From delicate garnishes to bold floral flavors, edible flowers are making a comeback in restaurants and kitchens. In this episode, we explore the world of culinary flowers with grower, Holly Pugsley. She shares how they can be used in cooking, baking and food presentation to create visually stunning and flavorful dishes. Whether you’re a home cook, baker, caterer or professional chef, this episode will inspire you to embrace edible flowers and bring a fresh, floral twist to your recipes.  

In this episode you’ll hear:  
2:45 - What is an edible flower?
4:20 - Edible flowers for cocktails.
5:00 - Edible flowers for cakes.
6:00 - How do edible flowers taste?
8:40 - Garnishing with herb flowers.
9:30 - What flower is high in Vitamin C?
10:10 - Working with chefs, bakers & caterers who use edible flowers.
11:30 - The demand for edible flowers.
12:30 - Edible flower trends.
13:30 - What edible flower to use at home.
14:40 - Which edible flower is best for cookies?
15:15 - Male vs. female edible flowers.
17:15 – About Just Keep Growing Company
18:00 – Giveaway details

Resources

This podcast is also available in video on Alternative Food Network's Youtube channel.

For more on microgreens, tune in to episode 51 of Plant-Based Diet, "Microgreens Aren't Just a Garnish". 

CREDITS:
Executive Producer and Host: Esther Garfin
Sound Recording and Editing: Will Crann

@2025 Alternative Food Network Inc.

Keywords: Plant-Based Diet, Healthy Recipes, Weight Loss, Meatless Monday, WFPB, Heart Health, Vegan, Protein, Plant-based on a budget, Meal Prep, Veganuary, Hormone Balance, Plant Based