EDIBLE DRIED FLOWERS
A Petal for Your Thoughts: On Edible Flowers & Preserving Their Magic
What delight! Edible flowers—those fleeting garden whispers—are not just a painter’s muse for the plate, but gentle carriers of nature’s quiet gifts. Though their bloom is brief, a sunlit curtsy before vanishing into memory, their magic can linger. With a press or a patient dry, we tuck their colour and charm into jars like summer’s breath caught in glass—ready to swirl into herbal brews, perfumed oils, or sprinkle enchantment across our meals whenever whimsy calls.
INGREDIENTS
Gathering the Garden’s Whisper:
Before you wander into your garden basket-first, a gentle reminder: not all blooms are meant for nibbling! Below are a few floral friends who gladly offer themselves to the kitchen’s dance.
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Pansies – Delicate as a spring breeze, with a gentle, leafy crunch. Lovely tossed through a salad like confetti.
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Violas & Violets – Sweet little dreamers, soft in flavour and ever so pretty in sandwiches or scattered on tarts.
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Hostas – A garden’s hidden gem! Not just a pretty leaf—the whole plant is edible, flowers and all.
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Lavender – The perfumed poet of the herb garden, adding a sweet, heady sigh to syrups, teas, and treats.
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Borage – Blue as a midsummer sky, with a crisp cucumber note that makes it perfect for sipping spritzers or garnishing green things.
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French Marigolds – Bright, cheeky petals with a zesty citrus twist. (A note: steer clear of the African variety—they’re not on the menu!)
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Chrysanthemums – A bouquet of surprises! Some spicy, some shy, some even sweet. An adventurous nibble.
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Carnations – A hint of pepper, a breath of clove—carnations bring flair to both savoury and sweet.
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Sunflowers – Not just for seeds! Their golden petals are edible, and the unopened buds? Steam them like artichokes and discover a new delight.
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Cornflowers – As if a clove tiptoed through a sugar field—mild, spicy, and oh so charming.
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Nasturtiums – Peppery and bold, their leaves, flowers, and even pickled seeds are culinary treasures.
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Roses – Timeless, fragrant, and full of romance. Use their petals or rosewater in dishes fit for daydreams.
A Note from the Garden Gate
At The Fleur Kitchen, we believe in knowing what grows—down to the very root. Every flower we use is hand-picked or carefully dried by us, with love and care. We never nibble store-bought bouquets, no matter how lovely—they may wear invisible cloaks of chemicals unfit for feasting. And when we must purchase petals, we choose only culinary-grade blooms, grown for the plate—not the perfumery.
So let your teacups flower, let your dishes bloom, And may each petal bring a little joy to your spoon.
How to Dry Edible Flowers: A Petal-Preserving Ritual
If petals could sing, they’d ask to be picked with care—and timing is everything. Wander into the garden just after the sun has rubbed the sleep from its eyes, but before the blooms begin to droop from the day’s warmth. You want them wide awake, fresh-faced, and in full flourish
Now, let’s whisper them into stillness
The Dehydrator Method (Our Favourite Way to Bottle Sunshine)
Lay your flowers gently on a tray, like you’re tucking them in for a warm, slow nap. Set your dehydrator to 40–50°C, and let the air work its quiet magic. Depending on their moisture and size, your blooms will be ready in 4–6 hours. You’ll know they’re done when they feel crisp to the touch and sound just the tiniest bit crunchy—like delicate parchment.
The Oven Method (A Warm Embrace)
Preheat your oven to 40–50°C and spread the flowers evenly on a tray. If your blooms are particularly bodacious—with thick bases or buds—it’s best to gently separate the petals. Patience is key here: drying may take 4–6 hours, with a little mid-process fluff and turn to help them dry evenly.
Air Drying (Nature’s Slow Waltz)
For those who enjoy a gentler rhythm, line a tray or surface with kitchen paper or muslin. Lay your flowers or petals out like a delicate mosaic. Tuck them somewhere dark and breezy, and let time do the rest. In a few days, they’ll be ready—quietly transformed by shadow and air.
A Note on Storing Your Floral Treasures
Once your flowers are perfectly dry (no softness, no damp whispers), store them in an airtight jar, safely out of the sun’s reach. I keep mine nestled in glass jars, lined up like a rainbow on the shelf—some are still vibrant a year later, patiently waiting to grace a salad or steep in a dreamy tea.