The plant is rich in vitamin C, proteins, minerals, especially iron. Orange flowers Nasturtiums have a pleasant pungent odor and a slight peppery taste, which in the last century Europeans considered to stimulate the appetite. The French were the first to decide to use nasturtium in the kitchen. Until now, in France, nasturtium flowers are mixed into salads to add piquancy. Large, unripe seeds, shaped like a shriveled nut, are boiled in vinegar and used as a substitute for capers. This is an excellent spicy seasoning for fish or meat. Pickled nasturtium seeds are also added to fish salads, vegetable dishes, hot sauces and mayonnaise. Nasturtium is very popular in England and South America.

Dried and powdered nasturtium flowers and leaves are an excellent seasoning for first and second courses. Dried flowers are added to homemade wines; from them it turns out aromatic tea. The most popular nasturtium dish is spicy salad(see recipe below).

How to grow: annual plant, very diverse in shape - there are dwarf, climbing and creeping varieties. Grows well in light, poor soil in sun or light partial shade. Nasturtium blooms from June to October. Sowing - in May.

When adding flowers to any dish, you must be sure that the plant is environmentally friendly, not treated with pesticides and other chemical compounds. Therefore, it is best if you grow flowers on your own plot- fortunately, most of them are unpretentious and easy to grow.

Spicy nasturtium and green onion salad

You will need:

• 200 g nasturtium flowers and leaves
• 200 g green onions
• Vegetable oil (sour cream)

The flowers and leaves of the plant are cut, mixed with crushed green onions(1:1), after which it is seasoned with vegetable oil or sour cream.

Nasturtium flower paste for sandwiches

You will need:

• 100 g nasturtium flowers
• 2 cloves garlic
• Mayonnaise

Grind nasturtium petals with garlic to a paste, add salt and lightly season with mayonnaise.

Borage (borage, borage, borage)

This plant is so named because of its odor, reminiscent of fresh cucumbers. Borage leaves and shoots contain vitamins C and A, potassium salts, sugar, fatty acids, carotenes, essential oils, resinous substances. Eating cucumber restores strength and normalizes heart function. Young leaves are added to salads, vinaigrette, okroshka, and also to soups before the end of cooking. The taste of borage goes especially well with cabbage and cucumbers.

Cornflower-blue, star-shaped flowers are used in punches, lemonades, sorbets, cold soups, cheese and cottage cheese casseroles and cakes, as well as in gin-based cocktails. In addition, they are used to brew a soothing tea and add it to wine, which will acquire an original, slightly tart aroma.

How to grow: Annual plant, honey plant, sowing before winter or early spring. Unpretentious, not afraid of cold and drought. Easily propagated by self-sowing.

In the Middle Ages, participants in knightly tournaments went into battle after drinking borage tea and decorating themselves with it. blue flowers. And during campaigns, soldiers of Ancient Rome added borage to their diet to strengthen their spirit.

Cucumber and sweet pepper salad

You will need:

• 300 g borage leaves
• 300 g sweet pepper
• 300 g sauerkraut
• vegetable oil

Combine washed, finely chopped cucumber with slices of sweet pepper, add cabbage and season with vegetable oil.

Cucumber and tomato salad with nuts

You will need:

• 100 g chopped borage leaves
• 200 g tomatoes
• 5 chopped walnuts

Mix everything, season with vegetable oil.

Beetroot soup with cucumber grass

You will need:

• 0.5 l beet broth
• 2-3 boiled potatoes
• 1 boiled beet
• 200 g chopped cucumber grass
• other greens (to taste)
• sour cream, salt

Chop vegetables and herbs, pour beet broth (you can use kvass - then you get okroshka), season with sour cream. You can add boiled eggs and meat to beetroot soup.

How to candied flowers

Rinse the flowers carefully in water and dry on paper towels.

To make the cake decoration, lightly beat the egg white and completely cover the petals or buds using a thin brush. Then sprinkle with powdered sugar through a strainer. Using food coloring, you can pre-color the powdered sugar to match the color of the flower. Shake off excess powder and dry the flowers completely: petals can be dried on paper napkins, larger flowers (for example, roses or lilies) need to be tied with thread or thin wire around the stem and hang with the flower down so as not to wrinkle.

