Ode to flowers

One evening, your love will come home from work and announce, “Darling, I’m home. Dinner’s ready!”Flower bouquet

But wait. No white box, smelling of Chinese noodles? No platter of Indian curry with Naan? Not even a big square carton prophesising an Italian twist to the evening? Not tonight.

The long, thin paper wrapping he has in hand doesn’t bring to mind any meal you’ve had before and the smells are more reminiscent of a Saturday afternoon in the park than the war room kitchen of a takeaway.

Tonight, your meal will be a bouquet of scents and shapes that will wake your palate in ways it has long forgotten.  Tonight, your man will surprise you with nothing less… than flowers.

Dandelions in the Old Testament, daylilies and chrysanthemums among the Chinese and Greeks, roses and violets for the Romans, flowers have been a worldwide staple of many a kitchen throughout the centuries.  Anglo-Norman cooks were inspired by hawthorn blossoms and elder flowers, the Renaissance saw dishes coloured with cowslips, roses, and marigolds and Victorians delighted in spicing up their salads with violets, borage and primroses.

In time, though, with the constant evolution of the kitchen’s arts and science presenting a myriad of processes and preparations, we seem to have lost, or “forgotten”, a few ingredients along the way.

And were it not  for some historical pioneers of the kitchen, including Marc Veyrat and his unceasing ode to mountain plants and herbs, flowers would never have blossomed again to gracing the topside of the plates of the rich and famous… or at least the more intrepid organically inclined.

Flower and Fruit Salad – 4 persons
Choose flowers which haven’t been chemically treated
Petals of one Sunflower, chopped
Petals of one Rose, chopped
10 leaves of Mint, chopped
2 peaches, diced
50g of raspberries
20 red grapes, chopped in half

In bowl, mix the fruits and the flowers. Spread with some rose and sunflower petals. Ready to serve!

Flower Salad

22 thoughts on “Ode to flowers

  1. This recipe is a good way to learn a lot about edible flowers. Thanks for your support about the Jamie Oliver challenge but looks like the follower is only a few votes away… Stressing!

  2. Hi Mathilde,

    Congrats, once again Top 9..haha this is something new..flower and fruit salad 🙂 Nice one. Thanks for sharing!

  3. Lovely post.

    I’ve got into picking flowers on the way home from work to add to my spice mixes. Unfortunately Helen suspects I’m trying to poison her every time I do. So now I just don’t her.

    • Always the best way to make people what they think they don’t like .. but that by the end of the day they love! Have fun creating new recipes and I’m looking forward to see what you’ve done with your flowers

  4. i used to do a similar dish of herb, fresh flower petals, and seasonal field greens.. flowers are definitely a great way to improve the look of any dish!

  5. Pingback: Our top ten flower recipes | Interflora

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