The annual Taste festival is doing it's rounds around the country. We went at the weekend and had a fabulous day out in the glorious sunshine.
There were loads of mouth watering dishes to choose from and I noticed lots of the chefs were using edible flowers as garnish.
Here we have compiled a list of flowers that are available just now either in the garden, forrest or even amongst our own bouquets.
So once you have looked at the flowers you can eat them!
Aliums - The flowers are stronger flavoured than the leaves, great in egg dishes such as omelette's.
Carnations - sweetish spice flavour suitable for desserts and salads.
Chervil - Anise flavour, suitable for fish dishes.
Chrysanthemums - slightly bitter, peppery flavour. Suitable for salads and infusions. Blanch petals before use.
Gladiolus - Very bland flavour. Suitable for sweet and savoury stuffing's and petals in salads.
Honeysuckle - Sweet honey flavour suitable as a garnish for desserts.
Lavender - Sweet flavour as a garnish with custards and cakes.
Lilac - Highly floral, slightly bitter lemony flavour suitable for salads.
Nasturtiums - Sweet, peppery flavour great for salads.
Roses - The flavour depends on the type and colour, but generally fruity. All roses are edible. Suitable for garnishing desserts and salads, excellent in syrups and jellies.
Sunflower - Bitter-sweet flavour. Use like chrysanthemums. Can also be picked before the flower bud opens and steamed when they are reminiscent of artichokes.
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