Rose, pansy and violet petals can also be frozen in ice cubes for cocktails.

Daisies

Easy nutty taste These colors add originality to mixed green salads, pasta and rice dishes.

Pink and white daisy petals can be used as a decoration; they are sprinkled on salads, open sandwiches, and boiled vegetables before serving.

How to grow: This biennial plant grows in any soil, in sun or shade. Blooms from May to June. Propagated by dividing the bush or sowing seeds in May-July. But you can do without special procedures, since daisies reproduce well by self-sowing.

Day-lily

In China, daylily has long been used as food, and everyone uses it: juicy greens, roots and flowers. Young leaves have a sweetish taste and go well with other greens. That's why they are added to vegetable salads. The fleshy roots of daylily are eaten raw, boiled or stewed. The main delicacy is daylily flowers. Green buds are pickled in the same way as cucumbers, to which they taste very similar. Daylily caviar (see recipe below) tastes very much like eggplant, but is much piquant and richer in taste.

How to grow: Absolutely any soil is suitable for this perennial; it grows best in the sun. Daylily is indispensable for lazy and busy gardeners, since it can do without your help quite calmly. If you pinch off several rhizomes from a bush, you will kill two birds with one stone - you will feed yourself and stimulate further growth of the bush. When creating a collection of daylilies, keep in mind that they should be selected not only by flowering time, but also by layering. Each flower blooms for only one day.

Chinese doctors advise patients with cirrhosis or hepatitis to include daylily greens in their daily diet (in combination with chicken broth), supposedly very beneficial for the liver.

Caviar from daylily flowers

You will need:

• 500 g freshly bloomed flowers
• 3 onions
• 3 tbsp. l. vegetable oil
• Celery, lovage and spices

Pass fresh flowers through a meat grinder, mix with fried onions, adding vegetable oil and spices. Fry for another 10-15 minutes. Caviar can be rolled into jars.

Salad of daylily rhizomes and green onions

• 200 g daylily rhizomes
• 100 g green onions
• 1 hard-boiled egg
• Mayonnaise

Peel, chop and mix the daylily rhizome (fresh or boiled) with green onions and a hard-boiled egg. You can use mayonnaise as a dressing.

Salad of daylily leaves and oranges

• 200 g daylily leaves
• 1 orange
• Thyme
• Vegetable oil

Cut daylily leaves and orange slices and mix them. Add some fresh thyme. Sprinkle salad lemon juice and season with vegetable oil.

Marigold

Leaves different types Marigolds are used as a spice in the USA and Latin America. They are a good spicy addition to salads.

The petals contain carotene and a whole complex of vitamins. In our markets you can find bright yellow powder made from ground and dried marigolds, which are sometimes passed off as saffron. And in the markets of the Caucasus they sell flower powder and piles of dried inflorescences, which are added to pilaf, satsivi, sauces and soups for color and smell. In cooking, this spice is often called “Imereti saffron”.

How to grow: Annual heat-loving plant, not demanding on soil and moisture. Prefers open sunny places, but also grows in partial shade. Marigolds bloom from June until frost.

Marigold cookies

You will need:

• 2 tbsp. l. marigold petals
• 4 eggs
• 100 g sugar
• 100 g flour
• 4 tbsp. l. oils

Beat the egg whites until foamy and add two tablespoons of fresh petals grated with sugar. Grind the butter until fluffy, gradually adding marigolds with sugar and yolks. Mix the resulting mass with flour, carefully place the whites on top and mix. Place the finished dough on a baking sheet, bake until golden brown and cut into pieces.

Marigolds (calendula)

Small golden-orange petals with a strong spicy aroma are added to meat and fish soups, pasta and rice dishes, as well as vegetable salads.

How to grow: Unpretentious annual. Any land moderate watering, partial shade or sun.

Blooms from July until frost.

Sowing - September-October or March-April.

Pansy (viola)

For your sweetish fresh taste and decorative viola flowers are firmly established on the dessert table. They are added to fruit salads and used to decorate cakes and ice cream. Freeze in ice cubes and candied.

