Flavors of the Flower: 5 Medieval Recipes Using Edible Blooms

Flavors of the Flower: 5 Medieval Recipes Using Edible Blooms

Woodcut of a Gilliflower from John Parkinson’s Paradisi in Sole Paradisus Terrestris (1629). Parkinson praised the gilliflower’s “spicy sent” and its usefulness in syrups and conserves.

In the late Middle Ages, edible flowers adorned more than just gardens—they featured prominently on elite banquet tables as key ingredients in both sweet and savory dishes. From the delicate rose and primrose to more assertive blooms like hawthorn and violet, flowers served to tint, scent, and thicken custards, broths, and pottages. These floral additions were not only visually and gastronomically appealing but also aligned with humoral theory: the belief that food's temperamental qualities could support the physical and emotional balance of the diner.

This post is a curated collection of medieval recipes that utilize edible flowers for more than just decoration. You'll find my modern take on Rede Rose, a silky custard infused with rose petals, alongside historical dishes and inspiration for planting your own edible flower garden. If you’re interested in recreating these recipes, don’t miss the section on safe modern substitutes and preservation techniques. The methods and virtues of these flowers are reflected not only in recipe manuscripts but in early gardening manuals and herbal lore—including John Parkinson’s Paradisi in Sole, A Book of Fruits & Flowers (1653), and Grace Landrum’s A Plain Plantain (1911).

📜 Archived Reference: Medieval Herbs We Grow Chiefly as Flowers

Compiled by Agnes deLanvallei (March 2005)
Originally published at KeelerAnderson.net; now preserved via the Internet Archive.
→ View the full original table

Note: These flowers were edible in the Middle Ages, though many are no longer commonly eaten. Always verify organic, untreated sources before consuming. Individuals with allergies should avoid plants in families known to trigger reactions.

Common Name	Scientific Name	Family	Notes / Uses
Borage	Borago officinalis	Boraginaceae	Flowers and leaves eaten raw or cooked; safe and uplifting
Calendula (Pot Marigold)	Calendula officinalis	Asteraceae	Used in salads and broths; petals are edible and medicinal
Carnation / Gillyflower	Dianthus spp.	Caryophyllaceae	Edible flowers; valued for scent and beauty
Lavender	Lavandula officinalis	Lamiaceae	Used for fragrance and culinary syrups
Rose	Rosa spp.	Rosaceae	Petals used in syrups, custards, and conserves
Violet	Viola odorata	Violaceae	Scented variety used in cooking and syrups
Pansy / Heartsease	Viola tricolor	Violaceae	Safe edible flowers; used ornamentally

Original Compilation: Agnes deLanvallei, 2005. Published at KeelerAnderson.net (archived 2016).
Content adapted under fair use for educational and archival preservation. Original archive link: Wayback Machine.

Want to explore more about historical edible flowers? Visit Agnes de Lanvallei’s Medieval Herbs We Grow Chiefly as Flowers—an excellent resource on what was grown, used, and enjoyed during the period.

Section 1: Featured Recipe – Rede Rose

Rede Rose is a 15th-century English custard enriched with almond milk and egg yolks and delicately flavored with rose petals. In my interpretation, I blend the ingredients and gently cook them in a double boiler until thickened to a smooth consistency. The result is a creamy, floral custard with nostalgic charm and subtle elegance. It was well received—three taste-testers all went back for more.

🔍 Read the full Rede Rose recipe and interpretation here

Section 2: The Other Floral Recipes

Medieval cooks used flowers not just for flavor but also for fragrance, symbolism, and aesthetic beauty. The following recipes represent a variety of culinary traditions from the period—ranging from rich custards to savory pottages and festive garnishes.

• Cviij. Prymerose – A custard thickened with rice flour and scented with primrose flowers. Includes almond milk, ginger, and saffron.
• Cxxvij. Prymerose – Made “in the same manner as the violet dish.”
• Cxxviij. Flowrys of Hawþorn – Prepared “as vyolet,” per the manuscript.
• Vyolette (Sweet Custard Style) – A gentle, egg-thickened custard infused with violet petals.
• Vyolette (With Fruit and Spices) – A richer version with dates, sugar, pine nuts, and almond milk; reminiscent of a floral frumenty.
• Dandelion Greens (Dent-de-lion) – A savory dish exploring dandelion as a medieval edible green.

Note: Some recipes were garnished with gilliflowers purely for presentation rather than flavor, such as Cawdelle Ferry and Pumpes.

