In the southern Turkish province of Antalya, edible flowers cultivated in greenhouses are gaining popularity as a sought-after addition to the menus of luxury restaurants and five-star hotels across the country.
Antalya, renowned for its robust agricultural sector, has not only excelled in tropical fruit production but has also become a leader in the cultivation of 40 different types of edible flowers. These include well-known varieties such as nasturtium, violet, pansy, marigold, snapdragon, king’s crown, zucchini flower, and a unique type called the “electric flower.”
These flowers are used in a variety of dishes, including salads, main courses, and desserts, adding both flavor and visual appeal. Their rising popularity is driven by chefs who are eager to enhance plate presentation and introduce new flavors to their menus.
Elif Erüst, the fifth-generation representative of a greenhouse firm in Antalya, said that their journey with edible flowers began in 2011 with only a few types. They now produce 40 varieties year-round. Erüst noted that demand for these flowers increases every year, with chefs showing particular interest in unique flavors. For example, plum flowers offer a tangy note, while violets add vibrant color to dishes.
