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They are simple to grow or even better free, you may already have some of the varieties growing in your garden.
Cooking with organic flowers is much preferred than non organic, you get a far stronger flavor because the aromas of organic flowers are usually more zingy
Picking and cleaning tips - mainly common sense
Pick your flowers in early morning
Shake each flower to remove any insects that are hiding in the petals
Usually remove the stamen (male reproductive part of the flower, filament & anther) and then wash the flowers in a strainer or under a slow water tap
Allow the flowers to dry on absorbent kitchen paper or similar
Keep the flowers out of the sunlight once picked
Dry them as quick as you can
Apple blossom
These have a delicate flavor and can be added to any fruit dish
Borage
Lovely blue star shaped flowers, special if added to lemonade or gin and tonic
Calendula petals
These bright orange petals can convert any dull green salad into a masterpiece
Carnation petals
Cut from the base of the flower, soak in your favorite wine for about an hour, then apply the whole mixture to a fruit salad.
Garnish for cakes
Fuchsias, pansies and passion flowers can be used, why not try them out?
Hibiscus
Cranberry/citrus flavor, add the petals to any salad, be careful though use sparingly they have a slightly acidic taste
Lindon
These small flowers are superb they have a slight honey flavor
Mint
Used in middle eastern dishes a lot, obviously the flowers have a minty flavor, the mint flavor can vary greatly depending on the variety though
Pineapple Guava
Exotic sweet flavor!
Rose water
To make some rose water, simply steep the flowers in hot water until cool, strain and you are done! The rose water can be mixed with some dried rose petals and then added to a couscous dish, perfect.
Sunflower petals
Simply remove and add to your stir-fry, the color will be sure to add that professional look if you are entertaining
Thyme
The flower is a milder version of the leaf, added as a garnish to soups or anywhere that the herb is used.
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