Gourmet food is pricey and delicious because it has high-quality ingredients, a good flavor, and appealing presentation. In today’s restaurants, aesthetics in food is returning in a big way, and with good cause. Unintentionally, more than one sense is included in an experience involving one. Therefore, while we eat, we may believe that all that our brain is processing is flavor, yet the experience is considerably richer than that. Major components of the dining experience include the food’s aroma and appearance. The simple addition of an edible flower is one of the easiest and most beautiful ways to liven up and enhance a dish!
There are several varieties that are edible and give your dish a delicate flavor. However, cooking with flowers requires caution since you must be absolutely certain that the food you are presenting is neither toxic nor chemically altered. Once you have carefully selected your flowers, there are a lot of alternatives for cooking. While I don’t advise you to start chewing on bouquets when you receive a present, it is important to understand the value of flowers as a garnish and ingredient to go along with a variety of meals.
Making sure the flower variety is edible and not dangerous is the single most crucial consideration when opting to cook with flowers. While this article will offer some broad suggestions, be sure any plant you intend to add in your food is, in fact, edible before using it. Choosing edible blooms that will eventually develop into familiar veggies and fruits is the best bet. Vegetable, fruit, and herb blooms frequently have a milder flavor that serves as a memory of the plant from which they were harvested.
Examples are the basil, chive, garlic, and lemon flowers. These are good garnishes for dishes which may already use the fruit of the above-mentioned flowers. The chamomile flower is very gentle and pleasant also. Other flowers that come from plants we know are the arugula flower, the mustard flower, the squash flower (which can even be fried and eaten on its own), and the sunflower. Edible flowers are not limited to those which later blossom into fruits and vegetables. Some of the prettiest flowers have petals which we can eat. Specifically, carnations, dandelions, jasmine, rose, lavender, violets, and daisies are edible. Some of these add a beautiful aroma to the dish, and a very romantic bite. Such flowers are perfect to add to a salad, because they add sharp color, which always makes a salad more appealing, along with a delicate flavor.
When utilizing flowers in cooking, there are a few key guidelines that must be followed without fail. The need for assurance regarding the safety of the particular bloom is crucial. Never add a cooking ingredient that you are unsure is safe. Be sure of the identity of the flowers you have chosen to cook with because many flowers are harmful. We can proceed to the following flower cooking guideline once this first step has been verified. Where you receive your flower is from this rule. If not expressly produced for eating, avoid purchasing flowers from florists for use in cooking.
The majority of flowers used by florists are not treated as comestibles since they are not produced that way. The products used to treat these flowers should not be consumed. Therefore, either cultivate your own flowers or find a florist who specialized in producing flowers for eating! The same general guidelines apply to producing flowers for food as they do for ornamental purposes, but avoid pesticides and employ natural insect repellents instead: Remember that lady bugs are good bugs that eat many pests, so know your friendly bugs; smearing some garlic and coffee grinds into the soil often keeps pests at bay as they hate the sharpness and bitterness of these foods. Plant a variety of flowers close to one another as this equilibrium may help ward off bugs. Finally, only utilize the petals of flowers because pollen is frequently bitter and can induce allergies. Use small amounts, especially for inexperienced flower cooks. Any item that is unfamiliar to the digestive system should be introduced gradually and simply.
Now that we are ready to cook, let the ideas roll in! Usage of flowers is so varied; they can accompany anything from hors d’oeuvres to dessert. Flowers are perfect garnishes for salty and sweet dishes, and petals add a nice flavor and look to salads. Try making a salad mix of veggies and fruits, and throw in some flowers as well. This will add to the beauty of such a varied salad, and will add a unique flavor to the sensation of the combined sweetness and saltiness. Herbal butters have never looked prettier with flower petals mixed into them, and most batters will only be upgraded with a flower mixed into them. Imagine the beauty of crepes with some lavender flowers spread throughout! Drinks will look sharp with flowers frozen into ice cubes, while teas are delicious with aromatic flowers. Adding some rose jam to your tea is also a delicious option of sweetening your tea, so think of the jams you can make from flowers. Once you start cooking with flowers, you can be so much more creative in your cooking, with results that all notice and love.
Every cook enjoys enhancing her experience and is constantly seeking out fresh approaches to enhance and change. Flowers are a great way to do this because they are simple to cook with, add beauty and aroma, and inspire the creation of increasingly unique recipes. What good fortune that cooking with flowers is becoming more popular again. Our food will be more flavorful, visually appealing, and aromatic. Learn which flowers you can use in cooking, make sure they were grown to be eaten when you buy them, and only use the petals of the flowers. Remember that many flowers used as garnishes frequently serve merely a decorative purpose. A lot of the live flowers used to embellish wedding cakes, for instance, are not meant to be eaten. However, when using edible flowers in your cooking, use your imagination to come up with a variety of recipes that are improved and beautified by the flower garden you have added!