It was MasterChef Australia who first introduced us to the use of edible flowers as they were used in many of its contestants’ dishes. Although edible flowers have been used by many famous Michelin-starred chefs around the globe, they are now making their way into other restaurants in salads, cakes and cocktails. Such is the demand for edible flowers to colour and flavour dishes that punnets of violas and marigolds are now easily found alongside staple fresh herbs in super markets and stores.
So, with edible flowers taking over foodie Instagrams and filling menus, we thought why not compile four helpful pieces of advice on how to incorporate edible flowers on your own plates. Check them out!
- Firstly, don’t be afraid to try them, as if they are on your plate they are there for a reason.
- When growing them yourself, you should always remember to remove dead or fading flowers in order to redirect the nutrients. This will give you full-grown flowers with a strong flavour.
- If you are just trying edible flowers out, you should start with some microgreens such as coriander shoots or mustard. Even though they are normally used as garnishes and are not actually flowers they are a good place to start when considering growing or trying edible flowers. Also, herbs such as mint, basil and rocket can also produce edible flowers that are both tasty and beautiful.
- It’s important to remember that just because a plant produces edible fruit or vegetables it doesn’t mean that the leaves or flowers can be eaten. Everyone loves tomatoes or maybe some peppers, but in both cases their leaves are highly toxic. Make sure you know what you are dining on or using. Always rely on the botanical names as they are international markers. If you are not sure of the flower or leaf then don’t ingest it.