Edible Flowers, For A Colorful Cuisine Full Of Surprises!

The edible flowers are settling more and more in our plates. With asda flowers and its Chefs, discover those that will flatter your eyes and seduce your taste buds!

Today, it is with his chefs that asda flowers presents this article on edible flowers. Audrey Bureau, Rémi Piegay , Dan Pedergnana , Philippe German , and  Charley Michel have all shown us their interest and even their passion for these flowers that come today to accompany the finest dishes. Far from being limited to decoration, they generally represent a real added value to the dish. So go discover these many species!

The presence of flowers in our diet is not new … Since prehistory they are used in any type of process such as infusions or maceration. But in contemporary gastronomy, they appear more and more as ingredients and condiments in their own right, in addition to being undeniable decorative assets. The icing on the cake, they present very interesting nutritive contributions.

Be careful however, flowers are to be considered as mushrooms. We must consume only those that we are sure to identify as edible because some are extremely toxic! Polluted soils and roadsides must of course be avoided. It will also avoid consuming those sold at the florist, usually stuffed with fertilizer. We therefore favor the flowers picked in the garden, or in full meadow (untreated!) And clearly identified again.

If you want to grow in your garden, you will find all kinds of edible garden flowers. However, once planted, if you want to consume the flowers of your plant, it will take at least twenty days, the time that the fertilizer eventually used dissipate.

For a first introduction to edible flowers, asda flowers and its chefs offer you a small non-exhaustive list of those you can use:

The garlic bears can restore the taste of garlic without many of its disadvantages. The leaf is often eaten, but the flower is also edible. It is very digestible as garlic, and has a lighter taste that can fade in the mouth when necessary. It goes well with meats and potatoes! It can also be prepared in pesto with its flowers and leaves. Be careful not to confuse the garlic bears with lily of the valley or crocus autumn are toxic.

The thought, a well-known flower, is found in the wild and easily in all botanists. It is used rather for decoration but it can be used in a fruit salad or to perfume a cream.

The celery flower, is consumable and concentrates the aromas of the plant. Thus, we can find a pronounced taste of celery within a dish relying solely on the flower.

The tagete or carnation offers a citrus-like scent. It will be appreciated therefore to associate it with a poultry or in the preparation of a gravlax.

The cherry blossom, very ephemeral, is strongly fragrant. Just like orange blossom or apple blossom, it can be used to flavor various preparations. It is also very popular in confectionery.

The acacia black locust flower grows in a cluster and is excellent in the form of fried donuts. Its fragrant power is very strong.

The nasturtium is a flower always yellow-orange found in many gardens. It has a strong pungent taste, very surprising, excellent for a salad or freshwater fish.

Borage is a small, fairly common blue flower with a pronounced iodine taste. It is perfect for adding a salty touch to dishes. It is excellent, but must be consumed in small quantities because it has a high alkaloid content.

The rosehip flower is slightly pungent and tart. Like the rose, it can be used to make jams or flavor desserts including.

The leek flower, just like that of the onion or lettuce, concentrates the taste of the plant. We can then use it to find a similar taste, with a decorative side and more!

The campanula can be found in the wild almost everywhere in France. Very pretty, it is a beautiful asset of decoration for your dishes and its taste reminiscent of that of the pea! So we can match it with a lot of dishes.

The zucchini flower is perfectly edible but has a rather low taste value. However, it forms an excellent base for donuts for example.

St. John’s wort is a flower used in the famous Chartreuse. It has a taste quite similar to black tea, and works very well as an infusion or to flavor desserts.

The daisy found in all our gardens offers a slight taste of lamb’s lettuce. Ciselée in salad, or even in accompaniment of hot dishes, it agrees very well. But more than for its taste finally quite discreet, it is appreciated for the visual it proposes.

The hound’s flower is a relatively bland but edible flower. However, it is often considered one of the most beautiful decorative flowers in the kitchen.

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