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Edible Flower Dictionary: Would You Eat a Daisy?

So you have set the table with your best china, you’ve got the napkin rings out and put a beautiful display of artificial flowers in the centre of the table but something is missing.
All your friends are coming around for a celebratory dinner party to see your new house and you want to make it just perfect. The house is clean and looking great but what can you add to the food and drink to give it that pizazz?
We know! Edible flowers! They are the perfect garnish to any cocktail and look stunning scattered on top of a side salad or on top of fish. But what flowers can you eat? Aren’t some poisonous? We’ve got you covered with this handy dictionary of edible flowers.

Source: Flickr

Edible Flowers

A
American elderberry
anise hyssop
arugula
B
basil
bean
bergamot
broccoli

C
chamomile
chervil
Chinese hibiscus
chives
chicory
chrysanthemum
cornflower

D
dandelion
dianthus
dill

E
English marigold
English daisy

F
fennel

G
geranium

H
hollyhock

J
Japanese honeysuckle

L
lavender
lilac
lovage

M
mint

N
Nasturtium

O
okra

P
passionflower

pineapple sage

R
red clover
rose
rosemary

S
sage
snapdragon
squash
sunflower

T
thyme

V
violet

Rose Ice Cream

Our favourite recipe that uses flowers is for rose infused ice cream. It’s so easy to make and tastes so light and refreshing. It is the perfect dessert after a rich and filling main.
To make rose ice cream refrigerate a 300ml tin of evaporated milk overnight. On the morning of serving remove it from the fridge and decant it into a mixing bowl. Beat it with an electric whisk for around 30 seconds and it should expand to almost double its size.

Add 100g of caster sugar and add 50ml of rose water plus a scattering of rose petals (make sure to wash these first).  Pour into an ice cream maker and turn on following the manufacturers guidelines. This can vary from between 30 minutes to several hours. When ready remove from the machine and seal it in a tub before placing in the freezer.
Remove and spoon out when you are ready for dessert. It tastes particularly nice with crumbled biscuits scattered on top and served with a wafer. Yum!
Do you know any floral inspired recipes? Send them to us on Twitter on @GTDecorations. We’d love to have a read.

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