What Are The Edible Flowers Used in Garnishing? Can someone provide the list of such commonly used edible flowers in the culinary world?
Carnations: Steep in wine, candy, or use as cake decoration. To use the surprisingly sweet petals in desserts, cut them away from the bitter white base of the flower. Carnation petals are one of the secret ingredients that have been used to make Chartreuse, a French liqueur, since the 17th century.
Gladiolus: Flowers (anthers removed) have a nondescript flavour (taste vaguely like lettuce) but make lovely receptacles for sweet or savoury spreads or mousses. Toss individual petals in salads.
Hibiscus: Cranberry-like flavour with citrus overtones. Use slightly acidic petals sparingly in salads or as a garnish.
Lilac: The flavour of lilacs varies from plant to plant. Very perfumey, slightly bitter. Has a distinct lemony taste with floral, pungent overtones. Great in salads.
Roses: Flavor reminiscent of strawberries and green apples. Sweet, with subtle undertones ranging from fruit to mint to spice. All roses are edible, with the flavor being more pronounced in the darker varieties. Miniature varieties can garnish ice cream and desserts, or larger petals can be sprinkled on desserts or salads. Freeze them in ice cubes and float them in punches. Petals can be used in syrups, jellies, perfumed butters and sweet spreads. Note: Be sure to remove the bitter white portion of the petals
@Rajeev Many thanks for your kind advice regarding edible flowers in garnishing.