Be Safe and Learn What Flowers are Edible
I have used edible flowers as decoration with my baked goods for years from multi-tiered wedding cakes, simple cupcakes to actual table and plate décor. Sometimes it is just hard to improve upon nature when it comes to color and elegance and shape. There are several things to take into consideration, but the most important is safety! Consider this a primer on using edible flowers safely and decoratively. Get creative!
SAFETY – Not all parts of each plant are edible. For instance, a tulip blossom is edible, but steer clear of the bulb! When in doubt – do not eat. Here is a list of edible flowers to consider. If you are fond of a particular bloom, I recommend doing a thorough investigation of it. And, once you determine which blooms are safe, make sure they are free of pesticides. This mostly likely means you or a friend has grown them and can vouch for their purity or have a chat with a seller at a farmer’s market.
Herb flowers: rosemary, basil, mint, sage, etc.
HOW TO USE – Flowers are versatile. Consider the following:
- Flowers can be chopped up and added to dishes such as with our Raspberry Rose Shortcakes with Crème Fraîche
- Strewn on a display platter such as with these scones below
- Scattered on a table top
- Whole blooms can be used on top of a cake such as below
- Used to make flower water as in this Rose Water and Pistachio Pavolva
- Used under a glaze as in my Pansies Under Glass Cheesecake, seen below
Last Image: Courtesy Dennis Gottlieb
Other Images: Dédé Wilson
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