Edible flowers how to use them in the kitchen

1. What kind of flowers can you eat?

2. Recipes with the addition of edible flowers

3. A night oatmeal with porridge and violets

4. A salad with tuna, eggs and nuts

5. Beetroot cream soup with starch

6. Yogurt, fruit and brownies

1. What kind of flowers can you eat?

Edible flowers have their uses in the food industry. They add attractiveness to roses and encourage consumption. However, it is important to consider whether a particular flower can be safely consumed, as many decorations may not be edible. Healthy plants include fungi, violets, mushrooms, medicinal herbs, lavender or citrus fruit, but the most popular one is rose petals. Its value is to be considered in order to ensure that it can be consumed safely, since many ornamental plants may be inadequate.

2. Recipes with the addition of edible flowers

Edible flowers can be used for many meals They are especially used for desserts. But you don't have to limit yourself to sweet dishes.

3. A night oatmeal with porridge and violets

Preparation time: 15 minutes + storage time Ingredients (for 1 serving): oatmeal 4 teaspoons (40 g), natural yogurt artichoke (150 g), cocoa powder 5 tablespoons (5 g), erythritol 2 teasps (10 g), red porcelain a handful (45 g), rosy violets 0.3 g).

4. A salad with tuna, eggs and nuts

Time of preparation: 15 minutes Ingredients (per 1 serving): egg piece (50 g), tuna in a can 1⁄2 piece (60 g) spinach leaves handful (25 g), cocktail tomatoes Handful (100 g), pickled cucumber art (50 g); onion plaster (15 g), salt sprouts (0.2 g), garden ginger flowers 2 teaspoons (0.6 g).

5. Beetroot cream soup with starch

Preparation time: 80 minutes Ingredients (per 1 serving): beetroot spike (140 g), potatoes shell (90 g) onion plaster (15 g), olive oil teaspoon (5 g), coconut milk 5 tablespoons (50 g), milkshake spoon 5 g), salt sprouts (0.2 g), pepper shoots (0.2g), butterfly flowers squash (0.3 g).

6. Yogurt, fruit and brownies

Time of preparation: 25 minutes Ingredients (per 1 serving): orchid flour 3.5 teaspoons (40 g), egg art (50 g) milk 1⁄2 cup (120 ml), ?? baking powder 1 1⁄2 teaspos (0.2 g), olive oil 5 teasps (5 g), natural yogurt 1/2 teaspor (75 g), mangoes a handful (50 g), cherry blossoms 2 spoons (0.6 g).