Now that spring is in the air (at least here in Vancouver), my mind is turning to the garden. One of my favourite things to do this time of year is start planning what veggies to grow and what flowers to plant, especially the edible varieties. In and amongst the kale plants and squash, I always love to grow a good supply to edible flowers to use as simple, yet impressive garnishes for cakes and pies, as or flavouring for my spring and summer baking. These are a few of my favourites and how to use them!
How to come by edible flowers
Try to find flowers that have been grown without the use of pesticides – that is, don’t use those roses you buy at the grocery store to flavour your baklava. Instead, look for edible varieties at local farmers markets, the herb section of the grocery store, or grow them yourselves. There can be confusion and miss identification for those unfamiliar with edible flowers, so I suggest talking to your local farmer to confirm that the flowers are edible, or buy seeds sold as edible flowers and grow them alongside your herbs and other veggies, and away from toxic flowers….