Edible Flowers to enhance your Plate!

Day Lily

List of Flowers that can be used when plating dishes:

1. Acacia Blossoms: Can be dipped into batter and deep fried for a crunch delight for dessert
   
2. Banana Blossoms: Mostly used in Asian cooking, used either fresh, steamed or sautéed. 
   
3. Borage Blossoms: Delicate purple flower which is great for garnishing drinks, plates as well as in salads with a taste similar to that of a cucumber.  The flours are also great for dessert when candied with sugar.
   
4. Carnations Flower: The buds of these flours are great for pickling, and the petals or flower part is great for garnishes, candies for dessert and in salads.  
   
5. Chamomile: This flower produces a lovely floral tea, it and also be used to infuse desserts like creme brulee's and creme caramels. 
   
6. Chrysanthemum: Mostly used in south eastern Asia and only the white and yellow flowers are used. The uses include; teas, infused rice wine vinegars, garnishes for sashimi in Japan and used as green. 
   
7. Clover Blossoms: These flowers can be used as garnishes, flavouring compound butter and used for teas.  
   
8. Tanacetum Balsamita: This leave as a taste similar to that of peeper and lemon and mostly used in cocktails and other beverages. 
   
9. Daisy: This beautiful flower can be used as a garnish and in beverages such as ice teas. 
   
10. Dandelions: This nifty little flower can be used to produce wine when fermented, and the greens can be used in salads and as garnishes.
    
11. Day Lilies: Not only can you use its flower but also the root. The flowers are mostly pickled and the root is boiled or roasted and used as a vegetable.
    
12. Gladiolus: the petals of the flower is used in salads or as garnishes. 
    
13. Heather Blossoms: mostly used in fermented beverages as a flavouring agent.
    
14. Hibiscus: This flower is very popular in Hispanic countries and is used to make teas with.
    
15. Jasmine: Mostly used in dessert as flavouring dishes and also used in tea blends.
    
16. Lavender: The flowers can be pickled and preserved in sugar as well as flavouring the sugar, it can also be used in teas and infused into desserts or sauces.
    
17. Lemon Balm: The leaves of this flower has a unique lemon scent and is used in salads and also in marinades.
    
18. Lemon Blossoms: used in desserts as a flavouring agent
    
19. Lemon Verbena: Can substitute the use of lemon rind and can also be used in salads and sauces
    
20. Lilac: Mostly used to make water ice and in desserts as candied flower petals.
    
21. Lime Flowers: great in teas and as a garnish in ice teas or juices.
    
22. Linden: Mostly used in teas
    
23. Marigold: Buds are used for pickling and then in salads along with the petals
    
24. Orange Blossoms: Great for flavouring ice creams and other desserts
    
25. Pansies: Beautiful coloured flower used for candied petals and garnishing 
    
26. Peony: Mostly used to flavour drinks
    
27. Jelly Okra: Used in meat dishes as well as dessert as a flavouring and colorant. 
    
28. Roses: Most popular uses are candied rose petals and making rose water to be used in desserts and other dishes.
    
29. Sage Flowers: Used in cold beverages and sprinkled over meat dishes.
    
30. Squash Blossoms: Usually stuffed and deep fried and can also be used in salads fresh.
    

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