EDIBLE FLOWERS
So as always to add a GREEN touch to the blog I thought it would be nice for everyone to be able to walk around their garden and know which of their flowers are edible. As an example I’m sure a few people have violets in their garden, do you now that the classic garnish for chocolate mousse is a frosted violet.
There are so many flowers out here that are edible and we don’t even know that they are, they will liven up and salad, stunning as frosted garnishes on cakes and cupcakes, divine to make cordials with, the list is endless.
Frosting a petal is very easy and will be the highlight on the cupcake loved by all. You dip the petal into beaten egg white, drip off the excess then lightly dust the petal in castor sugar, allow to dry overnight and you will have a beautiful, edible frosted flower, great to do with rose petals.
Here are just a few flowers you might have or know of that are edible and what you can do with them.
Nasturtiums – in a salad, tempura, garnish
Marigolds – as garnish, in a jug of water
Garlic Chive flowers – as a garnish, in salads, chive butter - soften butter and fold in then allow to set and cut a slice and serve on fish while still hot.
Elderflower – as a cordial
Roses – as frosted garnishes, in salads and desserts and in a jug of water
Marjoram flower/sage flower – place in oil to flavor it
Lavender flowers – lavender sugar, grind up the sugar and flowers and allow infusing
Another stunning party trick to do with edible flowers is to make a ice bowl with flowers set in and serve your balls of ice cream in it. To prevent the ice from melting to quickly place it on a layer of rock salt, then it wont slide either and will keep it icy for longer.
