Have you ever been to a restaurant or even a friends house for a nice dinner, and part of the dinner included some sort of flower? Yes! There is such a thing as an edible flowers and they are wonderful ingredients to add as a garnish and added flavor. So, what type of flowers can be served with your dinner?
Here’s a link I found that has a nice long list and descriptions of flowers that can be eaten. It’s on about.com, the Edible Flower Chart.
Let me list a few examples of flowers that are edible are: Basil, Chamomile, Carnations, Chrysanthemum, Dandelion, Fuschia, Jasmine, Marigold, Rose, Sage, Squash Blossoms… Also the site gave a few tips on what do and not do with the edible flowers, which I’ve listed below.
Edible Flower Tips:
• Place a colorful gladiolus or hibiscus flower (remove the stamen and pistil) in a clear glass bowl and fill with your favorite dip.
• Sprinkle edible flowers in your green salads for a splash of color and taste.
• Freeze whole small flowers into ice rings or cubes for a pretty addition to punches and other beverages.
• Use in flavored oils, vinaigrettes, jellies, and marinades.
• One of the most popular uses is candied or crystalized flowers, used to decorate cakesand fine candies.
• Asthmatics or others who suffer allergic reactions to composite-type flowers (calendula, chicory, chrysanthemum, daisy, English daisy, and marigold) should be on alert for possible allergic reaction.
• Never use non-edible flowers as a garnish. You must assume that if guests find a flower on a plate of food, they will think it edible.
• Use flowers sparingly in your recipes, particularly if you are not accustomed to eating them. Too much of a pretty thing can lead to digestive problems
Do you have any recipes that include edible flowers? Have they been a big hit at a family get together, a fancy dinner party, just a regular old family dinner?
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