Eating flowers is a tradition thousands of years old. In many dishes of the Middle East and Persia were used rose and orange petals. Cherry blossom and chrysanthemum has been popular in Japan. Petals carnations were part of the of the famous French liqueur Chartreuse, whose recipe kept in secret. Dandelion is mentioned in the Old Testament as the bitter spice. In the last three hundred years nasturtium, which comes from Peru, became popular in the cuisine of Europe and North America.
Here is one recipe with flowers:
Ingredients
4 cups of lettuce 4 cups mixed salad ¼ cup of petals of edible flowers 1/8 cup finely chopped herbs (basil, chives, tarragon, etc.) ¼ cup pecan and pine nuts ½ cup chopped tomatoes ¼ cup red bell pepper, finely sliced Dressing: 1/8 cup apple cider vinegar 1 teaspoon onion, finely chopped 1/8 cup fresh or frozen blueberries 1/4 teaspoon tarragon 1 ½ teaspoons honey 2 tablespoons parsley, finely chopped ½ cup lemon juice ¾ cup olive oil
Instructions
Grind all the ingredients in a blender, add the salad and mix it very well.
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bon appetit
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