Edible flowers have been used in cooking for centuries and are becoming increasingly popular, especially in haute cuisine.
If you liked this post and you would like to obtain more info regarding Weed Edibles kindly see the page.
They are consumed and used to add flavor, color and texture to the food.
Edible flowers can be preserved for future use and also can be added in drinks, sweet dishes like jellies, desserts, jams, fresh salads, soups, syrups, and even for garnishing. Flower oils and vinegars are made by steeping edible flower petals. Candid flowers are crystallized as preservative using egg white and sugar.
Growing flowers which can be consumed in a home garden is a great idea. However, remember one thing: not every flower is edible, some flowers taste terrible, can make your very sick and some are poisonous. Before consuming, identify the edible flowers and eat only the parts of the flowers which are edible and safe for consumption.
If you have decided to grow edible flowers, then there’s a long list of plants to grow in your garden. Each of these has its own cultural and growing requirements. They need proper care and require full sunlight to produce vibrant blooms, well drained soil and a fertile environment with frequent watering.
Some of these plants are listed below:
Lavender: The lavender flower which blooms in purple makes a stunning garnish for cakes and champagne, and also adds a sweet floral flavor to sauces.
Pansy: It is one of the better known species which is used in food. The entire flower petal is consumed including the sepals, which is used in appetizers, pastries and cakes.
Roses: Roses are used for their aroma and are added in many types of dishes and drinks.
Bee Balm: This has a minty taste and hot flavor which is used in many culinary dishes.
Chrysanthemum: These flowers come in various colors: red, white, yellow and orange. The taste ranges from being faint peppery to mild cauliflower. These flower petals are used in oriental stir fries and as salad seasoning.
Calendula (Marigold): It tastes from spicy to bitter and tangy to peppery. These petals are sprinkled on soups, pasta, rice dishes and salads. And the list goes on and on…