Blooming wonderful: edible flowers to try now

By Annette Klinger, 16 September 2015

With spring in full swing, why not head out to the flower garden and whip up something delicious with your pickings? Not only will your creations be gorgeous to look at, they’ll be just as good to eat


Why we love them: Slightly rose-like, slightly peppery, but ultimately totally unique in flavour, geranium adds a certain je ne sais quoi to culinary creations, especially sweet treats, like chocolate and this delicious granita below.

Try: African watermelon salad with geranium sorbet


Why we love them: These delicate purple beauties are not only a feast for the eyes, they also steal the show when scattered through salads, sugared and used to adorn bakes or to make cordial syrups.

Try: Chocolate figs with mascarpone and sugared violets OR lemon cupcakes with beetroot frosting and candied violets

Baby marrow flowers

Why we love them: It’s near impossible not to like a flower that can be stuffed with an array of delicious ingredients and fried, or dipped in batter and fried to crispy perfection.

Try: Red pepper risotto with ricotta-stuffed courgette flowers


Why we love them: What’s not to love about these irrepressible, vividly hued exotic species with their lovely nutty, slightly peppery taste? They immediately brighten up salads and make gorgeous cake decorations.

Try: Citrus-and-yoghurt cake with ClemenGold icing and nasturtium flowers OR nasturtium and wild sorrel pesto pasta


Why we love them: The soft, sweet, perfumed taste of rose petals is guaranteed to bring out the romantic in you. Whether you use rose syrup to make an Indian falooda or sugar the petals to adorn bakes, you can’t go wrong.

Try: Rose-petal cake OR rose-water popcorn


Why we love it: Not only does lavender have a gorgeous heady fragrance, it’s perfumed flavour adds another dimension to everything from sugared biscuits and fruit-poaching liquid to cheesecake crusts.

Try: Mango lassi with lavender sugar OR Mediterranean summer fruit and yoghurt with lavender honey OR cardamom and white chocolate cheesecake on a lavender crust

Annette Klinger

Article by Annette Klinger

Woolworths TASTE’s features writer maintains that almost any dish can be improved with butter and cream. She’s a stickler for comfort food, especially German treats that remind her of her late grandmother, such as pork schnitzel with sauerkraut and spätzlen. She is a voracious reader of food magazines and recipe books, and instinctively switches over to the cooking channel whenever she checks into a hotel or guesthouse.
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    Frances Anthony
    18 September 2015