FAQs About Edible Herb Flowers

Edible herb flowers offer adventures in flavor and exceptional visual elements that contribute to unforgettable meals. Enjoy beautiful petals or whole flowers, whatever is appropriate to the herb. Discover new delights for your loved ones today.

Q: How can you use edible flowers to decorate cakes?

A: Find fresh sources of borage, carnation or pansy and select the most perfect blossoms. Gently embed the flowers into your icing, using your imagination to create an edible design. Another approach involves scattering petals on a freshly-iced cake. Calendula and sunflower petals serve nicely for this.

Q: What are good edible flowers for savory dishes?

A: Squash blossoms, okra blossoms and sage flowers make interesting additions to main dishes. Add your flowers just before serving, always making sure to use the freshest sources. Cook rich soups and serve with a few blossoms on top. Add florals as a final touch to sauces, slow-cooked meals and appetizers.

Q: What flowers make good teas?

A: Red clover blossoms, fresh or dried, make a pleasant and mild-tasting tea. Lemon verbena makes a nice tea with a citrus note. Bee balm flowers make an excellent dark tea. Float a few blossoms in a cup of hot water for a few minutes, savoring the aroma as you do.

Q: How can you use edible florals safely?

A: Never consume flowers without making sure they are edible. Consult a credible source and learn which parts of the flower are edible. Always use flowers grown as food. Do not ever eat flowers from the florist or nursery. Often, these are chemically-treated. Like any other food, inspect your flowers for cleanliness and freshness.