Are flowers really eaten? It’s a question we’ve answered several times over the years we’ve been producing edible flowers, and we want to let you know today which ones you can eat and how to use them.
Not all flowers are edible, just as not all plants are edible: some are toxic; Others don’t, but their flavor and texture are not rich, that’s why we don’t include them in our diet. The same thing happens with flowers! But here we tell you what you need to know to start using them.
To know which flowers are edible, we at Pomario carry out a research process. Don’t think that we put just any flower in the package!
- Let’s see which ones are currently used in restaurants around the world.
- We look for which ones have been used safely for years and even centuries!
- Let’s read about the plant and its characteristics.
- Or we turn to ancestral knowledge, especially the flowers of medicinal plants that our grandparents used to treat various diseases and ailments.
So when you consume our flowers you can feel comfortable and know that they are safe for your health. Because ours are organic too and this is an important feature when consuming edible flowers or petals.
Now, they all have very different flavors and textures and don’t expect them to all taste that good 😉 The magic is knowing how to use the right amount and the perfect flavor for what you’re making. That is, if you are going to serve a brownie, do not use a garlic flower. Or don’t put a giant flower on it – the first thing he’ll eat is take it off the plate.
So how are they used? To answer this question we turned to our chef friends and asked them how they use our flowers. Therefore, you are inspired and encouraged to include them in your daily life:
- This is Sebastian Marín, executive chef of Carmen Group: “All dishes have a balance, and something as small as a flower petal can help us create that necessary balance; always looking for the union of all the flavors in one, not just for it to be pretty (because obviously a FLOWER It is BEAUTIFUL), but seeking the purpose of a unique flavor. Not all flowers are suitable for every dish, that is a very important part: defining flavours, textures and colors and thus being able to choose them for a specific dish the flower is a flower that has much more aroma, more oils than a sprout, so you have to knowing how to use it very intelligently and being very cautious. Trying to unify the flavors into one, this is the message of Sebas from Grupo Carmen.
- Now, the idea of breakfasts at the Pomario farm: «To receive our guests on the farm we always have a large transparent bottle with mandarin and lemon guandolo and organic panela. We add the whole flowers at the end, with a little ice. They release a unique aroma and flavor and, moreover, the bottle has a beautiful and different appearance.” This is what Maria José, our director of Imagination, tells us and Creation and which has been at the forefront of numerous cultivation events. In this case the flowers are not eaten, but are used to release that special aroma and to make the table more beautiful.
- Sara Gómez is the founder of SaraGómezG -Flavors with soul-she is a pastry chef, but she also likes to cook with salt and this advice leaves you with: “I love the FLAVOR mix of flowers. Besides being beautiful, they taste great. I am a cook who pays attention to detail and the appearance of my preparations and with these flowers I can give my dishes, whether sweet or savory, a special, unique touch, different from everything else in short… I love them.”
- This is how Luis Miguel, our co-manager, who loves to cook, uses them: “When I make Valencia water I like to give it a fresher touch with flower ice. The evening before I make the ice in a bucket like the usual ones, I add just water and petals. I like to use the petal mixture because they are smaller and have no stems, so when the ice melts only the petals remain and they taste delicious. juice. orange, a little vodka and gin and Pomario edible petal ice cream”.
- Natalia Gomez NatyGómezKitchen He replied: “I love finishing dishes like salads and desserts with flowers, it’s not just how beautiful they are but the explosion of flavor they give in your mouth. Each has its own charm.”
- We asked Camila, a student of Cooking and Pastry at Mariano Moreno and she told us: “I use edible flowers when I need to add colour. I like to use them in soups, salads or, for example, on a chicken or salmon breast. I think that it is a way to give freshness to a dish. Any white rice, an egg or a slice of bread can become something very special. Remember that food also attracts attention, I add marigold petals to some savory breads before baking, it’s a touch of color and a unique flavor.”
- With Bakery Boutique we created a special edition of mini desserts with dehydrated edible flowers for Mother’s Day. It is a common use in pastry making, because it gives a special touch, an accent of color and the choice of the right flavour, the balance that Sebas de Carmen told us about.
Here’s a little story about edible flowers. We share with you some of what we have read and learned in recent years in the search for foods to eat better, to take advantage of the beauty of eating well.
Edible flowers have been used for centuries. Ancestral cultures used them in rituals, meals, recipes, medicines and as decorations for their tables and altars. Does marigold sound familiar? And now, the marigold? both with rich yellows and oranges have been used from India to Mexico. We are sure that you too have heard of saffron, because yes, it is an edible flower. And lavender? It has been used around the world not only in infusions for calming and sleeping, but also in oils, on tables, in homes and in restaurants. Pansies and violas are traditionally used in Europe to make jams, also dehydrated to make tea blends. Does jasmine tea resonate? Well, another edible flower that has been used for a long time.
As you can see, the current and historical uses of edible flowers and their petals are as great as your imagination allows you to create and explore in the kitchen. We hope we have intrigued and inspired you to include them in your diet and make your cooking and dishes healthier, livelier and even more fun.
Share your photos with us, tag us and let us know what you think. We are waiting for you inside @somospomario to continue to grow this community to EAT BETTER.
Until we meet again!
