Kittelberger Florist wants to give you a taste of what’s to come this season, in the form of flowers you decorate your space with or gift to someone else, and in the form of flowers you eat. Yes, you heard us right.
The culinary world is rich with recipes that involve edible flowers, and they truly run the gamut, from petal-filled popsicles to bright garden salads sprinkled with blooms. Entrees, soups, desserts and cocktails are all getting the floral treatment as chefs, mixologists and enterprising foodies see what taste they can tease out of fresh, edible flowers.
If you want to try out this trend, simply set your table for a few of your friends and family for dinner, offer up a gorgeous floral design like Late Summer Splendor at its center, and plan a flowerful menu. Not sure where to start?
May we recommend this Smoked Salmon Salad from Daily Gourmet, one of those fresh, light and yet filling meals that will have your guests enthusing over the starring garnish–flowers. You can choose from a variety of blooms (just make sure they weren’t treated with pesticides!) depending on the color and taste you want. Find the recipe below, and happy hosting!
- 4 tbsp natural yoghurt
- 1 tsp horseradish sauce
- 1 tbsp finely chopped dill
- squeeze of lemon juice
- pinch of salt
- 150 g smoked salmon
- 150 g mixed salad leaves
- 200 g sweet cherry tomatoes, halved
- 100 g dried black olives
- edible flowers (optional) to decorate
- Mix all the ingredients in a large glass until combined.
- Arrange the salad leaves on two serving plates.
- Place the tomatoes on top of the salad leaves.
- Tear the salmon with your fingers into a small chunks, arrange on top of the tomatoes.
- Scatter the olives on top, drizzle with the dressing, decorate with edible flowers.
- Serve with crusty bread or a roll.