Culinary Creations - Edible Flowers

  • Many of us use herbs in our cooking but did you know that some have edible flowers too? Get more mileage out of your home-grown herbs and put a fresh spin on everyday meals with these tasty blooms!

  • Basil

    Basil flowers

    White to lavender, basil flowers taste like their leaves but milder, and can be sprinkled over salads and pasta. Have some time on your hands? Make basil flower oil for a delicious dressing or marinade by submerging the blooms in olive oil for two weeks to a month!

  • Mint

    Mint flowers

    All mint varieties have edible flowers that taste intense and refreshing, though some may have apple, lemon or even chocolate overtones. Make punch! Pour boiling water over mint leaves and flowers, let it cool, and then strain. Mix in lemon juice, honey, and a fruit juice of your choice. Then chill and enjoy it in our Singapore heat!

  • Rosemary

    Rosemary flowers

    Rosemary flowers are as tasty as their leaves, but sweeter. Make butter with these pretty blue to purple flowers! Soften your slab of butter before mixing in chopped rosemary flowers and some garlic or pepper. Then let it harden again in your refrigerator. Serve it with crackers, bread, or roasted potatoes!


    This article is part of our Culinary Creations series.

Written by: Debbie Chen, Assistant Director (Education, Programming)
Debbie is an ardent reader who often finds herself nose-deep in a dystopian novel. She has been involved in education since graduating from university, and enjoys bringing information to people in an engaging way that helps them see things in a new light.