Feasting on flowers?! Learn all about the benefits of edible flowers



MILWAUKEE -- They're so beautiful you won't want to take a bite out of them -- but maybe you should! Chef Alisa Malavenda joins Real Milwaukee to talk about edible flowers.



Edible Flowers


    Some popular and easy to find edible flowers.

    Chive Blossoms ( spicy- peppery) good for eggs and dairy based items like cheese and butter- also in a corn and black bean salsa it is very good.

    Sunflowers ( bitter) – great for breads and also using the seeds with them is a great balance of flavor and texture

    Calendula and Chamomile – ( earthy) spicy and peppery – Calendula also known as poor man’s saffron – great for Spanish rice , custards, pasta and eggs- also pairs well with corn and can use with sweet items like cake.

    Dandelions- ( the younger the better and pick close to the ground) - honey flavor – great for salads , sweets, eggs , wine and as a diuretic tea

    Day Lilies- You can use the whole flower – stem is green and peppery – the flower is sweet like lettuce – used mostly in Asian Cuisine and salads- pairs well with cheese, curries and seafood – also can be stuffed like a zucchini blossom.

    Firestix – gorgeous garnish for cocktails, has a mild corn flavor. Good in Latin food, cocktails, and muffins.

    Geraniums- Vary in color and flavor from –chocolate- lime to rose or an orange minty flavor – good for making jellies and dessert sauces

    Elderflower – Boost immune system and has a licorice flavor – good for digestion– good in cocktails and desserts- Sambuca and St Germain – make sure you debug these flowers

    Pansies – lemony and sometime a piney or winter green note – good in sandwiches and with tangy cheese like goat cheese , salads  and sweets

    Borage – hearty flower – tastes of fresh cucumber – good in summer drinks or paired with fruit in a salad

    Buzz Buttons- Citrus flavor that creates a tingling sensation in your mouth like pop rocks.

    Roses – Sweet and floral notes that are wonderful in desserts or tea or infused cocktails. The color does not effect flavor , but the stronger the scent the stronger the flavor notes. Pairs well with berries and other fruit ,

    Orchids- also boasts of a Cucumber or Endive flavor and freshness. Use in Asian Cuisine and for stir fries and pairs really well with beef and seafood

    Nasturtiums – spicy and peppery like the chive blossom but resembles more of a watercress flavor and slightly bitter undertones. Great for salads, butters, cookies, and pairs with cheese

    Zucchini Blossom – Found at farmers market are wonderful for stuffing with cheese or meat and rice and baking or breading and deep-frying

    Others include –tulips- lilacs-dianthus-fuchsia –marigold-daisy-  hibiscus – holly hocks – jasmine – violets -many herb flowers like lavender- basil, dill-fennel- thyme sage and rosemary and many vegetable flowers and greens

    Baked Stuffed Zucchini Blossoms

    Pick the male flowers ( the ones that DO NOT have zucchini attached)


      De-stem the flowers.

      Mix the ricotta with parmesan, a dash of salt and , grate of nutmeg, egg and basil.

      Put the ricotta mixture (about 2-3 Tbsp) inside each flower and place on a parchment lined baking sheet.

      Put zucchini flowers in preheated oven at 350 degrees for approximately 5-7 minutes until the flowers are slightly cooked and the cheese has melted.

      Thai Beef Salad ( Nam Tok )  with Orchids or Day Lilies


        Strawberry, Rose and Champagne Gelee


          Place strawberries and ¼ c sugar and 1 T lemon juice in a bowl , toss to combine, let stand for 10-15 minutes while preparing gelatin

          Place ½ cup champagne or other sparkling liquid in a small bowl. Sprinkle gelatin over and let stand for 5 min.to soften. Bring 1 C of champagne to a boil with remaining ½ C sugar plus 2 T sugar , stir until dissolved, remove from heat and add gelatin mixture; stir until dissolved.

          Add strawberries and juices, remaining champagne , remaining lemon juice and rose petals . Mix until combined and sugar is dissolved totally

          With a slotted spoon, divide berries and rose petals equally in champagne glasses or other glasses. Then , divide champagne mixture equally among the glasses using between ½ and ¾ c of liquid depending on glass size. Chill gelee over night or until firm 3-4 hours. Cover and chill. Top with flavored whipped cream and basil crystals to serve. Can be made ahead 2-3 days and covered tightly.

          Turning Butterfly Martini


            Make butterfly pea flower tea and chill. For each cocktail place 3-4 oz flower tea mixture in a ice filled cocktail shaker . Pour into martini glass.  Add 1.5 oz vodka and 2 oz fresh squeezed lemonade to cocktail shaker .

            Pour lemonade over beautiful blue hued martini and watch the magic butterfly turn to a vibrant violet color. Garnish with edible flowers.

            Easy Ideas to bring flowers into your food

            Flowered Confetti Butter with Himalayan Salt – cut out disks of unsalted butter- chiffonade some edible flowers like pansies, nasturtiums or violets and sprinkle on butter and add a dusting of a slightly coarser salt like a Himalayan pink

            Goat Cheese Rolled in Pansies with Lavender Oil- cut goat cheese rounds in disks about ½ “ and roll into balls and then press in flowers to create a disk. Drizzle with oil infused with a small amount of lavender ( lavender is very fragrant and if you use too much can be metallic tasting)

            Crystalized Violets on Cupcakes – (any flowers ) violets are especially nice- if you can’t use them all – paint on some egg white and dip in sugar – let dry.

            NOTE: IF YOU HAVE POLLEN ALLREGIES , YOU MAY BE ALLERGIC. USE CAUTION WHEN EATING FLOWERS AND INTRODUCE EACH VARIETY SEPERATLEY TO YOUR DIET- ALSO , ALWAYS CHECK TO MAKE SURE THE FLOWER IS AN EDIBLE VARIETY.