Colored and fragrant, the flower herbs manage to bring a mix of beauty and flavor to the table that always leaves a little speechless. Some varieties do not limit themselves to decorating the garden: they end up straight on the plate, adding freshness and personality.


When it comes to aromatic plants, it is spontaneous to think of basil, rosemary or sage. But there are also edible flowers that can surprise. There are those with bright colors, others with the most discreet perfumes, and even varieties that combine aroma and crunchy texture, but everyone has one thing in common: they capture attention in a unique and irresistible way.
Here then is an invitation: try at least one, perhaps choosing a fresh flower flower to obtain maximum taste and nutritional value. That ends up on a salad, in a homemade dessert or even in a creative touch cocktail, the result is always a pleasant surprise that leaves its mark. Bringing something to the table that seems just collected in a flowery garden is not only beautiful to see: it makes the moment more special and adds an authentic bond with nature.
Lavender, the fragrant flower grass that gives aroma and taste in the kitchen
Lavender is not just an ornamental flower: this flower grass With an unmistakable color and an enveloping perfume it is a precious partner in the kitchen. Arrange sugars, biscuits, creams and even fresh cheeses. Its aroma has always been linked to sensations of relaxation, which is why it also finds space in herbal teas and infusions. This plant, also beloved in phytotherapy, is known for its calming notes and its refined visual impact.
An easy idea? Close a few dried flowers in a jar of sugar and forget it for a week. The fragrant sugar that comes out is perfect for desserts, tea or a “different from the usual” coffee. In the kitchen, using lavender means adding an elegant and recognizable touch, ideal for those who love natural and original ingredients. Better, however, go slowly: the intense taste of lavender can easily take over, especially if the dish has delicate flavors.
Nasturzio, color and pepper flavor
Nasturzio is a small color show, from yellow bright to live red. Not only beautiful: its flavor recalls the rocket, with a pepper touch that surprises. This flower grass edible is loved by chefs for his ability to combine aesthetic and taste, creating lively dishes and with particular aroma. It is perfect for giving new life to a salad or an appetizer, but also to enrich more elaborate preparations with a fresh and slightly spicy note. The combination with fresh cheeses or light fish dishes enhances its character even more.
It can be used in many ways:
- Fresh petals to give vivacity to salads, carpaccio or appetizers.
- Leaves with a decisive taste to enrich mixed salads.
- Whole flowers as a creative garnish.
- Nasturzio pesto to season pasta or croutons.
- Infusion of flowers for oils or aromatic acets.
Calendula, the sun on the plate
Calendula, known as “saffron of the poor”, illuminates any preparation with its yellow-orange petals. It has a delicate taste, perfect for soups, risotto and salads, and can even give a golden note to the dishes. This flower grass It is ideal for those who love to add a touch of color and naturalness to their dishes, without giving up lightness.
At one time it was attributed to heal virtues, today it is appreciated for versatility: fresh or dried, or as an cheerful decoration for cakes and biscuits. Thanks to its lively aspect, it is often chosen also to make mixed salads and spring first courses more inviting, adding a scenographic and edible detail that conquers at first sight.
Borragine, delicacy and freshness
With its star -shaped blue flowers, the borage brings a fresh touch reminiscent of cucumber. In Ligurian cuisine he is the protagonist of fillings, pancakes and fresh pasta. This flower grass It is highly appreciated for its light and thirst -quenching flavor, perfect for spring and summer recipes. It is often recommended also in natural and healthy cuisine, thanks to its beneficial properties and the ability to combine well with simple and genuine dishes.
The flowers are enjoyed raw in salads or candied fruit in the desserts; The leaves, after cooking, end up in rich soups.
A touch of nature in everyday cuisine
Use these flower herbs It is an easy way to make dishes more beautiful and tasty. They decorate, smell, surprise. A few petals are enough on a plate to give an experience that involves all the senses. In addition, inserting edible flowers in the recipes can enhance the presentation and add a gourmet touch also appreciated in restaurants.
There is something poetic in bringing a garden fragment to the table. A small gesture that combines aesthetics and flavor, also transforming a normal recipe at a time to remember.
And when these flowers are chosen fresh and seasonal, not only is a better and healthy result is obtained, but also supports a more sustainable approach in the kitchen.
Photo © Stock.adobe
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