Flower Power: 5 Ways To Use Edible Blossoms
Found in supermarkets, farmers’ markets, gardens, and fields, edible flowers can be used in all kinds of sweet and savory dishes. Here are five ways to dress up your meals with the color and fragrance of edible blossoms.
• Decorate cheese – Time to get out the tweezers! Use a single blossom and, if you’re ambitious, individual petals to decorate a simple round of chèvre (pictured above).
• Freeze in ice cubes – Ice cubes with flowers or petals frozen inside look beautiful in cocktails, lemonade, and fizzy water. Fill the ice cube trays halfway with water, freeze, then place a flower in each cube, top off with water, and freeze completely.
• Make conserves – Using a mortar and pestle, you can make old-fashioned conserves by pounding fresh flower petals – such as rose, violet, lavender or borage – with sugar until it forms a sticky, fragrant spread. Most recipes call for a 1:2 or 1:3 ratio of flowers to sugar. Here’s a 17th-century recipe for “Conserve of red Roses in the Italian manner.”
Do you have any favorite ways to use edible flowers?