Tuesday, November 15, 2011

Edible Flowers

Here is a list of some edible flowers that will add colour and taste to your summer...
Lavender: Use culinary lavender (English is best). Shred the flower. Put some ice-cream in a cone or bowl, sprinkle with a few lavender flowers and a drizzle of honey or use some when baking cakes.

Marigold: Comes in a range of sunny colours and will brighten up any meal. The taste can be a bit spicy for young children, so introduce them sparingly. The petals can be used in salads or sprinkled over soup and rice and pasta dishes.

Nasturtium: These flowers are crammed with vitamin C. They can be eaten whole, used in salads or as a garnish. They have a delicious sweet and slightly spicy flavour.

Rosemary: Its flowers can be used in casseroles or as a garnish over meat. You can also create barbecue skewers by cutting 15cm-long stems and stripping the foliage. Soak in water and then use to make kebabs.

Rose: Interestingly, the flavour of the petals alters (just like the perfume) depending on the type and colour of the flower. They are delicious used in jellies and syrups.

Sage: The bright red flowers of the fragrant pineapple sage are delicious sprinkled over fresh pineapple and ice-cream.

Violas and Pansies: With your child, collect a dozen or so flowers. Pop them into an ice-cube tray and fill with water. Freeze. Your child will love them with their favourite drink.

Zucchini: Stuffed with cheese and herbs, then deep-fried, these flowers are a great delicacy in Italian cuisine.

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