Whether you’re looking for a unique garnish or an even-more unique holder for food when you’re entertaining, edible flowers are a unique twist toad. Flowers like lavender and dandelion are well-known for their food uses, but pansies, gladiolus, day lilies and snapdragons can also be used in foods and as garnishes. Here are a few ideas for using edible flowers, courtesy of Peggy Trowbridge Filippone, About.com’s Home Cooking guide.
- Use a gladiola, day lily or hibiscus (with stamen and pistil removed) in a glass, dish or bowl as a liner for dips.
- Sprinkle small edible flowers in salads for color and taste.
- Use edible flowers to flavor oils, vinaigrettes, jams and jellies, and marinades.
- Freeze edible flowers into ice cubes or ice rings for punches and special beverages.
- Use candied or crystallized edible flowers as decorations on cakes, pastries and candies.
If you are new to using edible flowers, Trowbridge Filippone suggests starting slowly and using them sparingly to see how your system – and the systems of those people you’re feeding – adapts to them.
Click here for the About.com list of edible flowers and comments on each.
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