The culinary delights of flowers

Picture / Carolyn Robertson

Imagine sitting down to a serving of primrose and violet salad followed by a mouthwatering lavender sorbet, all washed down with a fruit punch decorated with a spreading of rose petals.

Although not the usual meal you would find on offer in most modern restaurants, flowers have been flavouring people’s food as far back as Biblical times. The medical world emphasises the importance of a healthy eating regime, so more people are considering natural foods, and flowers are an option worth exploring.

But before you rush out to the garden or your favourite florist, a word of caution - not all flowers are edible and some are highly toxic.

CHOOSING FLOWERS

*If this is your first venture into the culinary delights of cooking with flowers and if you don’t grow them yourself, make sure you buy them from someone who grows them for edible consumption. A local nursery or garden centre may have information about this, ask at the library or simply Google edible flowers on the internet.

* Fresh is best but this isn’t always possible. If you are not using the flowers till later in the day, store them carefully in a closed plastic bag in the fridge. When they are needed, dip the petals quickly into a bowl of ice-cold water to pep them up.

* Flowers are fragile and it’s important to treat them gently. Wash them thoroughly in cold water and pat dry on absorbent paper. Use scissors or a sharp knife to remove the pistil, petals and small leaves - then you are ready to make your masterpiece.

* It is surprising how versatile flowers can be and how many different ways they can enhance a meal: raw or gently cooked, infused in sauce, added to oils for flavour, incorporated in jellies and marinades. The whole flower can be frozen into ice rings or cubes and added to a party punch. And they can be crystallised for decorating cakes and desserts. Flowers can be an ingredient in many recipes - pastry, bread, appetisers, main meals, salads and egg dishes.

* There is nothing more colourful and tasty than adding chopped violet to an omelette.

SOME RULES

* Never eat any flower unless you know it is safe. If in any doubt, check in a good reference book. Some flowers are toxic or trigger allergic reactions.

* Don’t eat flowers bought from florists, garden centres, or roadside sellers, because they may have been treated with pesticides. Grow them yourself or buy from a reputable seller.