As the seasons change and spring arrives, our kitchens are filled with the sweet scent of blooming flowers. But why stop at just admiring their beauty? This season, we’re celebrating the delicious flavors and aromas that can be derived from these floral wonders. In this article, we’ll explore 18 delectable recipes that incorporate edible flowers into your cooking and baking, from soothing teas to sweet treats.
From classic combinations like rose petal honey tea and lavender infused lemonade, to more unexpected pairings like hibiscus glazed chicken and pansy and goat cheese tart, these recipes are sure to delight even the most discerning palates. So don your apron, get creative in the kitchen, and let the beauty of nature inspire your taste buds.
Rose Petal Honey Tea
Unwind with this sweet and soothing tea, infused with the delicate flavor of rose petals and the warmth of honey. Perfect for a relaxing evening or a mid-day pick-me-up.
Ingredients:
– 1 tablespoon dried rose petals
– 1 teaspoon loose-leaf black tea (or 1 tea bag)
– 1 tablespoon pure honey
– 1 cup boiling water
– Optional: lemon slice, mint leaves, or ice
Instructions:
1. In a teapot or mug, combine the dried rose petals and black tea.
2. Pour in the boiling water and let it steep for 5-7 minutes, or until the tea reaches your desired strength.
3. Strain the tea into a cup using a tea strainer or a piece of cheesecloth.
4. Add the honey and stir until dissolved.
5. Enjoy hot, or chill and serve over ice with lemon slice and mint leaves if desired.
Cooking Time: 5-7 minutes
Lavender Infused Lemonade
Elevate your summer gatherings with this unique and flavorful lemonade recipe, infused with the subtle sweetness of lavender. This refreshing drink is perfect for warm weather and special occasions.
Ingredients:
– 2 cups freshly squeezed lemon juice
– 1 cup granulated sugar
– 4 cups water
– 1/4 cup dried lavender buds
– Ice cubes
Instructions:
1. In a large pitcher, combine lemon juice and sugar. Stir until the sugar is completely dissolved.
2. Add the dried lavender buds to the pitcher and let it steep for at least 30 minutes in the refrigerator to allow the flavors to meld.
3. Strain the mixture through a fine-mesh sieve or cheesecloth into another pitcher, discarding the lavender buds.
4. Add water to the pitcher and stir well to combine.
5. Chill the lemonade in the refrigerator for at least 2 hours before serving.
6. Serve over ice and enjoy!
Cooking Time: None required.
Chamomile and Honey Cake
This moist and flavorful cake combines the calming properties of chamomile with the warmth of honey, perfect for a relaxing treat any time of day.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 teaspoons dried chamomile flowers
– 1 teaspoon vanilla extract
– 1 cup honey
– Salt to taste
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×5-inch loaf pan and set aside.
2. In a medium bowl, whisk together flour, sugar, and chamomile flowers.
3. In a large bowl, cream butter and eggs until light and fluffy. Add vanilla extract and mix well.
4. Gradually add dry ingredients to wet ingredients, mixing until just combined.
5. Stir in honey until fully incorporated.
6. Pour batter into prepared loaf pan and smooth top.
7. Bake for 50-60 minutes or until a toothpick inserted comes out clean.
Cooking Time: 50-60 minutes
Edible Flower Salad with Citrus Dressing
Experience the delicate flavors of edible flowers paired with a zesty citrus dressing in this refreshing salad. Perfect for spring and summer gatherings, this dish is sure to impress your guests.
Ingredients:
– 2 cups mixed greens (arugula, spinach, etc.)
– 1 cup edible flowers (violas, pansies, nasturtiums)
– 1/2 cup sliced citrus fruits (oranges, grapefruits, lemons)
– 1/4 cup chopped fresh herbs (parsley, dill, chives)
– 2 tablespoons freshly squeezed citrus juice (orange, grapefruit, lemon)
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine mixed greens, edible flowers, and sliced citrus fruits.
2. Sprinkle chopped fresh herbs over the top.
3. In a small bowl, whisk together citrus juice and olive oil to make the dressing.
4. Pour the dressing over the salad and toss gently to coat.
5. Season with salt and pepper to taste.
Cooking Time: 10 minutes
Hibiscus Glazed Chicken
Elevate your chicken game with this flavorful and refreshing recipe that combines the sweetness of hibiscus syrup with the savory richness of soy sauce. Perfect for a quick weeknight dinner or as an impressive addition to your next barbecue.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1 cup hibiscus syrup
– 2 tablespoons soy sauce
– 2 tablespoons honey
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– 1/4 cup chicken broth
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together hibiscus syrup, soy sauce, honey, garlic, and ginger.
