Eat your flowers

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Flowers on the table most of the time are there just for visual effect. It enhances the table arrangement either as a focal point in a vase or as garnish alongside your meals. But you know that you can eat them as well? Using flowers in meals is nothing new. Early Romans, Victorians and even Orientals have used edible flowers in their foods. Lately, chefs are rediscovering this ancient food trend and use edible flowers in a salad or as agarnish to give the food a new twist not just in presentation but in taste too. Just remember that not all flowers can be eaten. Some are poisonous like azalea, anthurium, calla lily, tulips and more. Also make sure that the flowers are not contaminated with bacteria or spray with harmful chemical pesticide. Wash them thoroughly in cold water. This will not only clean it but it will make it crispy. Here are some of the most common edible flowers you can try: Apple Blossom- It has a delicate fruit flavor that can be eaten as salad or as preserves or candied. Chrysanthemums- Its petals have a tangy, slightly peppery taste that is used for stir fries, salads and dressings. Hibiscus or Rose of Sharon- Can be a good substitute for lettuce in salads. Only it's sweeter. Lavander- It's sweet taste makes it perfect with chocolate cake, ice cream or simply dipped in wine. Roses- It's sweet with minty, spicy or fruity undertones enhances jellies, syrups or even your plain water.