They are not only delightful flowers but also tasteful flowers. Blooms have always been famous for their exquisite beauty. But behind that physical appearance, lies an exotic flavor that will leave your taste buds wanting more. They are not just for mere display. There’s more to these bunch of blossoms than being mere centrepieces on your table. They have a place in your kitchen, especially in your cuisine.  

Before you get that exquisite bouquet through flower delivery, why don’t you add zest to your diet through these alluring blooms? The essence of cooking requires the right knowledge of which ingredients will be put together to produce a wonderful flavor. The “oomph” factor of every meal is what keeps the customers craving for more. If you want something new and something fresh to serve in your platter, lovely blossoms will do the trick.

Here are 7 tasty flower recipes that you could use to spice up your life.


Carnation (2)

Used for: salads, decoration for desserts

Carnations’ feathery colors give off a sweet flavor and perfumed aroma to any dish. Once trimmed away from its base, the petals become sweet.

Grilled Peach and Carnation Salad



  • 1 bunch lettuce (cut in strips)
  • 1 bunch baby radishes (thinly sliced)
  • 1 green apple (thin strips)
  • 3 ounces carnation petals (free from pesticides)
  • 3 assorted peaches (cut into eighths)
  • 1 tbsp butter
  • 1/3 cup burrata mozzarella
  • 1/3 cup olive oil
  • 3 tbsp white wine vinegar
  • salt and pepper


  1. Chop lettuce, radishes, and apples in thin strips
  2. Cut peaches into 8 sections
  3. Pluck carnation petals
  4. Assemble all ingredients into salad bowl
  5. Preheat grill/pan and grease with butter. Once grill is hot, grill the peaches until caramelized on one side then flip over
  6. Top hot peaches onto salad
  7. Slice fresh burrata mozzarella and toss with salad
  8. In a small bowl, combine olive oil, white wine vinegar and season with salt and pepper to taste; whisk until the vinaigrette has emulsified
  9. Add salad dressing


Chrysanthemum (2)

Used for: summertime tea in China, soup, stew

Vibrant Chrysanthemums are interesting flowers with petals that have a tangy, peppery, and slightly bitter flavor. They work well in many savory dishes and teas.

Roast Chicken Noodle Soup with Chrysanthemum



  • 3 whole star anise
  • 3 cups water
  • 12-inch piece fresh ginger, peeled, sliced into thin rounds
  • 6 cups low-salt chicken broth
  • 2 tablespoons soy sauce
  • 2 teaspoons sugar
  • 3 tablespoons vegetable oil
  • 3 garlic cloves, thinly sliced
  • 2 bunches chrysanthemum, bottoms trimmed, upper stems and leaves cut into 2-inch strips (about 5 cups)
  • 1 14-ounce package thin fresh or dried Chinese egg noodles
  • 2 1/2 cups 1/2-inch cubes skinned and boned freshly roasted or purchased roast chicken (about 2/3 pound)
  • 1/4 large onion, sliced paper-thin
  • 3 red Thai bird chiles or 1 large red jalapeño chile, sliced into thin rounds


  1. Stir star anise for 8 minutes in a large saucepan over medium heat until slightly darker, wrinkled-looking, and fragrant. Add 3 cups of water and ginger; simmer 15 minutes. Add broth, soy sauce, and sugar. Simmer for 15 minutes. Season to taste with salt and pepper.
  2. For about 8 minutes, stir oil and garlic in small skillet over low heat until garlic is crisp and golden. Set garlic oil aside.
  3. For 5 seconds blanch chrysanthemum in a large pot of boiling salted water. Using a strainer, transfer greens to a colander. Rinse with cold water and drain. Return water to a stirring pot to boil. Cook noodles for 3 minutes until just tender but still firm to bite, stirring often. Drain and transfer to large bowl. Leave for 2 minutes. Mix in 1 tablespoon garlic oil. Using kitchen shears, cut noodles crosswise in several places.
  4. Heat chicken in the microwave in 10-second intervals at low setting until warm. Divide noodles among 4 soup bowls; top each with 1/4 of chrysanthemum, chicken, and onion. Ladle 2 cups broth mixture into each bowl. Drizzle with some garlic oil. Serve, passing red chiles separately.


Hibiscus (Gumamela) (2)

Used for: tea, cakes, popsicle, salad

Used in cuisines all over the world, Hibiscus is a popular tea made from flowers in various countries including Egypt and Brazil.

Hibiscus Tea Recipe



  • 48 ounces water
  • 3 tablespoons hibiscus flowers (organically grown)
  • 2 cinnamon sticks
  • 1/8 cup sugar
  • 1 small orange, sliced
  • Ice
  • 1 lemon, cut into wedges


  1. Bring water to a light boil, turn off heat add the hibiscus flowers and cinnamon sticks. Cover and steep for 20 minutes.
  2. Strain tea into your desired container, add sugar and orange slices and serve over ice.
  3. Garnish each glass with a lemon slice.


Lavender (2)

Used for: cold beverages, pies, cakes, jam

Lavender is a sweet perfume flavor with hints of citrus. Its aroma is widely used to enhance sweet or savory dishes.  They are sprinkled over dark chocolate cupcakes and sorbet and added to soups, sauces, and reductions.

