How to Eat Flowers

 
 

ROSES

Sprinkle rose petals on everything! I absolutely love the delicate floral flavour of rose petals and they are surprisingly versatile in the kitchen and bar.

LAVENDER

With a sweet floral and resiny taste, lavender is easily used in place of rosemary in recipes, making it the ideal gateway flower.

BUTTERFLY PEA

Mildly flavoured but vibrantly coloured, the Butterfly Pea flowers can be used for the therapeutic benefits (of which there are many!) or as a completely natural food dye with an added surprise.

Who doesn’t love a good crunch? Just like with flavours and presentation, texture is a critical aspect of creating a satisfying dish. I wanted a super crunchy base for my carrot lox so I came up with a beet infused, puffed tapioca cracker. The
Who doesn’t love a good crunch? Just like with flavours and presentation, texture is a critical aspect of creating a satisfying dish. I wanted a super crunchy base for my carrot lox so I came up with a beet infused, puffed tapioca cracker. The shape irregularity, the pop of colour, and the bubbly texture compliment the other components so well. #carrotlox #edibleflowers #floracocina #catering #floralfood #eatflowersbekind #hudsonquebec #appetizers #eatflowers #plantbased
Details: Tokyo turnips, daikon, romanesco, fennel flowers, begonia blossoms, pea shoots, emerald hummus #grazingboard #edibleflowers #hudsonquebec #floracocina #eatflowersbekind #catering
Details: Tokyo turnips, daikon, romanesco, fennel flowers, begonia blossoms, pea shoots, emerald hummus #grazingboard #edibleflowers #hudsonquebec #floracocina #eatflowersbekind #catering
More grazing boards, more happy details! Pickled orange cauliflower, carved carrots, fuchsia blooms, roasted beet hummus #edibleflowers #eatflowersbekind #floracocina #grazingboard #hudsonquebec #catering
More grazing boards, more happy details! Pickled orange cauliflower, carved carrots, fuchsia blooms, roasted beet hummus #edibleflowers #eatflowersbekind #floracocina #grazingboard #hudsonquebec #catering
Fuchsia flowers still fascinate me after all these years. #edibleflowers #floracocina #eatflowersbekind
Fuchsia flowers still fascinate me after all these years. #edibleflowers #floracocina #eatflowersbekind
Details: Blackberry, pomegranate, begonia, cornflower petals, pansy, fuchsia blossom #grazingboard #edibleflowers #floracocina #eatflowersbekind
Details: Blackberry, pomegranate, begonia, cornflower petals, pansy, fuchsia blossom #grazingboard #edibleflowers #floracocina #eatflowersbekind
Details: Nasturtium blossoms, opal basil, carved carrots, zinna flower, roasted beet and rose petal hummus with black sesame #grazingboard #edibleflowers #floracocina #eatflowersbekind
Details: Nasturtium blossoms, opal basil, carved carrots, zinna flower, roasted beet and rose petal hummus with black sesame #grazingboard #edibleflowers #floracocina #eatflowersbekind
Saturated hues of farm fresh veg. It’s really edible table decor! #grazingboard #edibleflowers #floracocina #hudsonquebec #organic #eatflowersbekind #flowersinfood #catering
Saturated hues of farm fresh veg. It’s really edible table decor! #grazingboard #edibleflowers #floracocina #hudsonquebec #organic #eatflowersbekind #flowersinfood #catering
Second fermenting kombucha with edible flowers. Single ingredient or combined with fruits, it’s a lovely way to enjoy your flowers. #edibleflowers #tangerinegem #marigold #kombucha #fermentation #floracocina #eatflowersbekind #flowersinfood
Second fermenting kombucha with edible flowers. Single ingredient or combined with fruits, it’s a lovely way to enjoy your flowers. #edibleflowers #tangerinegem #marigold #kombucha #fermentation #floracocina #eatflowersbekind #flowersinfood
Quite possibly my favourite edible flower of this season. Super easy to grow and as you can see, a prolific bloomer, my Tangerine Gem Marigolds are going strong. The feathery foliage and blossoms have a sharp, citrusy flavour and I’ve been usin
Quite possibly my favourite edible flower of this season. Super easy to grow and as you can see, a prolific bloomer, my Tangerine Gem Marigolds are going strong. The feathery foliage and blossoms have a sharp, citrusy flavour and I’ve been using them in kombucha, simple syrup, sugar, cold and hot infusions. These will definitely be part of next summer’s growing plan. #edibleflowers #floracocina #eatflowersbekind #marigold #tangerinegem
Who doesn’t love a good crunch? Just like with flavours and presentation, texture is a critical aspect of creating a satisfying dish. I wanted a super crunchy base for my carrot lox so I came up with a beet infused, puffed tapioca cracker. The Details: Tokyo turnips, daikon, romanesco, fennel flowers, begonia blossoms, pea shoots, emerald hummus #grazingboard #edibleflowers #hudsonquebec #floracocina #eatflowersbekind #catering More grazing boards, more happy details! Pickled orange cauliflower, carved carrots, fuchsia blooms, roasted beet hummus #edibleflowers #eatflowersbekind #floracocina #grazingboard #hudsonquebec #catering Fuchsia flowers still fascinate me after all these years. #edibleflowers #floracocina #eatflowersbekind Details: Blackberry, pomegranate, begonia, cornflower petals, pansy, fuchsia blossom #grazingboard #edibleflowers #floracocina #eatflowersbekind Details: Nasturtium blossoms, opal basil, carved carrots, zinna flower, roasted beet and rose petal hummus with black sesame #grazingboard #edibleflowers #floracocina #eatflowersbekind Saturated hues of farm fresh veg. It’s really edible table decor! #grazingboard #edibleflowers #floracocina #hudsonquebec #organic #eatflowersbekind #flowersinfood #catering Second fermenting kombucha with edible flowers. Single ingredient or combined with fruits, it’s a lovely way to enjoy your flowers. #edibleflowers #tangerinegem #marigold #kombucha #fermentation #floracocina #eatflowersbekind #flowersinfood Quite possibly my favourite edible flower of this season. Super easy to grow and as you can see, a prolific bloomer, my Tangerine Gem Marigolds are going strong. The feathery foliage and blossoms have a sharp, citrusy flavour and I’ve been usin

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