3. Place the chicken breasts in a shallow baking dish and brush the glaze all over them.
4. Pour the chicken broth into the bottom of the dish to create a crispy crust.
5. Season with salt and pepper to taste.
6. Bake for 25-30 minutes or until the chicken is cooked through.
Cooking Time: 25-30 minutes
Lavender Shortbread Cookies
Brighten up your cookie jar with these fragrant and flavorful Lavender Shortbread Cookies. The subtle floral notes of dried lavender pair perfectly with the buttery richness of shortbread, making for a delightful treat.
Ingredients:
– 1 1/2 sticks unsalted butter, softened
– 1/2 cup granulated sugar
– 2 tablespoons confectioners’ sugar
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1 tablespoon dried lavender buds
– 1 egg, beaten (for egg wash)
Instructions:
1. Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream butter and sugars until light and fluffy.
3. Add flour, baking powder, and salt; mix until just combined.
4. Stir in dried lavender buds.
5. Roll out dough on a lightly floured surface to about 1/4 inch thickness.
6. Cut into desired shapes using a cookie cutter or glass.
7. Brush tops with beaten egg for a golden glaze.
8. Bake for 18-20 minutes, or until edges are lightly golden.
Cooking Time: 18-20 minutes
Rosewater Panna Cotta
This recipe for Rosewater Panna Cotta is a modern twist on the classic Italian dessert. The addition of rosewater gives it a unique and exotic flavor profile that’s sure to impress.
Ingredients:
– 1 cup heavy cream
– 1/2 cup whole milk
– 1/4 cup granulated sugar
– 2 tablespoons kosher salt
– 1 teaspoon vanilla extract
– 1 tablespoon rosewater
Instructions:
1. In a medium saucepan, combine the heavy cream, whole milk, sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
2. Remove from heat and stir in the vanilla extract and rosewater. Let it steep for 10-15 minutes to allow the flavors to meld together.
3. Strain the mixture into small individual serving cups or ramekins. Refrigerate until chilled, at least 4 hours or overnight.
4. Serve the panna cotta chilled, garnished with fresh flowers or a drizzle of honey if desired.
Cooking Time: None. Refrigeration time: at least 4 hours or overnight.
Pansy and Goat Cheese Tart
This sweet and savory tart is a delightful combination of delicate pansies, creamy goat cheese, and flaky pastry. Perfect for a springtime dessert or as a unique appetizer.
Ingredients:
– 1 sheet of frozen puff pastry, thawed
– 1/2 cup goat cheese, crumbled
– 1/4 cup granulated sugar
– 2 tablespoons honey
– 1/4 cup heavy cream
– 1 egg, beaten
– 1 tablespoon butter, melted
– Fresh pansies, for garnish
Instructions:
1. Preheat oven to 400°F (200°C). Roll out puff pastry on a lightly floured surface to a thickness of about 1/8 inch.
2. In a small bowl, mix together goat cheese, sugar, and honey until well combined.
3. Spread the goat cheese mixture onto one half of the pastry, leaving a 1/2-inch border around the edges.
4. Drizzle with heavy cream and brush edges with beaten egg.
5. Fold the other half of the pastry over the filling to form a triangle or rectangle shape. Brush with melted butter.
6. Bake for 25-30 minutes, or until golden brown.
7. Garnish with fresh pansies before serving.
Cooking Time: 25-30 minutes
Elderflower Sorbet
Elderflowers are a prized ingredient in many traditional recipes, and when made into sorbet, they create a light and airy dessert perfect for warm weather. This recipe is simple to make and requires only a few ingredients.
Ingredients:
– 1 cup elderflower syrup (homemade or store-bought)
– 2 cups granulated sugar
– 2 cups water
– 1 tablespoon lemon juice
Instructions:
1. In a medium saucepan, combine the elderflower syrup, sugar, and water. Heat over medium heat, stirring until the sugar dissolves.
