If you're looking to take your culinary creations to the next level, Edible Flowers and Salad Leaves are a great way to do it. They add unique flavour and visual appeal to dishes, making them perfect for special occasions or simply spruce up a weeknight meal. Add peppery orange nasturtiums to give your salads a fiery taste and beautiful colour. Get your mixer ready and bake buttery lavender shortbread cookies. Use edible flowers to decorate cakes or suspend them in ice cubes to dress up cocktails, soda, a jar of Pimm's or plain water. When you think of salad greens, you may think of iceberg lettuce or romaine hearts. But there are so many different kinds of salad leaves that can increase the nutritional value of your salad. Generally speaking, lots of herbs you pick for salad leaves are perennial and hardy, so pick them as they get large enough or cut back hard and wait for the new and soft leaf growth to appear. The most popular ones are probably Rocket and Sorrel, but any of the fleshier edible herbs may also be used. Here are the best Edible Flowers and Salad Leaves to elevate your dishes. With these, you can make beautiful and tasty creations that are sure to impress your guests.
Types of Edible Flowers
Any flowers that are safe for human consumption are edible. Edible flowers were used as means of food from ancient times. Their vibrant colours can jazz up any recipe and add a delicious taste profile to the voracity of those same recipes. As far back as 3000 B.C.E., Chinese cooks were experimenting with edible flowers. The Romans used to add violets and roses in their dishes and lavender to their sauces.
Three main categories that Edible Flowers fall into:
Beautiful and Mild-flavoured Edible Flowers
A few common flowers fall into this second category of the most versatile edible flowers and can be used in many applications. Many of these can be enjoyed fresh, crystalised or pressed and dried to prolong their life and unique texture, i.e. Borage and Heartsease.