Spring has finally sprung in Toronto, and we’re celebrating BIG time with edible flowers. From long blossoms on squash and zucchini to delicate, sweet violets and roses, there’s a wide range of stunning blooms that make a beautiful addition to your spring dishes. And they just happen to be nutritious and delicious too. Rich in flavour and texture, each flower is distinct – Violets are high in vitamins A and C. Some are cooling (blue star-shaped borage boasts hints of cucumber), while others are peppery (nasturtiums) or minty (pansies).
Here are three ways to incorporate them into your spring cooking and party planning:
Floral Ice Cubes
Impress your guests with edible flower ice cubes. Suspended in water, the delicate florets become works of art, but in fact, this pretty accessory is quick and easy to make:
– Fill the tray a quarter to half full with water, place flower face down and freeze.
– Top with water and freeze again.
Adding a floral garnish to canapés brings a certain “joie de vivre” to any function. Whether it’s dainty tea sandwiches, savoury mille feuilles, or fresh mini salad rolls, elevate your fare with a simple touch of pansies, lavender, roses and lilacs.
From cupcakes to shortbread, celebrate spring with the addition of pretty petals to your baked goods. And by all means, that doesn’t mean you have to spend the day at the stove (unless you want to). Pick up one of Summerhill Market’s made-from-scratch loaves, box of cookies, or cakes, or head to the freezer aisle for a pint of regular or non-dairy ice cream, and don’t forget a packet or two of edible flowers, available in the produce aisle. Sprinkle a few blossoms on top of dessert. The crowd will be so wowed by how it looks, no one will think to ask if you made it or not.