While everyone knows that herbs such as parsley and basil can be used as a garnish sprinkled over food, less well known is the fact that some flowers can be used in the same way. These include pansies as shown in the picture above. I found an article by Cathy Wilkinson Barash at the National Garden Bureau website which describes the top five flowers that can be used in this way.
Edible flowers have become familiar garnishes in countless restaurants?the 21st century?s equivalent of parsley. However, like parsley, most people don?t eat them. They move the flowers?nasturtiums and pansies are the most commonly seen?to the side of the plate just like they used to do with parsley.
In the past ten years, edible flowers have gone from garnish to ingredient in restaurant cuisine. You know that they have caught on when you can find edible flowers among the fresh herbs at grocery stores, not just in the trendsetting areas of the country, but in rural areas too.
However, buying edible flowers is expensive and they are fragile and ideally eaten the same day they are picked. Even day-old flowers lose some of their texture and flavor. If you want to have a salad with a bunch of nasturtiums, great guacamole with cilantro flowers, or dandelion “mushrooms,” you need to grow your own.
By growing your own edible flowers, you are assured of their freshness and that they are grown organically. No doubt, some of the plants you already grow from seed to beautify your home have edible flowers.
Read more at National Garden Bureau
Image source: National Garden Bureau
So beautiful!!
Cathy Jensen, just for you !
Not only beautiful, but delicious too.