5 edible flowers

Did you know that there are several types of flowers that are actually edible? Here are some suggestions for what you can do with them. Flowers make the food you serve even more delicious.

It is important that you remember those flowers you buy at garden centers and the store can be sprayed, and then they are not suitable as food. Remember to ask the seller. Use the flowers in your own garden, to be sure. Or pick a little in the garden of a friend, who does not have the habit of spraying their flowers.


The pansy comes in many colors and looks lovely on both the food and on the table.

The pansy is a violet, which is well-liked by bumblebees, bees, and butterflies. The pansies come in many different beautiful colors, and in different sizes. The pansy is a hardy flower and can withstand temperatures as low as 5 degrees celsius. Pinch of flowers along the way that you can use in your food. The best thing is to use the flowers on the same day that you harvest them. The flowers do not stay fresh for long in the refrigerator and quickly creep together.

Ice bitters with pansies

Ice cubes with pansies will be a sure winner when you have company over. They’ll be best if you make clear ice cubes. You’ll get it if you boil the water first and then freeze it.

When the water is cold, pour it into the ice cube molds, then add the pansies. Put the ice cube molds in the freezer. In a few hours, you will have completely glass-ready ice cubes with pansies, which are guaranteed to impress.

Salad with cured ham and pansies

This salad allows you to mix with what you like best, but still add suggested ingredients.

What you need

Serves about 4 people

  • 1 pack of cured ham
  • 2 heart salad
  • 1 paprika
  • 1 can sun-dried tomatoes
  • 1 can sugar peas
  • 1 bag of grated parmesan cheese
  • approx. 0,4 cup of rapeseed oil
  • 1 tsp garlic clove
  • 1/2 tsp pepper
  • 1/2 tsp salt
  • 1/2 lemon
  • 1 fistful of pansies

How to do

  1. Wash and cut the salad, lengthwise, so you get the salad in strips.
  2. Cut the peppers and sugar peas into pieces.
  3. Cut sun-dried tomatoes in half.
  4. Make the dressing of canola oil, garlic cloves, salt, pepper, and lemon.
  5. Put the ingredients in a bowl and turn in the dressing.
  6. Place a good fist of the salad mixture on each of the serving plates.
  7. Take a slice of cured ham, tear in half, squeeze a little together, and put on top of the salad. Do this with about 3 slices of cured ham ( or more, you decide. Just remember to buy enough )
  8. Sprinkle over some parmesan cheese
  9. Garnish with beautiful freshly picked pansies. Feel free to use a lot, and place them around on the salad and occasionally the cured ham.


purple lilac
Purple lilac is the one recommended for lilac juice.

Lilacs are one of the flowers I like the most. The fragrance is absolutely incredibly beautiful, and the flower is beautiful in itself. It is a pity that lilacs do not last very long when you cut them and put them in a vase. Part of the challenge with lilacs is the powerful “stem” that makes it difficult for the lilacs to take up the water from a vase. But scrape off some of the bark on the stalk, while beating and knocking a little on it, so that it frays up a little. It will make it easier for the lilac to take up water. Nor should they stand in the middle of the sun inside. Try to see if this can keep your lilacs alive for a few extra days. If not, you have a couple of delicious reading drinks that you can enjoy. With the taste of lilac. Rejoice!

Lilac juice with vodka and tonic

Here’s what you need for Lilac Juice:

  • 0.5 dl purified light purple lilac flowers, without twig.
  • 10,5 oz sugar
  • 10,5 oz water
  • 1/2 lemon in slices

To do:

  1. Wash the flowers and clean them.
  2. Put the lilacs in a bowl with the lemon slices.
  3. Bring water and sugar to the boil and pour it over the lilacs and lemon slices.
  4. Leave cold for two days.
  5. Sift off the flowers.

For a drink you need :

  • 8 cl lilac juice
  • 4 cl vodka
  • Tonic water
  • Ice cubes

Fill the glass with ice cubes. Add vodka and lilac juice, and pour the tonic over until the very end.

Fits well in the sunset with someone you appreciate.


Water with the taste of Lilacs

lilac lemonade
Water with the taste of lilac.

You can also taste to water with lilacs. Fill a water jug with water and lilacs. Feel free to use lilacs of any color. All lilacs taste rare and are therefore perfect for freshwater. Put the water jug in the fridge overnight. Fill the water jug with ice cubes and serve.


You can use roses of any color.

Roses can be used for so many things. They can decorate a lovely party table. They can decorate the cakes, or you can use the rose petals to make rose water. I have on several occasions decorated the dishes on the table with cracked roses, beautifully welcoming.


Were you one of those who, when you were a child, tenaciously would make rose perfume? At least I was, and I was so sure it would be the most beautiful perfume with a good smell of rose petals. I picked in as much rose petals as I could find, turned on the water, and put it in the fridge. And I was just as disappointed every time I smelled down in the glass. It was still just water. But today, I know it won’t be an oily perfume – but lovely rose water to have in your food, or rose water you can use for facials.

