What flowers are considered edible and recipes from them
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RECIPES FROM FLOWERS: LILYNIKA, CHRISANTEMES, MARGINS, EVENINGS, NASTURTIES
We admire these flowering plants all summer, without even realizing that they are edible and also very useful.
All parts of daylily are healthy and tasty in any form (boiled, stewed, fried and dried). Small elongated tubers that form on the ends of the rhizome and look like potatoes, have a sweetish taste, contain a lot of protein and other useful organic compounds. They can be eaten both raw and boiled. Young juicy leaves are rich in vitamins and minerals, go well with other herbs and are great for salads.
Flowers, which contain a large amount of provitamin A, which has a beneficial effect on skin condition and vision, are a special delicacy. To taste they resemble an iceberg salad. Green buds are pickled like cucumbers. And the blossoming flowers are boiled, stewed or fried, used to prepare vegetable caviar.
Nasturtium is used for culinary purposes in many countries (in the UK, France, Peru, Bolivia and Chile), and the ancient Romans began to use it for food for the first time. All parts of the plant are edible.
Salads are prepared from the tasteful leaves, flowers and stems, they are added to fresh dishes, pickled, salted and used to make vinegar. In South America, tuberous nasturtium is grown. Her tubers contain a lot of starch and are added to first courses. Seeds can replace mustard and are used as a spice, as well as for oil.
The medicinal properties of the plant are highly appreciated and recognized by official medicine. Nasturtium flowers, fruits and leaves are rich in ascorbic acid. Essential oil has a strong antifungal and antibacterial effect.
In Japan and China, chrysanthemum is a vegetable plant. Non-blooming inflorescences, which are harvested in early spring, and young juicy shoots up to 15 cm high, are eaten. Various dishes are also prepared with chrysanthemum leaves. Young leaves are good in fresh form - in vitamin salads, and older ones are added to soups, boiled and served with soy sauce or used to prepare vegetable snacks.
Chrysanthemum petals contain a large amount of potassium, magnesium, selenium and zinc. Decoctions of flowers well strengthen the body’s immune system, not without reason in China this plant is called the "elixir of life."
Marigolds are a popular seasoning of Georgian cuisine, where it is called "Imereti saffron." Indeed, the bright color and pleasant aroma of marigolds resemble this famous spice.
The plant contains many essential oils (they give a strong spicy smell). And besides, marigolds are rich in selenium, iron, magnesium, phosphorus, vitamins A, E, P, ascorbic acid and carotene. Among the medicinal properties of the plant can be noted painkiller, anti-inflammatory and decongestant.
Dried marigold baskets are used in cooking, most often they are used as a seasoning for meat and fish. In addition to the spicy taste, this spice gives the dishes an appetizing yellow tint. In some countries, the leaves of the plant are consumed; they add piquant spice to soups and salads. Flowers and leaves can also be used in vegetable marinades.
The evening party, or night violet, is beloved by many for its fine delicate aroma of flowers, and we mainly know it as an ornamental plant. But in many countries, vespers is valued for its healing properties. Decoctions of plant seeds are used in the treatment of rheumatism, herbal infusions are used as a diaphoretic and diuretic, and hard-healing wounds are treated with alcohol tincture of the leaves.
In Italy, evening leaves are an indispensable ingredient in many sauces. They have a pungent taste that resembles watercress or mustard, so they are usually added to salads with fresh herbs. Flowers are also used in cooking - in fish and chicken dishes. Unlike leaves, they are not bitter.
It should be noted that for medicinal use and for culinary purposes, the raw materials of the evening party are collected at different times. The greens of the plant for cooking are cut to the appearance of flowers, and grass for medicinal decoctions and tinctures - during the flowering of the plant.
See also: Three edible flowers and three recipes
FLOWERS RECIPES
CAVIAR FROM LILYNIKA FLOWERS
You will need: daylily flowers - 500 g, onions - 2 pcs. medium size, vegetable oil - 3 tbsp. spoons, celery greens - 50 g, salt, pepper to taste.
