How to Cook With Flowers: Recipes from Philadelphia Chefs

Philadelphia Chefs’ Floral Recipes

Using flowers in cooking is not new. Chefs often use edible flowers for a visual touch on dishes. Yet, these blooms can bring more than just beauty. With nearly 200 species of edible flowers available, from the sdao of Cambodian dishes to the sweet Eastern redbuds in Brooklyn, they offer diverse flavors.

Chef Randy Rucker notes, “The fresh flower is what most people think of,” but by drying, fermenting, or blending them, their flavors transform remarkably. We asked Rucker and other Philadelphia chefs, including Rhonda Saltzman, to share how they use flowers in cooking.

Rhonda Saltzman’s Jasmine Blossom Doughnuts

Rhonda Saltzman, co-owner of Second Daughter bakery in South Philadelphia, has reinvented challah bread from her childhood into various treats like doughnuts. She uses jasmine blossoms in the glaze for a delicate flavor, adding a mix of edible flowers on top for color and texture.

Ingredients for Jasmine Blossom Doughnuts

• Dough: 575 grams all-purpose flour, 120 grams water, 150 grams whole milk, 85 grams honey, 35 grams sugar, 75 grams olive oil, 2 large eggs, 5 grams instant yeast, 5 grams kosher salt
• Jasmine Glaze: 1,100 grams powdered sugar, 120 grams whole milk, 80 grams heavy cream, 1/2 cup dried jasmine flowers, 20 grams vanilla extract, 4 grams salt

Instructions

To begin, in a stand mixer with a dough hook, combine water, milk, honey, sugar, olive oil, and eggs. Mix briefly, then add the flour, yeast, and salt. Knead until smooth.

Flavor Transformations with Flowers

Randy Rucker explains that the transformative nature of flowers lends new dimensions to dishes. Whether dried or blended, they morph from common garnish to key ingredients.