Having your fragrance, eating it too

Blossoms for flavour

Relaxing in a restaurant after placing an order, it feels wonderful if you are served a beautiful salad with flower petals scattered around the plate or a cake decorated with flowers on top.

For sure it adds to not just the beauty of the dish but also serves as an unusual ingredient which will enhance the taste of it. You read it right, Flowers are known not just for their fragrance but also their taste. And now with Onam- the Festival of Flowers here, how can the soft petals be given a miss while playing the chef at home?

In regions such as the Middle East, Eastern Europe and India, floral-based water such as rosewater and orange flower water are used to flavour candies, meats and beverages. The subtle fragrance in the dish makes it that much more delectable.

Edible flowers have been a rage in haute cuisine since centuries. The first mention of people consuming flowers was as far back as 140 BC! Of course, what one does miss out on is that broccoli, cauliflower, artichokes and broccoflower are all flowers or saffron is also the stamen from crocus flower!

Edible flowers can be used to garnish salads, desserts and drinks. Crystallised flowers can be used to decorate cakes and confectionery. Marigolds (calendula) in particular adds both colour and flavour to dishes using eggs, rice and milk. To use marigold, soak its petals in warm milk (twice the amount of milk to petals) which can then be used in cakes, breads and desserts to liven up the colour. 

Many flowers can be used to flavour oils, dressings and marinades. Flowers can be also be used as a stuffing. Courgette flowers are excellent when stuffed as are gladioli and day lily (Hemerocallis). Although the latter two are used more for their look rather than taste, Courgette flowers also make for an excellent batter and can be deep fried as a snack! Bet you didn’t know this.

Lilacs are slightly bitter, lemony in flavour and suitable for salads. All types of roses are edible and their flavour depends upon type and colour. They are suitable for garnishing desserts and salads and taste excellent in syrups and jellies.

Sunflowers and Chrysanthemums are bitter-sweet in flavour. While sunflower can be picked before the bud opens and steamed when they are reminiscent of artichokes, Chrysanthemums are more suitable for salads and infusions but their petals must be blanched before use.

Jasmine is extremely fragrant and used to flavour tea and scent rice dishes.
When it comes to the banana flower, South Indian cuisine treats it the best.

M. Vimla, a homemaker says, “We cut the petals of the banana flower in small pieces just like cabbage and then prepare a dry vegetable and prepare a tadka with onion, mustard seeds, curry leaves and dry red chilli. Just make sure you don’t use tomatoes in the dish.”
However, there are precautions to be taken while using flowers.

It is best to pick flowers just before you want to use them and when they have just blossomed and then wash them carefully in cold water. Adding a little salt to the water will help get rid of any insects that feeds on pollen.

Once well-washed, carefully pat dry on kitchen paper or allow them to dry naturally at room temperature. They can then be stored in the refrigerator in a plastic bag until ready to use but preferably not longer than 3 days.