How to grow: A perennial that is grown as an annual or biennial for any garden soil. Grows in sun or partial shade. Blooms from spring to autumn.

Chrysanthemum shisu

Very popular in Japan. The leaves contain beta-carotene, provitamin A, vitamin C, and a number of useful mineral elements.

Leaves and young shoots, which have a piquant smell and taste, are used for food. They are added to salads, first and second courses, and sandwiches.

How to grow: An annual, early-ripening plant that can be harvested within a month after sowing. Blooming chrysanthemum very decorative and looks great in a flower bed.

Fragrant geranium (pelargonium)

There are many varieties scented geranium, each of which has its own, unique aroma. There are pelargoniums with the scent of rose, lemon, mint, orange, apple and even nutmeg. Fragrant leaves are added to a wide variety of dishes along with other aromatic herbs. You can sprinkle flowers and petals on desserts, use them in soft drinks and cocktails, freeze them in ice cubes, or flavor baked apples and pears with them. On fresh leaves You can infuse milk, cream and syrups for dessert dishes, or brew it like tea.

How to grow: This houseplant can also be grown in the garden. The main secrets of success are direct sun rays, moderate watering and spring pruning (if geranium grows on a window, prune it in the fall). Geranium reproduces either stem cuttings, or seeds.

Central Asian cooks have been using roses in cooking for hundreds of years. The petals are collected at sunrise and processed on the spot so as not to lose the precious aroma. The aromatic rose water is then used in exotic jams, served between sips of strong coffee or simply diluted cold water and get a refreshing drink. Everyone knows rose jam. Rose petals along with crushed nuts and mild cheese can be added to vegetable salad. The fragrant petals will add the smell of raspberries or honey to a fruit salad. When crushed, they are used to season the sauce - roses give it additional color and taste. These flowers can also add a special flavor to ice cream and drinks. Finally, the rose petals can be thinly sliced ​​and used to decorate the spaghetti. If you get inspired by our recipes, keep in mind that it is better to remove the white parts at the base of the petals - they usually taste bitter.

How to grow: This heat-loving plant needs bright sun and high humidity: Roses need to be sprayed and watered as often as possible. In autumn, bushes growing in the garden are pruned and covered, protecting them from frost. Indoor roses in winter they need additional lighting.

Rose petal dessert

You will need:

• 50 g fresh rose petals
• 0.75 l cream
• 75 g granulated sugar
• 6 egg yolks
• 4 squirrels
• 25 g gelatin

Boil 0.5 liters of cream with rose petals for 15 minutes. Strain the resulting liquid through a sieve. While it is cooling, beat the yolks with the remaining cream and mix with the boiled cream. Place the mixture on low heat and keep it until it rises. Remove from heat, add dissolved gelatin and whipped egg whites, pour into outlets and set aside in the cold.

Rose liqueur

You will need:

• 125 g rose petals
• 0.5 l water
• 0.5 l cognac
• 250 g granulated sugar
• 1/2 teaspoon cinnamon

Pour water over the rose petals and leave for two days in a sealed container. Then strain the liquid through cheesecloth and add cognac. Add cinnamon, sugar and leave for 14 days. Filter and pour into small bottles.

Fashion trend: floral menu

Leading European restaurateurs decided to pamper their visitors with new culinary delights and began introducing fresh flowers into their dishes.

In the best restaurants of Paris, London and Barcelona you can now try such unusual dishes, like veal with daisy sauce, lobster with nasturtium and crab with boiled rose. Flowers serve as the basis for sauces and gravies, as an ingredient in salads, fish and meat dishes.

According to experts, flowers open up new opportunities for modern cooking, which is looking for original and unusual tastes, colors and smells. If before flowers served as decoration for restaurants, now they decorate menus.

Health

When people think about flowers, few people think that they can be eaten. However, many beautiful plants completely edible, adding color and texture fresh salad or ready-made dish. Some of these flowers are delicious on their own, while others need to be flavored with something.

However, experts warn that to be on the safe side, you should either buy organically grown flowers or grow your own to ensure no pesticides or chemicals get into your food.

