53 flower recipes

Dandelion soup made with fresh dandelion flowers simmered in a buttery roux-based milk broth with thyme, celery seed, and bay leaf. A creamy, foraged flower soup with earthy herbal flavor.

Moroccan orange and radish salad with peppery white radish, navel orange, and a touch of orange flower water. Fresh, peppery and bright with no cooking needed.

Let the kids help you make this delicious treat that uses gummy worms and oreo cookies.

Whole grilled snapper served with a bright herb salad of basil, mint, fennel fronds, sorrel, and edible nasturtium flowers dressed in lemon and olive oil.

Foraged wild greens meet a sweet maple vinaigrette in this authentic Algonquin salad that brings woods-to-table dining alive with peppery watercress, tangy sorrel, and sunny dandelion flowers.

Lebanese Baklawa Be'Aj features phyllo squares shaped into lily petals around an egg-white walnut and almond filling, soaked in rose water and orange blossom syrup. A showstopper pastry for special occasions.

Sophisticate your salad with this tasty recipe that calls for julienned ham, mixed greens and red wine vinegar.

Steamed buns can be easily made with a variety of fillings. They’re shaped like a flower! Try this recipe.

Lavender jelly made with champagne, apple juice, creme de cassis, and fresh lavender flowers set with gelatin. An elegant, fragrant dessert jelly with a pale purple hue.

Pink lavender lemonade naturally colored with hibiscus flowers or strawberries, infused with fresh lavender leaves. A floral, refreshing summer drink from scratch.

Preserved blueberries in orange liqueur syrup with fresh lavender flowers, canned in a boiling water bath. Spoon over vanilla ice cream, fold into yogurt, or gift a jar to someone who deserves something truly special.

I cooked this soup 3 times lately, and the best base is turkey- chicken stock in my opinion. Just a summer soup made of many stems.

Asian millet salad recipe has been quite popular, so decided to give it a try. Made my own version, and we absolutely enjoyed it. Here the recipe is.

Traditional Sonoran white menudo with tender tripe, calf's foot, and flowered hominy in a rich broth served with lime, cilantro, and chile toppings.

Crystal-clear salmon consomme with poached prawns, salmon flakes, carrot flowers, and a splash of sherry. Classic raft-clarified technique for an elegant first course.

Moroccan beet salad with boiled beets dressed in lemon, olive oil, cinnamon, sugar, and parsley. Two versions: classic and a spiced variation with orange flower water, cumin, and paprika. Bright cold appetizer.