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Sometimes when you arrange a bouquet of flowers just so, they look so pretty you kind of want to eat them. We have great news: sometimes you can. There are way more edible flowers out there than you would expect, and while most of them are perfume-y and extremely floral (like roses and chamomile), some of them are hearty, crisp and taste an awful lot like really pretty, spicy lettuce.
Edible flowers tend to pop up in recipes during late spring and early summer, just before the high season of things like tomatoes and squash. If you have never eaten a squash blossom, we have to insist, this is the summer to do it. You will love it and never look back. We pulled together some of the most beautiful ways to use edible flowers, from cakes to soups to frittatas and more. Lots of farmer's markets and grocery stores will sell little packages of edible flowers, but if you decide to go rogue and buy your own, always, always make sure you are actually buying flowers that are edible. Once you're sure, experiment away. Just looking at these makes us feel like we need to run around outside... and eat some flowers.
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Get the Flower Power Cake recipe from Green Kitchen Stories
Get the Bellflower Ice Cubes recipe from Manger
Get the Gazpacho recipe from ChefWanabe
Get the Squash Blossom Frittata recipe from Food52
Get the Cherry-Blossom Dorayaki with Cinnamon-Edamame Filling recipe from Food52
Get the Heirloom Tomato Salad with Feta & Oregano Flowers recipe from Food52
Get the Squash Blossoms with Pimento Ricotta recipe
Get the Kimchi-Rice Celery with Nanohana Flowers recipe from Food52 In this dish, the nanohana flowers are used as a palate cleanser.
Get the Tagliatelle con Fiori di Zucchine (Tagliatelle with Zucchini Flowers) recipe
Get the Persian Love Cake recipe from Manger
Get the Blueberry Violet Eclairs recipe from Sift & Whisk
Get the Midsummer Wedding Cupcakes recipe
Get the Wild Hibiscus Prosecco Cocktails recipe from Bell'Alimento
Get the Very Berry Cosmopolitan recipe from A Beautiful Mess
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