Today, I will show you a garden update. What’s been happening in my garden?
How to use & eat edible flowers?
Edible flowers as a garnish make any dish look special on your table, but be sure the flavor of the flower compliments the dish. Here are a few ideas to beautify your recipes and perk up your taste buds:
1. Place a colorful gladiolus or hibiscus flower (remove the stamen and pistil) in a clear glass bowl and fill with your favorite dip.
2. Sprinkle edible flowers in your green salads for a splash of color and taste.
3. Freeze whole small flowers into ice rings or cubes for a pretty addition to punches and other drinks.
4. Use in flavored oils, vinegraittes and marinades.
5. One of the most popular uses is, candied or crystallized flowers, used to decorate cakes, muffins, cupcakes and fine candies.
6. Asthmatics or others who suffer allergic reactions to composite-type flowers (Calendula, chicory, chrysanthemum, daisy, English daisy, and marigold) should be on alert for possible allergic reaction.
7. Never use non-edible flowers as a garnish. You must assume that if guests find a flower on a plate of food, they will think it edible.
8. Use flowers sparingly in your recipes, particularly if you are not accustomed to eating them. Too much of a pretty thing can lead to digestive problems.