Elderflowers are an edible flower variety prized for their culinary applications in Europe. Marx Foods customer Mimi Lytje was kind enough to share traditional Danish recipes for elderflower fritters and elderflower cordial so you can enjoy them too!  If you’re …
Read More »

This sorbet features the color and flavor of edible roses.  It’s pretty intense, so we recommend serving it in small quantities. Ingredients:                                       Makes a little under 1 quart 1 cup Rose Paste Recipe 3 1/4 cups Water 1 tsp Rose …
Read More »

Edible flowers can be used to make beautiful compound butters that bring color and flavor to your dishes.  Below are three recipes we’ve tried and enjoyed…but the techniques below could be adapted to use other flower varieties (if the variety …
Read More »

The Sidecar is a cocktail traditionally made with cognac, lemon juice and orange liqueur (such as Cointreau, Grand Marnier or another triple sec); but in this recipe, we substituted elderflower syrup for the orange liqueur and the result was a …
Read More »

This elderflower margarita blends sweet, tart & tangy all in one. We salted the rim of this glass with marigold salt we made by dehydrating edible marigolds, then pulsing them with salt in a food processor. The result was a …
Read More »

Edible flowers can really make salads unusual, exciting and vibrant. Smaller varieties can be tossed in salads whole while larger varieties can be torn into individual petals and sprinkled in. Some edible flowers may wilt or change color when exposed …
Read More »

So now you have dehydrated edible flowers…what do you do with the results? Dehydrated edible flowers can be used in decorative displays, but we’ve also ground them for culinary use. We use a coffee grinder for grinding spices, dried chilies and …
Read More »

With its delicate shade of pink, this cocktail is just as lovely to admire as it is to drink. We used only red roses when we made our flower paste, which we then turned into our rose simple syrup, so …
Read More »

People often ask us if there’s some way they can save leftover edible flowers.  Unfortunately most varieties don’t freeze well (read Can I freeze edible flowers? for details).  However, we’ve discovered that many larger flowers can be dehydrated while maintaining …
Read More »

Sipping on a lavender martini is a perfect way to relax. We used lavender buds to make a lavender simple syrup that adds a nice combination of sweet & floral flavor to your regular gin martini. When garnished with an …
Read More »

The pansy nectar cocktail is a little bit sweet, a little bit fruity and very delicious. We made a pansy simple syrup by grinding the whole flower (the stem bases & petals) with sugar to get the most of the …
Read More »

This post doesn’t cover all of the edible flowers we sell, but it does focus on several of the more palatable and/or popular varieties. Unique Flowers Szechuan Buttons (aka Buzz Buttons) Szechuan buttons have a mild, somewhat grassy flavor…but that …
Read More »