A Flower A Day Keeps The Doctor Away


Gourmet food is expensive not only because of the ingredients and taste of high quality, but also because of their aesthetics. Dining aesthetics make a big comeback at restaurants now for a reason. Experiences with unconscious feelings involve more than just feelings. When we eat, we might think that taste is everything our brain processes, but it is a much richer experience. The smell and sight of food are important points in the dining experience.

One of the most natural and attractive ways to lighten and beautify dishes is to add edible flowers! There are many varieties that can be eaten and give your dish a soft taste. Cooking with flowers, however, is a careful process, because you must be absolutely sure that what you are serving is not poisonous or treated chemically. After you choose flowers safely, the choice for cooking is huge. Although I don’t recommend seeing the bouquet as a good salad and chewing it after receiving a gift, it is a good idea to recognize the value of flowers as a side dish and ingredient to complement various recipes.

The most important factor when deciding to cook with flowers is to ensure that the variety is edible and non-toxic. Although this article contains general guidelines, before using plants in your food, make sure that they are truly edible. The safest bet for edible flowers is those that eventually grow into vegetables and fruits that we already know and like. The flowers of vegetables, fruits and plants often remind plants from where they come in a finer taste. Examples are basil, garlic, garlic and lemon flowers. This is a good side dish for dishes that can now use fruit from the flowers above.

Chamomile flowers are also very delicate and pleasant. Other flowers that come from plants that we know are rocket flowers, mustard flowers, pumpkin flowers (which can even be fried and eaten alone) and sunflowers. Edible flowers are not limited to flowers that will bear fruit and vegetables. Some of the best flowers have petals that we can eat. Carnations, dandelions, jasmine, roses, lavender, violets and daisies are very edible. Some of them offer delicious aroma dishes and very romantic bites. Such flowers are ideal for adding to salads because they provide sharp colors that make them more attractive, along with a soft taste.

There are important rules that must be followed when using flowers in cooking. The importance of security for the security of certain interest is very important. Never use ingredients that you are not sure are safe. Remember that many flowers are poisonous. Therefore, pay attention to the identity of the flower you have chosen to cook. After this step is checked, we can proceed to the next flower cooking rule. This rule is where you draw flowers.

Do not buy flowers for cooking from a florist unless planted specifically for food purposes. Most flower beds are not planted as nutrients and are therefore not treated as nutrients. Products with which this flower is treated should not be consumed. So, find a florist who specializes in growing flowers for food, or grow your own flowers! Growing your own flowers for food is basically subject to the same rules as planting flowers for aesthetic pleasure.


However, avoid pesticides and use natural methods to prevent insects: plant different flowers close together, because this balance can help prevent mistakes; Keep in mind that ladybugs are good beetles that eat lots of pests. So you know your friendly beetles. Scattering some garlic and coffee is soil on the ground, which often keeps pests at bay because they hate the spiciness and bitterness of this food. Finally, only use flower petals, because pollen can cause allergies and is often bitter. Use small amounts especially for chefs with flowers for the first time because each new digestive tract food needs to be introduced slowly and easily.

Now we are ready to cook, leave the idea open! The use of flowers varies greatly; You can accompany everything from the start to the dessert. The flowers are a perfect side dish for delicious and sweet dishes, and the petals give the salad a pleasant taste and appearance. Try to make a salad mixture of vegetables and fruit, and also throw flowers.

This will add to the beauty of the diverse salads and give a unique taste to the combined sweet and salty flavors. Herbal oil has never looked better with colored petals, and most of the paste is only enhanced with flowers mixed in it. Imagine the beauty of crepes with a few lavender flowers all over the place! The drink looks spicy with frozen flowers on ice cubes, while tea with delicious fragrant flowers. Adding a little rose jam to your tea is also a delicious choice to sweeten your tea. So think about the jams that you can make from flowers. Once you start cooking with flowers, you can cook more creatively, with results that everyone will notice and love.

Every chef is happy to improve his experience and is always looking for new ways to improve and change. Flowers are a beautiful step in this direction because they are easily prepared, add beauty and aroma, and help the flow of imagination to make recipes that are more interesting. Flowers have long been used in cooking and how happy this mode is.

Our dishes are better, more interesting and delicious. Learn what flowers you can cook, make sure they are planted for consumption when you buy them, and continue to use flower petals. Keep in mind that many flowers that are used as side dishes are often just decorative. For example, many of the fresh flowers used to decorate wedding cakes are not intended for consumption. However, if you cook with flowers that you know are delicious to eat, let your imagination run wild and you will create countless dishes that will be enhanced and beautified by the flower garden you have added to it!


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