Summer’s Best Edible Flower Recipes

A surprising number of flowers are edible, including many that pop up in our yards and herb gardens. Some are colorful additions to salads or make striking cake-toppers, but don’t overlook their other qualities. Most edible flowers have fragrance and flavor that will make your cooking more interesting and fun; some can even be the substance of a main course.

The recipes below include an unusual homemade lilac extract, remarkable beer lollipops, and other ideas that will have you eyeing your yard and garden with garden scissors in hand. You can buy what you don’t grow from your nearest spice market or online source. Just keep in mind that the plants should have been organically grown and pesticide-free.

Homemade Lilac Extract

Mary Grube makes homemade lilac extract from the flowers, which can be foraged in home gardens. You don’t need a large number of flowers for this recipe. Only 130 grams (4.5 ounces) of lilac blooms, including small stems, will be enough for both phases of the distillation process. Before cooking with any flowers, be sure they have not been treated with chemicals, and rinse them gently to remove dust.

Lilac extract can be used in cakes, muffins, and cookies, as well as whipped cream. Add to a custard or in a glaze for a fruity dessert.

Giant Spelt Pancake with Squash Blossoms

Squash blossoms are famous for being stuffed with cheese, herbs and vegetables before being roasted or battered and fried.

They are also wonderful in recipes like this Giant Spelt Pancake with Squash Blossoms. Almost a cross between a pancake and an omelet, it is a great brunch dish created with an ancient grain by Maria Speck.

Beer Flavored Lollipops

If you don’t have hops in your garden, you may know someone who does. Hops are the green flowers of Humulus lupulus, used to make beer. Because they grow very rapidly, in addition to being commercially farmed, hops plants may be grown on trellises as a screen cover or for making home-crafted beers. When dried, hops have an earthy and comforting fragrance, so are sometimes used as stuffing for pillows. And easy-to-make LolliHOPS, flavored with beer and hops, are fun adult party favors. Hops can also be used as a garnish on soft cheeses for a lovely effect.

Nasturtium Capers

With their striking colors and peppery flavor reminiscent of watercress, nasturtiums make a bold addition to salads, For a bridal party, baby shower, or tea party, use a pastry bag to pipe creamy herbed cheese (thinned with a bit of milk or cream if needed) into the center of nasturtium flowers, then arrange them on a pretty plate.

Food writer Annabel Hughes gardens and cooks in the Zabezi Valley in Africa. Her recipe for Nasturtium Capers is one that anyone can follow who has a garden (or even pots) of easy-to-grow nasturtiums.

Blood and Fire with Hibiscus Syrup

Known for their tart, cranberry-like flavor, hibiscus flowers are a fantastic ingredient for teas and desserts. Chef JJ Johnson’s Blood and Fire Cocktail is made with hibiscus syrup and tequila, and his recipe for tart-sweet hibiscus syrup is one you’ll find many uses for. If you can’t easily find dried hibiscus flowers, you can make the syrup using hibiscus tea bags.

Lavender Delights

These sweet, floral buds are great for infusing flavor into baked goods, teas, jams, and even savory dishes. Chef Ben Buckley’s recipe for Lavender Syrup can be used in cocktails or to sweeten tea. it requires only 2 tablespoons of lavender, but be sure to use a variety of lavender grown for its flavor. Culinary lavender is typically known as “English” lavender (Lavandula augustifolia).

Brady Hanson’s Lemon Lavender Pavlova is a show-stopper. Try  Sara C. Landfear’s lavender infused honey-balsamic reduction on salads and -in her ingenious Lavender Roasted Backyard Figs.

Lavender Delights

These sweet, floral buds are great for infusing flavor into baked goods, teas, jams, and even savory dishes. Chef Ben Buckley’s recipe for Lavender Syrup can be used in cocktails or to sweeten tea. it requires only 2 tablespoons of lavender, but be sure to use a variety of lavender grown for its flavor. Culinary lavender is typically known as “English” lavender (Lavandula augustifolia).

Brady Hanson’s Lemon Lavender Pavlova is a show-stopper. Try  Sara C. Landfear’s lavender infused honey-balsamic reduction on salads and in her ingenious Lavender Roasted Backyard Figs.

Tea and Health

Offering an apple-like taste, chamomile is a classic choice for calming teas. Lynda Simmons, certified by the Specialty Tea Institute and World Tea Organization, offers advice on Tea and Health, including how to brew tea for the most enjoyment as well as health benefits. She finishes her day with a nightcap of chamomile tea.

Herbs and their blossoms delight the eyes and palate

Thyme, rosemary, and mint blossoms are lovely garnishes for Ed Maxwell’s fun Herb and Labne Stuffed Eggs.

Add rosemary blossoms to top Rosemary Infused Lemon Sponge Cake by Bronley Robyn Glover, and enjoy Edward Bottone’s refreshing Watermelon Salad with Feta and Mint.

Read More about edible flowers

Pansy

Mild in flavor with a subtle grassy note, these blooms are perfect for garnishing.

Violet

Sweet and floral, they’re ideal for adding a touch of elegance to desserts and salads.

Rose

With a sweet fragrance, rose petals are perfect for syrups, desserts, and as an eye-catching garnish.

Chive Blossoms

With a mild onion flavor, these are wonderful for perking up salads, soups, and garnishes.

Dandelion

Sweet and honey-like, dandelion petals can enhance salads, sandwiches, and can be made into wine.

Marigold (Calendula)

These vibrant yellow or orange flowers bring a peppery, tangy kick to your meals.

Elderflowers

The delicate white flowers of the Elderberry tree can adorn and add subtle flavor to baked goods