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Edible Flowers

25.00د.إ/PKT

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Description

Garnishes are commonplace in all the restaurants so why not introduce them in your home cooking, too? A sprig of something here or a sprinkling of something there can add a memorable flourish to your dish. For an impressive finishing touch you should place a few of these Edible Pansies flower on top of your meal and watch your guests’ amazement when they see the purple, yellow and orange garnish edible flowers.

Edible flowers are the new rage in haute cuisine

 

After falling out of favor for many years, cooking and garnishing with flowers is back in vogue once again.  Flower cookery has been traced back to Roman times, and to the Chinese, Middle Eastern, and Indian cultures.  Edible flowers were especially popular in the Victorian era during Queen Victoria’s reign.

Today, many restaurant chefs and innovative home cooks garnish their entrees with flower blossoms for a touch of elegance.  The secret to success when using edible flowers is to keep the dish simple, do not add to many other flavors that will over power the delicate taste of the flower.

Some Common Types of Edible Flowers

Begonia – Tuberous begonias and Waxed begonias. he leaves, flowers, and stems are edible. Begonia blossoms have a citrus-sour taste. The petals are used in salads and as a garnish.  Stems, also, can be used in place of rhubarb.

Calendula (Calendula officinalis) – Also called Marigolds.  A wonderful edible flower.  Flavors range from spicy to bitter, tangy to peppery.  Their sharp taste resembles saffron (also known as Poor Mans Saffron).

Carnations (Dianthus caryophyllus – aka Dianthus) – Carnations can be steeped in wine, candy, or use as cake decoration.  To use the surprisingly sweet petals in desserts, cut them away from the bitter white base of the flower.

Chrysanthemums (Chrysanthemum coronarium) – Tangy, slightly bitter, ranging in colors from red, white, yellow and orange.  They range in taste from faint peppery to mild cauliflower.  They sould be blanched first and then scatter the petals on a salad.

Clover (Trifolium species) – Sweet, anise-like, licorice.  White and red clover blossoms were used in folk medicine against gout, rheumatism, and leucorrhea.  It was also believed that the texture of fingernails and toenails would improve after drinking clover blossom tea.

Cornflower (Centaurea cynaus) – Also called Bachelors button.  They have a slightly sweet to spicy, clove-like flavor.  Bloom is a natural food dye.  More commonly used as garnish.

Hibiscus (Hibiscus rosa-sinensis) – Cranberry-like flavor with citrus overtones.  Use slightly acidic petals sparingly in salads or as garnish.  The flower can be dried to make an exotic tea.

Hollyhock (Alcea rosea) – Very bland tasting flavor.

Honeysuckle (Lonicera japonica) – Sweet honey flavor. Only the flowers are edible.  NOTE: Berries are highly poisonous – Do not eat them!

Impatiens (Impatiens wallerana) – The flowers have a sweet flavor.  They can be used as a garnish in salads or floated in drinks.

Johnny-Jump-Ups (Viola tricolor) – Lovely yellow, white and purple blooms have a mild wintergreen flavor and can be used in salads, to decorate cakes, or served with soft cheese.  They are also a great addition to drinks, soups, desserts or salads.

Lilac (Syringa vulgaris) – The flavor of lilacs varies from plant to plant.  Very fragramt, slightly bitter.  Has a distinct lemony taste with floral, pungent overtones. Great in salads and crystallized with egg whites and sugar.

Linden (Tilla spp.) – Small flowers, white to yellow was are delightfully fragrant and have a honey-like flavor.  The flowers have been used in a tea as a medicine in the past.  NOTE: Frequent consumption of linden flower tea can cause heart damage.

Marigold (Tagetes tenuifolia – aka T. signata) – The marigold can be used as a substitute for saffron.  Also great in salads as they have a citrus flavor.+

Nasturtiums Tropaeolum majus) – Comes in varieties ranging from trailing to upright and in brilliant sunset colors with peppery flavors.  Nasturtiums rank among most common edible flowers.  Blossoms have a sweet,spicy flavor similar to watercress.  Stuff whole flowers with savory mousse.  Leaves add peppery tang to salads.  Pickled seed pods are less expensive substitute for capers.  Use entire flowers to garnish platters, salads, cheese tortas, open-faced sandwiches, and savory appetizers.

Pineapple Guave (Feijoa sellowians) – The flavor is sweet and tropical, somewhat like a freshly picked ripe papaya or exotic melon still warm from the sun.

Primrose (Primula vulgaris) – Also know as Cowslip.  This flower is colorful with a sweet, but bland taste.  Add to salads, pickle the flower buds, cook as a vegetable, or ferment into a wine.

Marjoram (Origanum majorana) – Flowers are a milder version of plant’s leaf.  Use as you would the herb.

Mint (Mentha spp) – The flavor of the flowers are minty, but with different overtones depending on the variety.  Mint flowers and leaves are great in Middle Eastern dishes.

Oregano (Origanum vulgare) – Milder version of plant’s leaf. Use as you would the herb.

Rosemary – Milder version of leaf. Fresh or dried herb and blossoms enhance flavor of Mediterranean dishes.  Use with meats, seafoods, sorbets or dressings.  Lemon Rosemary Chicken

Safflower (Carthamus tinctorius) – The dried flowers, Mexican saffron, are used as a food colorant in place of the more aromatic and expensive Spanish saffron.

Sage (Salvia officinalis) – The flowers are violet-blue, pink or white up to 1 3/8 inches long, small, tubelike, clustered together in whorls along the stem tops.  Flowers have a subtler sage taste than the leaves and can be used in salads and as a garnish.  Flowers are a delicious companion to many foods including beans, corn dishes, sauteed or stuffed mushrooms, or pesto sauce.

Savory (Satureja hortensis) – The flavor of the flowers is somewhat hot and peppery and similar to thyme.

Thyme (Thymus spp.) – Milder version of leaf. Use sprigs as garnish or remove flowers and sprinkle over soups, etc.  Use thyme anywhere a herb might be used.

 

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