The garden on the plate
Guy Saint-Jean Éditeur Inc. 2011 In * Edible flowers: growing them and cooking them *, we find lots of original recipe ideas that are simple to reproduce. Above, a surprising dessert with only pears, pear juice and hollyhocks. Hollyhock brings a delicate floral note to your preparations, remember to remove the stamens before tasting the flowers.
Flowers to enhance your dishes
Guy Saint-Jean Éditeur Inc. 2011 The delicacy of flowers and petals enhance your salads, desserts and drinks. And in addition to being scented, they bring a decorative touch of the greatest effect! The lemon verbena, which we see here, is a plant full of surprises! Its very lemony flavor goes perfectly with summer fruits such as strawberries, raspberries or melons. With lemon verbena, your fruit salads will amaze more than one.
Complete information on each flower
Guy Saint-Jean Éditeur Inc. 2011 For each edible flower, the book tells us how to cultivate the plant, where to plant it, when to harvest and how to taste the flowers. In addition, very useful tips punctuate the pages. Here, we learn more about borage, a flower with the sweet taste of cucumber. On the practical side, it can be frozen to be consumed all year round.
A multitude of possible preparations
Guy Saint-Jean Éditeur Inc. 2011 We can prepare flowers for salads, desserts, make ice cubes, vinegar, jelly or simply mince them to add to a preparation ... In this photo, the phlox have been crystallized . Perfect for decorating your plates and adding a sweet touch to fruit salads and sorbets. Crystallization is not easy to achieve but it is an unstoppable decorative effect. Armed with patience, dip the flowers in beaten egg white with sugar and alcohol. There are other methods with gum arabic and rose water. A beautiful decoration, it sometimes deserves!
On the menu, freshness and delicacy
Guy Saint-Jean Éditeur Inc. 2011 The symbol of spring (the primrose) has a delicate taste that will add flavor to your green salads! Flowers bring color and fragrance to your simplest dishes. In your gardens!
Be careful, not everything is edible!
Guy Saint-Jean Éditeur Inc. 2011 They are beautiful and appetizing… But take your precautions before tasting them. First of all, remove the pistils, stamens, stem and sepals from the flowers. Check carefully what you want to consume and find out about the edible parts of these flowers. Some plants are poisonous or even poisonous like iris, anemone, boxwood, lily of the valley or cherry laurel: take no risk! However, flowers that are edible bring great variety to your preparations. In this nasturtium salad, we find among the ingredients, petals, young leaves and whole flowers.
Tips to promote conservation
Guy Saint-Jean Éditeur Inc. 2011 Once picked, the flowers lose their vitality after a few days. Fortunately, there are several ways to keep them: floral butter (ideal for baking), floral sugar (with lavender or violet), syrup (which can be kept for 2 weeks), jelly, oil, vinegar… Crystallized flowers or frozen food will also impress your guests. The advantage of conservation: the flower retains its flavor although the fragrance is lost. What to eat flowers in winter!
A book full of practical advice
Guy Saint-Jean Éditeur Inc. 2011 After reviewing recipes from 59 different flowers, Jekka McVicar gives us valuable tips and tricks. We have seen the conservation of flowers, but we are also learning the techniques for drying them. Also discover how to arrange a garden on the theme of edible flowers. French or English garden, gourmet tasting garden or window garden for those who wish to cultivate in pots. Finally, a tasting guide concludes the book in style with everything you need to know: how to choose the plant, what is edible, how to taste the flowers…