2. Bring the mixture to a boil, then reduce the heat to low and simmer for 5 minutes.
3. Remove from heat and stir in the lemon juice.
4. Let the mixture cool to room temperature.
5. Pour the mixture into an ice cream maker and churn according to manufacturer’s instructions.
6. Once frozen, scoop the sorbet into airtight containers and store in the freezer.
Cooking Time: 5 minutes (plus churning time)
Marigold and Corn Soup
Brighten up a chilly day with this vibrant and comforting soup, featuring the sweet essence of marigolds and the natural sweetness of corn. This simple recipe is perfect for a quick weeknight dinner or a cozy weekend lunch.
Ingredients:
– 2 tablespoons butter
– 1 medium onion, diced
– 2 cups marigold petals (fresh or dried)
– 2 cups chicken or vegetable broth
– 1 cup corn kernels (fresh or frozen)
– 1/2 cup heavy cream (optional)
– Salt and pepper to taste
Instructions:
1. Melt butter in a large pot over medium heat. Add onion and cook until softened, about 3-4 minutes.
2. Add marigold petals and cook for an additional 2-3 minutes, or until fragrant.
3. Pour in broth and bring mixture to a boil. Reduce heat and simmer for 10-12 minutes.
4. Stir in corn kernels and heavy cream (if using). Season with salt and pepper to taste.
5. Serve hot, garnished with additional marigold petals if desired.
Cooking Time: 20-25 minutes
Jasmine Rice Pudding
This fragrant and creamy rice pudding infused with the delicate flavor of jasmine is a perfect dessert or snack to unwind with. With its subtle floral notes, it’s sure to transport you to a tropical paradise.
Ingredients:
– 1 cup Jasmine rice
– 3 cups whole milk
– 1/4 cup granulated sugar
– 1/2 teaspoon kosher salt
– 1/2 teaspoon vanilla extract
– 1/4 teaspoon ground cardamom (optional)
Instructions:
1. Rinse the jasmine rice thoroughly and soak it in water for at least 30 minutes. Drain and set aside.
2. In a medium saucepan, combine milk, sugar, and salt. Heat over medium heat until the sugar dissolves and the mixture simmers.
3. Add the soaked jasmine rice to the milk mixture and stir well.
4. Reduce heat to low and cook for 18-20 minutes or until the pudding thickens and the rice is fully cooked.
5. Remove from heat and stir in vanilla extract and cardamom (if using). Let it cool slightly before serving.
Cooking Time: 20 minutes
Violet Sugar Cookies
These delicate sugar cookies get a touch of elegance with the addition of violet extract, giving them a unique and sophisticated flavor. Perfect for special occasions or as a treat any time of the year.
Ingredients:
– 2 cups all-purpose flour
– 1 tsp baking powder
– 1/4 cup granulated sugar
– 1/4 cup unsalted butter, softened
– 1 large egg
– 1 tsp violet extract (or 1/4 tsp lavender extract as a substitute)
– Colored sugar or sprinkles for decoration (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour and baking powder.
3. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and violet extract.
4. Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.
5. Roll out dough on a floured surface to about 1/8 inch thickness. Cut into desired shapes.
6. Place cookies on prepared baking sheet, leaving about 1 inch space between each cookie.
7. Bake for 12-15 minutes or until edges are lightly golden.
Cooking Time: 12-15 minutes
Chrysanthemum and Ginger Tea
This fragrant tea combines the floral flavors of chrysanthemum with the spicy warmth of ginger, creating a soothing and calming beverage perfect for relaxing after a long day.
Ingredients:
– 1 teaspoon dried chrysanthemum flowers
– 1-inch piece of fresh ginger, peeled and sliced
– 2 cups boiling water
– Honey or sugar (optional)
Instructions:
1. Combine chrysanthemum flowers and sliced ginger in a tea infuser or a heat-resistant cup.
2. Pour boiling water over the mixture.
3. Steep for 5-7 minutes, or until the flavors have melded together.
4. Strain the tea into a cup, discarding the solids.
5. Add honey or sugar to taste, if desired.
Cooking Time: 5-7 minutes
Nasturtium and Avocado Toast
Elevate your breakfast or snack game with this delightful combination of creamy avocado, tangy nasturtium, and crispy whole grain toast.
