Edible flowers, beautiful and tasty dishes with edible flowers

Edible flowers are nothing more than edible flowers, increasingly used to decorate and make our dishes more beautiful.

There are so many of them and not only beautiful to look at, but capable of giving an extra touch of flavor and color to every recipe, like the marigold which adds a bit of sourness or the flowers of arugula for a more peppery touch.

We have certainly happened to eat edible flowers without even realizing it, as in the case of broccoli, cauliflowers, artichokes or of the capers: well yes, they are the inflorescences or buds of plants that we know very well and that we consume frequently.

Obviously, it is not enough to venture into a garden and pick flowers, in fact, it is important to remember that some species are poisonous, and furthermore, it would be better to always opt for flowers that have not been treated with pesticides or chemical fertilizers.

They can be used to dress a salad, to decorate a cocktail, placed inside ice cubes, candied to decorate a cake, or used for infusions and wines, edible flowers will always give a bucolic touch to your preparations!

Edible flowers, current fashion or ancient tradition?

There are veryancient evidenceof the use of flowers in cooking, it seems that they have been used in China for thousands of years and were also used in Roman times.

It became very popular again in England during the Victorian era, when flowers, and especially roses, were used for many dishes.

Today many chefs use edible flowers to garnish their creative and innovative dishes, from appetizers, to risottos, to desserts... it represents a real trend of the moment.

When you choose to use edible flowers it is important to keep the dish simple and not use ingredients with too strong flavors, which would cover the delicate taste of the flower.

What are edible flowers?

There are many species of flowers that can be consumed.

Wildflowers

The begonias, with a citrus flavour, perfect for adding to salads.

Thecalendula, also known as the “poor man's saffron”, which has a taste that oscillates between spicy, bitter and sour and is ideal for garnishing soups or risottos.

Carnations, whose flowers are often used to flavor wine, sweets or to decorate cakes.

The clover, with a sweet taste, similar to anise and liquorice.

The lilac, with an intense but slightly bitter scent, similar to lemon, but with floral hints or the violets with a sweet and fragrant flavour.

The primrose, with a sweet flavour, or the tulips, although they can cause strong reactions allergic in some subjects.

The rose, whose flavor varies by type and colour, in fact all roses are edible and are often used to decorate iciccioli and desserts or freeze the ice cubes inside to make a summer drink.

Fruit tree flowers

The Flowers of apple tree with a delicate floral flavor ideal for accompanying fruit dishes, but should be consumed in moderation.

Those of citrus fruits, such as orange, lemon, lime or grapefruit with a strong citrus aroma, ideal for flavoring fresh and thirst-quenching drinks.

Flowers of elderberry, with a sweet and delicate flavor and aroma from which a syrup is obtained which is widely used in the preparation of drinks and cocktails such as the famous Hugo.

Aromatic plant flowers

The flowers of basil have a more delicate flavor than the leaf or the borage which has a flavor reminiscent of cucumber and is excellent in lemonades, sorbets or in gin tonic.

The flowers of fennel are reminiscent of anise, those of ginger they are very fragrant and have a slightly spicy taste.

And again the marjoram, the mint, the oregano, the sage and the rosemary, and also the flowers of thyme, of santoreggia and by lavender.

Vegetable flowers

The rule is that the flowers of vegetables and herbs are safe and can be consumed, but there are still exceptions, such as the flowers of tomatoes, potatoes, peppers and asparagus, which should be avoided.

The flowers of arugula have a slightly spicy and peppery taste. Other known vegetable flowers are artichokes, tops of broccoli, but also those of pea, by radishes, by pumpkin and mustard.

Courgette or courgette flowers are among the most loved of all, stuffed or plain, to be enjoyed rigorously battered and fried.

How to clean and preserve edible flowers

The flower must first of all be cleaned, shaking it to remove insects and impurities that may be on the corolla.

Then the stamen must be removed and the petals washed under a delicate jet of water (to avoid the risk of ruining them), finally left to drain and blotted with absorbent paper.

To ensure that they retain their color and flavor it is important that they dry quickly and are not exposed to direct sunlight.

Edible flowers can be stored in an airtight container, covered with a damp cloth and placed in the fridge (they last up to 7 days).

Before being used, they can be revitalized by floating them in ice water for a few moments.

Dos and don'ts when consuming edible flowers

To do:

1. Choose flowers that have not been treated with pesticides or chemical fertilizers.
2. Wash edible flowers well before eating them.
3. Remove pistils and stamens from flowers.
4. If you suffer from allergies, introduce one flower at a time and in small quantities.

Don'ts:

1. Consume flowers when you are not sure whether they are actually edible, if in doubt consult a guide or expert.
2. Avoid purchasing flowers from nurseries and florists as they may contain pesticides or are not suitable for food use.
3. Do not collect flowers on the sides of the roads because herbicides may have been used or they may have been exposed to substances harmful to health.