When you think of edible flowers, the images of the blooms of herbs such as basil, cilantro, chives, dill, rosemary and thyme are probably the ones that will come to your mind. But, when we say edible flowers, we mean the flowers that you probably only see in vases and beautiful arrangements before.
The idea of using blooms for garnishing food may strike you as something odd. However, this practice has actually been with us for a while. In fact, chefs in Europe make use of this nature’s beauty a lot in adding a hint of color and distinct flavor to their dishes. You may not realize it at first, but you have probably been eating flowers every time you eat squash flowers in pinakbet and banana blossoms in kare-kare.
Now, this trend is not shocking at all – and, if you’re interested to learn more which flowers are edible, this infographic from Flower Patch, a shop that offers same-day flower delivery in Manila identifies some other blooms that are safe to eat.
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