I want to taste the flowers from my balcony!

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What if we also flowered our plates? Whether to succumb to the sublime trend of floral cuisine or simply to enhance a summer salad, a raw vegetable dish or a frozen dessert, flowers are the new stars of culinary decoration! To be sure you always have fresh flowers on hand when guests arrive, here are six edible varieties to grow in your garden, on your balcony or on the windowsill of the kitchen!

Garlic-flavored tulbaghia, an edible flower that's easy to grow

Very elegant, tulbaghias have the good taste of growing in pots, in a rich and well-drained soil. The bulbs are planted in spring and delicate purple tubular flowers appear in July for the whole summer. Easy to grow on the balcony, this pretty plant was nicknamed "Wild Garlic" by the Anglo-Saxons because of the garlic flavor of its leaves and flowers. Use: as decoration on a mayonnaise, to decorate a dish of mimosa eggs, on a plate decorated with thin slices of beets, on an omelet or even a pasta dish!

Tulbaghia, ideal for sublimating an aioli!

Growing daylilies, sweet-tasting flowers

Easy to grow, even on the balcony where they simply need deep planters, daylilies are beautiful lily-shaped flowers that come in many colors. White, yellow, pink, orange or red, they are all edible and will delight budding cooks with the abundance of their flowering. Thanks to the numerous flower buds that appear every day, you will be able to decorate your plates every night! Resistant to diseases, they cannot be treated and can therefore be eaten without hesitation. Their surprisingly sweet and sweet flavor lends itself to many summer recipes. Use: stuffed with cottage cheese with herbs, guacamole or fresh goat cheese, the daylilies work wonders as an aperitif!

The shape of the daylilies makes it possible to make magnificent stuffings!

The nasturtiums, with a spicy taste

"Let's dance the nasturtium, there is no bread with us ..." Never mind, if there is no more bread, you must eat the flowers! If they attract aphids (and keep them away from other plants), nasturtiums are nonetheless very beautiful flowers whose round leaves and orange flowers work wonders in the garden and in the balcony planters. Their peppery and spicy flavor spices up any salad, while the flower buds are cooked like capers to decorate the fish. Use: as decoration in salads and raw vegetables, on the edge of a plate or to decorate a toast of foie gras. The orange color of the nasturtiums goes very well with the mauve and pink hues of a salad of beets and radishes.

The nasturtium salad, a classic of floral cuisine

Thoughts, with a sweet taste

Whatever their colors, pansies flowers look even more beautiful on the plate than in the garden. It must be said that when they are placed on a salmon carpaccio or on a panna cotta with red fruits, we have more time to admire their extreme finesse than when they are at our feet! Edible flower ideal for getting started in floral cooking, pansies are easily cultivated in pots or in the ground and bloom from autumn to spring to vary the recipes! Use: as a plate decoration, placed in a touch of color on almost all savory dishes, but also on desserts. Ideal for magnifying a tiramisu, a pie, a cup of ice cream ... Pansies like violets can also be crystallized and tasted like candy.

Thoughts bring grace and color to white desserts (cottage cheese, vanilla ice cream, etc.)

Marigolds, spicy

Despite their confusing name, marigolds are easy to grow in the garden or in pots on the balcony or window sill. Exposed to the sun, in a well-drained soil, they offer a bright flowering from spring to autumn. But if their flowers in the shape of orange daisies catch the eye, they also surprise delicate palates with their strange bitter flavor. Use: for decoration of salads and raw vegetables. To contrast with the orange color, think of beetroot, radish, asparagus, black radish or red tomatoes. To play the shades, prefer carrots, orange tomatoes and orange and yellow peppers!

In India, worries decorate bowls of white rice

Chive flowers, to taste… onion!

An essential aromatic plant in any self-respecting herb garden, chives are traditionally used in cooking for their leaves with a unique flavor. But few gourmets know that its pretty purple flowers are as edible, and just as delicious! Some even canned them with vinegar, but then they lost the color that made them so charming. Use: in a cheese and herb sauce, sprinkled on a cucumber salad, on an omelet, as decoration or in sauce with white meat, on a cheese platter.