Edible Flowers

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Pretty and popular edible flowers add interest to meals, cakes and beverages. Remember to always buy edible flowers from reputable suppliers and avoid garnishing with non-edible flowers


Calendula Flowers - Available all year.
The petals of calendulas can be plucked and added to salads for a colourful salad. They are mainly used for decoration as there is little flavour

Cornflowers - Available November-May.
The petals of cornflowers can be plucked and added to salads for a colourful salad. Blue cornflowers are more likely to be found though pink and white cornflowers are also edible.

Marigold -  Available November-April. 
Marigold flowers, very similar to calendula, make an attractive edible garnish for many dishes. They can also be added sparingly to salads. The petals can be used in place of saffron and will give colour in many dishes, especially rice and egg dishes.

Nasturtium - Available September-April.
The young leaves have a refreshing peppery taste similar to watercress. Both leaves and flowers can be eaten in salads. Pickled nasturtium seeds can be used as a substitute for capers. Nasturtium flowers are delicate and damage very easily.

Pansy - Available all year. 
Hearts ease pansy is an attractive edible flower that can be used for garnish.

Lemon verbena - Available December-April. 
Lemon verbena is available commercially and can be used raw to give a subtle lemon flavour to salads, chilled water or other drinks. Verbena flowers can be used as a garnish and are available in white and a range of pinks/reds.

More information available at:  www.vegetables.co.nz/vegetables-a-z/fresh-herbs-garnishes-edible-flowers/