Rice Salad
Flowers and Cuisines by Overseas Flower Delivery
Many cuisines, including our own, incorporate flowers as a matter of course. Yet it would take courage to go against the grain and create potentially edible wedding bouquets.
Commercially-grown flowers that have been chemically treated for fertility or longevity are unsuitable for eating. So are flowers that are not fully open, and those that are beginning to wilt. Bouquets must be dismantled, and flowers must be washed individually, to remove any adhering soil and insects.
Always remove anthers, styles, sepals, and stamens, unless you are certain they may be eaten. These detract from the flavour, and may cause allergic reactions.
Certain flowers, such as clover, violets, and honeysuckle may be eaten in their entirety. With nasturtiums, dandelions and other flowers, you may eat the leaves as well as the blooms. However, only the petals of the tulip, lavender, rose and calendula may be eaten.
Chrysanthemums, daisies, roses and other blooms must have the white bit at the base of the petal, where it was attached to the flower, removed, since it is bitter.
Flowers from your bouquet may also be preserved for use in sweet or savoury dishes, as garnishes, or to make jams.
Jasmine: Make your own fragrant jasmine tea or rice by infusing petals in hot water.
Honeysuckle: The name says it all; but remember that whereas the flowers are edible, the berries are highly poisonous.
Hibiscus: This has a citrusy flavour, the taste you would get if you combined cranberry and tangerine juices, but must be used sparingly in salads, or to prettify soups. Its petals are slightly acidic, and tend to weep colour.
Calendula: These have a flavour that is similar to saffron
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