Emeril's Favorite Flower Recipes

You know, to many people, flowers are just something bright and beautiful found in nature. We bring flowers into our homes and offices and place them on the dinner table in arrangements. But it may surprise you to hear that the table setting is not the only place you'll find flowers in the kitchen – they're excellent to cook with, too!

You may have spotted sugar-coated flower petals as a garnish for a dessert or tossed in a salad with fresh greens. The truth is though, for centuries, roses and other floral blossoms have been used around the world to provide interesting flavors, depth and essence to many foods – just like herbs and spices. You can steep them in water to create extracts and syrups to add to cocktails and lemonade or brew them in tea.

Some of our favorite everyday ingredients are either made from flowers or parts of flowers – take vanilla, for instance. Vanilla beans are actually the fruit of an orchid! And saffron, one of my favorite flavors often found in Spanish and Middle Eastern cooking, is actually the stigma of a tiny purple crocus and happens to be the most expensive spice in the world!

So take this chance to look around you and think of flowers in a new way. I have included some of my favorite recipes featuring flowers in various shapes and forms. In keeping with the theme of this year's parade, "Passport to the World's Celebrations," many of the dishes are inspired from exotic corners of the world. So here's to you discovering the wonderful world of flowers in your kitchen!

Happy Cooking!
Chef Emeril Lagasse