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As springtime flowers bloom, we’re bringing the edible ones into our kitchen. From herbaceous blossoms to textured sprigs, flowers add sweetness or spice to a variety of dishes. Here are five of our favorites; look for them in your garden, farmers’ market, or order online from The Chef’s Garden.

1. Borages

Sweet and herbaceous, these star-shape blossoms of an herb found throughout the Mediterranean release a cucumber-like fragrance and flavor. The powder-blue flowers, a traditional garnish for a Pimm’s cup, are a natural match with cucumbers in salads and sauces.

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Todd Coleman

2. Nasturtiums

These spicy flowers come in shades ranging from pale yellow to deep red. Drop a bloom onto a bowl of gazpacho, or fold chopped petals into softened chevre or herbed butter to unleash their peppery flavor.

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Todd Coleman

3. French Marigolds

These yellow-trimmed vermilion blooms taste like a blend of tarragon and radicchio. Toss the petals into a salad in place of bitter greens, sprinkle them over grilled fish, or lay them on a stack of sauteed prawns. Often used in orange dyes, the flowers will also lend their color and flavor to rice dishes the same way that saffron does.

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Todd Coleman

4. Cornflowers

Also called “bachelor’s buttons” (supposedly because love-struck lads once wore them on their lapels), these blossoms have a subtle, sweet spiciness. Toss them into salads, add them to tea blends for a clovelike aroma, or nestle them onto frosted cakes as a garnish.

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Todd Coleman

5. Amaranths

Despite their berry-red color, these textured petals taste exactly like sweet corn. Sometimes known by their poetic common name, “love-lies-bleeding,” the sprigs add color draped over poached eggs or tucked into a fruity beverage.

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