Creative Ways to Use Edible Flowers in Cooking and Drinks
Did you see my edible flower teacup garden in my last post? I’ve been inspired to use edible flowers in so many kitchen projects and recipes.
Edible flowers add a charming, colorful touch to treats for Mother’s Day, baby showers, engagement parties, birthdays, weddings, spring garden gatherings, or simply to brighten a weeknight dessert.
Planning summer get-togethers? Take a look at my book Simple Gatherings: 50 Ways to Inspire Connection for easy ideas to bring people together.
Here are lots of creative ideas and recipes for using edible flowers.
Spring floral pressed cookies via BustSpring salad with edible flowersNatural “funfetti” cake with edible flowersEdible hibiscus: simmer into simple syrup, stir into iced tea, or use on a drink rimSmoothie bowl topped with edible lavender buds — dried lavender is also lovely in vinaigrettes, with berries, or on shortcakeFloral goat cheese with dill and cracked pepperDIY floral ice cubes to add a pretty touch to beveragesLight crepes filled and garnished with edible flowersEdible flower punch bowl for a celebratory drink stationGlazed donuts decorated with edible bloomsVegan coconut rose petal ice cream with cardamom crumbleDIY floral popsicles using edible flowersStrawberry lemon custard trifles accented with edible flowersFresh floral cupcake toppers for an elegant finishHow to make candied edible flowers — a sweet, decorative garnishLemon-lime floral popsicles for a bright, refreshing treatRedbud and lemon cornmeal loaf cake — a lovely spring loaf
For more edible flower inspiration, consider the Botanical Baking Cookbook for recipes and techniques.
Botanical Baking Cookbook — a great reference for floral baking
If you missed my edible flower teacup garden in the kitchen, click here to see it.
Excited to gather with friends this summer?Check out my book Simple Gatherings: 50 Ways to Inspire Connection