Remove fresh stamens and pistils from fresh flowers, and then pass them through a meat grinder. Finely chop the onion, fry in oil until transparent, add the flowers and simmer all together for 10-15 minutes. 5 minutes before cooking, add finely chopped celery, salt and pepper.
Such caviar can be prepared for the winter. To do this, it needs to be put in banks and sterilized.
SALAD FROM NASTURTI
You will need: potatoes - 500 g, nasturtium leaves - 200 g, eggs - 2 pcs., Dill - 30 g, sour cream -100 g, salt to taste.
Boil potatoes in their skins, boil hard-boiled eggs. Peel the potatoes and cut into cubes. Grate the eggs on a coarse grater.
Chop the leaves of nasturtium and dill. Mix all the ingredients, salt and season with sour cream.
EVENING PESTO SAUCE
You will need: basil leaves - 100 g, evening leaves -100 g, garlic - 2 cloves, olive oil - 4 tbsp. spoons, pine nuts - 1 tbsp. spoon, Parmesan cheese - 50 g, salt - 0,5 tsp.
Fry pine nuts in a dry pan. Rinse and dry the leaves of basil and evening meal. Grind nuts and greens separately in a blender. Pass the garlic through the press. Grate the cheese. Mix all the ingredients, add salt and olive oil.
See also: Edible flowers - what kind of flowers can I eat?
50 g low-fat cottage cheese, 70 g butter, 4-5 tbsp. liquid honey, 1 egg, 1 tbsp. orange zest, 1 tbsp. lavender flowers, 200 g of sifted flour, 1 tsp. soda; sugar, salt and cinnamon to taste.
I combine cottage cheese with softened butter, then add flour, honey, egg, lavender, zest, soda, salt, sugar and cinnamon to this mass. I knead the dough, roll out flat cakes 1 cm thick and cut out cookies from them using molds. I cover the baking sheet with parchment, lay out the blanks and bake in the oven for 15-20 minutes. at a temperature of 180 degrees.
Anna ABRAMKINA
Fruit salad with lavender
1 orange, 1 kiwi, 2 tbsp. liquid honey, a handful of cashews, 1 tsp. lavender flowers.
I mix honey with lavender and leave to infuse for an hour. Peel the orange and kiwi, cut into small pieces. In a deep bowl, combine the fruit with the cashews, pour over the honey-lavender dressing and refrigerate for 10-15 minutes. Serve the finished fruit salad with lavender with a ball of ice cream.
Angelina MAYSTRENKO
Vegetarian lily soup
3-4 pcs. green asparagus (stems), 1 onion of tiger or curly lily (only these types are edible), 1 onion of shallots, 2 cloves of garlic; ginger, cilantro, salt, ground black pepper - to taste; 2-3 tbsp vegetable oil, 2 liters of water. Disassemble the lily onion into scales, cut the asparagus, garlic and shallots into small pieces. In a saucepan I heat the vegetable oil, fry the onion and garlic until golden brown and add water. Immerse lily scales, asparagus in boiling water and cook over medium heat for 10 minutes. In 5 min. add salt and pepper until tender. Before serving, I decorate the soup with chopped cilantro and grated ginger.
Marina POPOVA, Pskov
Nasturtium pate
250 g of nasturtium flowers, 3 cloves of garlic, 100 ml of mayonnaise, half a French baguette, vegetable oil.
I grind nasturtium in a blender or a meat grinder, add garlic passed through a press, season with mayonnaise and put it in the refrigerator to infuse. I cut the baguette into thin slices and fry in a preheated pan with vegetable oil until golden brown. Spread nasturtium pate with a thin layer on the cooled bread and serve to
Oksana ZAYARNYUK
IMPORTANT!
- Avoid picking flowers from plants growing too close to the road or treated with chemicals for diseases and pests.
- Never use flowers purchased from a flower shop or market. They are not edible as they are sprayed with pesticides.
- Allergy sufferers should be careful because pollen can cause an allergic reaction.
