For the better flavor Eat edible flowers only in the morning

Flowers as a tasty refinement of soups and salads
Decorative colorful flowers on the plate let a normal menu become a real eye-catcher. But not only that, because edible leaves are often very tasty and can thus, for example, salads, desserts or hearty food ennoble. To preserve the best aroma, the flowers should be harvested best in the morning on the recommendation of the Central Association Horticulture e.V..

Daylily flowers for refining soup or salad
Petals are in the modern kitchen more often the "highlight" on the plate. In addition to the visual aspect, the edible flowers can also be a tasty addition and refine a variety of dishes such as soups, salads or rice dishes. Who wants to breed the colorful flowers in their own garden, has a large selection. According to the news agency "dpa", according to the Zentralverband Gartenbau e.V., for example Allium schoenoprasum (chives) or Viola cornuta (horned violets) are suitable. Similarly, the flowers of asters, Gewürzagetes, marigolds, carnations or daylilies and the various herbs come into consideration. These could in many cases be cultivated in the bed, box or bucket, but alternatively hobby gardeners could also use special seed mixtures.

Remove stamens, stamens and green parts of plants after cleaning
The flowers are ideally harvested in the morning, since the aroma is strongest at this time, so the recommendation of the Central Association. The flowers would be best cleaned for cleaning under cold water from the dust and then spotted kitchen crepe dry. Finally, the stamper, the stamens and green plant parts are removed to make the leaves ready for consumption.

Use purple lavender flowers only in moderation
Since every blossom has its own individual taste and aroma, it should be carefully considered when using it in the kitchen with which other products it is combined. One example is the mustard-like blossom of nasturtium, which would not be suitable for refining sweet desserts, according to the association. In addition to the some other peculiarities should be noted, such. the very intense taste of purple lavender flowers, which should therefore only be used with care. The marigold, on the other hand, is considered a "saffron for the poor", as its leaves are ideal for garnishing or coloring butter, while mallow flowers and cosmees are candied instead.

However, in addition to using the fresh flowers, they could also be dried or e.g. to be used for decorative ice cubes. A variety of options also offers a self-made flower sugar. According to the association, 70 grams of dried flowers are put into 500 grams of sugar for two weeks, after which the sweetness can be used as desired to refine teas or desserts.

Be particularly careful when harvesting in the wild
However, if you want to use edible flowers, you should always look carefully to see which plants it is. Because in addition to the tasty leaves are found in nature, of course, a number of inedible or toxic representatives, so the warning of the Central Association horticulture. These include, among others, columbine, hellebore, laburnum, ragwort, lilies of the valley and the belladonna. Accordingly, particular caution must be exercised in the "wild harvest" in order to avoid contact with toxic substances from fertilizers and pesticides as well as environmental toxins. Due to the risk of pollutants, it is also advisable not to collect on busy roads. In addition, in the florist should not be selected on their own, it would be better instead to ask the staff directly for edible flowers. (No)

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