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A Taste of Spring: Edible Flowers

Spring is a good opportunity for creating dishes based on edible flowers. Although flowers are used a lot in oriental cookery they are still a source of surprise for us. Just like many other vegetables and greens, though, many are perfectly edible.

Use a little imagination and fry clusters of acacia or jasmine flowers, dandelion and chrysanthemums - exactly as is done with the more commonly used courgette flowers. Even though flowers have been rediscovered by haute cuisine it cannot be denied that often they are used more for their decorative qualities than for truly culinary purposes; on the other hand it is true that chefs are always striving for the ideal balance between complete satisfaction of the palate and aesthetic gratification.
About fifty flowers from all over the world are considered to be edible. They have to be grown specifically for eating, without the use of pesticides, and they can be found, suitably prepared and packed, next to the various salad leaves and greens.
Begonia
Begonias can be found in many regions from tropical to temperate. There are about 900 species, but only the flowers of the begonia tuberhybrida are edible and are used mainly in salads.

Borage
This is one of the best known and prized flowers by those who gather wild herbs and grasses. The leaves are gathered from April to June and can be deep-fried, cooked as a side vegetable or stuffed. The flowers bloom in June and July and are used mainly in infusion to flavour vinegar and for herbal teas but also for interesting wine cocktails: mixed with salads they have a flavour which vaguely resembles cucumber.

Marigold
The marigold has many, well documented medicinal properties, but in the kitchen it is appreciated for its distinctive aroma which resembles saffron. The flowers can be used cooked or raw in dishes from the antipasto to dessert.

Carnation
In the west cloves (the dried flower buds of the spice-carnation Syzygium aromaticum) are widely used. Carnation flowers are particularly suitable for accompanying dishes of white meat or fish.

Geraniums
Geranium robertianum, also called Herb Robert, and the rose geranium are used for flavouring desserts and puddings. Contrary to popular belief the perfume comes mainly from the leaves.

Lavender
Lavender is a perennial shrub and its flowers are gathered from late spring to the end of July. Lavender flowers are highly-valued by herbalists and for use in cosmetics but they also have their place in the kitchen - especially when combined with meat dishes, cheeses and desserts. Fresh or dried flowers can be used.

Nasturtiums
This plant lives in the water and its flowers are particularly bright and inviting. They can be used for infusions or fresh in salads or with meat – in fact they have a delicate flavour which resembles mustard.

Primroses
In the wild primroses are gathered in mountainous regions, in fields and at the edge of woods. The leaves can be eaten in salads, in soups or in sauces. The flowers can be infused in wine and in cocktails, whilst the roots can be used to flavour beer. Primroses are used a lot by confectioners; they can be candied or made into a jam.

Roses
The rose is the best known and most widely used edible flower and is often associated with dishes alluding to love and eroticism.
Rose essence is often used in cakes and pastries, whilst fresh petals can be found in first courses and meat dishes: the most suitable rose for the dish can be selected from a wide choice of varieties.

Elderflowers
Elderflowers are picked from April to June: fresh ones are used for jellies, syrups and liqueurs, or for preparing sweet fritters; the dried flowers are used mainly for tisanes.

Violets
Violets should be picked in the early morning as soon as they appear, from April to September. They are often eaten candied or in desserts and in salads.