Hy-Farm Team
Edible flowers can change the presentation of a dish through colour, shape and aroma. In salads, desserts or drinks, choose them for how they work with the other ingredients.
How to use them:
- In salads: Add petals of edible flowers to salads for a splash of color and a subtle, floral taste. Flowers such as nasturtiums, violets, and pansies are perfect for this purpose.
- In desserts: Use edible flowers to decorate cakes, cupcakes, or other desserts, giving them an elegant appearance and a delicate taste. Fuchsia and begonias are popular choices for desserts.
- In drinks: Infuse water, lemonade, or cocktails with edible flowers for a refreshing and aesthetically pleasing drink. Pansies and violets are excellent for infusions.
- As garnish: Use edible flowers as garnish to enhance the appearance and taste of dishes.
The role of edible flowers in dishes
- Colour: petals can create a contrast with the other ingredients on the plate.
- Aroma: choose flowers according to how their flavour fits the dish.
- Sustainability: Incorporating edible flowers into the diet encourages biodiversity and sustainable agricultural practices.
- Presentation: arrange the flowers when serving to highlight details of the dish.
- Variety: compare combinations of colours, shapes and aromas in a familiar recipe.
Conclusion:
Choose one culinary use and try a small amount to notice the aroma and appearance in the dish. Use flowers intended for food use and suited to the recipe you are preparing.