7 Ways to Use Edible Flowers

Edible flowers make a lovely, colorful addition to any salad, cake, cookie or table. But, why stop there? Consider these seven simple recipes with easy-to-find ingredients for making the most of your favorite fragrant (and tasty) blooms. Added bonus? These recipes make great homemade gifts too. 

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FLOWER SUGAR

2 cups granulated sugar
1 cup chopped flower petals

Stir flowers into sugar and let sit for a week. The sugar absorbs the moisture and flavor and the petals remain to add color and texture. Especially nice on the rim of cocktail glasses.

FLOWER VINEGAR

2 cups white wine vinegar
½ cup flower petals

Add flowers to vinegar and store in dark, cool place for a week. Strain flowers and use vinegar in dressings and other recipes calling for vinegar.

FLOWER VODKA

2 cups vodka
½ cup flower petals

Add flowers to vodka, allow to sit for 48 hours, then strain.

FLOWER ICE CUBES

2 cups distilled water
A handful of flowers

Boil water, then cool to room temperature. Fill ice cubes 1/4 full, add flowers face down and freeze until solid. Repeat process until cubes are completely filled and frozen.

FLOWER HONEY

1 cup flower petals
1 pound honey

Use lavender or rosemary blossoms for a stronger honey; rose petals or other more floral blooms for a more fragrant flavor. Make a bundle of flower petals in cheesecloth and add to honey. Leave in a bright, sunny place for a week, then check flavor. Leave longer for a more pronounced flavor. When ready, remove the petal bag and use.

FLOWER BUTTER

½ cup flower petals
½ pound sweet butter

Stir petals into softened butter with a fork, form into a log and wrap well. Chill and slice off sections to top warm dishes or use in recipes. Keeps refrigerated for two weeks or frozen up to six weeks.

FLOWER SYRUP

1 cup water
3 cups sugar
1 cup flowers

Boil ingredients for 10 minutes, strain and store refrigerated two weeks. Use in cocktails and other drinks, for topping pancakes, waffles, ice cream and other sweet dishes.