Flowers have long made and imprinted their marks into the cultures of civilizations around the world. And perhaps it is due to the nativity of their origin that you will find some flowers hold above others, greater significance to a particular country or culture. I mean it is simple to think of Orchids and hibiscuses to be associated with tropical paradises, the rose with England, the thistle with Scotland, Chrysanthemums and Cherry Blossoms with Japan and the eucalyptus flowers with Australia.
From fragrance to pleasing eye delights, contrary to popular belief; flowers have always been more than just scents, flavourers and centre pieces of magnificent decor. They have since ancient times graced dinner tables across the world (typically the ancient civilizations of China, Greece, and Rome) as edible delicacies in their own right; unlike in modern times where edible flowers are either a rarity/taboo or where used are simply in small amounts as a flavourer to contribute little to a dish’s nutritional value or as decor for its presentational value. In a typical modern floral dish, you will find that flowers (whole or petals) are either floated on soups or sprinkled on salads to add colour and flavour. It is also not unusual to find them served stuffed with spiced ricotta or cottage cheese.
As culinary delights on their own, edible flowers are used in a variety of dishes enriching them with aromatic flavours that range from sweet and floral to pungent and spicy. Where they are the main ingredient of the dish, they are often prepared stir-fried or deep-fried, candied or crystallized (with egg whites and dusted with granulated sugar). They are made into delicious and unique/distinct tasting beverages, jams and jellies, butters, vinegars, and water.
Each culture and civilization posses their own unique floral dishes and preference of flowers used. Here are some of the more popular known ones:
- The Ancient Chinese Dynasties had commonly cooked with daylilies, lotus, and chrysanthemums.
- The Romans used mallow, rose and violets.
- Italian and Hispanic used stuffed squash blossoms.
- Many Asians cultures use roses
- The English use primrose, gillyflower and lavender.
- The French use carnations
However like herbs, you must know which flowers are safe and unsafe for eating. It is fair to assume that the flowers of all culinary herbs are safe to use, but be careful to note that all flowers you intend to use for culinary purposes are organically grown. The last thing you want happening is the consumption of those poisonous chemicals and pesticides.
Edible flowers was quite a common and popular practise in the past, perhaps it is a culture that has died out and is finding it hard to make a comeback because of the drastic change to science of horticulture. It all used to be safe and natural but these days the floras are bigger, brighter and longer lasting; yet there is nothing natural about them. Flowers have become as deadly as they are beautiful and perhaps that is the taboo behind consuming them.
