It is not a new thing to include flowers in culinary delicacies. It has been done for various years. A Flower has various parts like stigma and style which can be used as great spices for our food. Also, the petals of the flowers add natural colour to the foods and give them a distinct flavour. They also have various medicinal benefits as stated by the Greeks, Romans, and Asians. Flowers can be conveniently used in salad, juices, pasta, lemonade, syrups, cakes, puddings and various other desserts. They help in giving food a different texture and aesthetical appeal. Some flowers that are regularly used are safe for the consumption. These flowers are usually homegrown and are free from harmful chemicals. It is better to get hold of your food allergies and avoid eating the flowers which trigger them. It is always better to remove the stamen and pistil and focus on the consumptions of petals. These were some of the precautions; now let’s dive into the world of edible flowers.
Roses
Roses are the most widely used flowers. All kinds of roses are edible. They are multi-purpose as they can be used in syrups, can be used as a garnish over ice creams, and it also serves medicinal purposes like preventing inflammation on the skin by rose water.
Jasmine
Jasmine is known for its indigenous smell. It can be used in teas, perfumes, lotions, desserts and sweet dishes because of its sweet taste and fragrance. Jasmine also has properties that cure skin and hair related problems.
Oregano and Rosemary
Oregano and rosemary are widely used in our day to day food. What makes these herbs even more interesting is the fact that we can also use their leaf versions. The flower versions of these condiments are also great in taste and flavour as they vary in the intensity and can be added to the dishes as per the likings of the consumer.
Sunflower
As we are all aware, sunflower is used mainly for oil but many of us aren’t aware of the fact that its petals can also be eaten, and its bud can be steamed and used it various other delicacies while giving them a different taste and texture.
Carnations
Carnations are known to produce exotic French wines like Chartreuse. It is also used for cake decorations and candy sweetener. Although carnations have a bitter base which is white but still if we remove it, then we can have a full carnation in use. Allium- Allium is considered as the parent of spices such as garlic, chives, and leeks. The whole plant is safe for consumption and instantly lifts the flavour of your delicacies. Hibiscus- Hibiscus flowers have a citrus flavour to it and act as a great accompaniment to salads, soups, and stews. Basil- We are all aware of this condiment as we regularly use it in our favourite Italian cuisine, but little do we know that the Basil flower also has the same taste which is a bit milder. So, if you are not a big fan of the strong flavour of Basil, you can go ahead and use Basil flower in your cuisine.
Chamomile
Chamomile is known for its soothing properties. It has a sweet flavour to it and goes well with teas and desserts. Cilantro- Cilantro flower has the same texture as of the Chinese parsley. It has a grassy feel to it but loses its sheen upon heating.
Lilac
Lilac has a very distinct flavour and a very overpowering fragrance. It is citrusy and slightly bitter. It works great in salads and other delicacies of the same kind. Each lilac has a different flavor to it.
Mint
The mint flowers also have a minty flavour and fragrance to it and can be used by us according to our liking in various food, desserts and drinks. These were some of the flowers which can be used in our day to day lives to add that bit of distinction and flavour to our cuisines in a jiffy.