It is also important to wash the flowers thoroughly before eating and remove the pistils and stamens.

Dandelion

This common weed is often unfairly overlooked. The green parts of the plant are rich in antioxidants and minerals and contain high level potassium Although the plant itself is slightly bitter, those who don't mind eating dandelion can add it to a salad for extra benefits.

Day-lily

This flower has sweet taste and it can be eaten raw. The root tubers can be boiled and eaten like potatoes. You just need to remove the stems and hairs and clean them of dirt. Flower buds are good source vitamin C and carotene. However, be careful as daylilies are deadly to kittens.

Hibiscus

Hibiscus flowers can be eaten, but the best way to consume hibiscus is as tea. Take about 10 flowers and brew them in hot water, add lemon to taste and enjoy wonderful tea. Hibiscus tea is good for nervous system, strengthens blood vessels, tones and improves metabolism. It can be drunk both cold and hot.

Honeysuckle

The flower contains sweet nectar that can be eaten, and the flower itself can be added to a salad. However, be careful not to eat honeysuckle berries, which are poisonous.

Lilac

The wonderful-smelling lilac also tastes quite pleasant, but has a milder lemon flavor with a sharp floral undertone. Lilacs are great as a side dish or with yogurt. Some even make glazed lilacs.

Calendula

The taste of calendula varies from hot to spicy with a slight peppery aftertaste. It is often used in rice dishes, soups and pasta. Calendula has also long been known as an herbal medicine.

Rose hip

Rosehip contains large number vitamin C and can be stored well if properly dried. Rose hips are consumed in the form of tea, juice, syrup, and jam. It is widely known as a general tonic in folk medicine.

Zucchini flowers

orange, yellow flowers Zucchini is used in preparing various dishes and eaten raw. However, the flowers fade quickly, so it is recommended to collect them immediately before cooking. As a rule, these flowers are used for filling or minced meat.

Violet

Wild violet flowers and leaves are edible and can be added to salads. The flowers are often used to make jellies and drinks. Desserts are also often decorated with flowers and used for glazing. The leaves are often cooked in the same way as spinach.

Carnation

Cloves are soaked in wine or used as a decoration for cakes. Clove petals are quite sweet, unlike the receptacle, which has a bitter taste. Clove flowers were a secret ingredient used in the preparation of the French liqueur.

Plants that can be eaten February 10th, 2014

Burdock, not only useful and medicinal plant, but, you might be surprised, it’s edible. In Siberia and the Caucasus, burdock has long been considered vegetable plant. And in Japan they grow it in garden beds and there they call it dovo. The roots and leaves are eaten. But burdock roots are especially popular in nutrition. They are consumed baked and fried; boiled and pickled in China and Japan are considered a delicacy. Burdock roots taste like potatoes and can replace them in soups and borscht; they are readily eaten raw - they are juicy, sweetish and very pleasant to the taste. From the dried and ground roots, flour is obtained, from which delicious cakes are baked and cutlets are fried. If the roots are crushed, dried and fried, you will get a good coffee substitute, and if you add sorrel or vinegar, you can make a delicious jam and serve it with tea.
Salads and soups are prepared from young leaves.

From peeled quinoa seeds you can prepare a nutritious porridge (preferably cooked in milk), which tastes like buckwheat. Or bake pancakes, make mashed potatoes, flatbreads, casseroles, or make scrambled eggs. Salads, cabbage soup, and dressings are prepared from young leaves. Quinoa is very healthy and nutritious.
Today, throughout Europe, quinoa is specially grown in front gardens and eaten not only in salads, but also pickled, fermented, dried, and added to soups. Our ancestors used quinoa not only in times of famine.
Quinoa effectively cleanses the body of toxins, thanks to the high content of fiber and pectins in the plant, which, like a sponge, absorb toxins, excess salts and waste from the intestines. Quinoa also helps with constipation associated with our traditional bread and carbohydrate diet.



Cabbage soup is cooked from nettles and young leaves are also used in salad. By the way, nettles contain a lot of protein, not inferior to the amount of protein in legumes. This is why it is sometimes called plant-based meat.
It is very useful for women during women’s days and in general helps with anemia.

