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The use of flowers in food

The use of flowers in food

Looking at the flower, most often we think of it in terms of aromatic jewelry. Rather, few people think in which sauce is best to use the flowers.

Dishes prepared using the colors already served 140 BC until the end of the Victorian era, such aromatic additives for food were not uncommon. Today flowers are used in cooking, although we do not always understand this. In regions such as the middle East, Eastern Europe and India for sweetening drinks, desserts and even meat dishes sometimes used rose water. French seasoning mix known as "herbs of Provence", composed of dried lavender flowers. North Africa also has its popular blend of herbal tea that contains the flowers are roses and lavender. But no need to reach to exotic examples – in the end, popular in Poland broccoli and cauliflower is nothing like flowers. But not only are they suitable for eating.

There are about 80 species of edible flowers. In combination with green vegetables be a real bomb, a vitamin mist on the plate. Rich in vitamin C, added to a green salad will help to digest contained in the salad, iron and vitamins of group B. However, it should be borne in mind that not all flowers are suitable for food. Never eat flowers that have been sprayed with any pesticide. You can't even try to eat the flower poisonous plants, such as Lily of the valley or rhododendrons. Species are edible can be found at local fairs or vegetable in health food stores. It is important to buy flowers in cultivation which have not been used harmful pesticides and other means of pest control. 

                                                                                       

Plants also can be assembled by yourself. But even then you should follow several rules:
- Collect only plants are not contaminated with toxins, i.e. those that grow away from the polluted, roads, factories, having no contact with chemicals
- The plant from which the usual pea-the flower should look healthy with no stains or signs of illness, too intensely green leaves can be a sign perform nitriding,
- Flowers, mushrooms, it is better to collect in the basket, and not in a plastic bag,
- Remember to collect only allowed the plants, picking flowers, protected is a violation!
- You can't deny the colors of all the plants growing in the meadow, because they have to multiply and to provide, collect only as much as needed for one, two times, because broken flowers, especially wild ones; dries quickly. Buy flowers, you can we have an online store, flower shop, we have the freshest flowers and quick delivery in the city. 


The best option is running your own backyard cultivation of edible flowers. In stores you can easily purchase seeds of plants, such as nasturtium  or calendula.

Edible flowers/inflorescences include:
* Thymus lemon red flowers would taste like oregano with a dash of mint; often used for fruit dishes and green salads;
* Dandelion – flowers should eat only when they are young and fresh, they have a honey-like flavor and are best suited for dishes with rice. Dandelion leaves are a great addition to salads. Dandelion is a source of vitamins B and C, beta-carotene and minerals, improves liver and has a diuretic effect and anti-stress;
* Pansy, violet - gentle aroma of these flowers is a refreshing addition to salads and soft cheeses, are a grateful material for decoration of cakes and pastries. Pansy is a great addition to salads and desserts. Are perfect for freezing into chunks of ice. Contain vitamin C and minerals. Pansy grasshopper, that is, violet is a valuable flower – regulates metabolism, strengthens blood vessels, has diuretic and detoxifying the body;
* Marigolds - orange-gold petals resemble the taste of saffron. Their petals we can strew pastas and rice;
* Hibiscus - this beautiful flower colors of red or purple is known not only for their aesthetic qualities, but also gained popularity and has been used in cooking, cosmetics and medicines. They say that even Egyptian pharaohs loved a drink called karkade. Hibiscus is rich in anthocyanins, polyphenols, flavonoids, which protect against disease and help to keep the youth, as well as vitamin C and organic acids. Most of these compounds contained in the socket of a flower. The leaves contain, among other things, carotene and fiber and the seeds are a rich source of unsaturated fatty acids. The most famous use of the hibiscus flower, it's the infusion of tea.

See also: Spring wedding party: best ideas for bouquets and decoration
 

 
 

 

 

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