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Pick your Petals

Flowers are perfect for just about any occasion.

New Update
Pick your Petals

Flowers are perfect for just about any occasion.  A bunch of pretty little flowers at the center of your dining table sure brightens things up. What if I told you that you can use these gorgeous flowers to add flavour, texture and beauty to your food? The use of flowers in food, dates back several years be it rose or pumpkin flowers used in Indian cuisine or courgette and squash flowers in Italian cuisine. Gone are the days when these beauties were used just as a garnish for delicate desserts and entrees, flowers are now being used as ingredients in dishes to actually flavour food and it is doing fabulously well.

With an array of edible flowers available you will be surprised that some of these are actually edible. We put together a few of the more familiar ones so you can make use of all this flower power in your home cooking! 

Rose Rose petals are used in India food a lot. Gulkand, a sweet preserve made with the luscious petals of the rose flower is something that is consumed pan India, enclosed in the folds of a pan or just a spoonful for good health!

Here is a yummy video dessert recipe of Sunheri gulab e gulkand with rose scented sauce.

Basil Flower basil flowers actually come in a variety of colours ranging from white to lavender and the taste is slightly milder than the leaves so you can use them in most preparations that call for basil. 

Chrysanthemum These flowers don’t just have a wide range in colours, but in flavours too. From pungent to peppery to sweet to floral, chrysanthemum petals are great ways to enhance look and taste – so make the most of these easily available flowers.

Zucchini flowers Zucchini flowers are such a delicacy in the east, yet so less known in other parts of the country. Deep fried stuffed zucchini or pumpkin flowers are a delicacy. If you want a healthier option pan fry, bake or steam – The choice is yours.

Banana Flower These are a delicacy. Make banana flower chops like they do in Kolkata and serve alongside kasundi mustard or chop these up and toss in a stir fry. Banana flowers taste a lot like artichokes, so you can use these as a substitute to them.

LavenderLavender flowers are lightly light musky sweet scent and flavour. Brew these along with tea or use to flavour delicate desserts like a lemon mouse, for example.  

Marigold/ Calendula Often referred to as a poor man’s saffron, Calendula flowers are slightly tangy and peppery. They also lend a golden tinge to your food. These are also known as Calendula, so if you come across this in a recipe feel free to use our very own genda fool!

While eating flowers in the new in thing it is also important that you take complete precaution while doing so. Beware of the use of pesticides and fertilizers to grow these flowers, hence it is best if you use the organic variety. Also not all these flowers are suitable for everyone, so do cross check and confirm with a reliable source before you decide to gorge on these beauties!

Carnations, violets, chamomile, chicory, cilantro flowers, dandelion, dill, fennel, fusia, hibiscus, jasmine, rosemary, sage, sunflower and mint flowers are a few others that come under the edible flower category, so next time you come across a bunch of any of these it’s okay to drool!

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