Section 3: Historical Culinary Techniques for Flower-Based Dishes

Medieval kitchens employed specific techniques when preparing flower-based recipes. These methods combined practical cooking skills with the medical philosophies of the time:

• Infusion in Liquids: Flowers such as rose, violet, primrose, and lavender were steeped in almond milk, wine, or water to extract their essence and color—techniques echoed in Parkinson and early apothecary texts.
• Thickening Agents: Recipes often used rice flour, egg yolks, or breadcrumbs to create custard-like textures, as seen in Rede Rose and Prymerose.
• Garnishing and Gilding: Petals like gilliflowers and calendula were added as visual flourishes—sometimes even gilded with edible gold for a luxurious touch.
• Layering Flavors: Flowers were combined with dates, sugar, spices, and nuts to balance or enhance the dish, a technique preserved in dishes like Vyolette with Fruit and Spices.
• Medicinal Use: Many flowers were believed to have healing properties aligned with humoral theory. For example, borage was used to “gladden the heart” and violets to cool and comfort the spirit, according to both Parkinson and early modern herbals.

Section 4: Sweet vs. Savory – Matching Flowers to Flavor Profiles

Not all flowers belong in dessert. Here's a guide to choosing edible blooms based on their flavor compatibility—paired with historical insights from John Parkinson’s Paradisi in Sole Paradisus Terrestris (1629):

Best for Sweet Dishes:

• Rose: Floral and fruity; used in custards, jams, and syrups. Parkinson praises it as “the chiefest flower for beauty, smell and use... the conserve of the red rose is of much use among the gentlewomen.”
• Violets: Mildly sweet and delicate; perfect for candying and desserts. Parkinson notes, “The blew Violets are much used in Possets, Syrups, and Conserves... and to comfort the heart.”
• Primrose: Subtly sweet; often used in custards or steeped in sweet wine. Parkinson recommends them for “comforting the brain and spirits, and sweet waters made of them refresh the senses.”
• Gillyflowers (Clove-pinks or Carnations): Though often decorative, Parkinson remarks on their “spicy sent... good in conserves and syrups.”

Best for Savory Dishes:

• Borage: Cucumber-like; great in salads or chilled soups. Parkinson writes, “The flowers are candied, or put into wine to exhilarate the spirits.”
• Calendula (Marigold): Peppery and colorful; used as a saffron substitute in rice or eggs. Parkinson notes, “It is of good use to garnish meats and salads... the broth wherein it is boiled is good to comfort the heart.”
• Chamomile: Mild apple scent; infuses well into teas or syrups. Parkinson calls it “a soother of pain and a comfort to the stomach.”
• Lavender: Intense and perfumed; used sparingly in sugar or honey infusions. Parkinson states, “The flowers steeped in wine... do strengthen the stomach and make the heart merry.”

Section 5: Ensuring Flower Safety in the Garden

If you're planning to grow edible flowers, follow these safety tips to ensure they’re safe to eat. While medieval gardeners like Parkinson wrote at length about the virtues of each bloom, they also relied on intimate plant knowledge and seasonal observation. For modern cooks, extra caution ensures both beauty and safety at the table.

• Use only edible species: Confirm plant identity using reputable sources. Avoid look-alikes that may be toxic.
• Start with culinary-grade or organic seed: Many ornamental flowers are treated with pesticides and are not safe for consumption.
• Grow organically: Avoid herbicides or synthetic sprays; opt for natural pest management or companion planting.
• Harvest responsibly: Pick in the morning after dew has dried. Use only the petals unless the entire flower is known to be edible.
• Clean gently: Rinse flowers in cool water and allow to dry completely before use.
• When in doubt, leave it out: Never eat a flower unless you are certain it is edible and untreated.

For historical gardeners, flower safety was closely tied to herbal knowledge and household management. As A Book of Fruits & Flowers and A Plain Plantain both suggest, flowers were viewed as food, medicine, and memory—requiring both reverence and care.

Section 6: Preserving Flowers – Pickling, Sugaring, and Wine Infusions

Preserving flowers was a vital part of historical kitchen and apothecary life. Whether through vinegar, sugar, or wine, cooks and herbalists ensured that blossoms could be used for flavor, medicine, and beauty long after their season passed. These practices are well documented in early sources like Paradisi in Sole (1629), A Book of Fruits & Flowers (1653), and Grace Landrum’s A Plain Plantain (1911).

Pickled Flowers and Floral Vinegars:

Pickling flower buds and petals added brightness to savory dishes and infused subtle floral or herbal notes into vinegars and brines.

• Rosebuds: The 1653 manual preserves rosebuds with vinegar, cinnamon, and cloves for sauces and medicinal syrups.
• Violets: Used in vinegar-based salads and fish sauces. Landrum notes their cooling properties and popularity in gentle syrups.
• Primroses: Often soaked in wine or vinegar; Parkinson describes their use in “sweet waters” to comfort the brain and heart.
• Calendula: Added to broths and herbal vinegars for its warming, cheering effect—referenced in both 17th- and 20th-century texts.

Basic historical-style pickling method:

1. Gently rinse and blanch flower petals or buds.
2. Place in a spiced vinegar solution (e.g., wine vinegar with cloves, mustard seed, or bay leaf).
3. Seal in jars and allow to steep in a cool place for several days.

