Leaves of plants are often delicious, but many people aren't aware that sometimes flowers can be eaten, too. Flowers have been eaten since ancient times. Rose petals and lotus blooms are often used in Indian cuisine; the Chinese eat daylilies; Italians use squash blossoms; and the ancient Romans ate violets.
by Tess Pennington
Using flowers in cooking has been widely used in many parts of the world including Europe, Asia, East India, Victorian English, and in the Middle East. During the colonial times of America, settlers also used flowers as a means for sustenance.
Recipes have been handed down from generation to generation and we are left with delicious flower filled salads and dishes. Herbal flowers normally have the same flavor as their leaves, with the exceptions of chamomile and lavender blossoms, where the flavor is usually more subtle.
How to Use Edible Flowers
For best flavor, flowers should be fresh and harvested early in the day. Avoid using wilted and faded flowers, and the unopened buds of most species in your cuisine as these can be distasteful, and often bitter. Many flowers can be eaten whole, but some have bitter parts, such as the stamens and stems.
Flowers can be used in salads, made …
Always make sure that you know what flowers you are eating. That is, be sure of the identification of the plant, because eating the wrong flower is like eating the wrongly identified mushroom; it could make you very sick, or worse.
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