How much dried flower should I use for tea?

As a general guide, use 1–2 teaspoons per 250 ml just-off-boiling water. Steep 3–7 minutes and strain. Adjust by flower variety and intensity.

Can I cook rice with dried flowers?

Yes. Infuse the rinsing or cooking liquid with a few flowers for several minutes, strain them out, then cook as usual for a subtle aroma.

Do I need to strain petals from sauces?

For smooth sauces and syrups, infuse and strain. For visual garnish, crumble petals over the dish at the end.

How should I store dried flowers?

Keep them in an airtight container, cool and dry, away from light. Use within 12–18 months for best aroma.

Flowers — Dried & Edible

Across many culinary traditions, dried flowers are used like spices to add aroma, color and gentle sweetness. Today, cuisines around the world blend flowers with spices in teas, syrups, desserts and light savory dishes.

What are edible dried flowers?

Edible flowers are carefully dried buds or petals selected for their fragrance and flavor (e.g., roses, hibiscus, lavender, elderflower). They lend floral, honeyed, citrusy or tart notes depending on the variety.

Aroma & Taste (by example)

Rosebuds: soft floral, honeyed, lightly fruity.
Hibiscus: vivid color, pleasantly tart and fruity.
Lavender: floral-sweet, herbal; dose lightly.
Elderflower: fragrant, honeyed, gentle citrus lift.

Culinary uses

Teas & infusions: brew gentle tisanes or infuse milk/cream and strain.
Syrups & desserts: make floral syrups for panna cotta, sorbets, cakes or fruit.
Rice & grains: perfume cooking liquid, then strain for a subtle finish.
Seasoning blends: combine finely crumbled petals with mild spices for dessert mixes.
Garnish: sprinkle petals over yogurt, custards or fruit plates just before serving.

How to use

Infuse & strain: for clear flavor in liquids and sauces.
Add late/off-heat: preserves delicate aromas and color.
Start small: flowers can dominate—build flavor gradually.

General ratios

Tea: 1–2 tsp dried flowers per 250 ml water, 3–7 min; strain.
Syrup: 1–2 tsp per 250 ml simple syrup; infuse 5–10 min; strain.
Dairy infusions: 1–2 tsp per 250 ml warm milk/cream; steep 10–15 min; strain.

Storage

Store airtight, cool, dry and away from light. Use within 12–18 months for best aroma. Reseal promptly.

Wholesalers: info@orlandosidee.de