Flowers are suddenly everywhere in food. PICTURE: Stacy Zarin Goldberg for The Washington Post Food styling by Lisa Cherkasky for The Washington Post.
Floral prints are having a moment right now - b ut there's an area in which florals are actually novel - the trend is also sprouting up in food and, especially, beverages. 
It's a natural evolution of several previous trends, including our love for rainbow colours and all things pink. "Food, like fashion, is driven by trends, seasonality and the occasional gust of hype," said food writer Lee Tran Lam in Australian Vogue. 

The flavours you're most likely to see are lavender, hibiscus and elderflower - each with its own distinct botanical flavour.


These are tiny white flowers that smell like perfume and honey. You probably know them from the liqueur St-Germain. You might also find it in gin, and it's a flavour that pairs really well with gin cocktails.


There are a lot of flowers in the hibiscus family, but they are found in tropical and subtropical climates. Hibiscus flowers have been used for tea throughout history in many parts of the world, and they play a role in the cuisine of several cultures, especially in central America. They have a tart, berry flavour.


It's a divisive flavor, because some people can think it tastes like soap. But it's gained popularity as the lavender latte, which uses lavender syrup, has become an unexpected coffee shop hit.

Other flowers

Other floral flavours you might encounter include orange blossoms, roses, violets and nasturtiums. Also sprouting in popularity: edible flowers as a decoration on salads and cakes. When you buy edible flowers, make sure they were grown specifically for culinary use - you'll want to avoid flowers that were sprayed with pesticides or chemicals. Your local farmers market is a great place to start.

The Washington Post