On the plate flowers recipe

Decorating your plate with a few petals is nothing new. Our ancestors praised them for their medicinal virtues and then abandoned them in XXAnd In the last century, flowers finally return to French gastronomy. In addition to the most poetic visual contribution to training, thanks primarily to their taste qualities, they are in vogue today.

But before moving on to tasting, pay attention to the selection. For flowers as for wild fruits, it is important to choose a place away from any human pollution. So dandelions, elderberries or violets are sought out far from crowded roadsides or in the middle near fields full of pesticides.

Easy to keep

If you are a beginner, it is also better to have a good guide to avoid unpleasant surprises, flowers are like mushrooms, and not all are good to swallow. It is also possible to grow them yourself once you are careful to use the organic seeds available at garden stores. Finally, many producers across France offer beautiful, ready-to-cook flowers. Please note that those sold at florists are for decorative purposes only and should not be consumed under any circumstances.

To save, nothing complicated. Without stems, flowers can survive for a week in the refrigerator with a damp cloth, while a simple container is enough for separated petals and leaves. If the flower is still whole, then the vase filled with water does the job very well, like the “classic” flowers. Something to decorate your kitchen in addition to having good products on hand. There are many varieties with very different tastes. The flowers are often used as a seasoning, and can also become the centerpiece of a dish, like the zucchini flowers, of which there are many ricotta-stuffed recipes.

Borage flower, a violet flower so prized across the Rhine, is ideal for enhancing a salad or soup with its iodized flavor. Apart from the nasturtium’s pestle, it is eaten from stem to flower, and its buds in particular serve as capers when soaked in vinegar. As for the primrose, it tastes like honey. We can also mention mustard, which excites wild garlic, or poppy, which has an original flavor …

In short, there are as many notes as flowers and starting to cook them for beginners requires a certain investment. And this is also what appeals to the aficionados of this type of dish, preparing flowers, like plants, means taking the time to reconnect with nature and paying more attention than usual to what we find in our dishes.

Red potatoes with zucchini flowers

Ingredients 2 red beef (about 800 g); 2 eggs 6 zucchini blossoms breadcrumbs. flour; salt; Pepper; olive oil.

Preparation: 15 minutes

Difficulty: easy

Enough for 4 people

  1. Wash the mullet and then polish it gently with a serrated knife. Lift four fillets and set them aside (the fishmonger can do these tasks).
  2. Quickly wash the zucchini flowers under a small stream of water. Mix with eggs, salt and pepper.
  3. Dip the red mullet fillet in the flour, then in the zucchini blossom mixture and eggs and finally in the breadcrumbs.
  4. Heat oven to 180 ° C. In a dish, put the breaded fish and sprinkle with olive oil. Cook for fifteen minutes.
  5. Served with flower salad or baked potatoes.

Beautiful, good and organic

  • A touch of originality in the dishes. In a vegetable cake, cheesecake, brownie, or in a cocktail, dried flowers bring a little cheer to regular recipes. They are completely edible, come from organic farming.

For beginners

  • Mélinda Wilson offers a portal to discover the world of edible flowers. Driven by an enduring passion for petaled plants, in 2008 she published a reference book. This handy guide comes in detailed sheets for beginners who want to add a little sparkle to their plate.

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