Recipes
Cooking with edible flowers: nasturtium & butterfly pea
Two flowers that grow easily in Thailand and instantly upgrade any dish.
Nasturtium leaves and flowers add a bright, peppery bite to salads. The flowers hold up beautifully in dressings and infused vinegars.
Butterfly pea (อัญชัน) turns any liquid a striking indigo blue. Steep dried flowers in hot water for tea, then squeeze in a bit of lime to watch it shift to violet-pink.
Both grow well from seed in a sunny spot with regular watering — no fuss, all beauty.
