It’s a flower power salad

I have the privileged of hosting Grow Your Own from Oct 1 to 15, and I would like to share with you my first time to use flowers in a dish.

I have always fancied using flowers as food but never had the chance to do so. I’ve seen a lot of recipes, from salads to tempura to savory dishes. So it was with great delight that I made a salad of flowers all grown from the garden. We have been growing ampalaya (bitter gourd), patola (ridged gourd/luffa) and Baguio beans and have been enjoying cooking them at home.

In the last few weeks, I have been staying at home mostly, always wondering what to cook. So with great delight, I noticed these three vegetables flowering and an idea to make salad came to mind. Should I call this Flower Power Salad?

Flower Power Salad with Asian Dressing

Get a handful of everything:

Patola flowers
Ampalaya flowers
Baguio beans flowers
Gotokula leaves
Saw-toothed coriander leaves
Thai basil leaves


4 tbsp vinegar
4 tbsp water
2 tbsp fish sauce
1 tbsp sugar
2 cloves garlic
1 Thai chili

Mix vinegar, water, fish sauce and sugar in a saucepan. Bring to a boil till sugar has dissolved. Taste according to your preference and adjust as necessary.

To serve, arrange eveything in a platter and serve with the dressing.



  1. oh wow…i’ve never tried eating such a beautiful bouquet of flowers hehe…very intriquing!

  2. Wow the colors are so pretty I think I prefer them in a vase than in my stomach!

  3. Wow! you eat the flowers fresh? No need for blanching?

  4. This is so pretty and colorful! Supposedly one of my favorite flowers is edible, and they prefer cool temperatures, so I’ll have a bountiful supply this winter. Thanks again for hosting this round!

  5. Nice looking recipe



  1. […] This is my entry in the food blogging event Grow Your Own, which celebrates growing or raising fresh ingredients. It was originated by Andrea of Andrea’s Recipes and is hosted this time by A Laboratory in the Kitchen. […]

Speak Your Mind