The blooming of edible flowers is one of the first signs that spring has arrived. They aren’t the most frequently used ingredients since they are hard to find in supermarkets, but they can add a pop of colour and delicious atypical flavours to a multitude of dishes. Plus they are also high in phytonutrients and have plenty of medicinal properties!
1. Magnolias
When fresh, magnolias have a similar texture to endives with a floral flavour and can be used to decorate desserts. But you can also pickle them, make infused-vinegar or add them to salads and grain bowls.
2. Primroses
Primroses’ blooms are not only embellishing, but their tongue-shaped petals also have a lightly sweet taste, making them a perfect addition to any salad or soup.
3. Dandelions
Did you know dandelions are entirely edible? As long as you don’t let them go to seed, theirpetals can be added to cakes, soups, breads, and salads.
4. Wild Leek Flowers
Three-cornered leek flowers are possibly the most sought-after wild edible flowers because of their delicious taste, which resembles sweet spring onions. What’s more, the whole plant is edible. Whilst its mature roots are a great onion and
garlic substitute, its leaves and flowers are the perfect complement to your soups and salads.
5. Sweet Violets
Sweet violets have had multiple uses throughout history: from herbal medicine for headaches and insomnia to perfume and deodorant making. Today, we can use them in the kitchen as a garnish to decorate desserts or add them to any type of salad for a splash of colour.
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