Tune in to spring and cheer up your plate or dessert with edible flowers. Decorating food with flowers has been a tradition known for thousands of years and dates back to ancient Asia. Spring is an ideal time for a light diet that plays with all colors, because we also eat with our eyes. We have prepared a few tips for you on how to use edible flowers in the kitchen and what types you should avoid.
Where to get edible flowers
When choosing edible flowers, it is good to use flowers that have not been sprayed with pesticides, herbicides and other toxic chemicals. Ideally avoid flowers from florists and gardeners. Take a trip and collect edible flowers in the wild. Remember, however, that you need to behave with respect for nature. There are many types of edible flowers that you can plant on the balcony and pick them whenever you need. If you need edible flowers suddenly, you can also get them in selected stores, but choose flowers with BIO certification.
Collection in the wild
To collect edible flowers, ideally go in the morning, equipped with scissors, so that you do not break the flowers when picking. Carefully wrap the torn flowers in a wet napkin and put them in a box, which you put in the fridge as soon as you get home. If you are not sure about the type of plant if it is edible, the same rule applies here as when collecting mushrooms and do not collect unknown plants. Be careful, not all flowers are edible! At the same time, do not collect immature or blooming flowers, as they will be bitter. The wrapped flowers will last you in the fridge for several days and you can add them every day, for example, to breakfast porridge or afternoon salad.
Edible flowers are perfect, for example, in a salad such as licorice, which tastes like radishes. Dandelion and pansy are again slightly bitter and therefore it is good to combine them with sweet dishes. Daisies are great for salads and you can sprinkle bread with meadow grass with them, they are also great for cream soups. The marigold beautifully colors the white rice beautifully golden and gives it a delicate saffron-like taste, the Africans light up the spread and conjure up small gems from the sandwiches.
Also the beautiful blue flowers of borage, thanks to the cucumber taste, will add a fresh note to ordinary bread with butter. Try to load fresh buds (eg dandelions) in the style of a caper into a glass at home and enjoy them throughout the season. Perhaps the only flowers that you can safely treat are zucchini. These can be filled and fried. Even elderflower flowers can be wrapped in batter and fried in a pan like cuttings.
Edible flowers in a confectionery
The edible flowers on the desserts look very tempting and definitely deserve a leading place in the confectionery. Fans of sweet baking will especially appreciate the lavender, which can also be added to ice cream or lemonade. Rose petals serve perfectly as an edible decoration for a birthday cake. The flowers of begonia taste a bit reminiscent of rhubarb, so try to put them on a cake.
If you want to impress with a summer sofa, try freezing the edible flowers of lavender or violets in ice cubes. You can make your festive champagne toast special, for example, with orchid flowers, which will give this drink another touch of luxury and uniqueness.