make any dish look special on your table, but be sure the
flavor of the flower compliments the dish. Here are a few ideas to pretty up your meals:
Place a colorful gladiolus or hibiscus flower (remove the
stamen and pistil) in a clear glass bowl and fill with your favorite dip.
Sprinkle edible flowers in your green salads for a splash of
color and taste.
Freeze whole small flowers into ice rings or cubes for a
pretty addition to punches and other beverages.
Use in flavored oils, vinaigrettes, jellies, and marinades.
One of the most popular uses is candied or crystallized
flowers, used to decorate cakes and fine candies.
Asthmatics or others who suffer allergic reactions to
composite-type flowers (calendula, chicory, chrysanthemum, daisy, English daisy, and
marigold) should be on alert for possible allergic reaction.
A few more tips
Use flowers sparingly in your recipes, particularly if
you are not accustomed to eating them. Too much of a pretty thing can lead to digestive
problems.
If you are prone to allergies, introduce flowers in small
amounts so you can judge their effect. Also, some have a much more pronounced flavor than
others, so you'll need to judge accordingly.
The leaves of some flowers also have culinary uses, but be
sure to check a trusted food reference source before experimenting.