Fireweed or Ivan-tea

The roots and leaves of the plant are used as food. The roots are used to make flour from which cakes are baked. The leaves can be used in salad and cabbage soup. Well, traditionally in tea.

All aboveground part Woodlice are edible. Per 100 g of weight it contains up to 115 mg of vitamin C, up to 23 mg of carotene, 44 mg of vitamin E, a lot of potassium and chlorine. Tender woodlice greens are used to prepare salads, borscht, soups, purees, fillings for pies and dumplings. When boiled, it is eaten like spinach, with butter. You can make carotene paste from greens.

All parts of this plant are edible. The roots can be used to make flour. The roots can be brewed as a "coffee" drink. Salads and dressings are prepared from young leaves. Desserts made from flowers. Making jam.

Plantain leaves are added to salads, tea, drinks, soups and seasonings. Unlike other herbs, this plant does not have a laxative effect on the stomach. In Yakutia, plantain seeds are stored for the winter, fermented with milk, and used as a seasoning. Young leaves boil well, and by adding a small amount of sorrel to them, you can prepare a delicious soup.
Dry soup dressing from plantain leaves: wash the young leaves, dry lightly in air, then continue drying, first at room temperature in the shade, and then in the oven. Grind in a mortar, sift through a sieve, store in glass jars. Use for seasoning soups and cabbage soup.

They say that even the ancient Slavs ate ferns. Only two species are suitable for food - bracken and ostrich. Young shoots are suitable. Which can be collected in early May within just a few days. These shoots are boiled for 10 minutes. The water is drained. And then you can cook them at your discretion. Pickle, make salads, fry, etc. They taste like mushrooms.

This plant is known to many as a weed. But not many people know about it healing properties. The roots of the plant can be used for food.
Flour and wheatgrass
Dig up underground branching white wheatgrass rhizomes in early spring, rinse with cold water, and air dry. Grind to remove brown scales, grind into flour or cereal. In the old days they made bread and cereals from such flour.

Hazel (hazelnut)

Hazel leaves can be used for cabbage rolls and salads. And the nuts are used to make vegan nut milk.

(I wrote about her earlier)

Primrose (primrose)

The leaves of the plant are very rich in vitamin C, they make wonderful salads, the leaves can be added to soups

Nettle

Nettle is a very common plant and very useful, it has a lot of useful properties. It should also be noted that nettle is valuable medicinal plant. You can cook cabbage soup (leaves) from nettles, make main courses (after pouring boiling water over the leaves so that they don’t prickle), you can eat them raw (a lot of vitamins and microelements)

Horsetail

You've probably seen a plant that looks like a Christmas tree, it's horsetail. There are many varieties of horsetail. In this case, it is horsetail that is considered. As soon as the snow melts, variegated shoots of this plant can be found in the fields, which can be eaten directly raw. can be baked or boiled, added to soups

Ivan tea

Legends can be made about this plant, it is so healthy and nutritious. Koporye tea (the so-called Willowherb angustifolia) was previously exported abroad. They drank it everywhere in Rus', made flour from the roots, and used it for treatment.

Fermenting fireweed (to make tea)

Collection

We collect leaves in June-August (until pubescence).
Drying

The leaves need to be withered for further fermentation to proceed successfully. It is not recommended to wash the leaves. To wilt, simply lay the leaves on cotton fabric and turn them over. It is advisable to dry the leaves at home; the sun quickly dries the leaves. The readiness of the dried leaf is determined as follows: break the leaf into 2 parts if you hear a crunch central core then the sheet is not ready yet. On average, drying takes 1 daylight hours (about 12 hours).

Fermentation

The next stage will be fermentation, take the leaves and roll them in your palms until the leaves darken. Transfer the leaves to enamel dishes layer about 10 cm thick (you can put pressure on top), cover the dishes with a linen rag after wetting it and put the pan with Ivan tea in a warm place to ferment. Attention! you need to make sure that the fabric does not dry out; if it dries, wet it. 24 hours is enough for the tea to ferment and acquire the aroma that we expect from it.

