Flowers with deeper colours are rich in antioxidants while some have pollen that help battle allergy attacks
The food industry is witnessing a new trend, with edible flowers making its way into cooking and garnishing. Edible flowers were used extensively in the Victorian era and in Chinese and Middle Eastern cuisines. This new addition in the cuisine is being praised for its numerous health benefits alongside the aesthetic value and flavors it adds to the sophisticated delicacies.
The revival of edible flowers as a way of adding elegance to the food item is gaining ground. But at the same time one needs to be wary of a few flowers that if had in large amounts can be harmful — apple flowers, some varieties of marigold and the flowers of linden tree are a few flowers that you need to be careful with.
Flowers with deeper colours are rich in antioxidants and vitamins like A, C and E. Some flowers have pollen that help battle allergy attacks. Here’s a list of flowers that can be used in everyday cooking practices for suave and healthy cooking, giving you a cheap alternative.
International calendulas/marigolds
With its exuberant colour and fragrance this flower is an affordable alternative to the exorbitantly priced saffron. Unlike saffron it is not pungent. It can be used in pasta and rice dishes.
lavender
Often used in the form of oil for rejuvenation and relaxation can also make for a good ingredient in macaroons, mousses, biscuits, scones, shortbread and sugar.
Roses
Apart from being the symbol for love, this species of flower can also be used to make dull food more delicious. The sweet fragrance can be employed in food items like syrups, jellies, teas and even macaroons.
Hibiscus
This flower contains antioxidants that help prevent cholesterol deposits and aids liver disorders. It can be brewed into tea as stress reliever. The flower itself can be dried, candied, baked into cakes, and much more. Hibiscus margaritas doesn’t sound half as bad.
Honeysuckle
They help relieve respiratory problems and soothe the stomach and colon. Because of its sweet, nourishing taste and flavours this particular flower is used in jams, jellies anything that is sweet and savory.
Nasturtium
The yellow and orange petals of this flower offer a peppery taste that can be used in an array of recipes to spice up the taste palette. Its most commonly used in salads and soups.