A practical guide to cooking with edible flowers
By
Ajesh Patalay
2d ago· 5 min readen
Summary
A guide to edible flowers, exploring their dual role as both ornamental garnishes and flavorful ingredients in cooking. The article features insights from chefs like Chantelle Nicholson and home cook Noreen Wasti, discussing how flowers like blue cornflower petals, nasturtiums, and floral confetti can enhance salads, desserts, and other dishes aesthetically and culinarily.
Source
Twitter / XA practical guide to cooking with edible flowersft.trib.alKey quotes
· 3 pulledIn a world that's all about efficiency and getting dinner on the table in 30 minutes, it's nice to appreciate the beauty of food.
We eat with our eyes, after all.
There's a lot to be said for zhuzhing up a baby butterhead lettuce salad with blue cornflower petals.
Summer dining? Just add petals
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