Edible Flowers

Summer is a great time to incorporate flowers in your daily recipes. Eating edible flowers are nothing to sneeze at, it is a very old tradition and is such a beautiful addition to summer creations. Flowers have wonderful medicinal properties. It is common to add flowers into salads, ice cubes and deserts. Here are a few recipes to get you started. Try some of your own recipes and add edible flowers. How will you use flowers in your recipes?

Some edible flowers to try in recipes below are carnations, chamomile, chives, chrysanthemum, cornflower, dandelions, fuchsia, gardenia, gladiolus, hibiscus, impatiens, jasmine, lavender, lilac, marigold, pansy, snap dragon, sunflowers, squash, or violets.

1. Apply a cloth soaked in violet leaf and/or flower tea to the back of the neck to treat headaches.
2. Lay edible flowers in an ice tray with water and freeze in the freezer overnight. Use to decorate and cool any drink.
3. Mix a variety of edible flowers with leafy greens for a delightful floral salad.
4. Garnish flowers over a bowl of vanilla ice cream and fresh fruit.
5. Garnish any dish – especially deserts with edible flowers.

*Disclaimer: Individuals consuming flowers, plants, or derivatives do so entirely at their own risk. If you have known allergies to substance do not ingest. We cannot be responsible for any reactions one may encounter. If you experience an allergic reaction consult immediate medical attention.

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