Philippine Edible Flowers

Chefs  in Europe use edible flowers a lot in  garnishing food. The trend is more prevalent during the spring and summer time when flowers are in bloom.  Edible flowers are used to decorate and  flavor  food. Some flowers also have healing properties.

One early Sunday morning I met up with my team at Sidcor /Sentris market to look for edible flowers.  Flowers used in food should not have any chemicals.  At the organic market we could be assured that they were pesticide free. Flowers are pretty and as a female coach I wanted it to be our team’s signature for the competition.

Here’s a short list of edible flowers in the Philippines for culinary use ( I know the dishes look so girly! hehehe!):

Dill flowers

 

 

 

Blue cornflower or borage

 

 

 

 

 

Carnations and marigold petals

 

 

 

 

Carnations or dianthus

 

 

 

 

 

Marigold or signet

Rose Petals

 

 

 

 

 

 

 

 

Sage flowers or Salvia

 

 

 

 

Blue nasturtiums and other colorful nasturtiums

 

 

 

 

 

Santan (This one from my childhood memories of  sucking out the nectar)

 

 

Snapdragon


 

 

 

Chrysanthemum

 

Others:

Hibiscus or gumamela

Jasmine

Chives flowers

Squash flowers

Banana blossoms or yucca

Gardenia or rosal

Herb flowers of basil, mint, coriander, marjoram, rosemary, thyme

So if you like a Chef….you can always send a bouquet of edible flowers!!!

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About Pam

Teacher, cook, foodie, wanderlust
This entry was posted in Philippine Cuisine, Restaurants, school events and tagged , . Bookmark the permalink.

6 Responses to Philippine Edible Flowers

  1. Pingback: Edible Flowers

  2. This is a great list! Thanks for sharing your knowledge!

  3. Kara Pascual says:

    Hi Chef, do you know other companies who sells edible flowers besides from Down to Earth? Thank you 🙂

  4. AJ Dee says:

    can you give me some impormations about santan?… please.. just message me on my facebook aj dela rosa… advance thank you!

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