Tuesday, 2 December 2008

Flowers To Eat

The culinary use of flowers dates back thousands of years with the first recorded mention being in 140 B.C. Many different cultures have incorporated flowers into their traditional foods. Oriental dishes make use of daylily buds and the Romans used mallow, rose and violets. Italian and Hispanic cultures gave us stuffed squash blossoms and Asian Indians use rose petals in many recipes. Turks eat Rose Petal Jam and they also make Rose-scented Turkish Delight. Jasmin Tea is frequently used in China.

Chartreuse, a classic green liqueur developed in France in the seventeeth century, boasts carnation petals as one of its secret ingredients. And, dandelions were one of the bitter herbs referred to in the Old Testament of the Bible.

So, if you want to give it a try with a butter which you could use to add a delicate flower flavor to your cakes, scones, teabreads...etc. you can check this recipe out. For the list of Edible Flowers please check this link.

*Floral Butter:

8 Tablespoons of prepered flower petals** like roses,lavander etc.
250gr. of unsalted butter

Finely chop the flower petals. Put the softened butter into a bowl. Add the petals and mix well. Cover the bowl and let the mixture rest at room temperautre. Than put it into the refrigerator and leave it for a few days to allow the falvor to develop. This butter will keep at the refrigerator for up to 2 weeks or alternatively it can be frozen up to 3 months.

*For more recipes, check out the book of Cooking With Flower By Jekka McVicar
**Please be careful to use just the edible kinds of this flovers. If you are not sure which ones to use, just ask and buy them from a herbal store.

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