Tulipa spp • Tulips • In the Kitchen

Flavor varies from species to species, pea or bean flavor with apple overtone, also varies from garden to garden depending on the soil.

Remove the stamen and pistil - you now have a cup that you can fill!

Remove the petal heal (the white part – it is bitter) scatter in your favorite salad mix.

Crystallize the petals and use then in an ice cream garnish.

Fillets of Sole à la Tulipe


  • 2 Sole fillets
  • Salt, white pepper
  • 100 ml clarified butter
  • 1 Shallot finely chopped
  • Juice from 1 lemon
  • 60 ml fish stock
  • 120 ml fish Velouté
  • 4 Tulips


  • En Papillote
  • Using foil or parchment paper cut a heart shape large enough to hold a fillet
  • Place the fillet on one side of the heart
  • Melt butter and clarify in a hot sauté pan
  • Brush fillets with clarified butter
  • Season with salt, pepper
  • Add 1 tulip petal per fillet
  • Fold and crimp foil/parchment paper to enclose the fillet
  • Place on a sheet pan
  • In a hot oven (450) bake until paper is brown, about 5-8 minutes
  • Reserve on hot plates
  • Melt butter and clarify in a hot sauté pan
  • In sauté pan add shallots, lemon juice and fish stock, simmer and reduce
  • Add the fish velouté
  • Adjust seasoning
  • Chiffonade cut 2 tulips (remove the petal heal) garnish on the fillets
  • Reserve remaining tulip petals to garnish the plate

Back to Edible Flowers