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!):
Blue cornflower or borage
Carnations and marigold petals
Carnations or dianthus
Marigold or signet
Sage flowers or Salvia
Blue nasturtiums and other colorful nasturtiums
Santan (This one from my childhood memories of sucking out the nectar)
Hibiscus or gumamela
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!!!