Cooking with Flowers - Petal Salad with Herb Dip | Vegetarian Dishes | DW | 04.02.2005
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Vegetarian Dishes

Cooking with Flowers - Petal Salad with Herb Dip

Alice Caron-Lambert has tested and researched hundreds of flowers. But she avoids florist shops, because of the preservatives. Her search has taken her to nurseries and markets around the world.


Poached Haddock with hyacinth, begonia soup, lentils with daffodils, pureed strawberries with camomile gelée, broccoli with mimosa...these recipes really exist. But for most people the idea of eating flowers is a strange one. But if Alice Caron-Lambert had her way, flowers would be on the menu every day. She has managed to combine a passion for flowers and cooking, in the meantime earning herself a reputation as a specialist for flower cooking, and has published a number of flower cookery books.

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There is a wide variety of edible flowers. But it is important to check before putting any old blossom into your mouth. Many plants or plant parts are poisonous or unpleasant to eat. Only those people who know their way around flowers can enjoy eating them. It is also important to use flowers which have not been sprayed with chemicals. Before eating, all the green parts of the flower should be removed. The bitter white parts of rose petals should also be cut off. Petals taste best fresh from the flower. But they can also be kept for a short time in the fridge.

Petal Salad with Herb Dip
Wash green salad, cut it down to size and add petals from the garden. You can use daisies, lady's smock, chickweed, evening primrose, margaritas, daylily, chive blossom, fuchsias, bluebells, borage or nasturtia.

For the dip mix natural yoghurt with a little mayonnaise and herbs. You can also use blossom of thyme, oregano or chives.