Marina ZUBKO, paramedic, experienced florist
FLOWER DELICATES WITH YOUR HANDS
Dear readers, our authors continue to share with you recipes for interesting dishes and preparations. Experiment on your health!
MINT SUGAR
I have already told you how to prepare aromatic salt. Now let's make green mint sugar! This spice is perfect for baking and various desserts, as well as giving a unique taste to any drinks.
Ingredients:
a bunch of fresh mint (you can use a mixture of varieties or add catnip, lemon balm to mint), 1 kg of sugar.
PREPARATION
Wash the grass, dry it well and grind it (a blender or a meat grinder with a fine grate will do). Pour sugar onto a large tray with sides, chopped greens on top. Mix thoroughly. Dry in natural conditions for 3-5 days, stirring occasionally.
HERB COMPOTE
One day the idea came to me to prepare a compote of herbs for the winter. This drink has an incredible taste and aroma - believe me!
PREPARATION
Leaves of wild raspberry, mint, thyme, black currant, strawberry, oregano, lavender sprigs are suitable for filling the container.
We lay a large bunch of washed fresh herbs in a sterile 3-liter jar. You can add 2-3 slices of lemon. Pour boiling water, let stand 10 minutes. and pour the water into a saucepan. Then pour 200 g of sugar into a jar and pour boiling infusion over the shoulders of the container. Roll up the lid. Turn over, shake a few times to dissolve the sugar, and wrap with a blanket. This compote is stored at room temperature.
© Author: Elena MATYUNINA, phyto-healer, blog host “Herb. In love with herbs”, Lipetsk. Author's photo
Zucchini FLOWERS IN BATTERY
The time has come when the beds with zucchini are abundantly strewn with fruits. Did you know that the flowers of the plant are also edible? By the way, they have a softer taste than the vegetable itself.
FOR THE NOTICE
The recipe can be simplified and make lazy pancakes. Add finely chopped zucchini or pumpkin flowers to the dough and fry them in a pan.
A dish of zucchini flowers fried in batter has long been prepared in Italy. There it is considered a popular snack for beer and other soft drinks. And by the way, it's very easy to prepare.
RECIPE
Zucchini or pumpkin flowers (both female and male are suitable) are collected in the morning, before the buds open. Cut with flower stalk. We clean: we cut off the green parts of the receptacle, leaving a "stump", in the male flowers we remove the pistil. Rinse with running water and dry.
We prepare batter (batter) for dipping. For 15 medium flowers you will need: 200 g flour, 250 g water, salt and spices to taste. Thoroughly mix the flour with water so that there are no lumps. The dough should turn out liquid, like pancakes. Add the rest of the ingredients.
We heat the pan or stewpan by pouring vegetable oil on the bottom with a layer of about 0 cm.
Dip the flowers in batter, put in hot oil and cook until golden brown.
Place on a plate lined with paper towels to absorb excess oil.
Serve the dish hot with any sauce: tomato, garlic or mushroom. It is convenient to hold and dip the flower by the left pedicel, but it is not necessary to eat it (may be slightly bitter).
© Author: Natalia NOSKOVA, phyto-healer, author of the Sukhovey flower blog, Moscow
ROSES IN SUGAR - RECIPE ON VIDEO
© Author: N.KOVALENKO Moscow Region
Below other entries on the topic "Dacha and garden - with their own hands"
- Summer cuisine - recipes for summer dishes
- Recipes from your vegetables, berries and fruits - 5 collection
- The benefits of dandelion and healthy recipes from it
- A large collection of recipes from their apples, pears, plums, cherries
- December: time to ferment pumpkin - a recipe from an agronomist
- Recipes from your own strawberry-strawberry: a large collection + video
- Recipes from their berries and fruits - a collection of 3
- Recipes from their first berries - honeysuckle and strawberries
- Spring kitchen-spring dishes from the grown and collected in the country
- Recipes of dishes from chayote
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Decoration - for everyone to enjoy
When baking, it is always important for me not only what composition to choose, but also the external design. For example, candied leaves of fragrant pelargonium look beautiful on cakes. In addition, they are extremely tasty in this form.
