Flower are a fantastic ingredient, and can be exceptionally delicious
Flowers are a great decoration to have on a plate accompanying your food. But did you know that you can add flowers to be part of your meal.
In this article I am going to give you a run through of some little tips you can use in your cooking that will leave your friends astounded at your creative skills.
Bean blossoms have a sweat flavour. Nasturtiums have a peppery taste and they can be pickled to represent a more expensive caper. Borage has a taste of a cucumber.
Violets, roses and lavender tend to give off a sweet taste sensation which can be use to flavour salads or desserts. When in doubt over a flower just have a little taste but make sure its not poisonous or that you have an allergy.
Edible flower tips:
Edible flowers can be used to garnish most plates of food but be sure that the taste the flower gives off matches the food you have on the table.
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Place a gladiolus or hibiscus in a clear glass bowl and fill with you favourite dip.
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Place some types of edible flowers in your green salads to add colour and taste.
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Freeze small flowers into ice rings and add to beverages.
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Crystallised flowers can be used to decorate cakes and fine sweets.
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Asthmatics may suffer an allergic reaction from composite-type flowers and you need to be on alert and ask you guests whether they have asthma.
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Never use flowers that are non edible. If you place flowers on your plate then your guests will assume they are edible.
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Use the flower sparingly especially if your not used to them. Too many can lead to digestive problems.
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If you have many allergies then use flowers in small amounts to allow your body to adjust to the new flavours.
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Some leaves on flowers are also edible and can be used in some recipes but make sure your 100% certain before you use the leaves.