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Spring is in the air and flowers are everywhere. Gardens, windowsills...and dinner plates. Throughout history, edible flowers like roses, lavender, violets, chrysanthemums and begonias have made their way into the kitchen. Leonardo Da Vinci himself penned a rose water recipe.
For the past decade, edible flowers have graced the dishes created by haute cuisine chefs like salt cod with Jerusalem artichoke and rose and a French-inspired fruit and flowers aspic. Now, more than ever, we see edible flowers becoming more accesible to foodies everywhere.
From blogs to flower pot desserts, there is no doubt edible flowers are leaving their mark on modern cuisine. Here at Fine Dining Lovers we've seen some really creative ideas, from edible flower ice cubes to viola lollipops, lavender cookies and edible sugar flowers.
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FLORAL LOLLIPOPS |
SUGAR FLOWER IDEAS |
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FRUIT AND FLOWER ASPIC |
CODFISH RECIPE |
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HOW TO CHOOSE FLOWER BUDS |
SPRING ICE CUBES |
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