WHAT TO TAKE
Washed and dried pelargonium leaves, egg white, powdered sugar.
HOW TO COOK
I beat the egg whites with a fork and use a small soft brush to coat both sides of the leaves. I dip them in powdered sugar to completely cover the plate. I re-grease the sheet with protein and dip it into the powder again. Then I place it on a wire rack and place it in the oven at low temperature for 10-15 minutes, leaving the door ajar. The leaves need to become dry and crispy. I cool them and store them in a tightly closed container.
Irina MAKOTINA. Krasnoyarsk region
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When preparing leaf blades for making decorations (for cakes, pies, muffins), they are washed in cold water, the petioles are removed and placed between paper towels. Then they roll everything up in a cloth and cool it in the refrigerator.
Rimma ARNO. confectioner, St. Petersburg
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Dessert with a rose
Try the usual dessert, prepared in a new way, that is, simply by adding a rose to it. This delicacy will leave few people indifferent! You will need: 100 g of fresh tea rose petals, 0 liters of cream (fatter), 8/1 tbsp. sugar, 3 eggs, 5/1 bag of gelatin.
Add the petals to the cream, cook for 15-20 minutes, rub through a sieve and let cool. Beat 5 yolks and half the sugar rate until white peaks and pour into the chilled cream. I put it on a slow fire, heat it until the mass rises, remove it from the heat. Separately soak the gelatin according to the instructions. I grind 3 proteins with the second half of sugar. Pour gelatin with proteins into the cream, mix thoroughly. I pour the mass into molds and send it to the refrigerator. As it hardens - you can serve it to the table!
UNUSUAL
Rose petal powder can be used to season traditional spaghetti or meat dishes - a new flavor will pleasantly surprise you.
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Flowers in sugar that are popular nowadays are not just a souvenir, but also an original delicacy. If you throw in champagne, for example, candied tricolor violets, they will open from gas bubbles, the drink will become pale blue and acquire a floral aroma (you can also use flowers of nasturtium, rose, clover, calendula, etc.).
To prepare "candied fruits" I collect violets together with the stems at my dacha, grown without chemicals. Immediately I put it in the refrigerator for 1 hour (if it has dried up, I first spray it with water from a spray bottle). Then I prepare a treat. I wash the flowers in a container with cool water and let them dry on a paper napkin. Dissolve 1 tbsp. sugar in 1/2 tbsp. water, boil syrup, add 1/4 tsp. almond extract, stir and cool. For powder 2 tbsp. l. I grind the sugar in a mortar (if you do not crush it, the finished flowers will look rough, and if you use powdered sugar, the petals will stick together).
I put all the blanks on parchment or tracing paper "face down". I moisten a flat brush made of soft natural bristles in water, squeeze out, then gently, holding the violets by the stems, apply syrup on the petals from the center to the edges, while smoothing out the folds.
Then I carefully turn the blanks over and smear it with syrup just as evenly, and a little more in the middle of the flower, otherwise the candied petals may break off. After that, holding the violets by the stem, I sprinkle them on all sides with crushed sugar, put them on a clean sheet of parchment to dry "face down" and cut off the stem with scissors. In this form, I leave the flowers in a dry, warm place (but not in the oven). After a few hours, when the sugar begins to dry out, and the petals will already hold their shape, I gently turn the violets over to the other side and dry out for another day. I store candied fruits in an airtight container, folded in layers.
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Rose + pomegranate
My friend surprised me with a delicious yoghurt dessert with rose and pomegranate.
For one serving you will need: 100 g of natural yogurt without additives, 20 g of fresh rose petals, 20 g of pomegranate seeds, 10 g of fried pistachios, sugar and saffron - to taste. The rose petals are washed under running water and dried with a paper towel. Mixes yoghurt, sugar, saffron and refrigerates for several hours. Then, in a beautiful glass, he spreads the yogurt mass, rose petals and pomegranate seeds in layers. Sprinkle with pistachios on top. Serves the dessert chilled to the table.
By the way, if you don't like pomegranate, you can replace it with slices of orange or pear.
