Make room for edible flowers on your table!
Flowers, which have existed in nature for centuries, have been used by humanity for various purposes. The use of flowers in the kitchen dates back thousands of years. It is known to have been particularly popular during the Victorian era. Although forgotten for a time, flowers have begun to be featured once again in the world of gastronomy. Here are edible flowers that appeal to both the palate and the eye...
12punto
In recent years, the trend of edible flowers has dominated the world of gastronomy and food presentation. A wide variety of edible flowers are produced in the Serik and Korkuteli districts of Antalya. They add flavor and a visual feast to dishes in restaurants and homes alike. They can be used as garnishes in salads, teas, and desserts. They also inspire creative uses. For example, you can add floral ones to your ice cream or spicy ones to your dough. Today, many restaurant chefs and innovative home cooks use edible flowers to add a stylish touch to their dishes. Here are edible flowers that appeal to both the palate and the eye...
LAVENDER
Sweet and lightly fragrant lavender can accompany many dishes, from desserts to beverages. You can even pair lavender buds with vanilla ice cream. In recent years, lavender has frequently appeared in recipes.
CARNATION
Carnations have become quite popular among edible flowers in recent years. They are used as confectionery or cake decorations. For this reason, they are highly preferred in dessert making.
CHAMOMILE
Frequently used in teas, chamomile can be used fresh or dried. You can consume its petals in salads and soups.
BORAGE
The blue, star-shaped flowers of the borage plant, which has a taste similar to cucumber and is used in salads,
also add flavor to refreshing cocktails like lemonade.
CHRYSANTHEMUM
The aroma of these flowers, of which only the petals are edible, is quite bitter and can be used as a substitute for pepper and spice.
VIOLET
Offering pastel and vibrant colors, violets have a sweet and floral taste. You can consume them by placing them on top of toasted bread with cheese. You can use them in salads or iced drinks to create an extraordinary flavor. Additionally, you can dry the violets and sprinkle them over cakes and desserts.
ALLIUM
All flowers in the onion family are edible, and their taste is milder than that of greens. Their leaves and purple flowers can be added to salads or salad dressings.
CITRUS BLOSSOMS
Orange, lemon, kumquat, grapefruit; fragrant citrus blossoms are used in recipes along with their fruit due to their intense aroma.
BEGONIA
The leaves, flowers, and stems of the begonia are edible. Providing a citrus-like, tart flavor, these flowers can be used especially in salads and as garnishes. Their taste can be slightly bitter. Therefore, they are more suitable for use in salads rather than desserts.
HIBISCUS
Hibiscus, which contains a flavor similar to citrus and cranberries, is used not only as an herbal tea but also in many recipes. Its slightly acidic leaves can be added to salads or garnishes.
BERGAMOT
It has an intense mint aroma. Its flowers can be added to drinks or salads.