5 Easy Ways To Use Edible Flowers

Flowers not only brighten an environment, they can also brighten up your culinary creations - and it doesn’t need to be difficult. Here are five easy ways to use edible flowers:

1 - Decorative ice cubes:

In each compartment of an ice cube tray add a bit of water and a flower and freeze. Then add more water and freeze until solid.

2 - Garnish sweet or savoury dishes:

Choose flowers with colours, shapes and textures that compliment what you’ve made. Either use the whole flower as a garnish at the side of the plate or sprinkle petals over the whole dish.

3 - Steep as tea:

Chamomile, lavender, jasmine, and rose all make delicious floral teas. Use either on their own or mix with black, green, or white tea. 

4 - Infuse syrups:

Combine 1 cup of water and 1-2 cups of flower petals to a saucepan and bring to a simmer. Remove from heat and let sit for at least an hour. After the syrup is cool, strain and then add to your favourite beverage.

5 - Crystalize:

Dip flowers into egg white and then into fine sugar. Shake off any excess and lay to dry before using to decorate your baking. For more details you can look at my previous blog post ‘Edible Candied Flowers’.

Always make sure the flowers you are using are edible - even if you just mean to use them as a garnish. You can find safety guidelines about edible flowers in my post ‘Top 3 Rules For Using Edible Flowers’.