Fresh Flowers as Foodstuffs
Flowers have been used in culinary arts since ancient times. Using fresh flowers in cooking has enjoyed a modern resurgence; however, it is important to acknowledge that one should never ingest flowers that have been grown using pesticides. For safety reasons, organic flowers or flowers grown in personal gardens or backyards are the only choices for cooking and food preparation.
Flowers have a long history as a match to tea. The legendary aroma of Earl Grey tea is a combination of black tea and oil of bergamot, made from the citrus-scented flowers of the bergamot plant. In some high-end versions, the loose-leaf tea is studded with the bright blue blooms of the bergamot. A gift basket by one online tea vendor features several different types of loose-leaf black teas, including its own version of this Earl Grey, replete with the petals.
The white petals of night-blooming jasmine are paired with green tea to create a delicate and fragrant jasmine tea, one of the most popular flower teas in Asia. Chrysanthemum tea, another favorite in Asia, contains the fresh flowers of the chrysanthemum plants, which are removed from the stem and dried. The tea is really an infusion of the blossoms and is used medicinally in China, believed to reduce the symptoms of the flu and to increase body temperature for those experiencing heatstroke.
Flowers are not limited to their appearance in caffeinated teas; herbal infusions are also full of floral delights. Chamomile tea is made of the heads of flowers; almost apple-scented, the dried plants look like daisies. One can taste the tart flavor of the popular hibiscus flower in a variety of herbal fruit teas. Rose petals are also used in herbal teas. A unique concoction by one online delivery service presented a chocolate and rose tea for the Valentine holiday.
Fresh flowers are also used in salads both as flavorings and as garnishes. They add culinary interest in a variety of unique ways. The vibrant, electric blue flowers of borage are edible. Used in salads, borage flowers are stunning. Marigolds add a bright touch of flame-color to salads. Pansies and nasturtium provide a gorgeous sight and offers savory tastes, as well. Both the young leaves of dandelion plants and young flowers are wonderful additions to salads, offering a sharp, one-of-a-kind flavor. Dandelion greens have become so popular that they can now be found in the produce section of some supermarkets.
Garlic flowers are finding their way to the table in culinary explorations still attached to the tender stalks. In Southeast Asia, using fresh flowers in food has been a long tradition. Many syrups and desserts are flavored using Pandan flower, Jasmine, or other tropical flowers. In Thailand, locals treasure a seasonal dish created by dipping banana blossoms in a batter and frying them.
Since roses are edible, their petals can be used to decorate cakes. Used in elegant fare such as pheasant in rose petal sauce, a dish that has graced the tables of royalty, the blossoms of their plants is versatile as well as beautiful.
Blooms bring food to our table in many other ways as well. Capers, the mouth-puckering condiment that is used delightfully in Italian and Mediterranean fare, are actually the pickled bud of the Capparis Spinosa flower. Sunflowers yield the seeds that we snack upon, but sunflower seed oil also is a prized crop.
More than mere ornamentation, flowers have deep roots in many aspects of human culinary traditions.