CULINARY USES

Tuesday, October 11, 2011

Flower cuisine is the celebration of the most beautiful parts of the garden with the skill and pleasure of the kitchen. The very phrase ‘edible flowers conjures up exotic sensory delights, and cooking with flowers is an ancient skill in many countries. Jasmine, peonies and lotus, for example, make their way into an array of oriental dishes. The Chinese use the small garland chrysanthemum (C.coronarium) in soups, as a garnish and fry it in batter. Another chrysanthemum (C.indicum) is considered a valuable tonic useful to include with ‘medicinal meals’ and it is part of the Taoist elixir of immortality. Teas are flavored with osmanthus and jasmine flowers, which lotus and lily buds can be found in soups and delicate savory dishes.