Flavors of the Flower: 5 Medieval Recipes Using Edible Blooms

Flavors of the Flower: 5 Medieval Recipes Using Edible Blooms

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.

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 were steeped in almond milk, wine, or water to extract their essence and color.
• Thickening Agents: Recipes often used rice flour, egg yolks, or breadcrumbs to create custard-like textures.
• Garnishing and Gilding: Petals were added as visual flourishes—sometimes even gilded for luxury presentation.
• Layering Flavors: Flowers were combined with dates, sugar, spices, and nuts to balance or enhance the dish.
• Medicinal Use: Many believed in the healing or balancing effects of flowers according to humoral theory.

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:

Best for Sweet Dishes:

• Rose: Floral and fruity; used in custards, jams, and syrups.
• Violets: Mildly sweet and delicate; perfect for candying and desserts.
• Primrose: Subtly sweet; often used in custards or steeped in sweet wine.
• Lavender: Intense and perfumed; used sparingly in sugar or honey infusions.

Best for Savory Dishes:

• Borage: Cucumber-like; great in salads or chilled soups.
• Calendula: Peppery and colorful; used as a saffron substitute in rice or eggs.
• Dandelion Greens: Bitter and earthy; excellent in pottages and sautés.
• Chive Blossoms: Onion-like; ideal for compound butters or garnishes.

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:

• Use only edible species verified from reputable sources.
• Buy culinary-grade or organic seeds; avoid ornamental varieties treated with chemicals.
• Grow without pesticides. Stick to organic methods and natural pest control.
• Harvest responsibly: Pick in the morning after dew has dried. Use only the petals unless otherwise stated.
• Identify correctly: Avoid toxic look-alikes. When in doubt, leave it out.
• Wash flowers in cool water and dry thoroughly before using.

Section 6: Preserving Flowers – Pickling and Sugaring Techniques

Preserving flowers was a common practice in the medieval kitchen. It allowed cooks to enjoy the flavors and aesthetics of blooms well past their natural season. Recipes for preserving flowers appear in both culinary and medical texts, often using vinegar, honey, or sugar as the preserving medium.

Pickled Flowers and Floral Vinegars:

Pickling flower buds and petals in vinegar or brine added brightness to savory dishes and infused vinegars with subtle floral notes. While not every recipe survives in modern translation, we do have key references:

• Rosebuds: Preserved with vinegar, cinnamon, and cloves for sauces and medicinal use (similar to instructions found in apothecary texts and The Good Huswifes Jewell, 1596).
• Violets: Used in vinegar-based salads and fish sauces. In Dawson’s Good Huswifes Jewell, violets appear in a recipe where they are laid atop herbs soaked in vinegar and oil—a form of marination.
• Calendula and Nasturtium: Though more common in later centuries, pickled petals or buds acted as both seasoning and garnish.
• Primroses: Occasionally referenced in late medieval sources, primrose petals were infused into sweet wines or custards, but could also be pickled to add a subtle floral note to springtime dishes.

Basic historical-style pickling method:

1. Rinse and blanch flower petals or buds gently to preserve color.
2. Soak in a spiced vinegar solution (e.g., wine vinegar with cloves, cinnamon, mustard seed, or bay leaf).
3. Seal in clean jars and allow to infuse in a cool place for several days to a week.

Historical Reference: In The Good Huswifes Jewell (1596), Thomas Dawson describes a “sallet of hearbes” dressed with oil, vinegar, and fresh flowers like violets—indicating not only their culinary use but the absorption of their flavor into the dressing. This aligns with the broader medieval practice of preserving edible flowers in vinegar, as documented in texts like Curye on Inglysch (14th c.) and later folk remedies like “Four Thieves Vinegar.”

Sugared and Candied Flowers:

These sweet confections were popular in desserts, subtleties, and for decorative use.

• Violets, roses, primroses, and gilliflowers were common choices.
• Petals were brushed with egg white or gum arabic and dusted with sugar, then dried.
• Flowers were also simmered in honey or sugar syrup for use in beverages or jellies.

Preserving flowers through sugar or vinegar not only extended their lifespan but elevated dishes with color, aroma, and symbolism—essential elements in medieval dining culture.

Section 6.B: Flowers & Herbs Preserved in Wine

Alongside vinegar, medieval cooks often used wine infused with flowers and herbs for preservation, flavoring, and medicinal purposes. Examples include:

• Hippocras (14th–17th c.): Wine steeped with spices like cinnamon and ginger—and notably rose and rosemary flowers—used both as a festive drink and a shelf-stable tonic.
• Herbal preserves: Recipes exist for simmering comfrey, ivy, or violets in wine, then adding honey or sugar to create soothing medicinal drinks.
• Flower wines: Infusions made from violets, chamomile, rose, lavender, or dandelion were commonly fermented or macerated in wine, similar to floral wines made in the medieval and early modern eras.

This reveals another facet of floral preservation—one that extended beyond culinary use to medicine, beverage, and long-term storage.

A Final Note: Edible History on Your Plate

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 medieval 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

• Dawson, Thomas. The Good Huswifes Jewell (1596). A Tudor-era cookbook that includes recipes for floral salads, sauces using violets, and flower-infused vinegars. Digitized version available at Internet Archive.
• British Museum Blog. “How to Cook a Medieval Feast: 11 Recipes from the Middle Ages.” Offers insight into ingredients and preservation methods used historically. Available at britishmuseum.org.
• Recipes Project Blog. “Distilling Violets: Women's Recipes and Domestic Knowledge.” Discusses floral vinegar, syrup, and cosmetic recipes in early modern households. Available at recipes.hypotheses.org.
• Wikipedia. “Four Thieves Vinegar.” Historical herbal vinegar containing flowers such as lavender, linked to plague remedies from the late medieval period. Available at en.wikipedia.org.
• MedievalCookery.com. Transcription of The Good Huswifes Jewell (1596) and other medieval cookbooks. Available at medievalcookery.com.
• The Past is a Foreign Pantry. Blog with reconstructed medieval recipes, including pickles and floral-infused dishes. Available at thepastisaforeignpantry.com.