Secrets from the flower kitchen

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The flower and aroma expert Martina Göldner-Kabitzsch founded the "Manufacture of Blythen" 18 years ago and helped the traditional flower kitchen to new popularity. "I would not have thought that..." is one of the most common exclamations of her cooking students when they first taste lavender, violet or nasturtium as a special note in a savory dish or a sweet dessert, plus the beautiful look of the processed flowers.

Flowers on plate

There are many flowers that are edible

Flowers pamper our senses

Martina Göldner-Kabitzsch

Martina Göldner-Kabitzsch in her flower kitchen

Martina Göldner-Kabitzsch had her key experience in Provence: The trained pediatric nurse tried a quiche on holiday and was thrilled. As she learned later, the cook had processed lavender flowers in it - an incomparable aroma! She took flowers home, experimented, researched, tried new things and created her own flower garden. The completely new taste experience fascinated her, and since then innumerable participants of her flower cooking courses and flower dinners.
Today, Martina Göldner-Kabitzsch
the questions of MY
Which types are suitable?

"Many plants are edible - but not all - a good plant knowledge is a prerequisite for your own harvest.If you are uncertain, you should buy the flowers for baking or cooking.I distinguish three groups of flowers: The characteristic flowers have a unique taste and smell roses Violets, lavender, lilac or jasmine are also part of it, and then there are flowers with a palatial scent, like peppery-nipped nasturtium or tartar icing begonias, and the last group has the visual effect of tasting less intense wonderful for decorating, such as cornflowers. "

Blossom garden of the manufactory of Blythen

Flowers from your own garden are the freshest. They have the strongest aroma in the mornings when the dew is dried and before the sun gets too intense

What should one pay attention to?
Above all, the flowers have to be unsprayed, and I remove stalks, green sepals, stamens and pistils, and in roses I also remove the bud, which often tastes bitter Three to four scented rose petals are sufficient for one kilo of fruit, and the fresher the flowers, the more intense the taste, and the harvest time is crucial: Lavender blossoms are harvested for the preparation of vinegar and oil, but are eaten pure, they taste better when blossomed. "

dried flowers

Participants experiment

Dried in the summer, flowers can be used throughout the year in the kitchen. Then pay attention to half the dosage. When experimenting with flowers, tact is required. The floral note is often a completely new experience for all cooking enthusiasts

How do you create an edible flower garden at home?

"The best season to choose plants with different flowering periods is the opening of violets and cowslips, primroses, tulips, forget-me-nots or magnolias." In summer, of course, scented roses, lavender, daylilies, phlox, marigolds, ice begonias, summer asters and herbs Chrysanthemums and dahlias are planted in the fall, but the beauty is: you can enjoy what you have caught in the summer in the winter, and you can enjoy rose marinades or violet flower syrup - true delicacies! "

Martina Göldner-Kabitzsch's favorites: Violet, Rose, Lavender

Scent violet (Viola odorata)

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Martina Göldner-Kabitzsch's favorites: Violet, Rose, Lavender

Secrets from the flower kitchen: Göldner-Kabitzsch

Violets (Viola odorata) should not be missing in the flower kitchen. You can, for example, candied: For this, the flowers from all sides thinly brush with egg white, sprinkle with fine granulated sugar, shake off excess sugar. Let it dry on a wire rack in the warm kitchen for about two hours - delicious for desserts!

Secrets from the flower kitchen: kitchen

The idea of ​​using roses in the kitchen has a long tradition. The strongly fragrant Centifolia, Damascena and Gallica roses are among Martina Göldner-Kabitzsch's favorites. They go well with red fruits, salads, yoghurt and rice dishes and add the floral touch to fish, lamb and vegetables (Photo: Centifolia-Rose 'Gros Choux de Hollande')

Secrets from the flower kitchen: Göldner-Kabitzsch

Lavender (Lavandula angustifolia) has a herbaceous aroma. He is ideal for seasoning sauces, fish soups and stews, as "Fleur de Sel" he refines lamb and poultry. It tastes great with honey and goat cheese. Lavender flavor is also popular in drinks, desserts and baking

Scent violet (Viola odorata)

Centifolia Rose 'Gros Choux de Hollande'

Lavender (Lavandula angustifolia)

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