Fortunately, or unfortunately, but we are all accustomed to the fact that the flower arrangements that adorn our flower beds, beddings, mixborders, and sometimes beds, carry a purely aesthetic character. However, in fact, the flowers are not only good visually, but also extremely useful, and ... tasty. Of course, not every one of them has a rich, pleasant taste, but many, falling into the skilled hands of a cook are capable of becoming a true masterpiece of cooking. And most often, these are the cute "coquette" of our gardens and gardens, which we would not have thought of. In this material, we offer you a list of some edible flowers.
Primula
Its early flowering pleases many of us with gentle sunspots of yellow flowers. But who would have imagined that these same flowers can be decorated with pastries or give a cake a delicacy. The flower petals themselves are not particularly tasty, but covered with egg white and sugar are just amazing!
Daisies
These subtle crumbs also entered the world of cooking as an exquisite decoration of desserts. However, not only flowers are edible, but also leaves - they are usually added to spring vitamin salads. But the buds of daisies used for marinating with tarragon and dressing soups, add to main dishes.
Tulips
Yes Yes! And these, beloved by many, spring favorites of flowerbeds are widely used in cooking. Their baked onions resemble the taste of sweet potatoes. Candied petals mixed with cream or whipped cream are an exquisite delicacy. And from fresh leaves of tulips prepare wonderful salad. There are several restaurants in the world (in Canada and France) that hold more than one dish on their menu with the addition of this unusual ingredient!
Fragrant Violet
This is the only type of violets suitable for use in food. Use it entirely: add to vegetable side dishes, fruit salads, and from fresh petals prepare surprisingly gentle jelly.
Chamomile drug
The petals of this wonderful flower are good both in tea and in medicinal tinctures. But not only! They give the oatmeal porridge an extraordinary subtle flavor, extra refined shade of jam, and a soft drink made from chamomile syrup is ready to compete even with cucumber lemonade!
Calendula
The fact that the tincture of its petals has multifaceted healing properties is known to everyone. But the fact that this is a wonderful seasoning for meat, soups and potatoes - not many have come across. However, calendula has a spicy peppery taste and a beautiful golden color, giving the dishes genuine originality. Some cooks prepare it as a separate dish, serving stewed inflorescences as an excellent side dish for meat, fish, filling them with salads and soups.
Nasturtium
In this plant is edible everything except the roots. Nasturtium leaves are added to sandwiches, salads, applied to the manufacture of vinegar. Capers are made from green seeds. And flowers are considered the best delicacy for gourmets.
Mallow
Oh, what about what, but about this plant and not think that it is edible. But in fact, mallow flowers in a candied form are a wonderful decoration for baking and desserts. Its boiled leaves have a pleasant nutty flavor, and the seeds are used as an excellent seasoning, with a fairly bright taste of cheese.
Geranium
The flowers of this widely known flower are used in freezing ice cubes, added to ice cream and whipped cream, boiled fruit. The leaves are mixed into the tea, baked with pears and apples.
Some more edible colors
Begonia flowers, chrysanthemum petals, carnation, irises, gladiolus, dahlia, monard, cornflower, marigold (chernobrivtsy), and, of course, rose, are used in cooking. They all have different flavors and therefore are the highlight of various dishes. However, it is better to use plants for food from your garden, in which you are absolutely sure of the ecological purity. Do not use in cooking pistils and stamens.
And more! If you are not sure that you are ready for such unusual experiments - do not experiment! Just know that your flower bed is unique in all respects and therefore deserves special attention!
