Welcome to the summary page for FabulousFusionFood's Edible Flowers guide to Common Broom along with all the Common Broom containing recipes presented on this site, with 1 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cornish recipes added to this site.

These recipes, all contain Common Broom as a major edible flower.

Common Broom, Cytisus scoparius (syn Sarothamnus scoparius) [also known as Scotch Broom and English Broom] is a perennial, leguminous shrub of the Fabaceae (pea or legume) family. It is a native of Western and Central Europe and is typically found in sunny sites, usually on dry, sandy soils at low altitudes. Brooms typically grow from 1–3m tall and has green shoots with small deciduous trifoliate leaves 5-15 mm long, and in spring and summer is covered in profuse golden yellow flowers 20-30 mm from top to bottom and 15-20 mm wide. Like its relatives it bears legumes (seed pots) that turn black when mature.

It is little known that broom flowers and broom flower buds are edible, tasting a little like a mild sweetened pea with a nutty overtone. They make an excellent addition to spring salads and also make a very palatable wine. Use of broom flowers in cookery was much more prevalent in the past that it is today. In the sixteenth and seventeenth century it was common to pickle broom flower buds for use in the winter.