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April 17, 2021

Edible Flowers and Salad bowls

Posted on September 4, 2014 by in baked goods, rsg, salads

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Edible Flowers


Edible flowers is something you find on la-di-da cheffie  plates if food in very expensive restaurants, right? Wrong!

Edible flowers is nothing new……… not only are they added to dishes for their beautiful vibrant colors, but they add flavor and texture too! Roses are most probably at the top of the list when ti comes to edible flowers and who does not like a fresh piece of Turkish Delight with its typical rose flavors. Last year at the Rose Festival in Bloemfontein, I made a whole menu, using rose petals, flavors and color and the Turkish Delight Meringue Roulade is still a show stopper! Another classic recipe with roses, is the age-old rose petal jelly.

I also use nasturtiums often, they brighten up a salad and announces the arrival of Spring and Summer and if you have the courage to eat a leaf or flower, you will find it taste like watercress or kind of mustardy! It is because nasturtiums are related to the watercress and the cabbage.

Edible Flowers

The list of edible flowers are endless and especially now, with Spring in the air, you can have such lovely fresh plates of food, by simply just adding a little edible flower or two. I wanted to show case my lovely edible flowers in a simple little garden salad and thought what if I make an edible salad bowl to enjoy with the fresh salad.

For those of you who are following the “banting diet” will know of the seed crackers! I make the crackers often, because it is filling and lovely to pack in lunchboxes. So in the middle of the night, the thought of making these seed crackers into edible bowls came to me….. yip, I know I should sleep, but I have things to do and places to go and a day is only THAT long!

Edible Flowers

Edible Salad Bowls

makes 5-6


100g flax seeds

100g sesame seeds

100 g sunflower seeds

15 ml Physillium Husk

1 cup water

pinch of salt


Preheat oven to 160 C. Mix all the ingredients together and allow the mixture to stand for 10 minutes. Use 5 pudding bowls or muffins pans if you want even smaller bowls and spray it with Spray ‘n Cook. Place the bowls on a baking tray with seed mixture on top. Bake for 40 – 50 min or until crackers are completely crisp! Keep in an airtight container until needed!

Edible Flower Salad


baby butter lettuce

small nasturtiums


lavender flowers

basil flowers

100g Fairview Chevin

a salad dressing of your choice


Wash the butter lettuce and put the smaller leaves  in the bottom of the salad bowls. Top with the flowers, cheese and lastly the salad dressing.

Here is a few pointers to remember when working with edible flowers

1. Not all flowers are edible, some are very poisonous, and knowing your stuff is important. Edible flowers must be properly identified or left alone. Not all parts of the flower are edible, you need to know that too!

2. Sourcing the flowers is also important. The flowers must be free from pesticides and spray.

3. Keep the flowers fresh, after you’ve cut them, keep them for up to 5 days in a glass of clean water and also replenish the water once or twice.

4. If you have an abundance of edible flowers, you might want to dry them for use in biscuits, sugars and other recipes. Arrange the flowers in a single layer on a baking sheet lined with silicon paper. Leave them for at least a week, tossing them every day, or until they are dry and crisp. Keep in a glass jar until needed.

For more information of the nutritional value of edible flowers, do visit this informative website:

Edible Flowers

Tomorrow morning just after the 9 o’clock news, I will be  back in my seat at RSG studios, sharing this easy recipe with you! Get ready to be amazed! I will also in weeks to come take you into the kitchens of other bloggers, chefs and interesting South Africans this year. So buckle up, it is going to be an awesome ride. Tune in 100-104FM or listen online here!

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5 Responses to “Edible Flowers and Salad bowls”

  1. Pikkie Fox 4 September 2014 at 9:35 am #

    Hierdie is pragtig gaan dit definitief uittoets.

  2. Pikkie Fox 4 September 2014 at 9:36 am #

    Baie mooi. Ek gaan dit definitief uittoets. Hou van die idee dat bakkies vooraf gemaak kan word. Pikkie

  3. Ann 5 September 2014 at 9:04 pm #

    Dear Nina what a beautiful way serving up a salad. I am certainly keeping this recipe.

  4. Mara 7 September 2014 at 6:28 pm #

    Method for edible salad bowl not complete – please advise

  5. This salad is gorgeous! I’ve never really tried edible flowers but they definitely look great in this salad! I’m a big fan of salads so I need to try this for sure 🙂

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