  • To make rose water, pick a lot of rose petals.
  • Clean them for insects, and wash the rose petals.
  • Boil water and pour it over until it covers the rose petals.
  • Cool it down, and put it in the refrigerator until the next day.
  • Sift off the rose petals and rose water is clear.

Keep in the refrigerator for about 1 week, or you can freeze down small ice cubes. Then you can thaw exactly what you need, or you can flavor the water with ice cubes that taste of lovely roses.

Meringue with rose water

Do you want color on your Merin, you?? Use gel pastry color. The result will be shiny little Meringue.

Meringue or meringue kisses, deliciously crispy on the outside, porous, and crunchy on the inside. Suitable for any dessert, and they fit all by themselves. Like a mouthful of sweets, you’ll never forget.

Here’s what you need:

  • 3 egg whites
  • 7,9 oz sugar
  • 1/4 teaspoon salt
  • 1 tsp rose water

To do:

  1. Rub the whipping bowl with a little salt and rose water.
  2. Put in the egg white and 1/3 of the sugar and beat it fluffy.
  3. Add the rest of the sugar little by little.
  4. Fill the meringue in a spray bag.
  5. Spray small tops.
  6. Bake them at 150-160 degrees Fahrenheit for another 2 hours until they are dried.

Crystallized rose petals

The world’s simplest cake decorations, yet incredibly beautiful. Enjoy admiring glances at your cake because of this easy decorating tip.

  • Clean and wash the rose petals.
  • Take the egg white from a couple of eggs and stiff-whip the egg white almost stiff.
  • Brush the rose petals with lightly whipped egg white
  • Turn the rose petals into sugar.
  • Dry at room temperature for 7-8 hours.

Store the rose petals in an airtight container for about 3 to 4 days.


Lavender edible
Lavender has a long flowering time and is perennial.

Lavender both smells and tastes good, and will make your dishes extra special. It is important to remember that you do not consume too much lavender in your food. Then the dishes can quickly go from being an exotic and culinary experience to becoming a dish that just tastes like soap, and we’d rather avoid that. Start carefully and try your way out.

Lemonade with lavender and lemon

Here’s what you need:

  • A small handful of freshly picked and cleaned lavender flowers. Or a tablespoon of dried lavender flowers.
  • 1 cup of sugar.
  • 2 cups of boiling water.
  • 1,5 cup freshly squeezed lemon Juice.
  • 2 cups, or more, cold water.
  • Ice cubes

Here’s how:

  1. Put the lavender flowers in a medium baking bowl.
  2. Add the sugar and use your fingers to rub the flowers into the sugar.
  3. Pour the boiling water over the lavender sugar, and stir until the sugar has completely dissolved.
  4. Cover the bowl and let it pull for a minimum of 30 minutes, or longer.
  5. Sift lavender syrup free of Lavender flowers
  6. Stir in the lemon juice and the cold water

Take in more lemon if it is too sweet, and more sugar if it is too sour.

Add ice cubes and more water if you think the drink is getting too strong.

Crusts ala Biscotti with the taste of lavender


Did you know the Italian coffee cakes that you first think are some ancient biscuits? Well, they’re not biscuits that are old and stale. They should be so hard and become soft when you dip them in the coffee. This recipe has both delicious almonds and lavender in the recipe. Bake, and enjoy!

You will need:

  • 0.2 cup lavender flower
  • 1.8 cup sugar
  • 200 g butter
  • 3.4 cups sifted wheat flour
  • 2 tsp baking powder
  • 0.9 cup of milk
  • 3.5 oz almond

Here’s how:

  1. Set the oven to 350 degrees Fahrenheit
  2. Mix lavender and sugar
  3. Mix the butter and lavender sugar until its airy.
  4. Mix flour, baking powder, and chopped almonds.
  5. Stir it all together and make a dough.
  6. Make 3 lengths and place them on a baking tray. bake for 20 min, take them out, let them get cold.
  7. Cut them 1 cm thick slices and dry in ovens for 6 hours at 75 degrees.

Keep them in an aired box and you always have something in-store when you get unexpected visits. Or if you get a visit. They taste too good to be hidden away.


A ring flower in his gorgeous orange suit.

This is a one-year plant that you can easily sow yourself, and they can spread themselves where the seeds manage to winter. It’s a very nice weather forecaster, too, since the flowers don’t open up on the days when the weather is bad.

This plant is light and dry, and nice to use as color and flavorings for bread, cakes, rice, and soups. From ancient times, dried marigold was called “pauper’s saffron”. In cooking, the marigold is mostly used to color a little dull dishes and as a freshly brewed tea. The marigold has an ability to accentuate the flavors of the food, and it has a slightly peppery taste.

Feel free to use fresh petals from the marigold in salads. Looks beautiful and tastes lovely.

Tea of marigold


  • 1-2 tablespoons fresh or dried flowers.
  • A large cup of boiling water.
  • Leave and pull for 5 to 10 min.
  • Sift of the flowers.

Drink and enjoy some marigold, nurturing both inside and outside.

Then you have a small overview of what you can use 5 edible flowers for. It’s fun to do something a little different with both decorations and what we serve. Good luck and hope it tastes excellent:) Please let us know how it tastes.

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