There are several flowers that can be used in cooking, whether for cooking, in salads, in candy molds or simply for decorations, etc.
A nasturtium flower, also called nasturtium, is rich in vitamin C, in addition to having a slight spicy taste, thus making it the perfect combination in the preparation of salads. Nasturtium is also widely used in decorations.
A pink It is also another edible flower. They can be used in preserves and infusions. In recent years, rose petals have been used as dessert ingredients, providing a pleasant and smooth taste. In addition, its use is common in fried dishes, such as tempura, a starter rich in vitamins and very tasty.
A calendula, originally from Asia and the southern and central part of Europe, has been cultivated since the Middle Ages in vegetable gardens, being widely used as a dye in yellow cheeses, broths, cakes and butter. In addition, its petals are widely used in rice, crepes and salads.
In turn, the perfect love, a flower native to Western Asia and Europe, conquered the whole world, because in addition to having diuretic properties, it brings a delicious flavor to desserts and salads.
Native to the northern part of Africa, the borage flower it has been known since the dawn of humanity for the benefits it promotes for the mind and body. However, it should always be used fresh, since after drying it ends up losing its properties.
recipe suggestion
light flower salad
To make a light flower salad, you will need six strawberries, a leaf of purple mimosa lettuce, an American lettuce leaf, a mango, six petals of the pansy flower and four leaves of radicchio di Verona. Also separate a teaspoon of pepper, 30 ml of water, 100 ml of oil, a spoon of salt and 50 ml of passion fruit juice, to prepare the vinaigrette.
Preparation: Before starting the preparation of the salad, wash the leaves very well and then cut it into small pieces. Use the radichio di Verona on the ends of the plate and arrange them until it forms a star. Cut the strawberries and mangoes into cubes. Arrange them on the sheets. Drizzle with vinaigrette and finish the dish using the pansy petals in the decoration.
To prepare the vinaigrette, mix all the ingredients mentioned above and a blender.
Text written by Flávia Faria from the Eu Sem Fronteiras Team.
