The best way to use dried edible flowers is often to incorporate them into flavor-infused sugars or use them sparingly as a garnish.
Dried edible flowers, like lavender, rose petals, cornflowers, or chamomile, offer a unique way to add flavor and visual appeal to your culinary creations. However, because they're dried, their flavors are often more concentrated, and their texture can be less palatable than fresh flowers. Here's a breakdown of how to best utilize them:
Ways to Use Dried Edible Flowers
-
Flavor-Infused Sugar: This is a popular and versatile method.
- How to: Finely chop or pulse the dried flowers in a food processor. Mix thoroughly with granulated sugar. The ratio typically is 1-2 tablespoons of dried flowers per cup of sugar, but adjust to your taste.
- Uses: Baking (cakes, cookies, muffins), sweetening beverages (tea, lemonade), sprinkling on desserts (fruit, yogurt).
- Benefits: The sugar helps evenly distribute the floral flavor and prevents the flowers from being too overpowering.
-
Tea Blends: Dried flowers like chamomile, lavender, and rose petals are common ingredients in herbal tea blends.
- How to: Combine with other dried herbs and tea leaves. Steep in hot water as usual.
- Benefits: Adds floral aroma and flavor to your tea.
-
Spice Blends: Small amounts of certain dried flowers can add interesting notes to savory spice blends.
- How to: Grind the dried flowers and mix them with other spices.
- Uses: Experiment with additions to rubs for meats or vegetable seasoning. Be mindful of the flavor profiles; lavender, for example, works well with rosemary and thyme.
-
Garnish (Use Sparingly): Dried flowers can be used as a decorative garnish, but use them sparingly, as they can be quite dry and potentially bitter.
- How to: Sprinkle small amounts on cakes, cupcakes, salads, or cocktails.
- Tip: Consider rehydrating them slightly by spraying them with water or alcohol before use to soften their texture.
-
Infused Oils or Vinegars:
- How to: Place dried flowers in a jar and cover with oil or vinegar. Let infuse for several weeks, then strain.
- Uses: Salad dressings, marinades, drizzling over finished dishes.
Important Considerations
- Source: Ensure that the flowers you use are specifically grown for consumption and are free from pesticides and herbicides.
- Flavor Intensity: Dried flowers have a more concentrated flavor than fresh flowers. Start with small amounts and adjust to your taste.
- Texture: The texture of dried flowers can be somewhat brittle. Grinding or powdering them can improve their usability.
- Storage: Store dried edible flowers in an airtight container in a cool, dark place to preserve their flavor and color.
