Flowers have been used in culinary applications for centuries.
They can be put in nearly any food or beverage, used as garnishes and can be candied or added to sugar for a delicate, naturally sweet touch.
Flowers that are truly edible must not be treated with any preservatives or pesticides, and be certain they are actually consumable and not poisonous. Edible flowers can normally be found at specialty stores, bakeries or gourmet food shops. Typically the flowers found from florists are not of a consumable nature. You can also try growing your own culinary flower garden.
Cut flowers will last for around a week in the refrigerator if kept covered, or can be stored longer in glass jars filled halfway with water if the flowers still have stems.
Various types of flowers produce different flavors. For example, chamomile and rose flowers can be sweet with a hint of apples, while nasturtiums and chrysanthemums are peppery tasting.
There are endless recipes that incorporate edible flowers.
Baked desserts and delicacies are heightened with floral additions, like flowerfetti cake, which looks delicious.
Hwajeon, or flower cakes, give simple sugar cookies or pastries an elegant update.
Homemade lollipops or hard candies made with pressed flowers make an impressive presentation.
Make pizzas or omelets prettier with unexpected decorations.
Naturally gorgeous, edible flowers make mealtime memorable.
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