Petal Power

Petal Power ; fdp_chive flowers-Stoonn-ID-10063963

There has been much interest recently in the use of flowers in the kitchen and many of the most high-end restaurants are adding to the dishes to give a colorful and fresh contemporary style and flavor. The flowers have traditionally been used in many cuisines for centuries: Europe, Asia, eastern India, and the Middle East. If you walk out in your garden you will be surprised by the variety of edible flowers within reach. The large number of food products makes the argument for an even stronger garden free of chemicals, more or less all of them they attract beneficial insects and butterflies in the environment.

The flowers can be used in salads, desserts and drinks, as well as to decorate cakes and other baked goods. large flowers, like zucchini are very popular in Italian cuisine, which are filled with a filling and fried, or dipped in batter and deep fried. Marigold petals can be soaked in hot milk where he will unveil a warm orange color, this can be used in cakes, breads and puddings. Flowers can also be useful in flavoring oils and dyes dressing and marinades.

Derek Lewis of the first sheet says that early in the season can grow chives, red flowers purple bean and pea two colors as well as rockets and violas flowers. They all work very well in the garden and flowers can be used, but also leave some for vegetables later! Many edible flowers are used as companion plants. The wonders of dill, cilantro and chives are all useful plants to deter aphids, caterpillars nasturtiums attract and keep them out of the cabbages and other brassicas.

When summer is at its peak and herbs start to blossom, choose flowers and use them in salads, delicious cilantro has flowers that look like cow parsley. Rocket has pretty flowers that work well in savory dishes and these are worth eating once the rocket has reached its inedible phase and the leaves are hot fire.

Grow lavender and rosemary in the garden and they also attract beneficial insects as well as give delightful flowers for use in the kitchen. Lavender is good for use in ice cream and other desserts. Rosemary can be scattered in salads and used to garnish dishes. Violas are incredibly beautiful with their little faces that are reminiscent of Alice in Disney wonderland, these are not just pretty but also tasty and look better dispersed in the salad leaves.

Roses are also commonly grown in gardens can also be used in a surprising variety of recipes, the petals can be made into jam, syrup, used in cakes, biscuits and eaten raw, either with sweet or savory dishes. The petals are particularly valuable when used as a garnish on cupcakes! The ancient Romans used roses in the kitchen and roses Middle East have been used in the food and drink. Remember though, that any petals used must not have been treated with pesticides.

If you pick flowers in the morning after the dew has evaporated, its water content will be at the highest point. Avoid flowers beyond their best or are not fully open. Dip them in salt water to remove insects lurking and then immerse in ice water for about a minute. dry gently on a roll of paper towel and use immediately if possible or not stored in a glass or water in the fridge, or damp paper towel in a plastic bag that will create a humid environment for them.

Do not remove the flower petals until you are ready to eat as fade very quickly. The petals are the tastiest and edible flower bit. For those allergic to pollen from the center, the pistil and stamen should be removed and the hard white part at the base since this also tends to be edible and bitter. Where you are using larger flowers to fill then leave whole or in the case of the smaller, like violas and chive flowers. Edible flowers can also be dried or frozen, but this changes the texture so it is best used in teas, herbal teas and cooked recipes.

Flores add an interesting dimension and color to salads and can match or contrast your flowers to salad leaves. Make a salad of red leaf lettuce using radicchio and oak leaf or French are old varieties of salads which can be grown easily. By adding a flower bright green, like fennel or dill has an impressive dish for the table. Use red nasturtiums on a green leaf salad acid such as endive. Nasturtiums have an unusual spiciness and flowers and leaves can be used to decorate drinks, or added to fish cakes as an herb or even mashed potatoes.

flowers dill, with its aniseed flavor go well with fish and cheese and meat and zucchini flowers as mentioned above are great as tempura and stuffed with cheese or meat and used to beautify a pasta dish of zucchini. Many flowers can also be added to beverages, including borage, which goes well with summer Pimms with ice cubes and fruit. The use of flowers in your kitchen as a new and exciting dimension. Do not leave everything to the favorites Michelin chefs!

The Author:

This article was written by Emma Bond. garden designer and author.

Photo. Stoonn

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