Flavor flowers

Looking at the flower, usually we think of it in terms of fragrant ornaments. Rather few people wonder if what sauce tasted best.

Dishes prepared using flowers were served already in ancient Roman times - the first mention of this comes from 140 years BC. Until the end of the Victorian era, such fragrant condiments were not uncommon. Also today, the flowers are used in cooking, though we do not always realize it. In regions such as the Middle East, Eastern Europe and India to sweeten beverages, desserts and even meats are sometimes used rose water. French spice mixture known as "herbs de Provence" is a composition of dried flowers of lavender. North Africa also has its own popular herbal blend containing rose and lavender flowers. But I do not have to resort to exotic examples - in the end popular in Poland, broccoli and cauliflower is nothing else like flowers. But not only they are fit to eat.

There are approx. 80 species of edible flowers. In combination with green vegetables have become a real vitamin bomb on a plate. These rich in vitamin C added to help absorb green lettuce salad included in iron and vitamin B. It should be remembered that not all the flowers, even were the most beautiful , suitable for eating. I\’ve never eaten flowers that have been sprayed with any pesticide. Do not even try to eat a poisonous plant flowers like. Lilies and rhododendrons. Edible species can be found at local farmers markets or health food stores. It is important to buy flowers, in the cultivation of not using harmful pesticides and other means of pest control.

Plants can also collect yourself, if we are able to correctly determine the species. But even then you should be guided by several principles:

• • Collected only plants are not contaminated by toxins, ie. Those which grow spaced apart from impurities, roads, factories which do not contact with chemical agents,
• • Plant, which tear the flower should look healthy, no discoloration and signs of illness, too intensely green leaves can be a sign of FOR IN nitriding,
• • Flowers, like mushrooms, preferably collect the basket, instead of a bag of plastic,
• • We must remember that only permitted to collect plants, picking flowers which are under protection is an offense!
• • You can not deprive flowers of all plants growing in the meadow, because they need to multiply and result, you should collect only as much as we need for one, two meals, because plucked flowers, especially the wild, quickly fade.

The best solution is to carry your own backyard breeding edible flowers. The stores can easily buy seeds of plants such as nasturtium, borage and calendula.

To edible flowers / inflorescences belong m.in .:

white inflorescences locust (Robinia pseudoacacia) - A tasty inflorescences with an aromatic odor, known for its healing properties, especially for its beneficial effect on urinary tract, among others, great taste in pancake batter; [Photo. 1] Lemon thyme (Thymus citrinodorus) - red flowers taste like oregano with a touch of mint; most often used for dishes fruit and green salads; Dandelion (Taraxacum officinale) - flowers should eat only when they are young and fresh, they have honey flavor and most suited to dishes with rice. Dandelion leaves are a great addition to salads. Dandelion is a source of vitamins B and C, beta-carotene and minerals, improves liver function, and also has diuretic and anti-stress; [Photo. 2] pansies, violets (Viola sp.) - mild flavor of these flowers is a refreshing complement to salads and soft cheeses, are a grateful material to decorate cakes and pastries. Popular pansy, both the meadow (violet tricolor), as well as those grown in the garden, is an excellent addition to salads and desserts. Perfect for freezing in ice cubes. They contain vitamin C and trace minerals. Field pansy, viola tricolor which is a valuable herb - regulates metabolism, strengthens blood vessels, is a diuretic and detoxifying the body; borage (Borago officinalis) - has small blue flowers rich in fatty acid GLA, with a delicate taste of cucumber, ideal for decorating drinks, salads and snacks; [Photo. 3] marigolds (Calendula officinalis) - an orange-gold petals of marigolds resemble the taste of saffron. Even though these are called "saffron for the poor". Their petals can be sprinkled on pasta dishes and rice; [Photo. 4] kenaf (Hibiscus) - this beautiful flower in red or purple color is known not only for their aesthetic qualities but also gained fame and was applied in the kitchen, cosmetics and medicines. Apparently the Egyptian pharaohs already raved about a drink called karkade. Hibiscus is rich in anthocyanins, polyphenols, flavonoids that protect against disease and help preserve youth, as well as in vitamin C and organic acids. Most of these compounds are included in the sockets of the flower. The leaves are included, inter alia, carotenes and fiber, and the seeds are rich in unsaturated fatty acids. The best known use of hibiscus flower, this brew tea; nasturtiums (Tropaeolum majus) - nasturtium flowers have a slightly peppery, cress-like taste, occurring in beautiful juicy colors of yellow, orange and red. Its flowers are often used in decorating salads, soups, snacks, fish and poultry. Nasturtium is also quite easy to grow potted.