Tuesday, May 6, 2014

Edible Flowers

Hey everyone!

The heat has finally let up and finals are just around the corner. Today I wanted to talk about edible flowers! Add color, flair and a new twist to drinks and dishes! Below is a select list of flowers used in restaurants across the nation along with their sensory properties. Enjoy!

Pansy: velvety texture and tangy flavor

Nasturtium: sweet and peppery

Snapdragon: sweet and intense (try it on desserts!)

Orchid: mildly sweet (try it with cocktails!)

Arugula Blossom: Nutty and spicy (try it with seafood!)

Borage Blossom: cucumber flavor  (try it with cocktails!)

As always here is a link to the original article. The article also includes a recipe for Halibut!

Nasturtium image taken from: http://www.gourmetsleuth.com/ingredients/detail/nasturtiums

Borage blossomm image taken from: http://www.ediblewildfood.com/borage.aspx

- Charles Quinto