Flowers have been used in cooking thousands of years ago. They were used to decorate dishes, add to salads or drinks. Today, culinary specialists are again showing interest in flowers, trying to give dishes a certain zest.
Dandelion
For some, dandelions are cute flowers that indicate the onset of warm days, while others consider them to be weeds that are not worthy of attention. But there are also those who use this plant in cooking. Young dandelion leaves can be used in salads, meat and fish dishes.
Dandelion leaves that grow in the shade or among other plants are best suited, as they are as juicy as possible. The buds make a great addition to drinks and sweets, or are used as a main ingredient in, for example, jam.
Lavender
This plant is used not only for the aromatization of cosmetics and perfumes. Lavender, due to its tart smell and bitter taste, goes well with many ready-made dishes, including soups, sauces and salads. In cooking, lavender is used dried. It can be added to drinks, including alcoholic ones, and to a variety of desserts.
Violet
Delicate flowers did not go unnoticed by the confectioners. The French decided not only to flavor sweets and drinks with violet flowers, but also to prepare desserts from them - candied buds.
Daisies
Beautiful miniature flowers have a light nutty taste, therefore they are used in cooking for preparing salads. Pickled flower buds are added to pickle and hodgepodge, they are used to season the second courses.
