There are many flowers you can not only enjoy due to beauty and smell but also can eat. Here is a short list of those flower I found from a web sitetheartofdoingstuff.com
Nasturtium: Not a lot of flavour, definitely wouldn’t overpower any dish. Peppery with a hint of nutty sweetness. Beautiful flower for putting in salad or on an open faced sandwich as well as garnish.
Dandelion: Again not a lot of flavour, but there is some flavour there. Like plant basically. Others recommend pulling the petals off and scattering them over rice which I think would work well.
Rose: Roses taste like … roses. Honestly. Probably best on a dessert item and garnish for cakes. The white part in larger petals can be bitter.
Impatiens: These were among my favourites. They’re actually meaty and almost have the flavour of arugula without any bitterness. Would be FANTASTIC in salads. But go for rustic, not cutsey please. Oh hell. Do whatever you want. It’s your salad.
Thyme Flowers: Very strong flavour of thyme. Use wherever you would use thyme. Would be really nice as a garnish sprinkled over a stew or any soup that has thyme cooked into it.
Squash Blossom: Very mild squash flavour. Beautiful smooth, velvety texture. Nice raw, but watch for a fried squash blossom recipe coming up soon.
Phlox: Surprisingly strong floral taste. Good for fruit salads. Only the perennial phlox is edible. Those are the ones that come up every year and are about 3 feet tall.
Tuberous Begonia: These were my hands down favourite. The flower petals have an incredibly strong lemony taste. Sort of a cross between rhubarb and lemon. The stalks and stems taste almost exactly like rhubarb, but a bit brighter tasting. It’s that undertone of lemon. Use anywhere you want a punch of sour lemon flavour like salads, fish, garnish. They’d be beautiful floating in a glass of lemonade. Begonias should not be eaten by anyone with gout, kidney stones, or rheumatism.
Data: 25.02.2013
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