Drying

Place on a baking sheet, first put down baking paper and, stirring, dry in the oven at a temperature of 110 degrees for about 2 hours. All our tea is ready and you can enjoy a very tasty, aromatic and healthy drink.

The roots can be made into flour if first dried and ground. The roots can be baked in a fire or boiled. The leaves make a delicious salad.

Snooze

Saint Seraphim of Sarov ate this grass; he called it “snitka”. The moth can be found in any forest; it loves moisture-rich soils (wetlands) and places where there is shade. In the old days they said, “If only I could live to see Snyti.” That's how much this plant was valued. It cures many diseases. It is very rich in vitamin C and very nutritious. Snyti is used to prepare cabbage soup, bake pies, eat in salads, etc.

Shepherd's Purse

Shepherd's purse can be found in any garden as a weed; it is a very common plant of the cruciferous family (like cabbage). Shepherd's purse (its fruits) can be used instead of mustard; they have a spicy taste and pleasant bitterness. The leaves can be used to prepare salads, add to soups, and are a good seasoning for meat.

Sour sorrel

A plant familiar to everyone who grew up in the village from childhood. Sour sorrel makes very tasty cabbage soup. Can be added to salads. It is not recommended to eat sorrel of any kind every day, as kidney stones may appear (Oxalic acid is harmful in large doses). Sorrel can be fermented, baked pies, made salads, cooked soups and cabbage soup.

Quinoa

Quinoa is a plant of the amaranth family, very common in Russia. Quinoa saved many people from starvation during the war. They baked “green cakes” from quinoa, mixed it with flour, and made cutlets. Quinoa tastes almost tasteless, but is very nutritious.

protein 15%, carbohydrates 70%, fat 15%.

100 g of quinoa contains 368 kcal, 14.12 g of protein, 64.16 g of carbohydrates and 6.07 g of fat.

Fresh quinoa can be added to omelettes, soups, and main courses.

Quinoa seeds are used to prepare various cereals. Quinoa has and medicinal properties. It is better to use green quinoa for food. Quinoa can cause allergies.

Horse sorrel

Horse sorrel can be found in any meadow. Sorrel is a valuable medicinal plant. The leaves are eaten and added to salads and soups.

Surepka

Many people know about this plant and many have tasted it. Crescent is a taste of childhood, when we spent all our free time outside and feasted on this plant. You can only eat young stems after peeling them; old colza turns into a “rope with many hairs.” It tastes very much like radish. Crescent can be added to soups, seasoned with it in dishes, as a seasoning (since it has a pronounced slightly bitter-burning taste)

Ramson (bear onion)

Consumed fresh. Distributed to Far East and many other places. Unfortunately, in middle lane I haven't met her.

Cuff

Plant from the Rosaceae family. Very often found on the slopes of ravines and in lowlands. Young leaves and young shoots are used for food. You can cook soup, cabbage soup from the cuff, and prepare salads from it

Woodlice (chickweed)

Spring comes and woodlice, or as it is also called “weedweed” or chickweed, begins to emerge. The plant is extremely rich in vitamins. It is used to prepare salads, add it to scrambled eggs, prepare tonic drinks, and eat it raw.

Plantain

This plant is of course familiar to everyone without exception. And it can be successfully used as food, you can fry it like cabbage, boil it, and even eat it raw, it will only be beneficial).

Clover

Clover is very nutritious plant which is used for food, clover heads are eaten, salads and vitamin drinks are made from the leaves. This plant has a lot of medicinal properties

In the following articles we will talk about edible roots plants. Support the site, share information on social networks. Thank you

Edible forest plants

A holiday in honor of all representatives of the fair sex is approaching. The eighth of March can be called not just a women’s day, but also a flower day, because it’s impossible to count how many bouquets are given around the world on this day. Have you ever thought that flowers can not be put in a vase, but... eaten?! We've put together a list of delicious flowers and five fantastic recipes for you.

• The most important thing in choosing flowers is to be sure that the flowers are truly edible, non-poisonous, and have not been treated with any harmful substances, collected away from highways. Be sure to make sure that the flowers are completely safe, otherwise the food you eat can lead to irreparable consequences!

