Flowers with flavour

Cook with nasturtiums, dandelions and daylilies!

The beautiful colours and scents of flowers are most commonly the initial attraction of blooms, but did you know that some flowers can also be used as an ingredient or to garnish a dish?

Bold in colour, sweet in taste

The nasturtium flower's nectar boasts a honey flavour while the leaves have a sharp, peppery heat that heightens the aftertaste. It is a great alternative to watercress or used as a pesto. Make the most of the flower, by creating a nasturtium soup using the leaves as an ingredient and the flower to garnish. 

Flowers with flavour on funnyhowflowersdothat.co.uk
Copyright: Urvashi Roe
Image and recipe copyright Urvashi Roe via The Botanical Baker. Freelance commissions welcome.

Healthy dandelions

Dandelions offer a burst of yellow colour in a dish. Before they are fully bloomed, they have an earthy aroma with a more nutty flavour. Rich in vitamin A and K, as well as the necessary fibre and iron we need in our diet, dandelions have great health benefits for the skin and eyes. If you thought the flower couldn’t be any healthier, it also has calcium and makes for a delicious morning smoothie, a great way to start the day! For a main meal, this dandelion and feta tart from The Botanical Baker is full of flavour and goodness.

Vivid daylilies

Daylilies are another edible flower that are great to add colour to dishes. The vivid petals, coming in a variety of colours from summery yellows to an intense magenta, have a mild buttery taste. Teaming this flower up with seafood such as herring fillets or salmon and chanterelle mushrooms makes for a quick yet impressive main course.

Be careful

Despite being pretty to look at, unfortunately not all flowers are edible. To brighten up any dinner party, display a bouquet of fresh flowers in the room so guests can enjoy the colours and aromas, no matter what they eat!

Back to top