t may be surprising, but flowers
have been consumed for centuries.
Various flowers and herbal blossoms
have been used as aphrodisiacs
and love potions in many cultures…
very fitting for a wedding, don’t you
think? There are numerous flavor
possibilities available that will add
subtle nuance to each bite. Whether
you’re looking for something sweet like
Borage, citrusy like French Marigolds
or Citrus Begonias, peppery like
Nasturtiums or Arugula Blooms, or the
unusual...like the essence of dark
chilies and mint that you can get
from Johnny Jump Ups, the choice is
yours. Work with your caterer to
come up with a menu item that suits
your personal preference and go
beyond merely beauty on the plate.
I
Hors D’Oeuvres
Here’s where you have a little more leeway with your choice of flowers. Serving edible flowers in an appetizer is a great way to introduce your guests to new flavors but also giving them a choice to do so within their own comfort level. Eating flowers is not for everyone but is easily served along with other menu items when serving heavy Hors D’Oeuvres.
Salads, Side Dishes and Main Courses
Choose herbal flowers like basil or rosemary because the blooms are going to taste just like the herb itself. A great option would be a Lemon and Basil Flower Roasted Chicken Breast. Same goes for salad, take a mixed green salad and add Arugula blooms or Citrus Coriander Blooms - which are mildly peppery and mustardy with a butter essence.