Flower recipe collection

Edible flower salad with nasturtium leaves and blossoms layered over Vidalia onions and tomatoes, finished with celery and vinaigrette. Stunning and peppery.

Garden squash and nasturtium butter pasta with tagliatelle, squash blossoms, and a compound butter made from fresh nasturtium flowers, shallots, thyme, and savory. A seasonal garden-to-table dish.

Moroccan chicken and rice with pistachios, dried apricots, pine nuts, rose water, and edible rose and marigold petals. Fragrant North African feast with floral garnish.

Elegant crab-stuffed avocado halves with sliced pear, peach, and fresh primrose petals, dressed in a homemade creamy vinaigrette. A stunning no-cook appetizer ready in 10 minutes.

Rose bavarois cream is a classic French molded dessert made with rose petal-infused custard, whipped double cream, and gelatin. Elegant, floral, and silky smooth.

Mei Kwei Tao (Pickled Peaches in Red Rose Petals) recipe

Ricotta-stuffed zucchini flowers filled with creamy ricotta, Asiago, chopped almonds, basil and parsley. Delicate squash blossoms baked until warm, elegant enough for company, easy enough for a summer Tuesday.

Rose and poppy seed pasta with shell pasta, sweated onion rings, garlic, and fresh rose petals tossed in just before serving. A vegan floral pasta dish that's simple and elegant.

Rose petal jam from fragrant red cabbage roses, sugar syrup, and a squeeze of lemon. An old-world floral preserve with the perfume of a summer garden in every spoonful.

This colourful starter makes a great supper or lunch dish served with new green peas or a leafy salad. Its bright colours make it appealing to both adults and children and it easy to make.