Add A Floral Touch To Your Wedding Menu With Edible Flowers

When planning the wedding, the bouquet and centrepieces are not the only floral design you need to be paying attention to. If you really want to make your Big Day stand out, you could also elevate your menu by incorporating edible flowers. 

Using these florals on top of cakes, in dishes, or adorning canapes has become extremely popular over the last few years, particularly during the summer months when wedding season is in full flow. 

As the Royal Horticultural Society says: “Edible flowers add colour, flavour and texture to savoury and sweet dishes, as well as cordials and butters.”

For instance, lavender is regularly used to flavour honey or baked into cakes, while its sprigs are sometimes scattered over the top of roast meats. 

Rose petals can be crystallised and placed in drinks or used to decorate the top of cakes for a sweet romantic touch. 

Freeze ice cubes with primroses, use the pretty flowers to decorate your wedding cake, or get some chrysanthemums if you’re serving a creamy soup, as they add a vibrant colour. 

Other edible flowers include hibiscus, biolet, calendula, courgette blossom and nasturtium, each bringing their own colour and flavour to a dish. 

Brides and grooms could serve buttermilk berry muffins with rose cinnamon sugar for their pudding, lilac ice cream, rhubarb and rosewater syrup, or iced green tea with rose petals. 

Wedding cakes decorated with edible flowers are stunning, as well as delicious, which is why lots of couples are choosing these for their special day. 

One of the most eye-catching ways to present this is by scattering flower petals all over the sides and tops of a cake that has been iced with plain buttercream, letting the flowers do all the talking.