We’re not trying to going all hippie on you, but with spring in the air, we thought we might celebrate by becoming floral flavour connoisseurs.
Illustrations Sophie Blackhall-Cain.
Nasturtiums
Available in bright colours like red, orange and yellow, this one makes us feel like a kid in a candy shop. But you know, with less candy, and more… petals. Native to Peru, this bloom’s a bit of the spicy side, and has a similar taste to watercress. PS. Its name is Latin for “nose twist”!
Chrysanthemums
Nicknamed “mums” by gardeners around the globe, chrysanthemums sport petals in all shades between red and white, and are often used as a garnish in salads, vinegar and tea. This Northeastern European and Asian lovechild has a tangy, slightly bitter taste and is one of China’s most popular choices for herbal tea.
American elderberry
Most commonly used in jam, the berries and flowers of American elderberries are the only edible part of the plant – pretty much all the rest of it is toxic. With their tart taste, you can also use them in cocktails and to make wine. Risky and delicious.
Dandelion (Taraxacum)
French for “lion’s tooth” and most commonly used as herbal tea, they’re likened taste-wise to spinach – but watch out, they get bitter as they mature. Never fear though, every part of the flower is usable, and when’s it not masquerading as a tea, it’s often found in food, medicines and dyes.
Hibiscus rosa-sinensis
Vibrant red in colour, hibiscus rosa-sinensis has a citrus-y taste with a hint of tartness. Traditionally used in tea, the leaves are commonly used in salads and are rich in vitamin C. They can also be steeped and blended to a paste to make a shampoo for dandruff – yeah, you could say this one’s a bit of a multi-tasker.
