Make Delicious Decorations With Edible Flowerpots


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Source: Michael Langan/ vogue

Source: Michael Langan/ Vogue

What’s better than a beautiful floral decoration? How about one you can actually eat!? Huh?

Enter edible flowerpots!


Edible flowerpots are perfect for a family brunch or any causal gathering. They can show off some delicious whitefish or some seasonal vegetables if you are not a fan of fish.

To make the yummy flowerpots, you’ll need:

  • Four 8 ounce mason jars
  • One pound of smoked trout
  • 1/4 cups of diced red onions
  • 1/3 cup of chopped dill
  • 1 tablespoon chopped parsley
  • 2 tablespoons finely chopped chives
  • 1/4 tablespoon of celery seeds
  • 1 1/2 cup crème fraîche
  • 1/2 cup aioli
  • 1 lemon, juice and zest
  • 1/2 cup quinoa
  • Flowers, herbs, and micro greens of your choice
  • Salt (optional)
First, take the smoked trout and flake it out with a fork. Next, combine the diced onions, dill, chives, parsley, lemon zest, and celery seeds gently with a fork. After, use a spatula to fold in the crème fraîche and aioli. Make sure to keep the mixture fluffy while adding in the lemon juice and salt.

Leave the mixture aside and boil 2 cups of water to cook the quinoa. Let the quinoa cook for about 12-15 minutes and strain when done.

Now comes the fun part!

Fill the mason jars with two-thirds of the whitefish salad, topping it with about an inch of quinoa. Finish the top layer with herbs, small lettuces, and any small edible flowers. Fennel fronds and micro-arugula make a good and tasty choice!

Check out the video below for further instructions on the edible flower plant. Then enjoy!

(H/T Vogue)


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