6 edible flowers that you can smell and taste

Edible flowers on your table

With their fragrance and colors, flowers bring a joy that gastronomy has been able to make the most of. They not only enrich the dishes with new textures and perfumesbut they convey detail and delicacy.

You can be guided by colors to decorate: there are pinks, purples, reds, yellows, oranges… But each one has its aroma and flavor, even if it is subtle, and daring to experiment and discover surprising combinations is part of the game. Both tradition and the most creative modern cuisine provide us with numerous examples.

Here we have selected six that are used in different ways, each one with its particularities and with some usage tips. You can start them, but the world is full of edible flowers and it is worth daring to explore.

How flowers are used in the kitchen

If you wonder if they should be consumed raw or cookedYou should know that many of them can be perfectly eaten raw (such as borage flowers or sunflower petals), while others resist cooking (such as carnation petals).

The moderation when incorporating them to your dishes is important. It is not about adding them in large quantities, but about using them as a delicate complement. They are a delicacy and should be used as such.

wash and dry the flowers always before using them.

You can pick them yourself if you grow them at home, although it is becoming easier to find edible flowers already cut and ready to use. Be careful when choosing flowers organic farming.