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DIY lavender and lemons lemonade
This unusual drink perfectly quenches thirst in the heat.
I squeeze the juice out of 5 lemons and filter it. 5 tbsp dry lavender flowers pour 1 tbsp. hot water, I insist 30 minutes, filter. I dissolve 1,5-3 tablespoons in 4 liters of water. honey, put on fire, bring to a boil, add lavender infusion and lemon juice. I cook for 5 minutes, stirring constantly. I remove the drink from the stove, add sugar to taste, cool it at room temperature, pour it into a glass jug (or jar) and put it in the refrigerator for 2-3 hours.
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To chill drinks, I throw a couple of ice cubes into the glass, but not simple, but with a surprise.
I put the flowers (pansies, rose and calendula petals), pre-washed and dried with a paper towel, in ice molds, fill them with mineral water without gas and put them in the freezer for several hours. Flower ice is ready!
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Flower salad
If you want a delicious light salad in hot summer, use my recipe.
Chop a bunch of lettuce greens, a couple of parsley sprigs, dice 50 g of goat cheese and put in a deep bowl. I add half a glass of freshly picked pansy flowers, washed and dried with a paper towel. In a separate bowl I mix 2 tbsp. wine vinegar, 1/4 tsp. Dijon mustard, 3 tablespoons olive oil, salt and ground black pepper to taste. I fill the salad with the resulting sauce and put it in the refrigerator for 10 minutes to infuse.
COUNCIL
Decorate the ice cream balls with fresh berries, pansy flowers - and the usual summer dessert will sparkle with new colors, amaze with an unusual flavor combination.
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Frittata with pumpkin and squash flowers
I do not throw out the flowers left from the pinching of pumpkins and zucchini. I cook a delicious omelet from them.
2 eggs, 4-5 flowers of pumpkin or zucchini, 2-3 tbsp. chopped herbs, a clove of garlic, butter or vegetable oil for frying, salt, pepper and nutmeg to taste.
I take out the pestles from the washed flowers. Beat eggs with salt and spices, add greens. Finely chopped garlic, fry for a minute in boiling oil, spread the flowers and pour the egg mash. When the eggs cease to be liquid on top, gently flip the frit, fry for another 2-3 minutes and remove from heat. Great breakfast ready!
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Since ancient times, calendula has been used not only for medicinal purposes, but also in cooking.
I knead the dough in the milk in which this flower was brewed, and the baked goods turn out to be a warm cream shade.
I add 10 g of crushed marigold inflorescences to cabbage soup 15-30 minutes before cooking: the soup becomes more piquant and richer. You can also make universal soup dressing. Dry the marigold baskets in a well-ventilated area and dry in the oven for 30 minutes at 80 degrees, grind and put them in a glass jar with a tight-fitting lid. Use at the rate of 1 tsp. per serving of soup.
In a meat grinder, grind 5 tbsp. marigold flowers, 10 g of dill, 70 g of cream cheese, 10 g of butter and mix. Spread this paste on fresh bread for breakfast. Keep in the refrigerator.
Lush omelet from 4 eggs, 250 ml of milk and 2 tbsp. fresh marigold petals (salt and black pepper - to taste), fried in butter, will delight even on the cloudiest morning.
Boring rice will turn into a side dish if you add 1 tablespoon during cooking. shredded marigold petals.
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Gourmets appreciate nasturtium dishes. But I don’t cook any particularly delicious dishes from this flower - my family loves simple salad leaves.
Dice 2 hard-boiled eggs, 1 cucumber, 200 g of hard cheese, and 10 nasturtium leaves in thin strips. I chop half the onion. I put all the ingredients in a deep bowl, salt to taste and season 2 tbsp. olive oil. This spicy salad will be a great addition to meat.
COUNCIL
Try making nasturtium flowers pesto sauce. Grind in a blender
1/2 tbsp. walnuts, 2 cloves of garlic,
2 tbsp. flowers. Add 1/3 tbsp. olive oil, salt and black pepper to taste and mix.