Is anyone going to please you with a bunch of organic flowers? Ask them to please you by bringing flowers like: chrysanthemum, jasmine, lavender, violets, roses etc. Do you know why? Because you can admire their beauty, smell their scent and then eat them. Yes, eat them, because they are delicious and healthy and they serve amazingly as a decoration in your dish.
The culinary use of flowers dates back thousands of years to the Chinese, Greek and Romans. It’s not uncommon to see flower petals used in salads, teas, and as garnish for desserts. Some of their characteristics are:
Chrysanthemum A little bitter, mums come in a rainbow of colors and a range of flavors range from peppery to pungent. Use only the petals.
Jasmine These super-fragrant blooms are used in tea; you can also use them in sweet dishes, but sparingly.
Lavender Sweet, spicy, and perfumed, the flowers are a great addition to both savory and sweet dishes.
Lilac The blooms are pungent, but the floral citrus aroma translates to its flavor as well.
Rose Remove the white, bitter base and the remaining petals have a strongly perfumed flavor perfect for floating in drinks or scattering across desserts, and for a variety of jams. All roses are edible, with flavor more pronounced in darker varieties.
Squash and pumpkin Blossoms from both are wonderful vehicles for stuffing, each having a slight squash flavor. Remove stamens before using.
Violets Another famous edible flower, violets are floral, sweet and beautiful as garnishes. Use the flowers in salads and to garnish desserts and drinks.
I am not sure which one you can it raw, uncooked, but squash blossoms is a good idea to try in this recipe:
Fried Squash Blossoms
- 16 zucchini flowers
- 1 cup fresh ricotta cheese
- 1 1/2 cups all-purpose flour
- 1 handful fresh parsley, finely chopped
- Kosher salt and freshly ground black pepper
- One 12-ounce bottle lager beer
- Vegetable oil, for frying
In a mixing bowl, whisk together the flour, parsley, a couple of generous pinches of salt and a few grinds of black pepper. Slowly start pouring the beer into the mix, using a whisk or a fork to make the batter; mix to eliminate any lumps.
Add the vegetable oil to the bottom of a heavy skillet until it comes up the sides 2 inches, making sure the oil is not more than halfway up the sides. Heat the vegetable oil until hot.
Dip the filled flowers through the batter then carefully add to the hot oil. Fry, flipping halfway through frying, until the blossoms are golden and crisp, 2 minutes.
Remove and place on a large dish lined with paper towels. Sprinkle with salt to taste while still hot.
- Rose petals from 3 fragrant organic roses
- 1/2 cup milk
- 3 1/2 cups heavy cream
- 1 cup granulated sugar
- 6 egg yolks
- 1/4 cup rose water