Pretty Foods
Ms H
The
flowers add splashes of colours to complete the pictorial magnetism of a
garden. The edible flowers can make your dinner plate colourful and appealing
in the same way. Most of occasion only the petals of the flowers should be
eaten. Harvest the flowers early in the morning and if you are not using them
right away, keep the stem attached to the flowers and place them in water. This
will keep them from wilting. Make sure the flowers you eat have been grown
specially for eating and have not been treated with any pesticides.
- Herb flowers: they make great additions to salads and any dish where herb is use
Example: flowers of basil, chives, fennel and garlic.
- · Dandelion: the young and tender flowers are the best.
- · Pansy: the most popular edible flower, which has a minty flavour.
- · Gem Marigold: they have very bright colour and citrus flavour.
- · Pot Marigold: the petals can be eaten fresh or cooked it can be used in place of saffron for colouring dishes.
- · Daylily: the flowers are stuffed
- · Squash Blossom: they are often stuffed with cheese and fried.
- · Borage: their blue flowers often used in salad
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