6 Ways to use Edible Flowers in Food
As well as popping flowers in a vase, you can also pop them in the oven! Edible flowers are becoming increasingly popular with our food from prettying up our cakes and bakes to pepping up salads, jellies and cordials. But eating flowers isn’t just something fancy chefs and The Great British Bake Off have revived - medieval monks were using Calendula in their cooking pots and the Victorians topped desserts with candied Violets, associating them with elegance. Carnations, Day Lily and Nasturtium petals were also thought to be good for you with body-cleansing properties as well as attractive garnishes, says GardenGuides.com.
So why not give your food a blooming twist? We’ve picked our favourite floral recipes for you to try:
So if the winter weather’s getting you down, make your bakes blossom with a splash of spring colour!