Garden Party with Late Spring Edible Flowers
I have been using edible flowers for years to decorate and flavor food and beverages. Working as an event stylist for years, I’ve found tricks to make meals, appetizers, and drinks look and taste amazing.
Presentation is so important. There is something about a beautiful tray with a simple orchid flower as a garnish. The pop of color and the gorgeous organic bloom brings any presentation to a whole new level. It elevates the dish to appear more elegant and sophisticated.
There are four edible flowers that I like to use the most. They are pansies, violas, lavender, and orchids.
pansies and violas are late spring blooms that come in various colors. I grow them organically with no pesticides to use in any dish, a salad, appetizer, dessert, main meal, or drink.
Pansies and violas
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Pansies and violas 〰️
This is lavender goat cheese that was rolled into an oblong shape. Pansies and violas were placed on top with a few herbs for a pretty presentation and added color and flavor. The goat cheese was rolled in a plastic wrap once the flowers and herbs were set on top. The process helps the flowers and herbs adhere to the cheese without fingerprints all over the goat cheese. It was then unwrapped carefully and placed on a dish. I drizzled lavender honey on top and added a few lavender sprigs as a garnish to the plate. It was served with thinly sliced baguettes roasted with garlic, olive oil, sea salt, and ground pepper until crispy. A few rosemary crackers were added to the dish. The appetizer was both savory and a bit sweet.
Lavender has such a fragrant scent, and the taste is somewhat sweet. Infuse the flavor into a simple sugar by using the flower blooms. You can use the finished lavender liquid in baked goods and beverages. The flower buds are a lovely shade of purple or pink. Using a single stem of the lavender flower resting on the rim of a cocktail glass makes a lovely statement. The presentation is simple but elegant.
This is a prosecco cocktail. Prosecco was poured into the coupe glass, and a teaspoon of infused lavender simple sugar was added. A sprig of lavender and a lime slice was added for color for garnish.
The orchid has many different sizes and vibrant colors. The flower bloom is not toxic or harmful, but you should not eat too many. I will often use the bloom as a garnish for drinks and appetizers or place them on serve boards for a pop of color. If I host a dinner and have appetizers that I pass around, the orchid is the first flower I will choose to use as a garnish on my trays. The presentation is simplistic yet sophisticated!
This beverage is all about presentation. The glass is filled with Prosecco, and added just a drizzle of Grenadine was added to it. You can also use a delicious sparkling rose to substitute for the Prosecco. An orchid was added for color and to create a more elegant presentation.
To read my blog on this presentation, click on the picture.
“The orchid is Mother Nature’s masterpiece.
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Pansies, violas, lavender, and orchids can be used on charcuterie boards to create a spectacular visual presentation. Whether using an organic-shaped burl serve board or an antique sterling silver tray, the blooms bring a presentation to a whole new level.
Remember, people, take in food with all their senses. When serving a dish, color, texture, and patterns are the first thing we see. Visual appeal is almost as important as taste.
Spring blooms are always a favorite when decorating with edible flowers.
This is a simple vanilla cake decorated with pansies, violas, and lavender.
The pop of color for a backyard garden party makes this presentation much more festive.
“Can words describe the fragrance of the very breath of spring?
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Add spring blooms to an ice tray. Fill them up with water. Once they are frozen, add them to cocktails or mocktails. It is a lovely presentation.
“May your home be a place where friends meet, family gathers, and love grows. ”
