Edible flowers are becoming more popular, but the spicy ones aren’t as well-known, and they can add a revelatory amount of flavor to your meal.
Elegant with a touch of whimsy, a garnish of edible blossoms will elevate any dish. But will the flavor of the blooms live up to their visual appeal? For these six often-overlooked, spicy edible flowers, the answer is an enthusiastic yes. Far from the expected floral notes, their pep will likely astonish anyone who hasn’t tasted them before. And best of all, these multitasking blossoms deliver a healthful surprise that rivals their flavor.
While many of the plants on this list will be familiar to gardeners, working with the blossoms instead of the leaves will bring a twist to your cooking. You can use edible flowers in salads, soups, and even on toast. A great way to start is by mixing the spicy flowers with butter, and you’ll find one of my tried-and-true recipes on Page 38.
Before we begin, there are a few things to know about edible blooms:
