Edi­ble Flow­ers That taste as good

a lit­tle whimsy. Some are spicy, and some herba­ceous, while oth­ers

Taste & Flavors - - GARDEN FLAVORS - Marc Bey­routhy owner of Na­ture by Marc Bey­routhy Store, be­came an eth­nob­otanist, hop­ing to con­trib­ute to the pro­tec­tion of the Le­banese rich tra­di­tional knowl­edge of plants. Marc is also the host of the weekly eco­log­i­cal TV show «Na­ture».

PAN­SIES

With a fairly neu­tral taste, pan­sies can be added to main dishes and sal­ads. It is also used to dec­o­rate dif­fer­ent desserts such as creams, com­potes and ice cream.

MARIGOLD

Raw, the petals taste rather neu­tral, soft and dis­creet, and are used to fla­vor sal­ads, omelets or even cot­tage cheese. Re­ferred to as the “saf­fron of the poor”, the flower also helps to color sev­eral dishes. It is used to pre­pare a creamy yel­low food col­or­ing, mainly used with but­ter.

VI­O­LET

The flow­ers of the vi­o­let can be added to sal­ads. They are also used to make syrups and jelly. Crys­tal­lized, they are used in dec­o­rat­ing cakes and many desserts. Hid­den virtues: The leaves of the vi­o­let are dis­tilled and used in per­fumery, es­pe­cially for the cre­ation of fra­grances with aphro­disiac power.

ZUC­CHINI

The flow­ers of zuc­chini are eaten stuffed or fried im­me­di­ately af­ter pick­ing, as they fade quickly. Be­fore­hand, it is ad­vis­able to gen­tly wash them and re­move the pis­til. TIP: you have to wait till they are golden brown.

PINK HOLLYHOCK

The hollyhock can be added to sal­ads, tak­ing into ac­count its mu­cilagi­nous tex­ture. The flow­ers of the hollyhock beau­ti­fully dec­o­rate all kinds of dishes and are served as a nat­u­ral col­or­ing syrup. TIP: Young leaves, flow­ers and fruits be­fore ma­tu­rity are edi­ble raw or can­died.

MAUVE

They are used in cooked dishes, mixed sal­ads or as dec­o­ra­tion for pas­tries.

NASTURTIUM

The leaves and flow­ers of the Nasturtium can be added raw to sal­ads and sauces. The col­or­ful and dec­o­ra­tive flow­ers are used in al­most any kind of dishes, from sal­ads to soups, to poul­try, fish, meat, pas­tries and even drinks. Finely cut, the petals and leaves blend per­fectly with the cheese and but­ter pre­sented in the form of canapés as an aper­i­tif. TIP: Con­fected in vine­gar, flower buds and green fruits of the nasturtium can sub­sti­tute as ca­pers.

POPPY

The red petals of the poppy are a won­der­ful ad­di­tion to a fresh salad and its seeds are used in pas­try or bak­ery, to make fla­vored breads. They can also be added to a salad to en­hance it. HID­DEN VIRTUES it fa­cil­i­tates sleep, calms cough­ing and ir­ri­ta­tion of the throat.

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