It is not very common to see flowers in our dishes, and it is even more uncommon to eat them. Most people don’t use flowers as an ingredient to their culinary experiments but you will find numerous ways to include them in your meals, experiencing a whole new world of colours, textures and flavours. That’s not all; they have protein, not much fat, amino acids, vitamins such as vitamin A, B complex, C and E, and also minerals, so they contribute to your good health as well.
Rose petals, calendula, tulips, begonias and lavender have been long used as ingredients to our foods and teas, but there are many others. Don’t start picking any flower you see, it might be toxic or poisonous, so the best is to buy them in a food store. You probably won’t find them in a regular small supermarket, maybe just in some gourmet shops, but if you do, try them and you will be amazed on how it can turn your normal meal into a special and original one.
Always follow recipes and the manufacturers’ advices.
Here are a few ideas on how to use them.
- Add some different flowers to a vegetable salad, it will taste even more delicious and it will be a joy to experiment.
- Decorate a dessert or an ice cream with a nice flower.
- Add some leafs to a simple fruit dessert; try orange sprinkled with some lavender, simply amazing.
- Add some petals to cakes or biscuits; a few different leafs in a simple sponge cake will make your tea time unforgettable.
- Add some flowers to vinegar or an olive oil to flavour them.
- Put a few small leafs in an ice cube tray, add water and you will have beautiful ice cubes.
Don’t be afraid to try.
Be healthy,
Mariana Costenla
Nutritionist/ Dietician
