Cooking with Flowers

Many flowers are edible as well as decorative. Large-petaled blossoms, such as zucchini or squash, may be stuffed with delicate meats or cheeses, baked or deep-fried in a light batter, or pickled, all methods favored for nasturtiums too. Delicate petals such as a rose or elderflower are often added to jams and jellies, while rose petals and violets are a well-known candied decoration for special pastries. Heavily scented flowers, such as lavender and orange flowers, are traditional flavorings, especially in the Middle East, while lilies feature in Asian cooking. Some flowers may be sprinkled on top of foods, pressed into fresh cheese or tossed in a green salad. Larger flowers such as lilies may be set afloat in a tureen of clear soup or a bowl of punch, or used to garnish a roast. Certain flavors are well suited to flowers: seafood and light poultry salads blend well with dandelions; sage, nasturtium and pot marigolds (calendula) go well with cheese; chives and marjoram are often sprinkled on egg dishes.