The culinary use of flowers dates back thousands of years to the
Chinese, Greek and Romans. Many cultures use flowers in their
traditional cooking — think of squash blossoms in Italian food and rose
petals in Indian food.
Adding flowers to your food can be a nice way to add color, flavor and a little
whimsy. Some are spicy, and some herbacious, while others are floral and
fragrant. The range is surprising.
It’s not uncommon to see flower petals used in salads, teas, and as garnish for desserts, but they inspire creative uses
as well — roll spicy ones (like chive blossoms) into handmade pasta
dough, incorporate floral ones into homemade ice cream, pickle flower
buds (like nasturtium) to make ersatz capers, use them to make a floral
simple syrup for use in lemonade or cocktails. I once stuffed gladiolus
following a recipe for stuffed squash blossoms — they were great.
So
many possibilities…
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