In trying to enhance our summertime dining experience, I've decided to add edible flowers. Not the ones growing in the back yard but organically grown and classified as edible, they are grown in chemical-free and pesticide-free conditions in order to labeled as edible products. Never use flowers growing in the wild!
Edible flowers have a worldwide history and date back to the Stone Age, in Roman times violets and roses were favoried, rose hips in the Stone Age and In Hispanic and Italian cuising, stuffed squash blossoms are poplar, Rose syrup is an ingredient in baklava and carnation petals are served with French liqueur, and lavender and chartreuse add sweetness to champagne. Although they have never left, edible flowers are making a come back in today's kitchen.
It's quick and simple to sugar coat flowers for a great garnish to any plate, desserts, salads, ice cubes to name a few. They are also many different flower teas each with their own attributes, smoothing, relaxing refreshing.
There are about 65 varieties that are customarily used and there are some that are highly toxic and should never be used in cooking or for food displays, so, read up on the subjecty and learn from the experts.
Pollen and nectar, vitamins and minerals are some of the things edible flowers have to offer.
But to most of us the best news of all is that they are calorie free!
So, Bon Appetit! and enjoy the beauty.
Doris Freeman Sherri Smith "TEAM MOTHER DAUGHTER"
615-438-3221 615-557-2070 of Reliant Realty
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