Edible Flowers a Flavorful Treat for Eyes, Tastebuds Alike
by RYAN MILEJCZAK
Flowers are one of nature’s great wonders, coming in an astounding variety of shapes and colors. But flowers don’t just look pretty, many of them are also edible!
Edible flowers come from a variety of species across the plant kingdom. They can be eaten raw in salads, cooked into quesadillas, or used as a garnish for a dash of color, to name just a few options. Some of the most common edible flowers include:
- Squash blossoms, a popular filling for Mexican quesadillas
- Borage flowers, which have a fresh, cucumbery taste that’s great in salads
- Hibiscus flowers, which can be made into teas, candied, or even used as a meat replacement
- A variety of herb flowers, including lavender, dill, and basil, among others, with flavors and uses similar to the plant they grow from
- Roses, which are used to make rose water or jelly.
While the exact methods for growing edible flowers vary, some recommendations include:
- Avoiding overhead sprinklers that can damage the flowers
- Avoiding chemical pest control on them or other nearby plants
- Protecting your blooms from wildlife with fences
In this special edition of the Recipe Spotlight, we’ll be giving you a tour of edible flowers and the myriad ways to prepare them.
Squash Blossom Quesadillas
Adapted from Mexico in my Kitchen
Ingredients
- 6 corn tortillas
- 12 squash blossoms
- 1 tbsp plus 1 tbsp vegetable oil
- 1 ½ cup Oaxaca cheese (can sub for Mozzarella)
- 2 tbsp onion, chopped
- 2 cloves garlic, chopped
- 1 small jalapeño, seeded and chopped
- Salt and pepper
- 2 leaves fresh epazote (optional)
Instructions
Prepare the squash blossoms by removing and discarding the pistil, placing them in cold water, and gently rinsing and drying them. Next, heat 1 tbsp oil in a skillet over medium high and add the onion and jalapeño. Cook until onion is translucent (about 2 minutes) then add the garlic and cook for one more minute. Finally, add the squash blossoms and cook until heated through, about three minutes. Remove from heat and stir in salt, pepper, and epazote if using.
Next, heat 1 tbsp oil on a hot griddle. Warm each tortilla on the griddle, add cheese and squash blossoms, fold over the tortilla, and cook for 2-3 minutes on each side. Let cool slightly and enjoy.
Borage-Cucumber Salad
Adapted from AllRecipes
Ingredients
- 2 tbsp olive oil
- 1 tbsp fresh squeezed lime juice
- 1 cucumber, halved and sliced
- 6 borage leaves
- 12 borage flowers
- 1 tbsp fresh chopped dill
- Salt and pepper to taste
Instructions
Combine the olive oil, lime juice, cucumber, salt, and pepper. Cover and leave in the fridge for one hour. Remove the mixture from the fridge and sprinkle with borage leaves, borage flowers, and dill. Enjoy right away, as flowers will wilt quickly.
Candied Hibiscus in Hibiscus Syrup
Adapted from Primal Wellness
Ingredients
- 1 cup dried roselle hibiscus (Hibiscus sabdariffa) flower (may be sold as “Jamaican sorrel” or “flor de Jamaica”)
- 1 cup water
- ½ cup sugar
Instructions
Rinse flowers well, then combine all ingredients in a pot and bring to a boil. Reduce heat and simmer on low for 45 minutes. Remove, let cool, and enjoy immediately or store in the fridge for up to two weeks.
Lavender Flower Simple Syrup
Adapted from Heartbeet Kitchen
Ingredients
- 5 tbsp fresh lavender flowers
- 1 cup granulated sugar
- 1 cup water
- 2 tsp lemon juice
Instructions
Combine sugar, water, and lavender buds in a saucepot and bring to a boil. Reduce to a simmer and cook for 8 minutes, then remove from heat and let sit for 20 minutes. Mix in lemon juice and strain syrup into a container. Keep in the fridge and use for cocktails, lattes, or desserts.
Rose Jelly
Adapted from Havoc in the Kitchen
Ingredients
- 7 cups rose petals
- 6 cups water
- 2 cups sugar
- Juice of two lemons
- 1 sachet pectin
Instructions
Begin by rinsing your rose petals to remove dirt and bugs. Next, place them in a medium saucepan and cover with water. Bring mixture to a boil, then reduce and simmer covered for 20 minutes. Next, remove the lid, turn off the heat, and let the mixture cool for 10 minutes.
Next, add sugar and lemon juice and bring the mixture back to a simmer. Stir in pectin and cook, stirring frequently with a whisk, for about 5 minutes. Remove from heat and let cool for a half hour, then transfer to jars and refrigerate overnight.
