Easter recipes: healthy food inspired by the flowers and herbs from your garden

Celebrate Easter with these unusual and delicious recipes, created using flowers and herbs from the garden

elderflower cordial
(Image credit: GardeningExpress.co.uk)

Easter weekend is almost here, and with it the opportunity to unwind at home and the chance try out a new recipe with some fresh ingredients. If you feel like trying something different that's fresh and spring-inspired, why not experiment with these wonderful flower-and-herb infused recipes? 

Most of these Easter recipes are made with plants that are so common you could probably pick them from your own garden, while others are more exotic and adventurous (but still available from your local supermarket). 

These recipes come without measured amounts – but a handful of each flower or herb will be enough to infuse the recipe. Why not give them a try, take a snap and post them on our Facebook, Twitter or Instagram feeds – we'd love to see them.

For more recipes, see our dedicated hub page.

1. How to make nettle soup

Nettle soup is a summer classic, and a breeze to make. 

1. Lightly fry traditional root vegetables such as potatoes, turnip, and carrot in oil.

2. Next, boil in stock-flavoured water until soft. 

3. Add a handful of washed nettle leaves. 

4. When the nettle leaves have wilted, blend the soup in a blender.

5. Dish up in bowls and decorate with nettle flowers. Serve with crusty bread and soft butter. 

Easter recipes: nettle soup

(Image credit: GardeningExpress.co.uk)

2.  How to make chrysanthemum and dandelion frittata 

Fab for an Easter breakfast or a light lunch, this is a breeze to make and tastes lovely.

1. Roughly chop the heads of chrysanthemums and dandelions.

2. Beat eggs gently with a fork to suit the number of people you're cooking for (one to two eggs per person will do.

3. Dice an onion and thinly slice a potato. The thinner you slice your potatoes before pre-cooking, the nicer the frittata will be. 

4. Pour into a shallow, oven proof pan or dish and bake in the oven, in the same way you would a tortilla, at gas mark 5 for about half an hour. 

5. Slice and serve up with a tomato salad.

Chrysanthemum and dandelion frittata

(Image credit: GardeningExpress.co.uk)

 3. How to make Nasturtium Salad 

Nasturtiums have a lovely, peppery flavour similar to watercress and go very well with all kinds of summer salads (try adding a twist to a chicken and walnut salad, for example), but their taste really comes into its own when used to garnish the simplest green leaf and tomato combo. Add a dash of balsamic vinegar to finish.

Nasturtium salad

(Image credit: GardeningExpress.co.uk)

4. How to make elderflower cordial

A refreshing drink for all seasons, this cordial is back in fashion. 

1. Trim fresh elderflower heads from their stalks and cover with freshly boiled water.

2. Leave to infuse overnight. 

3. In the morning, add sugar to taste, and the juice of a lemon. 

4. Dilute before serving. Decorate with a fresh spring of elderflower.

elderflower cordial

(Image credit: GardeningExpress.co.uk)

5.  How to make Hibiscus and Sumac Prawns 

If you haven't already tried sumac, you should. Tart and lemony, this spice (or, to be precise, ground fruit) elevates salad dressings, marinades, and even desserts. It is irresistible with seafood. 

1. Mix a teaspoon of sumac with olive oil, lemon, and dried hibiscus flowers to make a delicious prawn marinade.

2. Leave covered in the fridge for at least an hour.

3. Grill or barbecue until the prawns turn pink and are cooked through.

Find the best barbecues in our buyer's guide – and don't miss our guide on how to barbecue right to get all your Easter BBQ recipes spot on. 

hibiscus and sumac prawns

(Image credit: GardeningExpress.co.uk)

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