The Prettiest Edible Flowers will Make Your Breakfast Beautiful

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Flowers are the prettiest things no doubt but we never think them as a part of food. So here are some amazing recipes which are mainly made of flowers that can make your morning beautiful and refreshing. They are easy to made and make your breakfast table attractive.

01. Lemon Yogurt Parfait

Lemon Yogurt Parfait Edible Flowers

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Let’s just go ahead and call this one a big bowl o’ spring. As if fresh lemon yogurt and granola weren’t enough, adding a layer of grassy-flavored pansies, peppery nasturtiums and citrus carnations takes this breakfast over the top.
You will need for lemon yogurt creme:

juice from ½ lemon
zest from 1 lemon
¼ cup sugar
1 egg yolk
2 tbsp butter cut into small (30g)
¼ cup Greek yogurt
You will also need:

½ cup toasted almonds
½ cup blueberries
½ cup granola
edible flowers (pansies, nasturtiums and carnations)


In a small pot place lemon juice, lemon zest, sugar and egg yolk. Cook it on a medium heat, stirring constantly with a wooden spoon, until it gets thick (about 10 minutes). When ready, put it on side and add butter cut in small pieces. Stir it until butter melts and leave to cool. When it’s cold add yogurt and mix it in.

Toast almonds on a frying pan on one teaspoon of oil. When all ingredients are ready start to layer all ingredients. Start with granola, than half of nuts, yogurt-lemon mix, berries, the rest of nuts, cover with the rest of yogurt mix and garnish with edible flowers.

02. Flower Popsicles

 Flower Popsicles Edible Flowers

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Cool down with a flower pop! These icy treats get all their flavor from boiled, dried flowers and look gorgeous when they come out of the freezer.

Ingredients (makes 8 pops)

– 1 cup sugar

– 1 cups water

– 2 tbsp to 1/2 cup dried flowers

– fresh edible flowers, rinsed and remove petals
Gather your flowers!


Choose your own flowers – fresh or dried – from this great list of edible flowers. We went with a potpourri, if you will, of lavender, elder flower, hibiscus, fresh rose, and fresh carnation.

Then steep ’em.

Heat sugar, water, and flowers in a saucepan over medium heat. Depending on how floral you like your pops, add between 2 tbsp and 1/2 cup of the dried flowers (we like ours to POP, so we use about 1/2 cup). Cover and remove from heat. Set aside for 1 hour, allowing the flowers to steep. Pour mixture into pop molds while straining out the flowers.

Add the refreshes. Freeze without stick for one hour, then remove from freezer and add fresh flower petals, arranging them evenly throughout the pop (you may have to push them down with the stick). Add sticks and freeze until solid.

Enjoy and be refreshed! Perhaps a batch of Flower Popsicle for breakfast and Kahlua Pudding Pops for dessert.

03. Orange Ginger Seared Scallops

 Orange Ginger Seared Scallops Edible Flowers

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Instead of your typical herbs, top these citrus-flavored scallops with fresh flowers, like hibiscus or jasmine.


4 large scallops
2 small French shallots, chopped finely
1/2 cup freshly squeezed orange juice
1/2 c. teaspoon finely chopped ginger
1/3 cup white wine
1 c. tablespoon + 1 c. butter tea
1 c. tablespoons olive oil
Salt and pepper
Some sprouts, fresh flowers or herbs for garnish


In a small pan or skillet, brown the French shallots in one tablespoon of butter. When translucent, glaze with white wine. Reduce for a few minutes. Add the orange and ginger juice. Salt and pepper. Simmer and reduce until a syrupy sauce.

In another pan, heat a teaspoon of butter with a tablespoon of olive oil. Pat the scallops before the salt and pepper. When the pan is hot, grill the scallops quickly on both sides (about a minute or two on each side), so they are golden brown and crisp on the outside but soft on the inside. Serve scallops with ginger sauce and orange, topped shoots, edible flowers or fresh herbs.

04. Violet Asparagus Risotto

 Violet Asparagus Risotto Edible Flowers

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Creamy pasta gets a garden-powered boost from fresh floral violets in this asparagus-packed dish.

Ingredients: ( for 2 persons )

Parboiled rice 100g
50 g of wild violets ( flowers only )
80-100 grams of asparagus
2 tablespoons fresh curd cheese
1- 2cm of fresh chives
1/2 tablespoon extra virgin olive oil


Cut the onion finely, put in a fine mesh strainer and pass it under cold running water.Then dry it with a cotton cloth.

Wash and clean the asparagus,then cut them into slices about 5mm thick. Similarly Wash the flowers of violets.Put everything aside .

Put to boil the water in a saucepan to add to the risotto,but hand in a pot where you can place the basket to cook the vegetables for maybe a second dish.

Put the extra virgin olive oil in a pot of rice and then add the onion.The important thing Is that the onion is dry as possible Because – as I learned During the Power & Welfare – water degrades the oil and makes it less healthy .

After That let cook the onion over low heat so that the extra virgin olive oil never Reaches the smoke point .

When it is golden , add the asparagus and 1/3 of the violets.Weighing the rice and add to vegetables,stirring to brown it ( no toast ! ) For about a minute.

At this point add the water gradually as a normal risotto.

Approximately 8-10 minutes before the risotto is cooked, add the rest of the flowers and stir well know That all amalgams.

Cook with the timing and methods of a classic risotto.

When the rice is ready Get it out from the heat and add the cheese,stirring know That it completely amalgams.

At this point I put everything in pastry rings oval and have served garnished with violets Pansy and steamed asparagus .


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