Flowers are so beautiful, they look gorgeous in their nature habitat, in our homes. Flowers are given to show love, passion, compassion, celebration, happiness. But flowers are much more than that. Lots of flowers are edible, like these common petunias!
Edible flowers is a trend in gastronomy, and they range from the small and delicate, intended to give just a hint of flavour, to a mouthful, without dominating a dish. Those varieties include marguerites, fuchsias and tagetes (a member of the sunflower family), large and muscular enough in flavour to elbow the cutlet right off your plate.
Did you know you could eat tulips? Club Gascon chef Pascal Aussignac’s green tulip primavera with truffle vinaigrette is one of London’s most iconic restaurant dishes. The lightly scented flowers have an earthy, rich, peppery, herbaceous flavour, and crunchy texture.
Published by Dr. Martha Andrea Castro Noriega, MD WMA FACS
I live in the Science Universe, Cycling World and Freedom Home.
I am a Medical Doctor and General Surgeon.
I specialize in difficult medical and clinical diagnostics. I subspecialize in Ischemic Cardiopathy.
I am a Certified Medical Doctor by the World Medical Asociation.
I have been practicing medical science for 32 years
In my private life I am a competitive amateur cyclist, animal lover, acoustic guitar player and song writer.
My legs keep the wheels turning, my spirit keeps me going….AND MY BRAIN KEEPS ME BALANCED!
View all posts by Dr. Martha Andrea Castro Noriega, MD WMA FACS