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Trend or tradition?
The food and cooking of flowers and flowers is not a new trend in gastronomy, but has a century-long tradition. Already our ancestors used the flowers of safflower and marigold to dye food. The Romans flavored their wine with borage or rose petals. The flower buds of nasturtium, marigold and daisy were in those days an original replacement for capers.
Flowers and flowers on the plate are a feast for our senses. Here the eye eats literally. Delicate grace and colorful colors not only beautify salads, soups and desserts, but also delight the palate as an edible decoration.
- Flowering period: April to June
- Use: in salad and steamed to vegetable dishes
- Taste: mild, cabbage-mustard-like
- Flowering period: August to December
- Use: In soups and lettuce, as garnish, in filled eggs, for baking
- Taste: bitter to bitter
- Flowering time: almost all year round
- Use: in lettuce, as garnish and caper substitute, on buttered bread, candied and to herbal quark
- Taste: nutty, slightly hot
- Flowering period: June to August
- Use: to egg dishes, on bread, garnish, salad and seasoning in vinegar
- Taste: peppery taste
- Flowering period: June to August
- Use: for decorating salads and desserts, dried as a spice to fish, meat and stew
- Taste: sour
- Flowering period: April to October
- Use: as a vegetable, caper substitute, bitters, garnish, in a salad
- Taste: spicy, bitter
- Flowering period: May to November
- Use: pasta, rice and salad, garnish and cake
- Taste: spicy, similar to chives
- Flowering period: May to August
- Use: in lettuce, for garnish, for desserts, jellies, marzipan and candied
- Taste: tender and mild
- Flowering period: May to September
- Use: to bake and as a vegetable in a salad
- Taste: Flowers taste sweet, leaves remind of the taste of peas
- Flowering time: spring to midsummer
- Use: as a vegetable in a salad or candied in a dessert
- Taste: hardly any aroma
- Flowering period: June to September
- Use: Blossoms too tough to eat, dried as a spice to tomato dishes and as a herbal salt
- Taste: spicy, rather tart
- Flowering period: April to October
- Use: on soups, salad and sauces
- Taste: sweetish, honey-like
- Flowering period: February to March
- Use: Refining desserts, in salads and soups, candied
- Taste: mild, slight licorice taste
- Flowering time: throughout the summer
- Use: Blossom filled with rice, herbs, meat, fish, in tomato sauces, for baking and on spinach
- Taste: mild, fine aroma
Tips for collecting
Who wants to collect the flowers and flowers in the wild, should pay attention to some things:
- Fragrance and aroma are strongest when the flowers are harvested in the morning.
- Preferably collect buds and flowers that have just opened.
- Collect only known flowers to avoid confusion with poisonous plants.
- Always collect as much as you can recover.
- Leave plants on the roadside and near agricultural land and industrial plants.
- In general, the picking of plants in nature reserves is prohibited.
Freshly picked flowers wither quickly. Therefore, it is advisable to collect them shortly before use. Whole flowers can be preserved for a few hours if gently placed in a bowl of cold water. If you only want to use individual petals, pick them immediately before serving the food. Before the flowers take their place in the salad or as a decoration on the plate, it is important to remove the stamp, stamens, sepals and the remaining stalk. From time to time carnations and roses have a slightly bitter approach that can easily be cut off with scissors.
Use dried flowers
Flowers can be used fresh, but also dried. For this, the individual flowers and flowers are loosely bundled after collecting and hung upside down. It is also possible to dry the flowers lying down. They are placed on a grid and placed in a warm place. Alternatively, they can be dried in the oven (lowest level). However, the door must be ajar from the oven and the temperature must not exceed 35° C.They are then stored dry in tightly sealed cans or jars in a dark, cool place.
Flowers are beautiful in the garden. But not all carry edible flowers. That is why it is important to get an overview of the flowers and flowers that can be eaten in advance. Here are some plants whose flowers can not be eaten:
- Blue iron hat
- lily of the valley
The traditionally cultivated crops are only a small part of what nature offers us with vegetable nutrition. There are countless wild plants rich in minerals, trace elements and other nutrients that are not only aromatic, but also tasty. Flowers and flowers from nature offer excellent uses in the kitchen and enrich with their colorful and sometimes filigree sight every dish on the plate. Some of the flowers and flowers can be used to make teas, infusions, ointments, tinctures and a variety of well-tasting syrups that also have a health-promoting effect. Of course, only if there is a sound knowledge of this topic. Only then can a confusion with poisonous flowers be ruled out. Tip: An insider tip in the flower kitchen is the common ox tongue. The bright blue to violet tones of this plant decorate salads, decorate desserts and can also be pickled in vinegar.
frequently asked Questions
- Can you also buy bought flowers? - no. Since flowers from the trade serve only for decorative purposes, are usually treated with pesticides and other chemicals.
- How healthy are edible flowers? - Flowers and flowers contain only a few calories and are rich in valuable ingredients. In naturopathy, they are often used for wound healing. In addition, various flowers have expectorant, cramp and analgesic and slightly laxative.
- Small flowers are used as a whole, larger ones are cut. In flowers of daisy family, e.g. marigold, chrysanthemum and chicory use only the delicate outer petals.
- Roses are probably the best known edible flowers. The flowers are of course much used as decoration, but also for liqueurs, rose sugar and desserts. The most suitable are historical scented roses. The flowers are heavily filled and smell seductive.
- The popular daylilies are called in their Chinese homeland yellow flower vegetables. One uses only not budded buds. These are similar in flavor to Chinese mushrooms, which is rather surprising.
- You can decorate super with the nasturtium. The flowers also taste good, slightly spicy. They go well with any kind of salad. The leaves can also be used. They can also be used for teas. This has a supportive healing effect on colds and urinary tract infections.
- The small blue violet flowers are also good for salads. Their aroma is incomparable and you should definitely try them.
- Dahlia flower salad is considered a delicacy. Use your dahlias differently and try it!
- Zucchini flowers can be filled, also delicious.
- Some daily teas are edible, e.g. the 'Orange Gem'. It convinces with its orange aroma. A wonderful vanilla flavor has white and purple heliotrope.
- The pretty flowers of the Duftpelargonien aromatize teas and desserts.
- From the flowers of dandelion, which is generally considered as weeds, can be made of a delicious honey.
- Flowers of sage, borage and red clover are tasty and edible. They are also big enough so that collecting is not so tedious.
- Also daisies, gold poppy, marigolds and you can eat. But they are not very strong in taste.
- Elderberry flowers can be used for a syrup. This one is delicious. Sparkling wine can also be made from elderflower.
No matter what flowers, they are best harvested in the morning. Then the dew has already dried, but the flowers have not yet gotten the blazing sun. So the aroma of the flowers are the most intense. It is only washed under running water and gently blotted with household paper. Stamp, stamens and green parts are removed carefully. It is important to use only flowers of unsprayed plants!
Know poisonous flowers
One should also know about the poisonous plants in the garden. The flowers of many plants are poisonous, e.g. of lily-of-the-valley, columbine, belladonna, daphne, spiked hat, Christmas rose, monkshood, foxglove, laburnum. Oleander, Herbstzeitlose, Tansy and Scharfer Hahnenfuß.