Few people know that flowers can also be eaten. They are used not only to decorate dishes, but also to add an interesting flavor and aroma.
What will we tell you about:
Pink
The petals of all types of roses are edible and the more fragrant the flower, the better its flavour. They can be crystallised, used to flavour drinks, used as a glaze for summer cakes and added to salads.
Photo: istockphoto.com/Julia Klueva
For culinary purposes, it is best to choose rose petals that have not been treated with chemicals and are best consumed immediately after picking. They give dishes a subtle fruity flavor and delicate aroma.
Summer salad with rose petals
Ingredients:
tea rose petals; 300 g of green, red and purple lettuce leaves; 100 g of spinach; 1 tablespoon olive oil; 1 clove garlic.
Photo: istockphoto.com/Tanya-stock
Preparation:
Rinse the vegetables thoroughly under running water, pat dry and cut into small pieces in a bowl using your hands. Finely chop the basil and peas and add to the vegetables. Add rose petals here as well, but leave some for garnish. In a small bowl, mix the olive oil, yogurt, honey and garlic. Pour this sauce over the salad. Garnish the plate with the remaining rose petals.
Nasturtium
The bright flowers look good in salads and pasta dishes. You can use the whole flower, leaves and buds, or just the petals for a milder flavor.
Nasturtium flowers have a spicy, slightly peppery flavour reminiscent of arugula or mustard. This makes them an excellent ingredient for salads and adds spice and originality to dishes.
Nasturtium, potato and cucumber salad
Ingredients:
1 bunch of nasturtium (leaves and flowers); 3-4 medium potatoes; 1 cucumber; 2 tablespoons olive oil to taste;
Photo: istockphoto.com/Nikolay_Donetsk
Preparation:
Cut the boiled potatoes, cucumbers and onions into small cubes, add the chopped nasturtium leaves and flowers, mix everything well in a large bowl and season with olive oil, salt and pepper.
Wonderful
Calendula petals have a rich color, a light citrus aroma and a spicy taste, making them an excellent addition to summer salads. They can also serve as a garnish for various cold appetizers and desserts.
When choosing marigolds for dishes, give preference to flowers with no signs of wilting. Use them fresh and add them to salads just before serving.
Marigold and seed salad.
Ingredients:
3-4 calendula flowers; a bunch of lettuce leaves; 1 tablespoon sunflower seeds; 1 tablespoon flax seeds; 0.5 teaspoon balsamic vinegar to taste;
Photo: istockphoto.com/stsvirkun
Preparation:
Wash the lettuce leaves, cut them into pieces and place them on a flat plate. Then sprinkle the lettuce leaves with sunflower and linseed seeds, as well as marigold petals. Add vinegar, olive oil and salt to the salad.
day lily
The bright flowers of daylilies have a sweet, slightly nutty flavor. In addition to the petals, the leaves can be used in salads.
For consumption, it is best to use only fresh lily flowers, harvested in environmentally friendly conditions. They should be washed well before adding them to the salad.
Vegetable salad with lilies
Ingredients:
200 g lettuce and other vegetables; 1 cucumber; 1 bell pepper; 200 g cherry tomatoes; half a red onion for salad; 2 tablespoons of lily juice; olive oil; 1 teaspoon of mustard.
Photo: Cyrustr
Preparation:
Chop vegetables and herbs to taste, mix in a deep bowl. Separate the lily petals and add to the vegetables. Make the dressing: In a small bowl, whisk together the orange and lemon juice, olive oil, and mustard. salad, mix well.
thoughts
With a sweet, minty floral flavour and delicate aroma, pansies are ideal for creating spring and summer salads. All parts of the flower can be eaten.
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When choosing pansies for eating, it is important to make sure they are grown without the use of harmful chemicals. The flowers should be washed thoroughly before adding them to the salad.
Pansy and vegetable salad
Ingredients:
1 tomato; 1 cucumber; 1 pepper; 100 g of feta cheese or hard cheese; 100 g of lettuce; 3 tablespoons olive oil;
Photo: istockphoto.com/AnnaPustynnikova
Preparation:
Cut the vegetables and cheese into small cubes and place them in a deep dish. In a small bowl, combine the olive oil, lemon juice, salt and pepper. Add the dressing and pansies to the salad.
Nuances when collecting flowers.
Doctor of Medical Sciences, Professor, specialist in integrative and anti-aging medicine
“A wide range of edible annual and perennial flowers can be grown in the garden from early spring to late autumn, adding a new flavor to your dishes.”
When collecting flowers for feeding, the following facts must be taken into account:
It is very important to accurately identify the flowers; if in doubt, do not eat them; collect young flowers and buds on a dry morning, before the sun is too bright so that the colour and flavour are intense; for best flavour, use the flowers immediately after picking or store them in a plastic bag in the fridge for a couple of days; dried or frozen flowers are best used to make infusions and hot dishes; discard the stamens, pistils and calyxes of large flowers, avoid old, wilted or dusty ones; flowers on roadsides and in areas frequented by livestock. Remove small insects from flowers by shaking them, then dipping them in a bowl of cold salted water and patting them dry with a paper towel.
People prone to allergies, especially to pollen, should avoid eating flowers.
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