Using fresh flowers is one of the easiest ways to decorate a dessert or garnish a cocktail. Have you ever been to a restaurant where they have served you a beautiful salad with flower petals scattered around the plate? Or maybe you have had a cake decorated with flowers on top? Perhaps you have visited a Tea Room and were served flower syrup. Edible flowers are the new rage in haute cuisine. The look is elegant; yet preparing flowers for eating is simple and fun to do.
The amazing part to edible flowers is that in spite of it being the new rage, eating flowers has been going on for centuries. The first mention of people consuming flowers was as far back as 140 BC! Did you realise that broccoli, cauliflower, artichokes and broccoflower are all flowers? Or that the spice saffron is the stamen from the crocus flower? Capers are unopened flower buds to a bush native in the Mediterranean and Asian nations.
In regions such as the Middle East, Eastern Europe and India, floral waters such as rosewater and orange flower water are used to flavour candies to meats to beverages! France has a spice mixture known as “Herbs de Provence” which has dried lavender flowers in it. North Africa has an herbal mixture too, which contains rosebuds and lavender. The green liqueur, Chartreuse, contains carnations.