No matter the season, you can find colourful and fragrant flowers to use as a centrepiece for your table. If you love the blooms of spring, daisies and sunflowers make your table brighter and more inviting. If you prefer a more demure look, roses in a deep red colour are a perfect choice, especially during the colder months of the year.

However, you can also make flowers part of your appetizers and entrees because there are several blooms that are safe to eat and can add exceptional flavour to your food. It has also been pretty common in Greek, Roman, and Chinese culture to add flowers to food to improve a dish. If you want to enhance your next meal with colour, fragrance, and distinct flavour, here are a few edible flowers to try.

Allium Flowers

Allium flowers include common foods, such as garlic, leeks, and chives. You can eat the flowers of these plants, of course, but all the other parts are edible as well. The roots, as well as the blossoms, can be used to make flavourful sauces, or you can include them in stocks and stews. Allium flowers also have antibacterial properties and can reduce inflammation.

Borage

If you love the taste of cucumber and want to make your salads more colourful and visually appealing, borage flowers are a great choice. The blossoms are a bright blue and have a mild taste that is similar to cucumber. Borage reduces the pain and swelling associated with arthritis and is also beneficial for removing antioxidants from the skin to give it a healthy glow.

Marigold

These flowers, also known as calendula, are a bright yellow flower that looks wonderful as a table centrepiece. The blooms are also a delicious addition to your salad or sauces for meats and vegetables since marigolds have a peppery, tangy flavour that goes well with savoury dishes. Calendula is also great for the skin and can treat an upset stomach.

Citrus

The blossoms from oranges, limes, lemons, and grapefruit can be just as delicious as the fruits themselves. The flowers have a sweet flavour, so they can be used to balance the bitter or savoury flavour of gravies and sauces. You can also use citrus flowers in water or lemonade for added flavour and impressive presentation.

It’s also a good idea to use the flowering portion of your herbs in your meals as well. Herbs, such as sage, chive, cilantro, and basil, have flowers that bloom near the end of the growing season. The flowers can intensify the herb flavour. You can feature the herb’s flower on the plate as a garnish or use a dried version of the flower to sprinkle on top of your cuisine for the perfect finishing touch.

Herbs are great in cocktails as well. Flowers, such as geranium and nasturtium, taste great when paired with spirits, such as vodka or gin, since these drinks are neutral and can easily take on the flavour of the ingredients used for infusion. If you prefer a sweeter cocktail, honeysuckle and cherry blossoms are a delicious option for your homemade cocktails as well.

As you can see, some of your favourite flowers are more than just pretty decorations for your table or garnishes for your cuisine. You can get lots of nutritional value from the flowers, and the blooms can also add texture to your foods while making your dishes more interesting.