Guide to Recipes Featuring Flower Petals from Around the World

Flower petals have long been used in culinary traditions across the globe, adding unique flavours, vibrant colours, and aromatic qualities to dishes. Here’s a florist’s guide to some delightful recipes featuring edible flower petals.

1. Rose Petal Jam (Middle East)

Ingredients:

• 2 cups fresh rose petals (unsprayed)

• 2 cups sugar

• 1 cup water

• 1/2 lemon (juiced)

Instructions:

1. Wash the rose petals gently and remove the white bitter base.

2. In a saucepan, combine water and sugar. Bring to a boil until all sugar dissolves.

3. Add the washed rose petals and lemon juice. Stir well.

4. Reduce heat and simmer for about 30 minutes until thickened.

5. Pour into sterilised jars and let cool. This jam pairs beautifully with bread or can be used in desserts.

2. Marigold and Tomato Salad (Mexico)

Ingredients:

• 2 cups ripe tomatoes (sliced)

• 1 cup marigold petals (Calendula)

• 1/4 onion (thinly sliced)

• 2 tablespoons olive oil

• Salt and pepper to taste

Instructions:

1. In a bowl, combine the sliced tomatoes, marigold petals, and onion.

2. Drizzle with olive oil and season with salt and pepper.

3. Toss gently to mix. Serve fresh as a side dish or light salad.

3. Lavender Shortbread Cookies (UK)

Ingredients:

• 1 cup unsalted butter (softened)

• 1/2 cup icing sugar

• 1 cup all-purpose flour

• 1/2 cup brown rice flour

• 2 tablespoons dried lavender buds (or fresh)

Instructions:

1. Preheat the oven to 180°C (350°F).

2. Cream together the butter and icing sugar until light and fluffy.

3. Gradually mix in the flours and lavender until a dough forms.

4. Roll the dough into small balls and flatten slightly on a baking tray.

5. Bake for 10-12 minutes, until lightly golden. Allow to cool before serving.

4. Hibiscus Iced Tea (Caribbean)

Ingredients:

• 1 cup dried hibiscus flowers

• 4 cups water

• 1/4 cup honey (or to taste)

• Lime slices (for garnish)

Instructions:

1. Boil water in a pot and add the dried hibiscus flowers.

2. Simmer for about 10 minutes, then remove from heat and strain.

3. Stir in honey while still warm. Allow to cool.

4. Serve over ice with lime slices for a refreshing drink.

5. Squash Blossom Quesadilla (Mexico)

Ingredients:

• 1 cup squash blossoms (washed and trimmed)

• 1 cup cheese (such as Oaxaca or mozzarella)

• 4 corn tortillas

• 1 tablespoon olive oil

Instructions:

1. Heat olive oil in a skillet over medium heat.

2. Lay one tortilla in the skillet, and sprinkle half with cheese and squash blossoms.

3. Fold the tortilla in half and press gently. Cook until golden, about 3 minutes per side.

4. Repeat for remaining tortillas. Cut into wedges and serve warm.

6. Violet Syrup (France)

Ingredients:

• 2 cups fresh violet flowers

• 2 cups water

• 2 cups sugar

• 2 tablespoons lemon juice

Instructions:

1. Boil the water and pour over the violet flowers. Let steep overnight.

2. Strain the infusion and add sugar and lemon juice to the liquid.

3. Heat gently until the sugar dissolves completely, then boil for 5 minutes.

4. Bottle the syrup and use it in drinks or drizzle over desserts.

Using petals in your cooking not only enhances the visual appeal but also introduces a notable array of flavours and fragrances. Explore these recipes and incorporate flower petals into your culinary repertoire, elevating your dishes with floral splendor.