All flowers are beautiful, but some of them can be used for culinary purposes. They give the dishes an unusual aroma and an attractive appearance. Among the flowers there are also those that have a beneficial effect on he alth.
The flowersthat we want to use in the kitchen must come fromorganiccrops. You can eatmarigoldsrich in carotenoids, a nasturtium flower with bactericidal properties or a pansy rich invitamin Cand polyphenols. However, there is a basic rule: as little chemistry as possible. When collecting flowers from your own garden, you need to pay attention that the plants do not grow too close to the road and to places exposed to contamination. Under no circumstances should you use flowers bought at a flower shop or at a market - they are not intended for food, so they are treated with pesticides. Warning! Allergy sufferers should exercise caution as pollen can cause allergic reactions.
Rose
Rose petals can be sugar coated and added to cakes. They are used to decorate cakes, desserts, ice cream, and to season jellies. You can put a handful of cereals in a jug of water. A great idea for lovers of sweets is a jam made of petals (without the white base of the petals). For 1/2 liter of jam you need about 1/4 kg of flakes. They are boiled with 1-2 glasses of water, a glass of sugar and lemon juice until a thick mass (about an hour) is formed. Such jam can be stored for several years. It is irreplaceable as a filling for donuts or an addition to tea.
Calendula
This is one of the most popular medicinal and cosmetic plants. Marigold flower contains saponins, carotenoids, flavonoids, coumarins, essential oil, mucus compounds, bitterness. It stimulates the secretion of bile, increases the amount of urine excreted and helps to remove waste products. Marigold petals are added to soups, sauces and pasta dishes. However, do not overdo it as they give the dish a spicy or tart flavor. When added to the soup, they will color it yellow. They can also be mixed with lettuce leaves to brighten up the color.
Nasturtium
It has a bactericidal effect (contains sulfur), is used to treat flu, colds, bronchitis. Nasturtium flowers contain, among others flavonoids, carotenoids, anthocyanins and large amounts of vitamin C. They have a sharp, slightly peppery taste, which is why they go well with salads, meats and cheeses. A few petals of nasturtiumyou can also put it on a sandwich - it will take on a distinctive taste and … an interesting look.
Zucchini
Zucchini flowers (female are fruit buds) are popular in Italy, Greece and the south of France. They have a delicate, sweet taste. After removing the pistils, they are stuffed with e.g. ricotta cheese and anchovies, and then coated in a thin pancake batter and deep-fried (preferably in olive oil).
Garden pansy
This popular plant is characterized by a high content of active substances - flavonoids, polyphenols, carotenoids and vitamin C, and also has an antioxidant effect. These beautiful colorful flowers are extremely easy to grow, require full sun or shade and regular watering. Pansy flowers have a delicate, sweetish flavor. It is better not to divide them into petals, but to use them whole. They are used to decorate cakes, desserts and cakes, and added to salads.
Lilac
Elderberry flowers are an important medicinal raw material - they contain, among others, flavonoids, organic acids, tannins, triterpenes. They are used as a diaphoretic and antipyretic drug. Umbels of tiny white flowers have a spicy, bitter taste. They are harvested in June before they fade. They can be made into a delicious straw-colored tincture with an interesting aroma. It is also worth squeezing out the juice that is added to the tea. Whole umbels are also dipped in pancake batter and fried in oil. They are used as a seasoning, e.g. for meat.
This will be useful to youCandied dessert decorations
In order to enjoy the decorative and taste qualities of flowers longer, they can be preserved in sugar. Violets, pansies, roses, lavender, geraniums, nasturtiums and many other flowers are candied. We choose whole, freshly developed specimens for candying. First, dip them carefully (so as not to damage them) in whipped protein. Then, with a brush, spread the protein over the entire surface of the flower and sprinkle powdered sugar through a sieve. We put them on a flat surface and dry them. We use such flowers to decorate cakes, cakes, creams.
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