Blooming
tasty
Words and pictures by Kate Lewis
We used to just admire beautiful blooms, or enjoy their fragrance - but now we are looking at them in a whole new way: as food and added to salads, cakes, stews and cocktails Edible flowers can be used in all sorts of ways in the kitchen - as decorations for cakes and desserts or as an additional flavour and texture to a dish. Use either the entire flower or pick off individual petals. They can be used in bread, biscuits and granolas or to make oils, vinegars and syrups and in ice cubes and lollies. Add them to salads, frittatas, stews and stir fries. On this page are three sweet recipes to get you started.
Tips for using edible flowers • Not all flowers are edible - only eat flowers you know can be eaten. • When identifying a plant make sure you know which part is edible – some plants are not entirely edible. • Only eat flowers that have been grown organically. Do not eat flowers that have been sprayed or come from the side of
Chocolate flower bark This pretty chocolate bark can be made with any type of chocolate and topped with any chopped nuts, seeds or dried fruit. INGREDIENTS: 400g good quality dark chocolate 50g chopped pistachios Sea salt Petals from edible flowers e.g bellis daisies, violas
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a busy road, or from paths where dogs are walked. • Do not eat flowers from florists, nurseries or garden centres. • Be cautious about eating edible flowers if you suffer from allergies. • For most flowers only eat the petals, remove stalks and stamens. • If foraging leave plenty behind for wildlife, the plant’s longevity and for other people. • Harvest flowers in the morning after any dew has evaporated. • Choose flowers at their peak, avoiding those that are not fully open or are starting to wilt. • Wash before eating. Use a delicate pastry brush to brush off any residue or insects • Store flat in the fridge.
METHOD: 1. Put the chocolate in a heatproof bowl and melt over a pan of simmering water. Make sure the water does not touch the bowl. When melted take off the heat. 2. Line a baking tray with parchment. Pour the melted chocolate onto the parchment and spread out with a spatula. Gently tap the tray to remove any bubbles. 3. Sprinkle sea salt, chopped nuts and flower petals all over the top. 4. Put in the fridge and leave until hard. Break into pieces to serve.
Country Gardener