Ingredients:
– 2 ripe avocados
– 1/4 cup nasturtium petals (fresh or dried)
– 2 tablespoons olive oil
– Salt and pepper to taste
– 2 slices whole grain bread (e.g., baguette or ciabatta)
– Optional: lemon wedges for serving
Instructions:
1. Toast the bread until lightly browned.
2. Mash the avocado in a bowl with a fork, leaving some chunks intact.
3. In a small bowl, mix together nasturtium petals and olive oil.
4. Spread the mashed avocado on the toasted bread slices.
5. Spoon the nasturtium-olive oil mixture over the avocado.
6. Season with salt and pepper to taste.
7. Serve immediately, with lemon wedges optional.
Cooking Time: 10 minutes
Lilac Infused Honey Butter
Elevate your culinary game with this unique and fragrant Lilac Infused Honey Butter, perfect for topping toast, scones, or using as a finishing touch for your favorite dishes.
Ingredients:
– 1 cup (2 sticks) unsalted butter, softened
– 1/4 cup lilac syrup (see note)
– 2 tablespoons pure honey
– Salt to taste
Instructions:
1. In a small mixing bowl, combine the softened butter and lilac syrup. Mix until well combined.
2. Add the pure honey to the mixture and mix until smooth.
3. Season with salt to taste.
4. Refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: None required, as this is a no-cook recipe!
Note: To make lilac syrup, combine 1 cup water with 1 cup sugar and 1/2 cup fresh or dried lilac flowers in a saucepan. Bring to a boil, then reduce heat and simmer for 10-15 minutes. Strain and let cool before using.
Calendula and Carrot Soup
This vibrant orange soup is a delightful combination of sweet carrots and golden calendula, perfect for a cozy evening meal. The subtle flavor of calendula adds a hint of complexity to this classic carrot soup.
Ingredients:
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cups chopped fresh carrots
– 1 cup chopped fresh calendula petals (or 1 teaspoon dried)
– 4 cups vegetable broth
– 1/2 cup heavy cream or coconut cream (optional)
– Salt and pepper to taste
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add chopped carrots, calendula petals, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until carrots are tender.
3. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches, then return it to the pot.
4. Stir in heavy cream or coconut cream (if using). Season with salt and pepper to taste.
5. Serve warm, garnished with additional calendula petals if desired.
Cooking Time: 25-30 minutes
Rosemary and Lavender Roasted Potatoes
Elevate your potato game with this aromatic recipe that combines the earthy flavor of rosemary with the subtle sweetness of lavender. Perfect as a side dish or a main course, these roasted potatoes are sure to impress.
Ingredients:
– 2-3 large potatoes, peeled and cut into 1-inch wedges
– 2 tablespoons olive oil
– 2 sprigs fresh rosemary, chopped
– 1 tablespoon dried lavender buds
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss potatoes with olive oil, chopped rosemary, and dried lavender buds until they are evenly coated.
3. Season with salt and pepper to taste.
4. Line a baking sheet with parchment paper and arrange potato wedges in a single layer.
5. Roast for 45-50 minutes or until potatoes are golden brown and tender, flipping halfway through.
Cooking Time: 45-50 minutes
Flower Petal Ice Cubes for Cocktails
Elevate your cocktails with a touch of elegance by incorporating flower petal ice cubes. This unique and refreshing addition adds subtle floral notes to any drink, making it perfect for special occasions or everyday sipping.
Ingredients:
– 1 cup water
– 1/4 cup edible flowers (such as rose petals, lavender, or hibiscus)
– Ice cube trays
Instructions:
1. Combine water and edible flowers in a bowl.
2. Let the mixture steep for at least 30 minutes to allow the flavors to meld.
3. Strain the mixture into ice cube trays, discarding the solids.
4. Freeze the mixture until solid, approximately 2-3 hours.
Tips:
– Use fresh and fragrant flowers for the best flavor.
– Experiment with different types of edible flowers to create unique flavor profiles.
– Add these cubes to your favorite cocktails or use as a garnish for added visual appeal.
Summary
Indulge your taste buds with these 18 exquisite floral recipes inspired by Teleflora. From sweet treats like Rosewater Panna Cotta and Lavender Shortbread Cookies to savory dishes like Hibiscus Glazed Chicken and Marigold and Corn Soup, there’s something for everyone. Refresh with floral-infused beverages such as Rose Petal Honey Tea or Elderflower Sorbet. Impress your guests with visually stunning dishes like Edible Flower Salad with Citrus Dressing and Pansy and Goat Cheese Tart. With a range of flavors and textures, these recipes are sure to delight your senses.
