Edible flowers

Edible flowers

Ah, spring! In my opinion it is the most beautiful and cheerful season in the year! When I was little I just loved to accompany my parents to the flower exhibitions of this time in the countryside … and it always came out lighter! You can’t help but be happy after spending the day surrounded by lush colors and inspiring scents!
But, do flowers serve only to decorate and perfume environments? What if I told you that flowers are also grown to be eaten? That’s right! In fact, devoured !!
Why not vary the salad from the diet with beautiful yellow begonias? Or make a juice flavored with rose petals? And in that heat, how about a little violet ice cream? A lavender creme brûlée? What about mom’s cough syrup made with cloves? And yet, stuffed zucchini flower and fritaaaaa! It will add that touch of sophisticated chef to your dishes!
So, before you get excited about stabbing your flower pot, buying the roses from the uncle’s lighthouse or stroking flowers from your neighbor’s garden (and blaming your grandma, like me) take a look at the following tips!
Tips for choosing your edible flowers

  • Not all garden flowers are edible flowers! Be very careful when searching.
  • For the flower to be edible, it must be organic and cultivated for these purposes!
  • The best time to pick flowers is right after the dew has dried, in the morning or in the late afternoon, after the sun’s heat has dropped. Do not pick the flowers in the middle of the day, or the heat can dry out the flavor and cause a loss of flavor and color.
  • Remove stamens and pistils If they are very evident (in large flowers), remove them. White parts and large stamens and pistils are usually bitter and should not be chewed.
  • Wash the flowers Shake the flowers to remove insects, debris and soil. Inspect carefully to see if the flowers are dirty and wash them with water, gently, using a tea strainer. You can also use water spray gently, as the flowers are easily hurt. If the flower is especially delicate, just dip it briefly.
  • Dry with kitchen towelsUse paper towels and let them air dry

Some common types of edible flowers
Rich in vitamins, roses serve to make infusions, preserves, add a special touch to meat dishes, desserts, cold dishes (entrees), creams, mousses, combined with fruit juices such as lemonades and orange juices.
They have a more citrus flavor and a more marked acidity and go very well with salads or fish-based dishes. They can be used raw or cooked!
Combines with salads, to decorate cakes and desserts or as a coloring (broths, yellow cheeses and butters), substitute saffron when cooking rice (actually fake saffron).
Lavender has a calming aroma, with a citrusy and spicy touch. It serves to make infusions, jellies, frozen desserts, vinegars, wines, cookies, syrups, cakes, cheesecakes. To use them in your recipes just pass them in the processor and mix them with the sweet creams to give them a light blue appearance and a spicy touch.
It goes well with salads, crystallized in cake, pudding and ice cream decoration and jellies!
Perfect love
With a slightly sweet taste, it is delicious in salads and desserts and always gives a sophisticated touch to the decoration of savory dishes.
Basil flower
The color of these flowers varies from white to lilac, depending on the variety of the basil, and the flavor is very similar to the herb leaf but less pronounced. It looks beautiful and delicious in pasta based on fresh tomato sauce!
Zucchini flower
They are perfect for omelets, stuffed and fried to serve as a starter or meat accompaniment!
They have a more spicy flavor and serve for decoration, sauces and salads! The yellowing, also known as “marigold” serves to make a cough syrup that actually looks more like a dessert syrup!

Edible flowers
To see the recipe for our Spring Salad, click here.

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