Where to find ?
Some producers are specialized in fresh edible flowers, otherwise, you can get organic seeds and grow them yourself in a pot or in the garden.
Picking requires a very good knowledge of plants to avoid those that are toxic, care must also be taken to pick far from any pollution (road, treated field, factory, etc.) and to pick tall flowers to avoid any risk of contracting echinococcosis (disease transmitted by the defections of foxes, dogs, cats, … the advice is valid for wild strawberries, wild blueberries. Only cooking above 60°C destroyed the parasite…).
There are also dried flowers that can be useful for certain preparations. The list is really long, sometimes surprising, do not neglect to consult it under any circumstances. Flowers purchased from the florist are also not suitable because they have been used chemically.
How to cook them
Acacia flowers make delicious donuts, zucchini and squash flowers are available stuffed, in donuts, raw, in omelets.
The violets confide in sugar to become candies, the same goes for the poppy and the rose.
Lavender will be infused in milk to become flan, custard or brulee, ice cream or flavored vinegar, homemade syrup or infusion. Even chosen for rose and linden.
Nasturtiums bring their peppery flavor to a salad.
The flowers of chives or garlic are delicious sprinkled on a dish or a salad: they have a more subtle scent than the plants from which they come.
Dandelion flowers will become a jelly and buds will be cooked like capers. Ditto with pineapple sage, thyme, rosemary or hyssop flowers. Consider trying mint agastache flowers on a strawberry and cherry salad, it’s delicious!
The pea flowers will embellish a fresh salad where young pea leaves, raw and shelled peas rub shoulders. The borage flower and its light cucumber flavor will finish on a nice green velouté or on a fish.