Flowers looking so nice you could eat them

See photos in full sizeMany people prefer to decorate festive table with flower arrangements. They look really pretty, their scent is amazing. And what about decorating meals with flowers? Is their flavor as sweet as their scent? Maybe it sounds unusually for you but people from ancient times have been using such flowers for cooking and decorating meals. Our ancestors boiled arum lily in milk and added salt and pepper to this drink. The ancient Chinese added chrysanthemum petals to sake. Lavender, clove, roses, and violets are sweet. Taste of colorful tulip petals and Purple-blue borage flowers is like cucumber.

You may garnish desserts, ice cream or salads with petals of roses. It is a classic choice - dishes look nice and taste delicious. Especially if you crust it with sugar. For this purpose you should soak them into egg whites, dab with a paper towel, dredge with castor sugar and let them air dry overnight. The white part of rose petals is bitter. You should cut it away before adding them in your dish. Another widespread edible flower is Lavender. People add it to scones, shortbread or cupcakes. It would be a lovely addition to drinks too.

By the way, not every flower is edible. Before decorating a meal you should know precisely the list of edible flowers, and how to combine them with different dishes. You should identify type of flower that you are going to add to the meal. You may use such eatable flowers: Black locust, Gladiolus, Marjoram, Water lily, Fuchsia, Clary sage, Orchid, Coriander, Peony, Daisy, Mallow, Calendula, Rosemary, Nasturtium, Chrysanthemum, Water hyacinth, Gardenia, Orange, Lemon, Jasmine.

You should buy such flowers in special stores or growth them on your own. Why? Because flowers for bouquets may be chemicalized. Flowers shops often use chemical matter to prolong flowers freshness. Of course, besides decorating your meals with flowers you could also decorate your dinning table with bouquet of roses, chrysanthemums, tulips or other flowers.