Deflouring the mystery.
Euphoria Snax
In my humble opinion (I wish I could say ‘learned opinion’…) everything about flowers is bloomin’ lovely.
Not the plain, self-raising, bakers, pastry type ‘flours’, of course. Rather, the glorious, colourful celebration of creativity that makes our lives beautiful.
While the colours and perfumes of flowers have enchanted me for a very long-time time, it’s actually the mystique of edible flowers that fascinates me now.
It all began when my grandmother tried to convince us little Snaks to eat a flower petal. I don’t remember what type of flower it was, just the terrifying thought that she would make me try it.
‘Go Phori, go Phori’ was the relentless chant from the evil Snaks kids, so I did. It was a sweet, velvety sensation that was to remain in my foodie memory taste buds until this very day.
Not the plain, self-raising, bakers, pastry type ‘flours’, of course. Rather, the glorious, colourful celebration of creativity that makes our lives beautiful.
While the colours and perfumes of flowers have enchanted me for a very long-time time, it’s actually the mystique of edible flowers that fascinates me now.
It all began when my grandmother tried to convince us little Snaks to eat a flower petal. I don’t remember what type of flower it was, just the terrifying thought that she would make me try it.
‘Go Phori, go Phori’ was the relentless chant from the evil Snaks kids, so I did. It was a sweet, velvety sensation that was to remain in my foodie memory taste buds until this very day.
Edible flowers have been used in culinary traditions for thousands of years, dating back to 3000 B.C. in ancient Chinese, Greek, Roman, and Indian cultures. Initially prized for medicinal properties, aromatic flavours, and as symbols of wealth, they were commonly used in salads, teas, and, later, in Victorian desserts and candied delights.
In China, Chrysanthemums were cultivated as early as 200 B.C. for food and wine to represent nobility, with recipes for peony water and rice-based flower cakes existing for centuries. Romans used violets and roses for food colouring, flavouring, and in wine, while also utilizing flowers for their healing properties.
In India, tribal populations have long utilized various flowers for food and medicine, and Aztecs & Mayans frequently incorporated flowers like squash blossoms into their culinary routines.
In China, Chrysanthemums were cultivated as early as 200 B.C. for food and wine to represent nobility, with recipes for peony water and rice-based flower cakes existing for centuries. Romans used violets and roses for food colouring, flavouring, and in wine, while also utilizing flowers for their healing properties.
In India, tribal populations have long utilized various flowers for food and medicine, and Aztecs & Mayans frequently incorporated flowers like squash blossoms into their culinary routines.
It was only with the industrialisation of our food systems that it became less common to use flowers in the kitchen.
Edible flowers were difficult to commercialise for industrial production, if not impossible. They vanished from our diets during the 20th century. But thankfully, not for long.
The rise of the edible flower in Western culture started with innovative chefs garnishing their creations with edible petals.
With the emergence of the internet and widespread popularity of social media, the trend caught steam. We recognised the visual appeal of edible flowers very quickly. In particular, using flowers while cooking or baking became very popular.
Edible flowers were difficult to commercialise for industrial production, if not impossible. They vanished from our diets during the 20th century. But thankfully, not for long.
The rise of the edible flower in Western culture started with innovative chefs garnishing their creations with edible petals.
With the emergence of the internet and widespread popularity of social media, the trend caught steam. We recognised the visual appeal of edible flowers very quickly. In particular, using flowers while cooking or baking became very popular.
Grandma's flower pressed cookies.
While not the "first," several modern figures are credited with bringing edible flowers back into this mainstream fine dining:
· Hilda Leyel: Founder of The Society of Herbalists, she revived the use of flowers in her 1920s book, The Gentle Art of Cookery.
· Loria Stern: A contemporary Los Angeles-based chef often cited as the originator of the "botanical pressed cookie" trend.
· Michel Bras: While not explicitly mentioned in my search results, he is commonly credited in culinary history for popularizing floral and herbal garnishes in the 1980s.
· Peter Gilmore, Lennox Hastie, and Kylie Kwong: Contemporary chefs mentioned for their innovative use of flowers in Australian cuisine.
I can’t count the ways in which flowers are used are endless and we can get unbelievably creative with incorporating flowers in the dishes and food items of today’s world. Think not just garnishes, but I also love blending them into sauces, cookies, chocolate, you name it.
· Hilda Leyel: Founder of The Society of Herbalists, she revived the use of flowers in her 1920s book, The Gentle Art of Cookery.
· Loria Stern: A contemporary Los Angeles-based chef often cited as the originator of the "botanical pressed cookie" trend.
· Michel Bras: While not explicitly mentioned in my search results, he is commonly credited in culinary history for popularizing floral and herbal garnishes in the 1980s.
· Peter Gilmore, Lennox Hastie, and Kylie Kwong: Contemporary chefs mentioned for their innovative use of flowers in Australian cuisine.
I can’t count the ways in which flowers are used are endless and we can get unbelievably creative with incorporating flowers in the dishes and food items of today’s world. Think not just garnishes, but I also love blending them into sauces, cookies, chocolate, you name it.
One important thing I want to mention is What’s Safe and What’s a No to use and eat. Before you start picking, it’s crucial to know your stuff, especially if you’re a forager. Some of the more dangerous/poisonous flowers are Foxglove, Deadly Nightshade, Lily of the Valley, Daffodil, Monkshood, Buttercup, Poppy, Oleander, Clematis, Rhododendron and Hydrangea.
Deadly nightshade.
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Lily of the Valley.
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Oleander.
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Hydrangea.
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Common and safe edible flowers include Nasturtium, Courgette Flowers, Dandelions, Violets & Pansies, Chive Flowers and Elderflower.
There are plenty of good guidebooks and courses covering edible flowers, so make sure you have some knowledge before you start experimenting and make sure you avoid any flowers that have been treated with pesticides or are growing in areas with car fumes, like busy roadsides.
There are plenty of good guidebooks and courses covering edible flowers, so make sure you have some knowledge before you start experimenting and make sure you avoid any flowers that have been treated with pesticides or are growing in areas with car fumes, like busy roadsides.
Courgette flower.
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Chive blossoms.
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Edible flower garden.
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Flowers are nature’s quiet masterpieces – created not just for survival, but to attract, to communicate, and to enchant. Their colours, scents and intricate forms are the result of millions of years of evolution, designed to draw in pollinators, yet in doing so, they also captivate us.
As always, I hope I’ve whetted your appetite just enough to encourage your own exploration of this wonderful world of edible flowers. Grandmother would be very proud of me.
To get you started, we’ve published some very special recipes to try for yourself. You can find them HERE.
As always, I hope I’ve whetted your appetite just enough to encourage your own exploration of this wonderful world of edible flowers. Grandmother would be very proud of me.
To get you started, we’ve published some very special recipes to try for yourself. You can find them HERE.
