Flowers in the Kitchen: How to Use Them?
They are beautiful, colorful and immediately remind us of spring. However, not everyone knows that many flowers are edible and good to eat – think, for example, of zucchini flowers.
In this article, we will explore some edible flowers and provide a simple recipe for rose risotto with the help of a nutritional biologist.
Many Flowers We Already Eat Without Knowing It
It may seem strange, yet there are many flowers that we often eat without knowing that they are flowers. In addition to zucchini flowers, artichokes, broccoli, and cauliflower can be considered in this category. Beyond that, the petals already widely used by chefs to adorn dishes are often edible. Cooking them is super simple: peel off and gently wash the petals, being careful to always remove the pistils, stamens, and the white part at the base of the flowers.
Some of the most commonly used flowers in cooking include:
- Rose
- Violet
- Primrose
- Peach
- Basil
- Chamomile
- Mallow
- Mint
- Sage
- Chrysanthemum
- Lime
- Tulip
- Elderberry
- Lilac
- Cornflower
- Dahlia
Some Edible Flowers
Primroses
Primrose is an herbaceous plant with flowers arranged in an umbel, golden-yellow or white with orange spots, and has sedative, calming, and anti-inflammatory effects. Its petals are excellent in salads and can be used in soups, omelets, risotto, and sauces.
Calendula
Calendula is a medicinal plant with daisy-like orange flowers and thick, toothed leaves with emollient, soothing, anti-inflammatory, and hydrating properties. It is also helpful in menstrual and abdominal pain, inflammation of the gastrointestinal tract, and cycle irregularities. The petals can be added to pastas, risotto, and broths instead of saffron. They are also excellent for desserts.
Violet
Violets also have antioxidant, calming, diuretic, and anti-inflammatory properties. Their mild, mint-like flavor makes them ideal for salads, pasta, fruit dishes, drinks, and ice cream.
Sage
In addition to the leaves, sage flowers are also used to flavor dishes and are valued for their anti-inflammatory, balsamic, digestive, and expectorant properties. They are excellent in risotto, sauces, salads, and gravies.
Nasturtium
Nasturtium is an entirely edible plant with waterproof leaves and large-petaled flowers of different colors. The flowers are prized for their depurative, diuretic, disinfectant, and antibacterial properties and can be used to prepare stuffings, pestos, sauces, and salads.
Roses
Roses belong to the Rosaceae family. Their petals have various colors and can be harvested before full bloom and air-dried. They play an essential role in strengthening the immune and respiratory systems and have refreshing and aphrodisiac properties, as well as relaxing. They can be used in pasta dishes, such as risotto, and in desserts.
Risotto with Roses
Ingredients for one person:
- 2.5 ounces (70 g) of rice
- 1/2 shallot
- 1/2 glass of dry white wine
- 3 handfuls of rose petals
- Vegetable broth as needed
- 1 tablespoon of robiola cheese
- 1 tablespoon of par
