Cooking with Edible Flowers: 9 Marigold Recipes
There is not a doubt in my mind that my favorite ingredient to cook with is … edible flowers. There are way way more out there than you think, and many common flowers are edible that you’d not even realize, like rose or dandelion.
Marigold is having a moment since it’s Fall and Dia de los Muertos just passed. However, I can grow marigolds almost year-round and love adding them to my recipes for a pop of color. Some people don’t love the smell, as it is quite strong. I like it though!
Part of why we plant marigolds in the garden is for that very scent – it keeps pests away. Many gardeners use marigold as a companion to tomatoes, and I’ve heard great things.
When it comes to cooking with edible flowers, they can be quite delicate, so keep that in mind. Often pressing or drying your flowers first is necessary before baking them, or else they’ll shrink. This is certainly true of pansies and dianthus, which look great adorning a cookie or cake, need to either be pressed or used fresh.
What flowers are edible?
If you’re considering growing edible flowers, here is a list of my favorites:
- Marigold
- Pansy
- Viola
- Cosmo
- Sunflower
- Rose
- Holllyhock
- Violet
- Hibiscus
- Dianthus
- Borage
- Snapdragon
- Stock
- Dahlia
If wanting to use my beloved marigolds, I have a round-up of 8 recipes from others here, as well as my own Marigold Morning Buns Recipe. These were fantastic, and are a wonderful brunch choice – a showstopper.
I also have a fabulous frosé recipe here that I used marigold as a garnish for – it was superb!
1. Marigold Tamales
2. Marigold Cheesecake
3. Tortellini in Marigold Sauce
4. Tear-Apart Marigold and Pumpkin Seed Focaccia
5. Marigold and Orange Blossom Sugar Cookies
6. Blood Orange Marigold Margarita
7. Spring Rolls with Marigolds and Nasturtiums
8. Creamy Marigold Rice
Marigold Morning Buns by Bailey Van Tassel
INGREDIENTS
For Rolls:
- 3 1/2 cups bread flour
- 1/3 cup granulated sugar
- 1 teaspoon salt
- 4 1/2 teaspoon active dry yeast
- 1 cup hot milk
- 1/4 cup soft butter
- 1 egg
For filling:
- 1/2 cup crushed pistachios
- 1/2 stick soft butter
- 1 cup brown sugar
- 2 large marigold heads (about 1 cup disassembled petals)
INSTRUCTIONS
In a stand mixer, mix half your flour with all the sugar, salt, and yeast. Then add the rest of the ingredients on a slow setting, with the remaining flour going in slowly. Beat quickly for about a minute to get the dough nice and workable.
Turn your dough out onto a floured surface and knead for 5 minutes of therapy. Spray a large bowl with coconut spray and place dough in it, getting all sides oiled from the bowl. Cover loosely with a towel and let rise about 90 mins until doubled.
For the filling, mix brown sugar and butter on low in a saucepan. Stir constantly until combined and melted. Next, add pistachios in at the very end and remove from heat.
Once the dough is done rising, roll it out into a large rectangle shape. Brush lightly with butter and then spread the filling, placing marigold petals on top of the sugar mixture.
Roll from top (the shorter side) to bottom as tightly as you can. Place in a pan and let rise another 30 minutes.
Bake at 350F for 30 minutes. Add icing if desired once cool, for extra sweetness.
I hope you try cooking with edible flowers, and adorning your food with that magic. If you try any of these recipes, let me know! Or tag me on social media!