There are many types of edible flower heads out there. Most people are probably unaware that flowers are even edible, let along the variety of uses they have when cooking. The crucial thing to understand is that not all of them can be eaten. Some will make you sick and others, while edible, might be bitter or sour. Make sure you don't pick plants that have been sprayed with any chemicals.
Be sure to leave plants that are by the roadside, even if you know they are edible, as the smoke from car exhausts and their location mean they may have been used by animals to urinate on. The golden rule is not to take any chances with your health.
Be sure that you first identify the flower that you plan to eat. If you cannot do this with assurance, then walk away. Additionally, be frugal when it comes to using them in recipes because consuming them in large quantities might wreak havoc to your digestive system. Moreover, try using herb flowers as these generally have a taste more akin to the herbs we use in cooking.
Choosing what flowers to pick and how to eat them is a real dilemma. One of the more popular varieties is Tuberous Begonias. These have stems and blossoms that can be eaten, and they taste a little citrus-like, some might even say sour. Use them on salads as a garnish, but make sure they're not served to people with gout or rheumatism as they have oxalic acid.
Carnations are one of the more popular plants to use. They are very popular because of their sweet flavor. Use them in wine, with candy or in desserts. They go great with ice cream when sprinkled on top as a garnish. It's imperative that the base is sliced off because it is very bitter and can ruin the taste of a dish. You can also use carnations in stir-fires and other oriental dishes.
For those who prefer a licorice-type taste, the clover plant might be more to your liking. Red and white blossom were traditionally used in the past to treat things like rheumatism and gout. These days they are used by Native Americans, in the form of clover tea, to treat colds and coughs. Do not use the flowers if they are brown or turning brown, as these will be bitter. As a rule, pick ones with the brightest color and use in salads.
Most people have heard of dandelions. A great many people also know that they can be eaten. Just be sure to pick the young blossoms because these are the sweetest ones. The older ones are very bitter and not very nice to consume. The sweet blossoms taste a little like honey, and because of this sweetness they go with desserts as well as salads. Also sprinkle them on rice once it is cooked.
Flower heads are surprisingly versatile and can be eaten in a variety of ways. It's absolutely crucial that care is taken when picking them. Identify each species and do not eat anything if you're unsure of what it is and whether it's edible. If you go out picking then it might be a good idea to purchase a book about edible flowers, or else just grow your own.
Be sure to leave plants that are by the roadside, even if you know they are edible, as the smoke from car exhausts and their location mean they may have been used by animals to urinate on. The golden rule is not to take any chances with your health.
Be sure that you first identify the flower that you plan to eat. If you cannot do this with assurance, then walk away. Additionally, be frugal when it comes to using them in recipes because consuming them in large quantities might wreak havoc to your digestive system. Moreover, try using herb flowers as these generally have a taste more akin to the herbs we use in cooking.
Choosing what flowers to pick and how to eat them is a real dilemma. One of the more popular varieties is Tuberous Begonias. These have stems and blossoms that can be eaten, and they taste a little citrus-like, some might even say sour. Use them on salads as a garnish, but make sure they're not served to people with gout or rheumatism as they have oxalic acid.
Carnations are one of the more popular plants to use. They are very popular because of their sweet flavor. Use them in wine, with candy or in desserts. They go great with ice cream when sprinkled on top as a garnish. It's imperative that the base is sliced off because it is very bitter and can ruin the taste of a dish. You can also use carnations in stir-fires and other oriental dishes.
For those who prefer a licorice-type taste, the clover plant might be more to your liking. Red and white blossom were traditionally used in the past to treat things like rheumatism and gout. These days they are used by Native Americans, in the form of clover tea, to treat colds and coughs. Do not use the flowers if they are brown or turning brown, as these will be bitter. As a rule, pick ones with the brightest color and use in salads.
Most people have heard of dandelions. A great many people also know that they can be eaten. Just be sure to pick the young blossoms because these are the sweetest ones. The older ones are very bitter and not very nice to consume. The sweet blossoms taste a little like honey, and because of this sweetness they go with desserts as well as salads. Also sprinkle them on rice once it is cooked.
Flower heads are surprisingly versatile and can be eaten in a variety of ways. It's absolutely crucial that care is taken when picking them. Identify each species and do not eat anything if you're unsure of what it is and whether it's edible. If you go out picking then it might be a good idea to purchase a book about edible flowers, or else just grow your own.
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