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Written by Ceri Thomas, 2008   
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More to try

Chive Allium schoenoprasum

The chives sowed by the testers didn't flower in their first year so Which? Gardening tried some flowers from older plants. The pink flower heads give a lovely oniony flavour and if you break them up, they're ideal for sprinkling over salads.

Meadowsweet Filipendula ulmaria

The seeds of this damp-loving perennial herb (from which a forerunner of aspirin was derived) failed to germinate during the trial so flowers from an existing plant were put to the taste test and were found to have an almondy flavour. Use them to add sweetness to wines, beers, stewed fruits and jams.

Oregano Origanum laevigatum 'Hopleys'

A huge favourite in Italian cooking, the testers actually preferred the more delicate flavour of the oregano flowers to the leaves usually used in recipes. Add to salads, meat dishes, tomato sauces, soups and pasta, or steep in oil or vinegar. Choose a variety with bright flowers, such as 'Hopleys' to add colour to the plate.

Other edible flowers worth considering are roses and lavender, which have been popular as additions to sweet foods through the centuries. Courgette flowers also taste great deep-fried in a light batter.

Preparing edible flowers

  • Gather flowers as they begin to open in the morning.
  • If you aren't using the flowers straight away, put stems in a vase or keep in the fridge for up to 24 hours.
  • Remove the bitter greenish-white part that some flowers have at the base of the petals. In most cases, only the petals are edible, not the centre of the flower.
  • To clean, dip petals into water and shake dry.

Safety

  • Don't eat any plant varieties or other plant parts unless you're sure they're edible - stick to those recommended by Which? Gardening.
  • Use only the flowers from your own garden.
  • Use edible flowers sparingly as many have a pungent flavour and some are toxic in large amounts.
  • Don't use chemical sprays on flowers you're planning on using in cooking.

To dry flowers

Stretch a piece of muslin over a box and place the flowers on top. Leave in a cool, airy place out of direct sunlight for a few days, turning until dry. You can then crush the flowers and use the dried pieces as a form of loose-leafed tea. Camomile is a prime example, but you can experiment with other edible flowers too, such as pot marigold.

Oils and vinegars

Choose a mild sunflower oil or white wine vinegar. Half-fill a sterilised jar with cleaned flowers and pour over oil or vinegar to fill almost to the top. Stir and seal. Place on a warm, sunny window sill for 3-4 weeks, then sieve/strain out the flowers. Use these as salad dressings to impart the flavour of flowers all year round.

Sugars

Layer a few handfuls of flowers in a jar of castor sugar. Seal and keep in a cool, dark place. Add to pancakes, flower fritters, creams, custards, puddings and biscuits.

Cooking

Herb flowers are best for adding to stuffing and meat or fish dishes. Some flowers are robust enough to be fried in a light batter - such as courgette flowers which can be stuffed with cheese - or you can fry elderflowers and nasturtiums in a light batter and sprinkle with sugar.

Garnish

Flowers are ideal in salads but if you want to crystallise them to top desserts and sweets, dissolve sugar in water with a little cream of tartar over a low heat. Dip petals in and allow to dry.

Edible flowers in history

Of all the edible flowers, rose petals in particular have occupied a prominent place in history - they were being used medicinally and in food by the Romans. Whether used as stomach-settlers, mouth-fresheners, natural remedies or sweet additions to food, edible flowers reached such a height of popularity in the 16th century that from 1576 onwards, the Bishop of Ely is reputed to have harvested 20 bushels of roses every year for cooking.

Innumerable floral recipes have been written by monks, herbalists, cooks and gardeners through the centuries. Although not all of the medicinal information can be relied upon, flowers remain an interesting addition to the plate for their vibrant colours and aromatic flavours.


Which? Gardening is a subscription-only gardening magazine published 10 times a year by Which? For details on how to receive three issues for £3, telephone 01992 822800 or visit which.co.uk

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