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Flower Power Recipes

Incorporating edible flowers into your cooking can add a touch of elegance, whimsy, and even health benefits to your dishes. Not only do these delicate blooms bring vibrant colors and unique flavors to your recipes, but they also possess medicinal properties that have been used for centuries in traditional medicine. From adding a floral twist to classic desserts to using them as garnishes for savory meals, flower power is the perfect way to infuse your cooking with creativity and flair.

Blossoming Delights: Edible Flower Recipes to Try

Nasturtium Flower Salad​

  • 1 cup mixed greens
  • 1/4 cup nasturtium flowers (or microgreens)
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup crumbled feta cheese
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • Salt and pepper to taste

Combine mixed greens, nasturtium flowers, cherry tomatoes, and feta cheese in a bowl. Drizzle with olive oil and balsamic vinegar, and season with salt and pepper.

Rose Petal Jam​

  • 1 cup rose petals (dried or fresh)
  • 2 cups granulated sugar
  • 1 cup water
  • 1 tablespoon lemon juice

Combine rose petals, sugar, water, and lemon juice in a saucepan. Bring to a boil, then reduce heat and simmer for 10-15 minutes. Strain the mixture and store it in an airtight container.

Hibiscus Flower Tea​

  • 1 cup dried hibiscus flowers
  • 4 cups boiling water
  • Honey or lemon (optional)

Steep dried hibiscus flowers in boiling water for 5-7 minutes. Strain the mixture and serve hot, sweetened with honey or squeezed with lemon if desired.

Lavender Shortbread Cookies​

  • 1 cup all-purpose flour
  • 1/2 cup confectioners' sugar
  • 1/4 cup granulated sugar
  • 1/4 cup unsalted butter, softened
  • 1 tablespoon dried lavender buds

Combine flour, confectioners' sugar, and granulated sugar in a bowl. Add softened butter and mix until a dough forms. Fold in dried lavender buds and shape into cookies. Bake at 300°F (150°C) for 18-20 minutes.

Dandelion Flower Fritters​

  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1/4 cup granulated sugar
  • 1/4 cup unsalted butter, melted
  • 1 cup dandelion flowers (chopped)

Combine flour, cornstarch, and granulated sugar in a bowl. Add melted butter and mix until a batter forms. Fold in chopped dandelion flowers and fry in hot oil until crispy. Drain on paper towels and serve warm.

Orange Blossom Water Panna Cotta​

  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 1 tablespoon orange blossom water
  • 1 tablespoon honey
  • 1 teaspoon vanilla extract

Combine heavy cream, whole milk, orange blossom water, honey, and vanilla extract in a saucepan. Bring to a boil, then reduce heat and simmer for 5-7 minutes. Pour the mixture into individual serving cups and chill until set.