The culinary delights of flowers

Picture / Carolyn Robertson

Imagine sitting down to a serving of primrose and violet salad followed by a mouthwatering lavender sorbet, all washed down with a fruit punch decorated with a spreading of rose petals.

Although not the usual meal you would find on offer in most modern restaurants, flowers have been flavouring people's food as far back as Biblical times. The medical world emphasises the importance of a healthy eating regime, so more people are considering natural foods, and flowers are an option worth exploring.

But before you rush out to the garden or your favourite florist, a word of caution - not all flowers are edible and some are highly toxic.

CHOOSING FLOWERS

*If this is your first venture into the culinary delights of cooking with flowers and if you don't grow them yourself, make sure you buy them from someone who grows them for edible consumption. A local nursery or garden centre may have information about this, ask at the library or simply Google edible flowers on the internet.

* Fresh is best but this isn't always possible. If you are not using the flowers till later in the day, store them carefully in a closed plastic bag in the fridge. When they are needed, dip the petals quickly into a bowl of ice-cold water to pep them up.

* Flowers are fragile and it's important to treat them gently. Wash them thoroughly in cold water and pat dry on absorbent paper. Use scissors or a sharp knife to remove the pistil, petals and small leaves - then you are ready to make your masterpiece.

* It is surprising how versatile flowers can be and how many different ways they can enhance a meal: raw or gently cooked, infused in sauce, added to oils for flavour, incorporated in jellies and marinades. The whole flower can be frozen into ice rings or cubes and added to a party punch. And they can be crystallised for decorating cakes and desserts. Flowers can be an ingredient in many recipes - pastry, bread, appetisers, main meals, salads and egg dishes.

* There is nothing more colourful and tasty than adding chopped violet to an omelette.

SOME RULES

* Never eat any flower unless you know it is safe. If in any doubt, check in a good reference book. Some flowers are toxic or trigger allergic reactions.

* Don't eat flowers bought from florists, garden centres, or roadside sellers, because they may have been treated with pesticides. Grow them yourself or buy from a reputable seller.

* Just because flowers that are edible look pretty doesn't mean to say they taste nice. A lot can depend on where they were grown, soil conditions and the season.

* Use only small amounts to start with. For instance, a slither of a tulip leaf can be pleasant but adding the whole flower can ruin an otherwise tasty meal. And too much could aggravate your digestive system.

FLOWERS TO TRY

Carnations

Taste: Vary enormously from strong clover scent to musky.

Culinary uses: Perfect candied in marmalade, pickled with mace and cinnamon in vinegar, or even minced in stuffings.

Since the 17th century carnation petals have been used to make the French liqueur Chartreuse.

Chrysanthemums

Taste: Related to the colour, but generally tangy.

Culinary uses: The most commonly used is the edible chrysanthemum, also known as the garland chrysanthemum and in Japan as the shungiku. The growing tips and the leaves are used for stir-fries, salads or for flavouring vinegar and the flower petals used as a garnish. Very popular in the Orient. Easy to grow.

Dandelions

Taste: Young flowers are sweeter but the older ones are slightly bitter.

Culinary uses: Can be eaten raw or steamed.

Young leaves are ideal for adding to salads.

Dandelion petals scattered over a rice dish can enhance its overall appearance.

Geraniums

Taste: The flavour relates to the variety, for example lemon-scented.

Culinary uses: Sprinkle them over desserts and in refreshing drinks or freeze in ice cubes.

Scented geraniums have long been grown as garden plants and used to scent jellies, linens, sugar and butter, and so on.

You can really experiment with these leaves.

Gladiolus

Taste: A rather plain flavour, similar to lettuce.

Culinary uses: Individual petals can brighten up salads. Many people use the flower case to hold sweet or savoury spreads or mousses.

Lavender

Taste: Sweet with hint of lemon.

Culinary uses: Popular and versatile. Delicious added to a glass of bubbly. Used as a garnish for icecream and sorbet.

Gives flans and custards an attractive scent and lends itself to stews and other savoury dishes.

Lilac

Taste: Generally perfumy, slightly bitter.

Culinary uses: Ideal for salads.

Nasturtiums

Taste: The flowers have a sweet and spicy flavour; leaves taste peppery.

Culinary uses: The whole flower is used to garnish salads and cheese dishes, and they are perfect for open-sandwiches.

Pansy

Taste: Ranges from slightly sweet to musky flavour

Culinary uses: Superb when added to green salads or even fruit salads.

Roses

Taste: Related to colour and dependent on soil conditions. Flavour reminiscent of strawberries and green apples. Sweet with subtle undertones ranging from mint to spice.

Culinary uses: Garnish for icecream and desserts; larger petals can be sprinkled on desserts or salads. Freeze in ice cubes and float them in punches.

Petals can be used in syrups, jellies, perfumed butters and sweet spreads. Rose petals are good for flavouring jelly or jam, shredded in omelettes and devilled eggs, for rose syrup on pork chops, to flavour honey, and for rose-sugar (try it on carrots). Crystallised roses on fruit compote are divine. Tulip Taste Varies, but some say they taste like sweet lettuce, fresh baby peas, or a cucumber-like texture and flavour. Have a wonderful crunch especially at the base of the petals.

Culinary uses Leaves can be used as a low-calorie substitute for chips with dip