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Flowers as food? How eating certain blooms has become all the rage

by webdev

March 01, 2013

When you think of gorgeous flowers, putting them in a vase to add some life to a room in your home may come to mind. However, a new trend emerging within the culinary world has these pretty blooms fast becoming a very popular ingredient. NDTV Cooks reports flowers are no longer just being used as garnishes on plates at fancy restaurants, they're instead becoming part of the meal.

What flowers are good to cook with
If you're interested in creating delicious dishes with flowers, there are a few rules to remember, according to What's Cooking America. First, you'll want to make sure you select flowers that are actually edible to avoid getting sick. If you are a bit uncertain, either skip the bloom or verify the flower is what you think it is by locating it in a reference book or asking a flower expert. Secondly, you'll want to introduce fresh flowers into your diet slowly so as not to upset your digestive system.

When you're ready to try cooking with flowers, some of the best to look for include the begonia since its leaves, flowers and stems are edible. Carnations are another good option. They are best used for wine or candy thanks to their sweet petals, the publication reports. Other tasty blossoms to bring into the kitchen include chrysanthemums, dandelions, chamomile and cornflowers, as well as apple, banana or citrus blossoms.

Recipe to try
Creating a tasty mocktail could be a great first flowers-as-food attempt and NDTV Cooks listed a fabulous springtime treat. For the Cold Chamomile Lemonade you'll need 300 milliliters of water, 6 to 7 tablespoons of sugar, 4 tablespoons fresh or dry chamomile flowers, 3/4 cup lemon juice 2 teaspoons salt and a pinch of cumin powder.

In a large pot, boil the water and add in the sugar, bringing the mixture to a boil and stirring it until the sugar has dissolved. Next, add in the chamomile flowers and let the mixture simmer for six to seven minutes. After the allotted time, remove the ingredients and strain the mixture, discarding what's left in a colander and letting the remnants come to room temperature in a bowl or pitcher. Next, add in the lemon juice and one tablespoon of salt while mixing well. Store the pitcher in the fridge overnight to let the drink chill.

To serve, mix a pinch of cumin and the second teaspoon of salt in a wide bowl. Next, dip martini glasses in water and place the rims in the mixture. Pour in the lemonade and enjoy

Read more on our edible flowers for cooking and garnishing page.

Edible flowers

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