Many kitchens, including own ours, the flowers incorporated like routine thing. It would take value yet of going against the grain and of creating branches potentially foods of the wedding. the flowers Commercial-swellings that chemically have treated for the fertility or the longevity are inadequate to eat. They are so the flowers that are not completely open, and those that are beginning to marchitar themselves. The branches must be disassembled, and the flowers are due to wash individually, to clear any ground and insect of adhesion. It always clears anthers, styles, sépalos, and estambres, unless you are safe they can be eaten. These remove of the flavor, and can cause allergic reactions. Certain flowers, such as clover, the violets, and madreselva can be eaten in their totality. With the Capucins, the teeth of lion and other flowers, you can eat the leaves as well as the flowerings. Nevertheless, only the petals of the tulip, lavender, the color of rose and calendula can be eaten. The crisantemos, the daisies, the roses and other flowerings must have the white small piece in the base of the petal, where it was tied to the flower, cleared, since he is bitter. The flowers of their branch can also be preserved for the sweet or flavorful plate use, as they adorn, or to make the cloggings. Jasmin: It does his own tea or fragant rice of the jasmin instilling the hot water petals. Madreselva: The well-known says everything to it; but it remembers that whereas the flowers are foods, the berries are highly poisonous. Hibisco: This tastes citrusy, the taste that you would obtain if you combined the juice of the bilberry and the mandarin, but that must barely be used in salads, or prettify the soups. Their petals are slightly acid, and tend to cry color. Calendula: These taste that is similar to saffron yet - more bitter acre and, and sharp. They go well with rice, poultries of the salads, and egg tortillas. Some leaves processed with milk give to shock an interesting color and a taste of restoration. Carnation: It uses the petals for his nail-like or the scent of the nut worn out nutmeg nutmeg, as well as color, in salads of the vehicle or of fruit. Cornflower: This has a weak one, nail-like flavor and its blue color does to him that showy an unusual one adorns. Capucin: These have an sharp taste that goes well with Quiche’, the chicken and the fish; the leaves add pizzazz to the salads. In the countries where the capers consider themselves exotic (and therefore expensive), the cases conserved in vinegar of the seed of the Capucin are used instead of another one. Gladiolos: Strangely enough the taste of the petals of the lettuce. Placed in a glass, they make an interesting trimming for the individual portions of the beaten cream or submerge; it always clears anthers. They can be added to the sweet and flavorful filling. Lilac: With a flavor lemony floral, highly slightly bitter, this flower better is used barely, in crude or cooked vegetal salads. Fucsia: The petals taste an interesting form - and slightly acid. Carnations: These taste sweet, sharp. It soaks in the white wine and it clears before serving. The petals of the carnation are used in chartreuse. Crisantemos: The petals are due to whiten before use in tisanes. They taste bitter, sharp, and used slightly perhaps in salads. Thought: Taste of these flowers of the grass. You can use them in soups and salads. Sunflower: The petals taste bittersweet and prove like a cross between the petals of crisantemo and the artichokes of Jerusalem. Roses: Epitome of flowers foods, its taste varies according to color and the type of flowering. At the most dark it is the color, pronounced the flavor. The petals can try vague of the mint, the spice, strawberries and green apples. Tulip: Diverse taste of the varieties of peas, cucumbers, or the lettuce. Nevertheless, strong allergic reactions of the cause of the tulips in some people - and the bulbs are poisonous. Violets: Some people do not eat violets because she tries of perfume. They use it in pumpkins of the fruit and the ice creams, and, ice creams, they are used to adorn cakes and the trivialities. The leaves can be boiled like spinach.
