British woodlands and hedgerows are full of life and colour, and are great for some wild produce foraging...be it berries, fruits, fungi or even flowers!
Edible flowers can add colour, flavour and texture to savoury and sweet dishes and a wide range of edible flowers can be grown in the garden from early spring to late autumn. Using them can be an excellent way to get children to take an active interest in growing and preparing food.
Flowers have formed part of our diet for thousands of years. Chinese cooks were experimenting with edible flowers thousands of years ago and the Romans used violets, lavender and roses in their food and sauces. Even today, many restaurants use petals to add an unusual flavour or decoration to dishes.
Not only restaurant chefs can use flowers in cooking though – there are many edible varieties you can grow in your own garden. Here are some useful guidelines for collecting flowers for cooking:
*Avoid old, faded or dusty flowers from roadsides and areas frequented by livestock or dog walkers
*Give them a shake to remove bees and bigger insects, then dip them in a bowl of cold salt water and dry on a paper towel
*People with pollen allergies should not eat flowers
*Insects and diseases on plants are best dealt with by cutting back and encouraging regrowth as no pesticides should be used on edible flowers
*Edible flowers are always best when picked fresh from the garden. They’ll taste even better if you can pick them early in the morning before they’ve had too much sun. Put them straight in the fridge (in a plastic container) and try to use them within a few days
*Petals are the best parts of many edible flowers. Remove the heel at the base of the petal as well as the stamens, pistil and calyx of larger flowers.
*If you’re in any doubt as to whether or not a flower is edible – don’t eat it. It’s a simple rule!
A bunch of British garden flowers commonly used in dishes
Cornflower – A sweet-to-spicy clove-like flavour.
Dahlia – Flavours from water chestnut and spicy apple to carrot.
Hibiscus – Great for fruit salads or a citrus-flavoured tea.
Honeysuckle – Use petals make a syrup, pudding, or a tea.
Magnolia – The young flowers can be used fresh in salads.
Nasturtium – Tasting peppery, like watercress, these are great in salads.
Pansy – Mild and fresh-tasting, add to a green salad or use as a garnish.
Rose – Nice in drinks, fruit dishes, jams, and jellies – has a delicate fragrance.
Geraniums – The flavours range from citrus to nutmeg.
Jasmine – Very fragrant, ideal for pickling, preserving, and baking.
There are many flowers which are poisonous and should never be eaten, so it is advisable to research thoroughly before foraging and using them in dishes. Once you are happy with the edible flowers you are picking, they can add such a unique element to your food and also create a lovely, mindful hobby collecting them and reconnecting with the natural foods supplied by the earth.
