E24 | Julie's Frenchy Cookbook | The flavors of flowers

This program will be available in catch-up fromTuesday 5 December


  • Tuesday 5th December at 15:20

  • Tuesday 5th December at 18:30

  • Saturday 9th December at 14:30

Eating flowers might appear unconventional, but we often consume them without even realizing it. Consider artichokes, for instance : they are essentially large, unopened flowers. Capers are the preserved buds of flowers soaked in vinegar, and cloves are dried flower buds. We also find courgette flowers, saffron pistils, orange blossom water used to flavor pastries, and the violet sweets that evoke memories of our childhood. In addition to adding aesthetic appeal and providing a dose of vitamins to our plates, flowers elevate the flavors of a dish and can even serve as a vegetable substitute.

Other episodes