Edible Flowers

2024 Author: Gavin MacAdam | [email protected]. Last modified: 2023-12-16 13:38

The taste properties of flower buds were actively used in Ancient Rome by the culinary specialists of China and Japan. Today flowers are a characteristic feature of many cuisines of the world, including Italian and French. They allow you to create masterpieces and delicacies that are a sign of haute cuisine. Let's talk about those flowers that can be grown for food in the country and how to prepare them

Why are edible flowers grown?

Nutritionists and physicians confirm that the use of flowers has a beneficial effect on the digestive, immune, and nervous systems, they help to lose weight, help cleanse the body, drain toxins, and activate rejuvenation processes.

Since the end of the 20th century, a new round of interest in edible flowers has been traced. Today there are many edible flower nursery farms. In hypermarkets and grocery stores, there is an assortment of edible shoots and buds. They are bought for use in desserts, drinks, and various dishes. Flowers are grown for making jams, tinctures, wine, vinegar.

What flowers can be grown in the country?

Having your own plot, it is possible to independently obtain the necessary types of edible flowers. Often, not only buds and petals are used for food, stems, petioles and leaves are valuable raw materials. Culinary classics are marigolds, nasturtium, chrysanthemums, roses, lavender. Violets, dandelions, rosemary, daisies, sage inflorescences, thyme and others are popular. Each species has its own flavor characteristics.

Day-lily it has a neutral sweetish taste reminiscent of asparagus, zucchini, lettuce. Main purpose: compotes, salads, pastries. Gourmets appreciate the side dishes made from the stalks of unblown buds.

Pansies have an exquisitely tart pear flavor. In small proportions, they give soft freshness to cocktails and desserts. Used in salads, vegetable soups.

Monarda often referred to as "bergamot". It has a bright taste with a faint spike, sweet-citrus notes, from afar reminiscent of combinations of mint and oregano. Main application: aromatization of teas, spice for salads, meat dishes, sauces / gravy for fish and poultry.

Marigolds, marigolds characterized by a sharp-bright taste of spice, with an alluring bitterness. Considered an alternative to saffron, they give dishes a golden color. Used in soups, warm salads, included in recipes in combination with cereals, eggs, rice.

Chrysanthemum topped / vegetable - it is a mild pungency, and a bitter astringency. In small quantities, it can participate in ordinary and exotic dishes. It is included in side dishes, salads, brewed with tea. Blanched chrysanthemum buds in batter are popular.

Chrysanthemum vegetable

Rose petals comparable to the taste of arugula. They are included in cold dishes, salads as leafy greens.

How edible flowers are used

Cooking involves different parts of the plant besides the stamens / pistils. Only dandelion and nasturtium are edible. Flowers are used in different ways in dishes. Usually these are vegetable and fruit salads, drinks, compotes. Petals are used in the preparation of aromatic sugar, sandwiches, desserts, cakes. Ice cubes for drinks are made with them, they are used to decorate dishes. Fragrant buds are eaten raw, added to sauces, stuffed.

Candied flowers

Candied flowers are popular as an independent dish; they are also used to decorate baked goods. It is not difficult to make sugar flowers: the whipped egg white is applied with a brush until completely covered on the bud / petals. Sprinkle with powdered sugar with a strainer and dry on a paper towel. Sometimes the powder is tinted in the desired tone.

Stuffed zucchini buds

For the filling: crab meat, lime / lemon zest, cilantro, jalapeno pepper, mayonnaise, salt. The stuffed buds are tightly closed and fried, treated with batter, until golden brown. When placing on a dish, you need to additionally pepper / salt.

Chrysanthemum dessert

Chrysanthemum dessert is popular in Chinese cuisine. This dish is comparable to a delicate cake served with ice cream in expensive restaurants. Only petals are used: after immersion in a mixture of flour with an egg, they are laid out in hot oil, and after cooling they are powdered with ground sugar.

Flower salad

Any greens, including parsley and chervil, are combined with inflorescences of calendula, pansies. For dressing, take wine vinegar, sweet mustard, olive oil, salt, possibly ground pepper. Served with a slice of goat cheese, berries.

Nasturtium pesto

For 2 cups of nasturtium buds, 1 tbsp is used. l. chopped garlic and shallots, a handful of toasted walnuts. Products passed through a blender are gloved, salted and flavored with vegetable oil.