Sugared and Candied Flowers:

Sweet preservation was both decorative and medicinal. Candied flowers appeared on subtleties, marchpanes, and biscuits, or were simmered into syrups for drinks and electuaries.

• Violets, Roses, Primroses, and Gilliflowers: Parkinson provides detailed instructions for conserves and sugared flowers. The 1653 book includes recipes for drying and candying blossoms for health and beauty. Landrum refers to them as “petals crystallized like poetry.”
• Lavender & Marigold: Sometimes simmered in honey for use in preserves, or added to floral syrups.

Flowers Preserved in Wine:

Infusing wine with flowers was another way to preserve and extract flavor or medicinal value—commonly done in medieval and early modern households:

• Hippocras: A spiced wine infusion including rose or rosemary flowers, used as both a tonic and celebration drink. Parkinson references flowered wines in courtly and apothecary contexts.
• Primrose, Violet, Chamomile, and Borage: Often steeped in wine or ale for “cordial” effects. Landrum records borage wine to uplift the melancholy and primrose wine to refresh the mind.
• Comfrey and Ivy: Soaked in wine with honey for use in healing tinctures—described in the 1653 manual under medicinal preserves.

Preserving flowers in wine, sugar, or vinegar allowed medieval and early modern cooks to keep a garden’s essence through the seasons—transforming fleeting blooms into shelf-stable medicines, syrups, confections, and cordials.

Historical Recipes: Flowers Preserved in Wine, Honey, and Vinegar

Early modern herbal and household texts provide us with several detailed methods for preserving edible flowers. These examples are drawn from Paradisi in Sole, A Book of Fruits & Flowers (1653), The Good Huswifes Jewell (1596), and Grace Landrum’s A Plain Plantain (1911).

🍷 Flowers in Wine

• Primrose Wine: Steep fresh primrose petals in white wine with sugar. Strain and bottle after several days. Described in Parkinson as a cordial “to comfort the brain and spirits.”
• Borage Wine: Borage flowers were infused in white wine or ale with citrus peel and honey—used to cheer the heart and “drive away melancholy.” Mentioned by Landrum and Parkinson.

🍯 Flowers in Honey or Syrup

• Syrup of Violets: From the 1653 manual. Pound violet petals, steep in warm water, strain, and simmer with sugar. Used for coughs or to sweeten medicinal drinks.
• Honey of Roses: Parkinson includes this soothing preparation. Rose petals are simmered in honey, then strained and stored. Used for ulcers, throat comfort, or cooling electuaries.

🍇 Flowers in Vinegar

• Violet Vinegar: Found in The Good Huswifes Jewell. Violets steeped in wine vinegar with herbs, used for dressing sallets (salads) and preserving greens.
• Marigold Vinegar: Cited in both Parkinson and the 1653 text. Fresh calendula petals steeped in warm vinegar and used in broths, sauces, or as a remedy “to comfort the heart.”

Further Reading: Of March Violets

Explore the poetic and symbolic legacy of violets in “Of March Violets”, a companion piece reflecting on the fragrance, folklore, and meaning of this beloved bloom in medieval and modern imagination.

Whether you're reconstructing a medieval banquet or adding floral flair to a modern meal, edible flowers are a fragrant and flavorful way to connect with the past. These recipes remind us that beauty and sustenance were deeply intertwined in historical cuisine—and they invite us to continue that legacy in our own kitchens today.

⚠️ Reminder: Always use organically grown or culinary-grade flowers. Never consume flowers from florists or treated ornamental plants.

References & Resources

• Parkinson, John. Paradisi in Sole Paradisus Terrestris (1629). A foundational English gardening text blending botanical, culinary, and medicinal knowledge. Read on Project Gutenberg.
• A Book of Fruits & Flowers (1653). A 17th-century household manual offering flower-based recipes for food, drink, and medicine. Read on Project Gutenberg.
• Landrum, Grace Warren. A Plain Plantain: A Book of Herbal Lore (1911). A lyrical exploration of flower symbolism, history, and folklore. Read on Project Gutenberg.
• Dawson, Thomas. The Good Huswifes Jewell (1596). A Tudor-era cookbook that includes floral syrups, vinegars, and herbal remedies. Read on Internet Archive.
• British Museum Blog. “How to Cook a Medieval Feast: 11 Recipes from the Middle Ages.” britishmuseum.org
• Recipes Project Blog. “Distilling Violets: Women's Recipes and Domestic Knowledge.” recipes.hypotheses.org
• Wikipedia. “Four Thieves Vinegar.” Historical herbal vinegar recipe linked to plague lore. en.wikipedia.org
• MedievalCookery.com. Offers searchable transcriptions of period cookbooks. medievalcookery.com
• Of March Violets. A historical and poetic exploration of violets, including a period recipe for Oil of Violets.
• The Past is a Foreign Pantry. A blog exploring medieval and early modern foodways. thepastisaforeignpantry.com