What flowers do professional chefs use most?
Written by
Michael Sullivan
Reviewed by
Prof. Samuel Fitzgerald, Ph.D.Professional chefs utilize edible flowers to add both visual interest and flavor enhancement. Nasturtiums provide a peppery flavor, while borage offers the flavor of cucumber. These flowers can transform simple fare into restaurant-quality meals. Culinary authorities greatly admire some forms of flowers for their versatility. A knowledge of popular flowers among chefs can help the housewife improve her cooking.
Nasturtiums
- Flavor: Spicy watercress notes
- Chef Use: Salad garnish, stuffed appetizers
- Tip: Use whole flowers for dramatic plating
Squash Blossoms
- Flavor: Mild zucchini essence
- Chef Use: Stuffed with ricotta and fried
- Tip: Harvest male flowers to preserve fruit production
Calendula
- Flavor: Earthy saffron alternative
- Chef Use: Rice coloring, soup garnish
- Tip: Dry petals for year-round pantry staple
Source ingredients properly for the best professional results. Chefs prefer using organic growers or harvesting from restaurant gardens. Daily deliveries of freshly picked food ensure the freshest food. Home chefs should seek farmers' markets that specialize in edible flowers. Verify that they are grown without the use of pesticides. Refrigerate immediately after purchase and use within three days.
Correct preparation techniques maintain quality. Rinse the flowers gently, avoiding bruising of the petals. Remove pollen-laden stamens from lilies. Use tweezers for exact placement on dishes. Place blooms last on hot foods to prevent wilting. Store with wet paper towels until time to serve.
Try cooking with these techniques at home. Infuse rose petals into a simple syrup for cocktails. Freeze pansies in ice cubes for summer drinks. Stuff squash blossoms with herbed cheese. Candy violets for cake decorations. Choose one to start with and increase your confidence.
Read the full article: 20 Edible Flower Varieties for Gourmet Gardens
