20 Ways to Eat Flowers (And Feed Your Cottagecore Obsession At The Same Time)
From rose petal bark to lavender biscuits, earl grey desserts sprinkled with floral confetti and frozen flower art, make your afternoon teas and your garden tipples bloom with these floral-themed recipes.
If you could eat / drink cottagecore, this is what it would taste like. Edible flowers have been used in cooking for thousands of years, not only for their visual beauty but for their health benefits and healing properties, too.
We’ve always believed in flower power but somehow daisies on toast just hits different. Good different. From rose petal bark to lavender biscuits, earl grey desserts sprinkled with floral confetti and frozen flower art, make your afternoon teas and your garden tipples bloom with these floral-themed recipes.
Goat’s Cheese Rolls
Here’s one for the savoury fans. Transform your afternoon tea or your cheeseboard with these faff-free bitesize botanicals. Simply mash up a soft cheese of your choice and work into rolls using your hands. Refrigerate for 10 minutes, spread out the edible flowers on a sheet of cling film and roll the cheese onto your flowers. Secure the cling film around the rolls and place back in the fridge to chill and firm for another 20 minutes. You can also use a mix of herbs and veggies, too.
Elevenses just got a botanical glow up. This recipe requires pressing your flowers between parchment or waxed paper and placing them on top of the shortbread cookies when they’re fresh from the oven. The heat from the cookies is enough to help the petals bond to the surface, keeping your flowers looking (and tasting) their best. Sprinkle with sugar and tuck in.
Looking for a quick and easy way to take your cocks and mocks from basic to bougie? Floral ice cubes are your friend. All you need is a bunch of edible flowers, an ice cube tray and water (plus a boujie bev of your choice). If you want to go all out Kris Jenner party planner vibes, get a novelty ice cube tray/silicone mould too – love hearts, penguins, penises, take your pick.
Now here’s a bouquet we can get on board with. These doughnuts make for a decadent dessert, perfect for a boozy garden party with your pals. Using a combination of white wine, jelly, sugar, gelatin and, Nigella’s favourite – a microwave – they’re easy to make and even easier to eat.
Here’s a decadent tablescape tower your guests will be more than happy to climb. Great for parties and special occasions, this tumbling meringue peak studded with figs, flowers and earl-grey infused pistachios and drizzled in blueberry sauce is the ultimate summer showstopper.
These paper-thin flatbreads sprinkled with rosemary, crushed red pepper, baby greens, radishes, carrots and edible blooms are a beautiful twist on the Sardinian crispbread speciality, meaning “sheet music”. Cute!
Picture this, you’re in a hammock. You’ve just woken up from a half an hour snooze in the sun and you’re seeking a little afternoon livener, something floral but not elderflower cordial and preferably gin-based. Enter the libation of dreams, made with hibiscus tea, rose water, cardamom syrup and lemon on a bed of gin. Lovely drop!