Spreading kindness is what we do at Good Bitches Baking. It's often the little things that go a long way, and our bakers love to add little extras to their bakes, to go that extra mile for the recipients. Whether it be getting the kids involved to colour and decorate the baking boxes, or adding some freshly picked flowers for a pop of colour, there are many ways to brighten up a bake.
Another way of increasing the presentation factor is to use edible flowers as a garnish. But with so many different flowers, and many non-edible flowers, how do you know where to begin! We've done some research on edible flowers (thanks to The Secret Garden's website which has some handy information), so whether you're new to floristry or a seasoned food photographer, hopefully you'll learn something new today!
Please do also remember only to use flowers that haven't been sprayed with any pesticides or insecticides.
1. What are some common edible flowers:
Depending on the season, the following are some that you
might have in your garden:
Chive flowers Borage
Calendula Viola
Rosemary Courgette
Scarlet Runner Lavender
Rose Marigold
Fuschia Pansy
Magnolia Daisy
Jasmine Elderflower
Hibiscus Lilac
Thyme Nasturtium
Cornflower Dandelion
2. Is the entire flower edible?
Generally it is the petals that are edible. Carefully trim the green leaves, stems, and the sometimes bitter base of the petals, to ensure everything on the plate is edible and delicious. Alternatively using the whole flower heads for divine cake decoration also works.
3. Are certain flowers inedible?
If sourcing flowers from your garden or elsewhere, remember there are some flowers in particular to be avoided such as azalea, crocus, daffodil, foxglove, oleander, rhododendron, jack-in-the-pulpit, lily of the valley, fairy primrose, and wisteria. If you're not sure about identifying the flower, err on the side of caution! The same goes if you're not sure whether the flowers have been sprayed with anything.
4. How should I store edible flowers?
Fresh edible flowers like to stay cool. To help prolong their life, store them in the fridge – ideally between 2-7°C – with the lid firmly closed and use creatively just before serving.
5. How long will edible flowers last?
Fresh edible flowers are best kept chilled and used as soon as possible. As a guide, they typically maintain their good looks for up to 3 days if stored in the fridge.
6. How should I use edible flowers?
Sprinkle the petals for subtle elegance or use whole flower heads for impressive wow-factor (remembering to trim the green non-edible stalks and foliage to ensure they are edible or use purely for decoration and remove before serving). You can be as creative as you like!
7. Can I use them in savoury dishes as well as sweet?
Edible flowers are extremely versatile meaning they work equally well in savoury and sweet dishes. Think homemade pasta pepped up with a scattering of intense yellow, purple, pink, and blue petals or an elegant cheesecake adorned with jewel-coloured edible blooms and petals.
So next time you're looking for a bit of foodie inspo to brighten up the 'gram or someone's day, consider experimenting with some food-safe edible flowers to make an absolute work of art.