One of the most natural and most appealing ways to brighten up and beautify a dish is the simple addition of an edible flower! There are many varieties which are edible, and add a subtle flavor into your dish. Cooking with flowers, though, is a cautious process, as you must be completely sure that what you are serving is neither poisonous nor chemically treated. Once you have chosen your flowers safely, the options available for cooking are very wide. While I don’t recommend you start viewing bouquets as scrumptious salads and chewing away upon receiving a gift, it is worth realizing the value of flowers as a garnish and ingredient to complement a slew of recipes.
The absolutely most important factor when deciding to cook with flowers is to be sure that the variety is edible, and not poisonous. While this article shall provide general guidelines, do confirm before the use of any plant in your food that it is, in fact, edible. The safest bet for edible flowers is those that will eventually grow into the vegetables and fruits that we already know and love. Often the flowers of vegetables, fruits, and herbs offer a reminder of the plant they come from, in a more subtle flavor. Examples are the basil, chive, garlic, and lemon flowers. These are good garnishes for dishes which may already use the fruit of the above-mentioned flowers. The chamomile flower is very gentle and pleasant also. Other flowers that come from plants we know are the arugula flower, the mustard flower, the squash flower (which can even be fried and eaten on its own), and the sunflower.
Continue to Page 2 for more information on edible flowers
