Petal to plate: Why we love edible flowers
- arproscia
- Mar 14, 2019
- 2 min read
At CoLab Farms, we LOVE to grow edible flowers! Not only are the flowers beautiful to look at, they make our farms and greenhouses smell AMAZING. Although most home cooks are unfamiliar with using edible flowers in their cooking, edible flowers can be extremely versatile. They can adorn beautifully baked cakes, add a punch to the right cocktail, or give a pop of color and flavor to salads. Right now, we’re harvesting Purple Hyacinth, Butterfly Pea and Nasturtium flowers. Continue reading below for our favorite ways to use Nasturtium.
Our Favorite Nasturtium Recipes
We love growing Nasturtium because both their leaves and flowers are edible. They’re a great source of Vitamin C and iron, and their leaves are said to have antibiotic properties. They’re beautiful, but there can definitely be some intimidation when it comes to including them in recipes. Here’s three simple ways to use Nasturtium:
Nasturtium Pesto: Blanch the nasturtium leaves and place in a blender with your favorite nut (we like walnuts), and garlic. Blend while drizzling in extra virgin olive oil until smooth. Fold in some grated parmesean cheese. Use on pasta, as a pizza base or anything you’d use pesto for.
Inspired by: marthastewart.com
Nasturtium Margarita: Use salt, sugar or a mixture to rim your serving glasses and add ice. In a cocktail shaker, muddle together 2oz of tequila, 1/2oz of orange liqueur and the petals from 3 or 4 nasturtium flowers. Add ice, 2 oz of orange juice, 1/2oz lime juice and 1/2oz agave nectar. Shake vigorously and pour into one of your serving glasses. Garnish with a nasturtium flower.
Inspired by: floatingkitchen.net
Stuffed Nasturtium Flowers: Combine breadcrumbs, olive oil, crushed garlic, chopped parsley, grated parmesan, and sea salt in a bowl and lay on a baking sheet. Toast on 400 degrees for 5-7 minutes. In a separate bowl, combine ricotta, chopped basil, sea salt and chopped walnuts. Stuff Nasturtium flowers with one tablespoon of the ricotta mixture and top with the toasted breadcrumbs. Place on a platter and enjoy! Makes 20-25.
Inspired by: kaleandcaramel.com
I was really interested to read such simple and practical information about flowers used in food. It was especially nice to know that not only the flowers of nasturtium but also its leaves can be eaten and are rich in nutrients. Nowadays, people do research on various topics, and sometimes even when looking at topics like cover letter writing services dubai, it is understood that presentation and beauty are important in every field. Beautiful presentation of food is also a good example of this thinking.
The article about edible flowers was fascinating because it highlighted both their beauty and their use in cooking. I remember looking for take my online course support when I was overwhelmed with assignments and trying to stay organized. Learning how flowers can add flavor and color to dishes gave me a new appreciation for creative food presentation. Sometimes the smallest details make meals more memorable.
Edible flowers are such a creative way to make food look beautiful and fresh. I saw flower decorations used on desserts at a local market once, and it made the dishes feel extra special even before tasting them. During that busy month with classes and family events, I also used do my online course support for one online subject to stay organized. Nature can add beauty to everyday meals in simple ways.