Phlox paniculata • Phlox • In the Kitchen

Flowers can be candied or added to your salad or fruit bowl. Freeze the flowers in ice trays to add to your favorite beverage.

Phlox Couscous

Ingredients

  • 360 ml vegetable stock
  • 30 ml butter
  • 240 ml couscous
  • Salt, pepper to taste
  • 240 ml coarsely chopped cucumber
  • 60 ml finely chopped scallions
  • 60 ml cilantro
  • 60 ml chocolate mint
  • 60 ml nasturtium flowers
  • 60 ml roquette
  • 60 ml basil flowers
  • 60 ml phlox flowers
  • 120 ml olive oil
  • 1 lime, juiced
  • 500 ml nasturtium leaves

Instructions

  • Bring vegetable stock to a boil
  • Add butter, couscous, season, stir, cover and remove from heat, let stand for 10 minutes
  • Loosen with a fork
  • Add cucumber, scallions, herbs and flowers
  • Drizzle with olive oil and lime juice
  • Arrange the nasturtium leaves on cold salad plates
  • Top with the phlox couscous

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