Who says fabulous has to be complicated?
Not us at Flower Power.
One little flower can update not only a table setting but sprinkle a dash of pizazz to any dish.
Which is why edible flowers can be an inventive hostess’ tour de force.
Flowers have been used in cuisine since 140 BC. The Romans used violets and roses for salads, pretty garnishes and to decorate cakes. European, Middle Eastern and Asian cultures added flowers to beverages and cocktails for flavorings. Our ancestors also mixed them with butter or fruit preserves and added florals to marinades and salad dressings. And even our favorite flower loving monarch -Queen Victoria – incorporated them into palace cuisine.
It’s no secret that flowers have medicinal properties. Roses are considered rich in antioxidants. Lavender calms the nervous system and is an aid to nausea.
A recent trend has people popping flowers into ice cube trays and ice pops. Two-second effort producing lasting results. Poof. An ice cube becomes eye candy.
But even without that added health perk, using flowers in cuisine is fun.
In fact, a boring predictable salad suddenly becomes more interesting with the sprinkling of some vibrant yellow or purple blooms. I have literally taken greens, some dried cranberries or raspberries, sprinkles of goat cheese and added a few yellow and purple pansies – organic of course without pesticides – and voila – it turned drab into dynamic.
Other times when I didn’t have time to bake, I have bought cupcakes at the supermarket. By just pressing a pansy into the icing, it updates the overall look with visual excitement. Or sugarcoat roses and other flowers for garnish.
Or find your Monet and get some food coloring, a watercolor brush and paint a flower, as chef Angela Perkins did so beautifully.
Or add them as flourishes to any hors d’oeuvres presentation.
So what do you have to know about using flowers? Here’s a quick guide courtesy of “Flower Power.”
Never forget that food is visual. So have FUN with flowers.