• It is best to use flowers grown by yourself for food. IN flower shops And you shouldn’t look for edible flowers in shops either - they sell bouquets not for food.

• Use freshly cut flowers or dried ones (you can dry them yourself at outdoors or buy at a pharmacy), and eat only the petals.
• Wash the flowers thoroughly, remove the pistils and stamens, and any bitter spots.
• Flowers will be an excellent decoration for any dish, and can also be one of the ingredients in salads, jam, sauce, various drinks and sandwiches. The flowers can be placed in ice trays, filled with water and frozen - it will work original decoration for a cocktail.

• Before using a flower for food, try one petal first and decide if it really suits the dish.
• Allergy sufferers should avoid eating flowers.
• Attention! Hazardous to health: tomato and potato flowers, violet in a pot (Saintpaulia violet flower), hydrangea, lily of the valley, narcissus, sweet pea, china, rhododendron, spurge, amadeus, hellebore, bean, wisteria, fragrant brugmansia, buttercups, oleander, wolf's face, belladonna, spotted hemlock, European euonymus, colchicum, foxglove purpurea.

What flowers can you eat?

Let's start with the queen of flowers - the rose. Eating fragrant rose petals as food is no longer new to us. Roses are often used to make jam and decorate desserts, ice cream and salads. By the way, dark varieties roses are more fragrant than light ones. Rosehip petals are also suitable for making tea and decorating cakes.

Orchid. This flower is in no way inferior to a rose in beauty, nobility and elegance. Orchids are candied and used to decorate desserts and fruit salads, and in France they serve cheese and truffles with orchids.

Calendula, cloves, nasturtium. These flowers are not only very beautiful, but also pleasant to taste and have a piquant and spicy aroma.

Flowers of arugula, basil, onion, garlic, cilantro, dill, fennel, oregano, rosemary, sage, thyme, saffron. The aroma and taste of these flowers are similar to the corresponding leaves (herbs, spices), which are more familiar to us in use.

Cornflower, chamomile, dandelion, clover. Cornflower has a bitter calyx, so avoid consuming it. Chamomile is a popular and healthy addition to tea and other drinks. Dandelion can be eaten raw; its young flowers have a delicate taste. However, there have been cases of poisoning from raw dandelions, so be careful! Dandelions are most often used to make jam, wine and jelly. Clover flowers are sweet in taste and also have a slight licorice undertone.

Flowers of citrus fruits, apricot, peach, apple tree. Flowers of lemon, orange, and grapefruit have a sweet taste and smell pleasantly and faintly. They will be an excellent addition to various salads, desserts, ice cream and drinks; orange water is made from them. Apricot, peach and apple flowers are also edible.

Flowers of pumpkin, zucchini, radish. Pumpkin and zucchini flowers are very popular in salads, and they are also often stuffed with meat or vegetables and baked. Before cooking, you need to remove the stamens and spiny leaves. These flowers are not as fragrant as radish flowers, which have a distinct peppery scent.

Fragrant violet, pansy, sunflower. Violets and pansies very often they decorate salads, fruit desserts, drinks and even pasta. Please note that not all types of violets are suitable for consumption! Sunflower petals are also edible, and its calyx tastes like artichokes.

Chrysanthemum, daisy, lily, chicory. These flowers are bitter (lilies are also pungent), not the most pleasant to the taste, but great for decoration, and chicory flowers are also suitable for pickling.

Acacia. Flowers white and yellow acacia They put them in salads and pies, make jam from them, and infuse wine.

Borage (borage, borage). These flowers have a cucumber flavor and are often used in lemonades, punches, cold soups, and casseroles. Borage is ideal for cabbage and cucumber dishes.

Fuchsia, gladiolus, lavender, lilac, geranium. All these flowers are unusually bright and beautiful, which will inevitably make any dish attractive and original. Fuchsia can be served with salad, and gladiolus can also be stuffed. Lavender is a fragrant and spicy flower that tastes like camphor. Lavender goes well with chocolate desserts, ice cream, and tea. Lilac has a pungent taste and is used to make ice cream and jam. You can sprinkle geranium petals on sweet dishes and flavor baked fruits with them.