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With the warmer weather comes an abundance of edible flowers and there are lots of great ways to use them in dishes to add extra flavour and colour as flowers for food garnish.
With that in mind, we’ve collected five great video recipes below, which show you how to eat flowers, including edible vegetable flowers, with tips from some of the world’s best chefs.
First up is Brett Graham, of London’s two-Michelin-star The Ledbury restaurant, with a great recipe for a wild strawberry and edible flower tartlet that sings of the English summer.
This simple edible flower salad pairs them with carrots, fennel and watermelon radish. Have fun and add whatever edible flowers you want! Here’s an edible flowers list.
Zucchini flowers are one of the more widely enjoyed kinds of edible flowers. Here’s how to stuff them with deliciousness.
Take a look this amazing dessert from the now three-Michelin-star Geranium restaurant in Copenhagen – a frozen rhubard compote, dressed with spring flowers and crystallised thyme.
And for a bit of fun, why not try out these Champagne popsicles with edible flowers this summer?
Take a look at this infographic for more information on what flowers are edible and how to use them.
