Summer is the time of blossoms, and we can enjoy them not only looking at them – pick them up and make something tasty! The only thing you need to know before cooking with flowers is if the flower is edible or not, just check it up and try some delicious recipes to feel the summer spirit!
Sakura blossom sushi can be enjoyed deep into spring, even after the last blooms fall. The recipe makes use of cherry blossoms preserved in salt and plum vinegar. Many imagine the flavor of sakura blossoms as being cherry-like, but because the flowers are pickled, it’s actually much more of a salty flavor. Although the blooms have some floral undertones, sakura blossoms taste nothing like cherries.
It’s always good to have some quick desserts up your sleeve. Everything can be made ahead of time, in tiny steps. Plum and elderberry curd tartlets are tangy, rich, and creamy plum & elderberry curd in a shortcrust pastry, topped with vanilla whipped cream and edible flowers.
This vegan chocolate olive oil cake is decorated with flowers. This is a dense chocolate vegan and gluten free cake has a great potential, and of course if you have flowers to spare for decorating a cake, then this one will do you proud.
Made with edible flowers, these yummy floral popsicles are an out of the box treat your guests won’t expect and they’re super easy to make. Just be sure to give them plenty of time to freeze, we suggest at least 5 hours. The idea is pretty simple but choose edible flowers that won’t harm anyone.
This very simple salad was inspired by the edible flowers and fresh herbs that the author has grown on herbalcony garden. I love the visual appeal of it (such a showstopper, how can you resist such pretty flowers?) and the explosion of flavours in the mouth! Yet it remains so easy to prepare, makes a healthy and balanced meal and tastes of summer days.
This light savory salad was inspired by the beautiful flowers responding to the sunshine in gardens. There are three different types of edible flowers in this really light early summer salad. This is great as a really light meal or starter / appetizer on its own but would also be great as an impressive looking side dish. The cucumber gives a lovely texture and removing the skin helps the flavour of the herb flowers sing out.
This recipe is a perfect addition to any spring and summer gatherings you may be having. These adorable tarts are made with mascarpone whipped cream, strawberries and edible flowers – grow your own ones or just go buy them!
These donuts would be perfect for a spring or summer bridal or baby shower – or even a brunch! Just be sure your flowers are edible and organic. The donuts are glazed with blood orange and lemon ginger glaze and are topped with delicious flowers – they look so good, and taste the same!
This summer cake is made with whipped cream as the icing layers, and nasturtium flowers as decoration! The light fluffy cream and the slight spiciness of the nasturtium flowers garnish was delicious.
There is something so magical about collecting and eating wildflowers. How can you not be happy on a cool early summer morning spent outdoors in a field of wildflowers! And the best thing about the flowers being featured in this edible wildflower salad is the are very likely already growing in your yard!