This is not only a plate decoration, but also a source of valuable vitamins, minerals and antioxidants. So let’s discover their unusual flavors and include them in the summer menu. Anyway, we have been eating flowers in Poland for years. After all, cauliflower and broccoli have been hosting our tables for centuries. Flowers are also capers, artichokes and of course the most expensive spice in the world, i.e. saffron, and more precisely they are dried the hallmarks of the crocus post. The spice cost a fortune years ago and not everyone could afford it. This is not surprising, because for one kilo of saffron you need about 150,000 crocuses. Instead of saffron, Polish housewives used powdered marigolds or dandelion, thanks to which the cakes had a beautiful yellow color. Asians are the greatest gourmets of flowers. The Chinese eat lily, glycine or marinated magnolias. In Japan, water from cherry flowers is popular, which is added to the flavoring of dishes. Tea with jasmine flowers is also well known. There are plenty of flowers in our meadows that can be sweet, spicy, herbal and even slightly bitter. It is worth experimenting and discovering new taste combinations.
Which flowers are edible and how to use them?
Edible flowers can be collected in the meadow away from the arable fields and roads, but also rang out in the garden and even on the balcony. Here are popular flowers that can be used both for decoration and to give dishes aroma.
- Nasturtium – Flowers and leaves have a spicy, pepper taste, reminiscent of cress. They perfectly match salads, sandwiches, soups and sauces. They can also decorate meat and fish dishes. Nasturtium also has antibacterial and anti -inflammatory effects.
- Pansy – Delicate, sweet and slightly herbal flowers. They are perfect for decorating cakes, desserts, salads and drinks. They can be candied or used to prepare aromatic vinegar.
- Violets – Flowers have a sweet, delicate aroma and taste. They can be used to decorate desserts, drinks and salads. Violet syrup is a popular addition to tea and drinks.
- Lavender – The intense, aromatic taste of lavender goes perfectly with sweet and dry dishes. It can be used to season cakes, cookies, ice cream, as well as meats, fish and vegetables. Lavender has a relaxing and calming effect.
- Borage – Flowers have a delicate, cucumber taste. They fit perfectly with salads, coolers, drinks and desserts. They can also be used to decorate dishes.
- Rose – The petals have a sweet, floral taste and aroma. They can be used to prepare jam, jams, syrups, as well as to flavor tea and desserts.
- Zucchini – The flowers have a delicate, slightly sweet taste. They can be frying in dough, stuffed with e.g. stuffing for Russian dumplings, add to soups and salads.
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