Once you learn how versatile certain flowers can be, your culinary skills will surpass your wildest dreams; a scattering of dandelion leaves will brighten up a plan green salad; a few gladioli petals will add colour and a certain taste of its own to a favourite dip.
If this is your first venture into the culinary delights of cooking with flowers and you don’t grow them yourself, it is important to buy them from someone who does grow them for edible consumption, so they are not sprayed. Check with a local nursery, or garden centre. Your local reference library should hold a healthy collection of information and if you have an organic gardening centre in close proximity, they may well be able to provide you with contacts.
Flowers to Try
Once you learn how versatile certain flowers can be, your culinary skills will surpass your wildest dreams; a scattering of dandelion leaves will brighten up a plan green salad; a few gladioli petals will add colour and a certain taste of its own to a favourite dip. Whether eaten raw or gently cooked; infused in sauce; added to various oils for flavour; or blended in with jellies and marinades, your meals will never be quite the same again. A party punch can be invigorated by adding small flowers that have been frozen in ice cubes, and don’t forget flowers look beautiful if crystallised and used to decorate cakes or desserts. In reality they could be a complimentary ingredient to a great many recipes; pastry, bread, appetisers, main meals, salads, and there is nothing more colourful and tasty than adding chopped violet into an omelette for a certain par excellence. Read the members article for more details...