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The uses of flowers are endless! They stand pretty in tall bouquets, perfume your home, brew delicious herbal tea, give your baked goods a floral kick and now they’re taking your classic summer salad to the next level!
The visual effect of adding flowers to your salad isn’t the only appeal though. Some flowers bring with them a delicate flavour that complements certain ingredients particularly well. Pea flowers complement salty fish dishes, while violas, with their sweet nectar, better suit desserts. Try out this tasty salad with some fresh blooms for a summer salad that can’t be beat!
*HINT* To ensure freshness, store your blooms in a plastic container in the fridge and cover with a damp paper towel. Always wash flowers thoroughly and only add them right before serving, to ensure they stay crisp for longer.
Green Salad with Pansies
1 teaspoon lemon juice
3 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
3 tablespoons extra-virgin olive oil
5 cups of salad greens; rocket, baby spinach, baby cos lettuce etc. (washed)
½ cup small pansies - or other edible flowers (washed)
Coarse salt and freshly ground pepper
1. Mix dressing ingredients together, set aside.
2. Place greens in a salad bowl and toss through with dressing.
3. Serve on to plates and place pansies on top as desired.
*Tip* Although this recipe asks for pansies, other edible flowers can be easily substituted. Read below for a description of edible flowers and their flavours.
Carnation petals have a sweet and spicy flavour. Be aware that the flavour can vary from flower to flower, so check the taste before using as some can be bitter.
Calendula petals are usually orange or yellow and have a mild, tangy flavour.
Pansies have a lettuce-like flavour with a velvety texture.
Nasturtium are said to be the tastiest flower. They have a peppery and mustardy flavour with a touch of honey.