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Cooking with flowers and aromatic herbs

Flowers and aromatic herbs are precious resources in the kitchen. Tasty and original recipes for intolerant people

A focus on flowers and aromatic herbs

In many different ways, flowers and flavorful herbs can take centre stage in the kitchen. Certainly in terms of flavour, but also in terms of aesthetics. Despite the unique characteristics of each species, it can generally be argued that they provide food with vibrant colours and an even more appealing appearance. On the other hand, there are innumerable species that might be questioned, beginning with flowers, whose significance is sometimes underappreciated. Flowers are used as decorations for both environments and foods, but they should actually be viewed as ingredients in their own right. Unsurprisingly, certain culinary customs have their roots in the extensive use of flower species; simply consider the connection between lavender and Provençal cuisine. One should also get past the notion that flowers are exclusively good for chamomile or herbal beverages. We are, of course, discussing a “natural application,” but that does not mean that there aren’t other options. What are the most frequently used flowers in the kitchen? The names that immediately come to mind are chamomile, lavender, cornflower, and elderberry. However, we must not forget the ageratum, the burnet, the begonia, the violets, the geranium, the marigold, and many others. The scents vary from sweet (ageratum) to acidic (begonia) to spicy (marigold). The combinations are among the most varied: flowers with an intense flavour go better with meat, while flowers with a more delicate flavour go better with risottos and soups.

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