Edible flowers on your plates

Putting flowers on our dishes is a very decorative option that adds flavor and color to our culinary preparations. Using flowers in the kitchen is a resource that many renowned chefs have used for years and that we have been able to see.

Finding edible flowers in grocery stores is easy, although we still have a hard time using them in our dishes. With a few notions, we will be more encouraged to flavor our dishes day by day.

First of all, we must know that the range of flavors that the flowers provide is wide, as well as the variety of edible flowers available. Some are spicy , others herbaceous , others aromatic , which means that there is almost always an ideal flower for each preparation.

Keep in mind that not only the aesthetic part is important, which is, but also the flavor that we can enhance. There is no other to try to define each of the flavors and where they combine best. Of particular note are the flowers of the allium family, which include leeks, chives, garlic and garlic . Each part of these plants can be eaten as well as its flowers that are very tasty. Likewise, the arugula is edible , with a spicy flavor like the leaves; that of borage , with nuances of cucumber and an intense blue; that of fennel, with a subtle licorice flavor; those of citrus , sweet and perfumed; those of radish , characteristic for their spicy flavor; those of zucchini , delicious stuffed and fried; or those of pumpkin . There are herbs used in our dishes that develop flowers that can be eaten as well as their leaves and stems: oregano, rosemary, sage, coriander, dill, mint, chervil, are good providers of edible flowers.

And finally the flowers whose petals are highly decorative and no less edible would be pink , whose petals are highly perfumed and from which jams are also made; jasmine , also used in infusions; lavender , sweet, spicy and aromatic; chrysanthemum, carnation, marigold, tageta, pansy and electric flower .

• Some flowers are toxic, others are edible but only after they have been properly prepared.
• It is essential, in the case of flowers, to eat only the petal, not the stamens, pistils, etc.
• Do not eat flowers from public parks, recreational parks or roads, as they have surely been treated with some type of pesticide or chemical product.
• Once we have our edible flowers at home, we will keep them fresh in the fridge if we wrap them between damp sheets of absorbent paper and put them in an airtight container.