Gardening

12 edible flowers to add to your sweet and savory dishes

The Chinese, Indians, Greeks or Romans already added edible flowers  in their drinks and dishes to decorate them, add color, different flavors and a great variety of different fragrances. The flowers can be added to salads, sweet dishes such as ice cream, teas, bread doughs, scones, cold drinks, etc.

Some recommendations on edible flowers:

* Only eat the flowers you know, if you are not sure what type of flower it is, leave it.

* Preferably eat the flowers that you have grown yourself and that you know do not have pesticides or other toxins. Florist flowers usually contain lots of synthetic chemicals.

* It is not recommended to use flowers near roads or public parks. In many cases they even spray green areas of cities with glyphosate

* For most cases only the petals are used

* To preserve them, simply put them on a damp cloth or paper towel and put them in a container or tupperware so they don’t get light. They can even be put in ice water if they are very limp. Some flowers can last up to 10 days.

Flowers that can be eaten

> Flowers of the genus Allium (leeks, chives, garlic)

> The Angelica (angelica achangelica) its flowers are used for compotes, liqueurs or desserts.

> The Basil flower can also be used in the kitchen, they also have a variety of colors: white, pink, purple … The flowers have a flavor similar to the leaves but somewhat more delicate.

> Anise hyssop (Agastache foeniculum), has a delicious aroma and flavor of anise, both leaves and flowers.

> Borage flowers (borrago officinalis) will remind you of the taste of cucumber

> Calendula flowers (calendula officinalis) very colorful, add a touch of spicy flavor.

> Orange or lemon blossoms are very aromatic and add their perfume to the dish or drink to which they are added

> Dill flowers are also edible

> Fennel has flowers that will remind you of the taste of liquorice, very pleasant to add to drinks such as teas or lemonades, ice cream and other sweets and desserts

> Lavender, includes lavender flowers in both sweet and savory dishes

> The flowers of lilac or lilo (Syringa vulgaris) add a certain citrus aroma to your dishes.

> With nasturtium flowers (tropaeolum majus) we can give color to our dishes, it also provides a slightly sweet flavor with a final touch of pepper. It can be used in both savory and sweet dishes.

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