Experts discusses using flowers as ingredients

April 19, 2011

Spring flowers may be thought of growing in a garden, planted in a flower bed, or placed in a vase as a centerpiece on a table. An expert explains how these blooming beauties can also act as ingredients in food recipes, according to the Molalla Pioneer.

Certain flowers can enhance dishes but the flavor and aroma can overwhelm the entree if used too much. According to the news source, there are several types of blooms that are edible, but there are some precautions that should be taken before they are added to a dish. The flowers need to be washed thoroughly and should only be purchased when labeled as a food product.

Lavender is one flower that is commonly added to dishes. It adds a light floral flavor and is readily available at grocery stories. Roses are another popular accent to entrees, but some believe they have a soapy taste, so it is important to use only a small amount, according to the news source. Other flowers that are edible include fuchsias, pansies, lilacs and gardenias.

Individuals across the country use flowers as small accents to their food. For instance, a couple in Knoxville, Tennessee, uses daylily petals, which grow in their garden, as lettuce for sandwiches, according to the Knoxville News Sentinel.

This article is brought to you by Teleflora - a leader in the flower delivery service for over 75 years. Teleflora helps its customers buy flowers online and specializes in bringing the freshest available flowers for a variety of holidays and occasions - all hand-delivered in keepsake vases by the best local florists.

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