Any careful observation of everyday life eventually lands the eyes on flowers. Flowers make the world a beautiful place and there sights and smells are naturally mesmerizing and tantalizing. Even included in some of life’s most precious moments such as births, weddings, holidays and graduations flowers represent a gift of grace. Celebrated in so many facets of life, they touch the hearts and souls of almost every type of culture and individual.
While we often enjoy them in gardens and landscapes or present them in bouquets and vases rarely do we invite them into our stomachs. As much as most of us all enjoy flowers the occasions to taste them are usually fleeting. Although a little elusive, edible flowers are something everyone should try at least once. In this article we will go over the most common edible flowers and some of the types of dishes to watch out for in the hope of giving you a better chance to indulge in these tasty treats.
Reviewing any complete list of edible flowers usually leaves the reader surprised to find that some of the most common and most famous flowers are actually consumable. Flowers like roses (rose petals and hips), sunflowers, chrysanthemums and jasmines are all edible when consumed correctly. Various forms of feasting include freezing, drying and dehydrating. You will find these delicious delights in all sorts of cooking creations such as appetizers, sorbets, beverages, salads, soups, oils, syrups, jellies, dips, entrees and desserts.
Some of the names that you will probably find more difficult to locate for delectable digestion are elderflowers, nasturtiums, osmanthus fragrans and borage. For the best results to finding dishes that bloom it is wise to start by perusing some of the more upscale restaurants in your area. If your neighborhood has any health conscience or all natural food spots those are usually great to check out as well. When all else fails a few recipes off the internet and a quick trip to a knowledgeable grocer can most likely get some flowers in your mouth. Let’s take a look at a few of the recipes and more of the edible flowers we might come across.
A lot of times some of the easiest flowers to find for our flavor enjoyment are those that come attached to vegetables that we commonly eat. The squash blossom and its attachment to zucchini is the organic food perfect example and when fried and stuffed they are simply amazing. Other prime examples of this are the flower buds from vegetables like artichoke, broccoli and cauliflower. Some of the recipes, treats and menu items your silverware should be on watch for include banana blossom salads, dandelion fritters, lavender biscotti, lilac syrup, marigold salads, curried daylilies, calendula biscuits and rosemary tea bread.
Once you start learning about how many pretty plants you can cook with you will find that the possibilities really are endless. If you do decide to increase your pedal power there are a few key points you will want to remember, especially when experimenting in your own kitchen. Those eating these types of foods are more natural ingredient susceptible to allergic reactions so this is always something we want to keep in mind. It is important to always know the source of your food and to triple check if it is poisonous or not. Finally if you make sure is organic and pesticide free then your experience at the dining table should grow more and more every time you sit down with some succulent supplements.
This is an invitation to get excited about eating flowers. They are fun, fancy, fulfilling and flavorful. Food was meant to be enjoyed in all of its complexities and flowers add a new twist to an aged old idea. The next time your sauce pan needs more sizzle, your dinner date needs more divine or the spice of life calls for variety consider throwing flowers into the mix.