Flowers can serve as more than just interior decorations and adornments for festive occasions. In fine dining establishments, they are used to garnish dishes, and some of them are considered edible. They are used to create salads and are paired with other ingredients as appetizing spices.
History of using flowers in culinary
If you come across a menu in a restaurant that offers dishes with flowers, don't be surprised. It's not a passing trend but a continuation of old traditions that have come to us from Asian and Middle Eastern cultures. Flowers in cuisine have even been part of Native American traditions. Many types of flowers have been used in food by ancient Romans and Greeks for centuries. They used flowers as:
- Seasonings.
- Flavor enhancers.
- Colorants.
- Dish decoration.
In Europe, marigolds were used to prepare salads. European cuisines used violets to color:
- Sugar.
- Syrups.
- Beverages.
Our ancestors made honey from dandelions and battered elderflowers.
Types of edible flowers
In modern culinary culture, over 80 different types of flowers are used to prepare delicious dishes. Among the most popular ones are:
- Lavender.
- Rose.
- Begonia.
- Heather.
- Lily.
- Cornflower.
- Hibiscus.
- Carnation.
- Violet.
- Marigold.
- Orchid.
- Nasturtium.
- Elderflower.
Flowers like dandelion, chamomile, primrose, basil, peas, rosemary, mint, sage, saffron, borage, and clover impart distinct flavors to dishes.
For consumption, it's best to use flowers grown without the addition of chemical substances and dyes. In restaurants, flowers are selected for culinary purposes, ensuring they are free from chemicals.
Flowers can be used to make:
- Jam.
- Herbal teas.
- Salads.
- Infusions.
In restaurants, you might be served sparkling wine or various refreshing beverages adorned with colorful flowers. Pastry chefs often use flowers to decorate cakes and other confectionery items. Flowers also make excellent seasonings for:
- Soups.
- Meat.
- Fish.
In this case, they allow for the softening of flavors and provide a visual distinctiveness to the dish.
Aromatherapeutic and visual aspects
Flowers not only impart different taste qualities to dishes but also emit a pleasant aroma that enhances the overall sensory experience. True gourmets evaluate a dish not only for its taste but also for its aroma. When people consume food, the meal creates pleasant sensations not just through its taste but also its scent. Thus, it's important for a dish to have a pleasant aroma that stimulates the appetite. Flowers are used for this purpose, as their natural scents blend with the aroma of the prepared food, creating a delightful aromatic blend that stimulates the appetite and entices people to try a dish with an unusual and pleasant smell.
Flowers are often used as elements to enhance the visual presentation of dishes. At the same time, the dish gains not only a stunning appearance but also a soft flavor. Creating a pleasant visual effect for a dish is important for elite restaurants, where the presentation of the food on the table is highly valued.
Precautions and considerations
For consumption, flowers should be grown on special flower farms. Individuals can also grow such flowers at home. Using flowers in cooking that have undergone various treatments during cultivation can be harmful. Flowers should not be collected from areas near roads or industrial zones. Freshly cut or thoroughly dried flowers are suitable for adding to food. Dried flowers are often used as a therapeutic remedy for making herbal teas and various infusions.
It's important to remember that not all flowers are safe for consumption. Some of them contain natural toxins. The following flowers are not suitable for consumption:
- Daffodil.
- Lily of the valley.
- Poppies.
- Oleander.
- Wisteria.
- Brugmansia.
- Christmas rose.
One notable feature of flowers is their nutritional value. On one hand, they are low in calories, but on the other hand, they are rich in various minerals, including phosphorus, potassium, and calcium. They also contain essential micronutrients such as copper, zinc, iron, and manganese. Flowers are a source of dietary fiber, fatty acids, and plant-based proteins. Thanks to the presence of polyphenolic compounds, flowers exhibit antioxidant effects, neutralizing the impact of free radicals and thus slowing down the aging processes and reducing the risk of cardiovascular diseases in the body.
