Fresh Flowers

Flowers have been used in culinary practices for centuries, adding unique flavors, aromas, and visual appeal to various dishes. Here are some interesting culinary-related facts about flowers:

Edible Flowers

Many flowers are edible and can be used in cooking or as garnishes. Some popular edible flowers include:

• Rose petals: They have a delicate flavor and are often used in desserts, jams, and teas.
• Lavender: Known for its floral and slightly sweet taste, lavender is used in baking, cocktails, and infused oils.
• Nasturtium: These vibrant flowers have a peppery flavor and are commonly used in salads and as a garnish.
• Chrysanthemum: With a slightly bitter taste, chrysanthemum petals are used in teas, soups, and stir-fries.

Floral Infusions

Flowers can be used to infuse liquids, adding their unique flavors. Some examples include:

• Hibiscus: Its tart and cranberry-like flavor is often used to make herbal teas and refreshing beverages.
• Jasmine: Jasmine flowers are used to infuse tea, providing a delicate and aromatic flavor.
• Elderflower: These small white flowers are used to make syrups, liqueurs, and cordials, adding a floral and fruity taste.

Flower Petal Uses

Flower petals can be used in various culinary applications:

• Candied petals: Petals, such as rose or violet, can be coated in sugar to create sweet treats or decorative toppings.
• Herb substitutes: Some flowers, like safflower or marigold, can be used as a substitute for expensive herbs like saffron.
• Floral butters and oils: Petals can be infused into butter or oil, adding their distinct flavors to dishes.

When using flowers in cooking, it is important to ensure they are safe for consumption, free from pesticides, and sourced from reputable suppliers.