Besides imparting a quirky flavour to the dishes, garden flowers also import a dash of colour.
Experiments were incidental to cooking well before the lockdown. The success of cooking competitions has spawned many a home-chef. It is almost inevitable that the search for innovative cooking would lead one to their flower gardens. For one, it's handy and second, more importantly, one knows how it has been grown. Never use flowers that are treated with pesticides, chemicals and grown near roadsides.
Choose Wisely
Before using check if that particular flower is edible, there are many species which are poisonous. If in doubt, don't use. Choose a cool time of the day like morning to pluck.
Prep The Flowers
After inspecting the flowers for insects, remove the stamen & the pistils and thoroughly wash the petals. Prior to washing the petals, be sure to remove their bitter white portions. Use only the edible parts of the edible flowers.
Start With Small Amounts
If starting out, it's best to follow the recipe rather than improvise. Use smaller amounts to gauge both its safety (against allergies) and level of acceptance.
Be Confident
Usage of flower in cooking is nothing new. They were prevalent during ancient times. So, go ahead and cook with these flowers with confidence — use it as a hero ingredient or a side garnish. Besides imparting a quirky flavour to your dish, they'll also import a dash of colour.
Roses
Begin with roses with which all are familiar. Rose petals were often used by the Romans. And most know about rosewater, as well. Also, because all roses are edible. The darker species have a stronger flavour. As such roses closely taste like green apples and strawberries with a fruity, minty or spicy undertone.
Garnish your ice creams and desserts with the smaller and lighter varieties. The large-petaled variant can be sprinkled on desserts or salads. In general, one can spruce up syrups, perfume butter, jellies and most kinds of sweet spreads with rose petals.
Carnations
Surprisingly sweet, cut off the petals from the white base of the flower, before using them in deserts. One can decorate the cream portion of a cake with a carnation or let them marinate in candy prior consumption.
Gladiolus
Possessing an otherwise nondescript flavour — vaguely resembling lettuce –remove its anthers, to unleash its potential on savoury or sweet spreads, in mousses or as salad toppings.
Hibiscus
Slightly acidic and tasting close to cranberries with citric overtones, petals can be used sparingly in salads or as a garnish.
Lilac
Flavours of lilacs tend to vary from plant to plant. Their perfume-heavy, distinct lemony taste with bitter, floral undertones can be employed to salads.
