10 types of edible flowers that we use in cooking
For example, broccoli, cauliflower and saffron are flowers that we have been using in cooking for a long time. The use of flowers in cooking is mostly reduced to “fried flowers” or decoration in salads. Flower petals were used in ancient Rome. They are still irreplaceable in the cultures of China, India and the Middle East. In Europe, flower petals became popular during the reign of Queen Victoria of England. Today, the scent of these parts of flowers is felt in many kitchens of imaginative housewives and their culinary delicacies. The secret of using flowers in cooking is in simplicity. The flowers are sufficient because they are either intense or mild and do not tolerate various additives and spices. It is important to know that not all flowers are edible. Some flowers are very poisonous (azalea, narcissus, oleander, lily of the valley, rhododendron, etc.). It is important to identify the list of edible flowers by choosing a plant that has not been treated with pesticides (and other chemicals). All people who have their own garden or garden are also well acquainted with all the plants that grow in that garden. Flowers from flower shops are not suitable for the kitchen and dishes because ornamental plants are abundantly treated with chemical preparations. About 100 species of ordinary garden flowers are edible and at the same time delicious in dishes. The flowers are picked while fully open and dew-free. They are usually full of pollen, so they are not suitable for some people due to allergies. It is recommended to remove the anther and pistil from the flower. Some flowers even have some amounts of vitamins C and A but have no energy value.
You can add flowers to various dishes or mix them with salads (fresh, dried or candied flowers) and cakes, desserts, drinks, syrups, teas, flavored drinks and sauces. Some types of flowers release colors, so for example, adding them to butter can be an original and unusual spread. The flowers that can be found on the plate in addition to the vase are tulips, chrysanthemums, apple blossoms, lemons, oranges, peaches, pears, dandelions, gardenia, hibiscus, marshmallow, jasmine, lavender, primroses.
St. John’s wort has a pungent taste. Used to decorate salads and cold appetizers.
Marigold-yellow flower with a bitter and spicy taste. It is put in soups, stews, rice (instead of saffron), butter.
Pumpkin flower-has a sweet taste and can be eaten.
Carnation-reminiscent of cloves
Gladiolus-has a mild taste similar to lettuce. It is put in spreads and pâtés.
Lily – many species are not suitable for eating because they contain alkaloids. The golden lily flower can be eaten whole. The petals are mild with a taste reminiscent of peas and xeten. It can be put in a salad and filled with cheese. Dried lily is an integral part of Chinese sweet and sour soup.
The rose-sweet taste is proportional to the intensity of the scent. The white parts of the petals on the underside are removed before consumption. Rose is used to make juice and jam. She is great at summer drinks.
Lilac – has a rich taste reminiscent of lemon. Candied flowers are used to decorate desserts. In combination with fruit, it is used for smoothies, smoothies or yogurt.
Watercress-buds are acidic and used as capers. The taste is sweet-spicy. She’s great at sandwiches. Gives butter color.
Violet-has a sweet taste. Candied well. It can stain butter. It is used in salads or as a decoration in desserts (candied).
Sunflower is eaten while in the bud stage. Cooked it tastes like artichokes. It has a bitter-sweet taste. Open petals can be a decoration for various dishes.