Edible Flowers
Things move in and out of fashion in haute cuisine, but recently, flowers have experienced a resurgence of popularity. Flowers have come in and out of fashion over the past several centuries, depending on what the leaders of the culture enjoy, as well as what is affordable and available. One thing that people might not realize is that we all regularly eat flowers. Broccoli, cauliflower, arugula, basil, cornflowers, dill, fennel, and lavender are all examples of edible flowers that we eat all of the time. But that is just a very brief list of a much larger category of flowers that are edible and have something to contribute to the finest cuisine and the simplest meals.
If you are going to be eating flowers, then there are a few things to keep in mind. First, never, ever attempt to eat a blossom that had been sprayed with any sort of pesticide or chemical. Second, always make sure you have completely and accurately identified a flower as edible, and you are aware of what parts of the flower are edible. Third, certain flowers should be used sparingly. Everybody is aware of what things like broccoli and cauliflower can do to a person—they’re generally pretty harmless—but other types of flowers can cause digestive and other problems if consumed in large quantities. If you are served a meal with a flower as a garnish, do not assume that the flower is edible. It is easy and cheap to garnish a plate with flowers because they are widely available and beautiful.
Related Information
Parts of a Flower
Some people might never notice the complicated reproductive system of the flower.
Artificial Flowers
Artificial flowers might be used to create an entirely artificial bouquet or in conjunction with real flowers.
