WOULD YOU LIKETO EAT FLOWERS?
We’re not kidding. Edible flowers are turning into a fast-growing culinary fad
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Edible Flowers |
DID YOU KNOW? You can give a fun, floral finish to most dishes using flowers they’re light, fresh and take food to another level. So, why wait for dinner? Start right at breakfast by adding edible flowers to your scrambled eggs.
The next time you pick some flowers, they won’t just be for your centerpiece or the window sill, but the dining plate. That’s right. Edible flowers are being added to leafy green salads, pudding, rice dishes, bakes and more. For instance, did you know marigold makes for the greatest garnish on soups, and pansies can be added to cakes? How about giving your food a sprinkling of foliage right in time for the summer?
WHAT’S THE LURE?
An overlooked ingredient source, the culinary use of flowers actually dates back thousands of years to the Greek, Roman and Chinese cooking. Cherished for their burst of color and distinct flavor, chefs are increasingly opting to use them in preparations.
IT’S DELICIOUS AND NEEDS NO SKILLS
Edible flowers are increasingly appearing on mainstream menus. What’s more, the flowers do not require fancy tools or equipment in their usage. It’s just important to buy fresh blooms that are chemical and pesticide-free. They must be washed well and used immediately. Most flowers contain antioxidants and when added to healthy veggies like zucchini, make for a nutritious bite.
WHICH ONES WORK BEST?
EDIBLE FLOWERS AND THEIR BENEFITS
- Chives – Part of the garlic, shallot family chives end an onion flavor to dishes.
- Lavender – Aromatic lavender flowers aid digestion and alleviate stress.
- Coriander – Coriander flowers are pungent and used in stir-fries, soups, and salads.
- Peony – Cures depression and is anti-inflammatory, Can be used in teas and salads.
- Pansies – High on potassium.
- Marigold (Genda Phool) – Used in tea and to make juice.
- Hibiscus – Tart yet sweet, it is used in tea and jam. It lowers blood pressure and cholesterol levels.
- Jasmine – In tea and desserts.
- Nasturtiums – Have a peppery flavor and can be used as a substitute for capers.
RULES TO USE THE
Eat only petals, not stamens.
Not every flower is edible so buy the ones you can identify.
If you suffer from allergies, check with a doctor before eating them.
WAYS TO USE IT
Flower-infused recipes give a healthy reboot. Try apple-beetroot-carrot with coriander flowers, rosebuds in strawberry juice and add petals of calendula to your morning juice. Hibiscus Rosella also makes for a refreshing drink on its own.
IN YOUR SALAD
Toss up a whole bowl with greens and edible flowers. From nasturtiums to zucchini blossoms and pansies, you can be spoiled for choice here. Add a dressing of your choice honey-mustard or lemon-pepper vinaigrette.
FLORAL ICE CUBES
Now, this is something guests will love! Add a few floral ice cubes to their glass. These edible flower ice cubes impart flavor and benefits to the drink. To make it, simply add violets, geraniums, and pansies to the ice cube tray and freeze this. You can also mix and match here.
IN DESSERTS
You can also add blossoms to your desserts; add herb flowers to a lemon ricotta, pansies on Pavlova's cupcakes, a jasmine-spiked tiramisu, Rose petals on kheer, doughnuts and more.
TISANES
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