Roses may be red, and violets may be blue...
But don't forget to adore the edible flowers too!
Why wait until spring to enjoy fresh garden blooms? Cooking with edible flowers is a hot trend returning to the culinary world right now, as chefs take these go-to garnishes and transforming them into main centerpieces.
From bright salads to candied creations, edible flowers have so much potential in both flavor and texture. Plus, they certainly bring an added "wow factor" to the table!
We recently teamed up with our PA partner Get Fresh Produce to give you the complete scoop on popular edible flowers and cool, easy ways to use them. Our culinary expert at Produce Alliance, Chef Steph, tested out unique applications and talked through some of the most versatile varieties.
Watch Chef Steph work her magic and check out the recipes she discusses below!
Crispy Tempura Marigolds
- 1 large egg, cold from the refrigerator
- 3 tablespoons of white rice flour
- a good pinch of sea salt
- 4 tablespoons of ice cold water
- 2 cups marigolds
- Vegetable oil, olive, canola etc. for deep-frying
- Heat a deep-fry, saucepan or wok with vegetable oil, not more than ¾ full for deep frying.
- In a bowl, whisk the egg well to break it up.
- Add the rice flour, salt and enough ice cold water to make a thin runny batter, that covers the back of a spoon.
- Dip the marigold blooms into the batter head first, and nappe / spoon over batter to cover the green back, drain excess batter and gently drop head first into the hot oil.
- Fry for a couple of seconds until golden, flip and cook the other side for a further few seconds.
- Remove from the oil with a slotted or mesh spoon and drain on absorbent paper.
- Continue with the remaining blooms and batter.
- Sprinkle with salt, and or preferred seasonings and serve immediately!
Shaved Asparagus Flatbread With Pansies
- 8 fairly thick asparagus spears
- 2 Tbsp. minced mint
- 1 grapefruit-sized ball prepared pizza dough
- 1 c. fresh ricotta cheese
- 3 Tbsp. chopped pistachios
- 1 package fresh pansies
For the Vinaigrette:
- zest of ½ Lemon
- 2 tsp. lemon juice
- 1 tsp. honey
- 1 tbsp. extra virgin olive oil
- Hold the asparagus stalks by the tough end and run a vegetable peeler along the top, down to the tip to create long, this ribbons. Place the asparagus ribbons in a small bowl with the mixed herbs.
- Light a grill or heat a grill pan over medium-high heat on the stovetop. Stretch or roll the pizza dough into long rectangle, large circle, or whatever shape makes sense for the grill you're using. Oil the grates of the grill or the grill pan and gently lay the pizza dough on the hot surface. Grill until the bottom half has cooked through and has brown grill marks, 2-3 minutes. Flip and repeat.
- While the flatbread is grilling, make the lemon vinaigrette for the asparagus. Combine the lemon zest and juice, honey, and olive oil in a small lidded jar and shake until well combined. Season the asparagus with salt and pepper, then drizzle with the vinaigrette, and toss to dress.
- When the flatbread is done cooking, arrange the asparagus salad over the top. Dollop spoonfuls of fresh ricotta over the asparagus and finish by sprinkling on the pistachios and fresh pansies. Cut into pieces and serve.
Autumnal Firestix Negroni
- 1 oz London dry gin
- 1 oz sweet vermouth
- 1 oz Campari
- 1 large orange
- 1 large pomegranate
Stir with ice for 20-30 seconds. Strain into coupe glass. Garnish with orange peel.
Halloumi “Grilled Cheese” Salad with Edible Orchids
For the salad:
1 package of halloumi
For the dressing:
1 small shallot, fine dice
salt and pepper to taste