Edible flower user guide
Edible flowers are a wonderful addition to your kitchen and can be sprinkled like vibrant confetti on a huge variety of dishes. Generally it is just the petals that are used and all flowers should be gently washed (wiped) before use. They really do liven up savoury and sweet dishes as well as drinks and cocktails. In your box of edible flowers you will find a variety of the flowers below depending on the season and availability. If you would like a box of specific types, please do let us know and we will do our best to help.
Here at Bramble Meadow we grow many of these flower varieties as companion plants, the bees and other insects love them so we always ensure we do not pick every flower leaving a good proportion for the wildlife to enjoy, it is good to share!
Enjoy experimenting with them and making beautiful dishes and drinks, feel free to tag us on your social media posts, we love to see what you create.
BorageThese beautiful blue or white borage flowers can be sprinkled on salads, soups, cakes, added to Pimms or cocktails or frozen in ice cubes to be added to your favourite summer drinks. They can also be crystalised and used for decorating cakes. Drying them in a dehydrator or pressing them and storing in an airtight container means they can be used any time of year.
Use only the flower, remove any remaining green stem parts.
These traditional stunning and cheery blooms come in varying shades of yellow and orange as well as other varieties which are more pastel coloured in gold, peach, pinks and yellow. Calendula petals can be used as a saffron substitute.
The petals are the part which are used so discard the stems and stamens and sprinkly these beautiful petals onto ice cream, soup, salads, cakes and deserts. The petals can also be frozen in ice cubes to liven up your summer party. You can also use the petals to make a tea infusion as they have wonderful medicinal properties. The flowers can also be dehydrated or pressed and as long as stored in an airtight container can be used as decoration all year round.
Well known for it’s traditional use as a calming aid chamomile flowers can be used to make a cup of relaxing tea or the petals can be used to decorate any savoury or sweet dish.
They also can be dehydrated and stored in an airtight container.
So pretty and with a good strong taste, these flowers work well when sprinkled on most savoury dishes or added to sandwiches. The purple flowers are bigger and are from traditional chives. The smaller white flowers are from garlic chives.
We grow two types, the traditional blue and the darker purple variety. Cornflowers – use only the petals – are wonderful in so many savoury dishes, soups, salads, sandwiches and stir fry or in sweet dishes sprinkled like confetti. They do dry fairly well in a dehydrator so can be used all year round if stored in an airtight container.
Probably the most commonly known edible flower these gorgeous blooms have a peppery taste and come in a huge range of vibrant colours. They look stunning on any savoury dish, particularly salads, potato dishes and pasta. The whole flower can be used or the petals used individually.
The rocket leaves of course are used in salads but the flowers taste just as good! They have a subtle nutty flavour and work well sprinkled on all kinds of savoury dishes.
Less well known these vibrant flowers are a type of calendual and come in varying shades of orange, red and yellow. They have a subtle flavour so work equally well in savoury and sweet dishes as well as summer drinks.
Beautiful flowers in varying shades of white, pink and purple. These have a subtle flavour and can be used sprinkled on savoury or sweet dishes.
Beautiful pink to purple flowers are best used in savoury dishes sprinkled over salads, soups and stews. The flowers work well when dehydrated and as long as kept in an airtight container can be used throughout the year in culinary dishes as well as in making a medicinal tea infusion.
