Flowers in Cuisine

Flowers in Cuisine

The custom of eating flowers is very old. During World War II, for example, flowers such as tulips served as a source of survival because of its nutritional value. The flowers generally contain valuable vitamins, besides being very beautiful visual in the dish. And for these reasons are appreciated by the great masters of cooking.

Among the flowers in cuisine that also have nutritional value, the main ones are listed here:

Nasturtium - are usually served in salads. Taking Latin America, more specifically Peru, as the country of origin. The Capuchins are approximately 30-40 cm tall. It is quite popular in cooking because of its exotic taste, which is very spicy. Being assessed in cooking since the Renaissance. As food is a rich source of vitamin C.

Rose - These nice flowers combine with sweets, syrups and chocolate in fondue. Arose in antiquity, the territory of Asia. Have on average 50 cm tall. In addition to conferring a special scent tasty foods that accompany them. The rose is one of the more popular flowers being much adored by people like the Romans and the English. In cooking is considered a sophisticated complement.

Marigold - Combines with salad, sweet rice and pasta. The place of origin is the Mediterranean region. On average a marigold has 50 cm in height. The flavor of this flower is bitter, are very efficient in medicine, being used to treat wounds for the Americans in the civilian war. Being rich in potassium and vitamin C.

Tulip - The flower can be eaten along with tuna, mashed potatoes, or as salads. She emerged in Turkey and became very famous in the Netherlands, mainly in Holland, which is known around the world with the national country of the flowers. Has on average between 30-60 inches tall. It is more natural in colder regions and throughout history the Dutch used it as the main source of income in the seventeenth century. In Brazil, the city of Holambra was undertaken with the flowers as the main attraction. In cooking the flavor of the tulip resembles potato and cassava. As sources of various vitamins and proteins.

Flower of zucchini - This flower can be served in various recipes, such as in soups, salads, risottos and as fillings for savory dishes. Their country of origin is Mexico. Is about 20 cm long. The flavor is quite mild. Its use in cooking is famous throughout the world, being especially prized in Italian cooking. The flower of squash is very rich in vitamin C.

Pansy - Combines with desserts, especially pies, especially for being very sweet. Her place of origin is Europe. Possessing an average of 20 cm. It is a flower especially adored by the French. In cooking is sophisticated and elegant when used to embellish dishes.

The flowers in cuisine require some special tips: not to buy them directly from florists, but common in specialty stores. It is important to remember that not all are edible, there are even some that are poisonous so care is essential to avoid future risks to health.

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