Lavender Tea Cookie



  • 1 tablespoon dried lavender flowers
  • 1 cup butter, room temperature
  • 2/3 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon lemon extract
  • 2 cups all-purpose flour
  • 1/8 teaspoon salt
  • Lavender Frosting


  1. In a mortar, grind lavender flowers with the pestle.
  2. In a medium bowl, cream together ground lavender flowers, butter, sugar, vanilla extract, and lemon extract. Add flour and salt; mix until combined (dough should be soft but not sticky.) Refrigerate 1 to 2 hours or until dough is firm.
  3. Prepare Lavender Frosting; set aside.
  4. Preheat oven to 325 degrees F. Remove dough from refrigerator.
  5. On a lightly-floured surface, roll dough approximately 1/4-inch thick with your rolling pin. Cut into desired shapes with your favorite cookie cutters and place onto ungreased cookie sheets.
  6. Bake 12 to 15 minutes or until cookies are lightly brown around the edges. Remove from oven and cool on wire cooling racks. When cool, frost with Lavender Frosting.


Lavender Frosting


  • 1 cup powdered (confectioners’) sugar
  • 2 tablespoons dried culinary lavender flowers
  • 2 tablespoons milk
  • 2 teaspoons light corn syrup


  1. In a small plastic bag, combine powdered sugar and dried lavender flowers. Let stand at least 1 day before using. When ready to use, sift the mixture into a medium-size bowl; discarding lavender flowers.
  2. Add milk and corn syrup, mixing well. Additional powdered sugar or milk may need to be added (enough milk to make frosting easy to spread).
  3. Spread on baked, cooled cookies.


Marigold (2)

Used for: sauce, casseroles, bread, and omelets, tea

Natural marigold comes in yellow, gold, or orange flowers with a tangy, peppery taste. They contribute to flawless skin and acts as an antioxidant to fight off harmful elements.

Egg and Tomato Salad with Marigold & Chive Flowers



  • 3 or 4 large lettuce leaves per person
  • 1” (2:5cm) of cucumber per person, washed and cut into thin slices
  • 1 large hard boiled egg per person, peeled and quartered
  • 1 large tomato per person, washed and cut into wedges
  • 4 fresh chives per person, snipped
  • 1 to 1 ½ tablespoons salad cream
  • 5 or 6 fresh mint leaves per person, roughly chopped if large
  • The petals of 1 marigold flower per person
  • 1 chive flower per person
  • Salt and pepper


  1. Arrange the lettuce leaves in a bowl. Shred them if they are very large. (wash beforehand)
  2. Place the sliced cucumber in and amongst the lettuce leaves and then add the quartered hard-boiled eggs and tomato wedges.
  3. Snip the chives and scatter over the salad, reserve a little for garnish.
  4. Spoon the salad cream over the salad in small dollops and then scatter the mint leaves over the top.
  5. Finally, scatter the marigold petals over the salad along with the small purple petals from the chive flower and finish with some more snipped chives to serve. Allow diners to add salt and pepper to taste.


Rose (2)

Used for: pastries, ice cream, tea

The rose is considered a “favorite” in many cake decorations. They work well in desserts and beverages.

Pasta With Creamy Rose Sauce



  • 1 ½ tbsp butter
  • 1 ½ tbsp All Purpose Flour
  • 1 can Evaporated Milk
  • 1 tsp salt
  • 2 cups Tomato sauce
  • 1 cup Grated Parmesan Cheese
  • 500g Pasta


  1. Carnation® Simple White Sauce: Melt butter in medium saucepan. Add flour and cook over low heat, stirring for 1 minute.
  2. Whisk in evaporated milk and salt. Bring to a boil, lower heat, and cook for 5 minutes, occasionally stirring until sauce has thickened.
  3. Rosé Sauce: Stir in tomato sauce and cheese to Simple White Sauce until just combined.
  4. Cook pasta according to package directions.
  5. Toss hot pasta with hot sauce. Serve immediately.


Sunflower (2)

Used for: roasting, tea

Sunflowers have a mild artichoke flavor. Their unopened buds can be steamed and eaten much like an artichoke. Once the petals are opened, they can also be used in salads.

Sunflower Jelly



  • 1 1/2 cups of sunflower petals
  • 2 1/2 cups of boiling water
  • zest of one lemon
  • 1/4 cup freshly squeezed lemon juice (about two medium-small lemons)
  • 3 1/2 cups sugar (If you like ‘sweeter’, up it to 4 cups.)
  • 1 box of Sure-Jelly


  1. Pour the boiling water over the sunflower petals and lemon zest. Cover your jar/pitcher with a saucer and let steep for about an hour or two before straining.
  2. Proceed as per your Sure-Jell directions for making cooked jelly:  Pour sunflower “juice” and lemon juice into the pot. Measure sugar and set aside until needed. Stir Sure-Jell into the lemon/sunflower mixture and bring to a full boil. Stir in sugar quickly then return to full boil. Boil for one minute. Remove from heat.
  3. Ladle quickly into prepared jars, wipe rims with a damp cloth, cover with lid & screw bands, place in water bath canner (making sure water covers jars by a couple of inches) & process for 5 minutes.


Have you enjoyed our flower cuisines? If you have any other recipes, don’t hesitate to share it with us below!!