You can eat Flower
Some Flower can eat
The culinary use of flowers dates back thousands of years Chinese, Greeks and Romans. Many cultures use flowers in traditional cuisine of thinking pumpkin in Italian petals and rose in Indian cuisine. Adding flowers to your food can be a good way to add color, flavor, and a little fantasy. Some are spicy, herbaceous and some, while others are floral and fragrant. The track is pretty amazing.
It is not unusual flower petals are used in salads, teas, and as a topping for desserts, but inspire-roll and spicy creative uses (such as chive blossoms) in noodles made floral hand incorporated into the homemade ice cream, pickle flower buds (like injuries) substitute capers, use them to make a simple floral syrup for use in lemonade or a cocktail. (See a recipe for dandelion syrup here.) Once I gladioli follow a recipe for pumpkin flowers stuffed bit there, I know, but they were great. So many possibilities ...
All the flowers of the allium family (leeks, garlic, chives, garlic chives) are edible and tasty! Flavors range from delicate to robust garlic leeks. Each of these plants are edible.
Angelica
Depending on the variety, the flowers range from pale to dark lavender-pink and have a taste of licorice.
Anise Hyssop
Both the flowers and leaves have an anise or licorice subtle flavor.
Arugula
The flowers are small with dark centers and similar pungent with leaves. They vary in color from white to yellow to dark purple stripes.
Bachelor Button
Grassy flavor, the petals are edible, but avoid the bitter cup.
Basil
Flowers come in a variety of colors, from pink to white to lavender; taste is similar to leaves, but softer.
Lemon balm
Red flowers are mint.
Borage
The flowers are a beautiful blue and cucumber flavor!
Calendula / Marigold
Spot a large flower, marigold flowers are spicy, spicy, spicy and vibrant golden color adds dashboard to any dish.
Eyelets / Dianthus
The petals are soft, when cut from the base. The taste of her sweet flowers, fragrant aroma.
Chamomile
Small and daisylike flowers have a mild flavor and are often used in tea. suffering from ragweed may be allergic to chamomile.
Chervil
The flowers and delicate flavor, which colors anise.
Chicory
Earthiness slightly bitter chicory is evident in the petals and buds, which can be preserved.
Chrysanthemum
A little bitter, mothers come in a rainbow of colors and a variety of flavors ranging from pepper to touch. Use the petals only.
Coriander
Such as leaves, flowers people either love or hate. Flowers from the grass taste grass. Use them fresh, as they lose their charm when heated.
Citrus (orange, lemon, lime, grapefruit, kumquat)
Citrus flowers are sweet and very fragrant. Use sparingly on a perfume or a plate.
Clover
The flowers are sweet with a hint of licorice.
Dandelion
Read an entire post on dandelions here: Dandelion food harvest. (I'm crazy about dandelions.)
Dill
Dill like yellow flowers and grass leaves.
Daisy
These are not the petals are better tasting a little bitter, but they look great!
Fennel
Yellow fennel flowers are eye candy, with a subtle licorice flavor, much like the grass itself.
Fuchsia
Hot fuchsia flowers make a beautiful decoration.
Gladiolus
Who knew? While gladioli are unsightly, can be filled, or removed by an interesting salad topping petals.
Hibiscus
Famously used in the hibiscus tea, dynamic cranberry flavor is safe and can be used in moderation.
Hollyhock
Sweet and vegetables, purple flowers make a attractive edible garnish.
Impatiens
The flowers have a much better taste and beautiful ornament or candied.
Jasmine
These super-fragrant flowers are used in tea; Can also be used in sweet dishes, but in moderation.
Johnny-jump-up
Charming and delightful, flowers have a great subtle flavor to salads, pasta, fruit dishes and drinks with mint.
Lavender
Sweet flowers, spicy and fragrant are a great addition to sweet and savory dishes
Verbena
Small white flowers are infused with lemon and great for teas and desserts.
Lilac
The flowers are moving, but the floral citrus fragrance reflects your taste as well.
Mint
Flowers are surprise! -minty. Its intensity varies between varieties.
Nasturtium
An edible flowers of the most popular nasturtium flowers are brightly colored with a soft, floral explosion with a final chili. When the flowers go to seed, the pod is a marvel of sweet and spicy. You can fill flowers, add the salad leaves, buds pickles and capers, and ornament to your heart's content.
Oregano
The flowers are a beautiful version subtle leaf.
Thought
The petals are indefinitely at a time, but if you eat any flower you get more flavor.
Radishes
They vary in color, radish flowers have a distinctive bite, spicy.
Remove, bitter white base and the remaining petals have a perfect strongly fragrant flavor floating in drinks or desserts distribution, and a variety of jams. All roses are edible, with a flavor more pronounced in the darker varieties.
Rosemary
As the flowers like a softer version of the grass; kind used as a garnish for dishes that include rosemary.
Sage
The flowers have a subtle flavor similar to the leaves.
Pumpkin and pumpkin
Once flowers are wonderful for filling vehicles, each with a slight pumpkin flavor. Stamens removed before use.
Sunflower
The petals can be eaten cooked egg steamed like an artichoke.
Violets
Another famous edible purple flowers are floral, sweet and beautiful as garrisons. Use flowers in salads and decorating desserts and drinks
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