THE FLAVOR OF FLOWERS

With spring, flowers also appear in the dishes … and why not … elements that seem only decorative, like flowers, can add flavor to our recipes and enrich us with their nutritional and healing properties.

Even in the common supermarkets now you can see salads packs enriched with small colored flowers.

HOW TO CHOOSE THEM

If you decide to use edible flowers for your dishes, choose organic ones.

The organic cultivation, not using chemical products, accentuates the intensity and persistence of aromas and flavors of edible flowers.

The common flowers are absolutely not suitable for food consumption, use only edible flowers, you can find them or book them from your grocery store.

HOW TO USE THEM

Use them mainly raw so as not to lose their properties.

The edible part of the flowers are the petals, use them :

• in all preparations that do not require cooking or raw foods where the temperature does not exceed 42 ° C
• in salads
• to flavor cheeses and butter to be eaten raw
• to complete ready meals such as risottos, sauces for cereals and pasta, vegetable dishes, already cooked meat fish
• to personalize sweet and savory sauces and creams, sweet and savory puddings, spoon desserts, fruit salads, chocolates
• in drinks, in yoghurts.

WHAT TASTE ARE THEY?

I’m talking about cooking, so I’ll just suggest you how to choose flowers based on their taste. Not all edible flowers have a relevant taste, the tastiest they are: