Please, tell me some foods made by flowers.?

Question

I want to know how many types of foods can be made by flowers. like using rose, lotus, jasmin, hibiscus, etc.
Also please tell me how to make them.
With discreption and details, if not know,simple name them.
Thank you.

Answer 1

Did you know that broccoli, cauliflower, and artichokes are all flowers? Also the spice saffron is the stamen from the crocus flower? Capers are unopened flower buds to a bush native in the Mediterranean and Asian nations. Vanilla is the product of an Orchid.
So you've been cooking with flowers for a while now.
The Lavender is the most common flower actually used in cooking. Most edible flowers are used for garnish.


Grilled Pork Chops with Lavender Flowers

4 pork loin or rib chops, about 3/4-inch thick
1 teaspoon coarse kosher salt
1 teaspoon coarsely ground black pepper
1/2 teaspoon dried culinary lavender
2 teaspoons minced fresh thyme leaves
1 teaspoon minced fresh rosemary leaves
1 tablespoon extra-virgin olive oil

In a small bowl, combine salt, pepper, lavender, thyme, rosemary, and olive oil; rub mixture onto the pork chops. Cover the chops with plastic wrap and let sit 1 to 2 hours at room temperature.

Preheat barbecue grill. Place pork chops onto hot grill. Cover barbecue with lid, open any vents, and grill 4 to 5 minutes; turn and grill an additional 3 to 4 minutes or until the internal temperature reaches 155°F on a meat thermometer. Remove from barbecue and serve.

Makes 4 servings.


Peppered Lavender Beef

1 (3- to 4-pound) beef tenderloin roast
1 tablespoon extra-virgin olive oil
1 tablespoons whole black peppercorns
1 tablespoons whole white peppercorns
2 tablespoons fennel seeds
1 1/2 teaspoon dried thyme
2 tablespoons dried culinary lavender flowers

Bring roast to room temperature before cooking. Trim the tenderloin of fat and silverskin. Note: Silverskin is a silvery-white connective tissue. It doesn't dissolve when the tenderloin is cooked, so it needs to be trimmed away. If the silverskin is not trimmed off, it will cause the tenderloin to curl up into the shape of a quarter moon.

Pat the beef dry with paper towels. Lightly oil outside of roast.

In a small spice or coffee grinder, coarsely grind the black peppercorns, white peppercorns, fennel seeds, thyme, and lavender flowers; rub mixture all over the meat. Wrap tightly in plastic wrap and refrigerate at least 2 hours or overnight (preferably).

Preheat oven to 425°F. Unwrap roast and place onto a rack in a shallow baking pan, tucking the thin end under to make it as thick as the rest of the roast. Place roast onto a rack in a shallow baking pan, tucking the thin end under to make it as thick as the rest of the roast. Roast for 15 minutes. Reduce oven temperature to 325°F and continue to roast until the internal temperature reaches desired temperature on a meat thermometer (see below).

Rare - 120°F
Medium Rare - 125°F
Medium - 130°F

Remove from oven and transfer onto a cutting board; let stand 15 minutes before carving (meat temperature will rise 5 to 10 degrees after it is removed from the oven). Transfer onto a serving platter and serve immediately with any accumulated juices.

Makes 6 to 8 servings.

Answer 2

Lotus Paste Buns

Ingredients :
Plain Flour 8 oz, Baking Flour 1.5 tbsp, Ammonia Carboniate 1/8 tbsp
White Vinegar 1/4 tbsp, Sugar 100ml, Lard solids 1 tbsp,
Lotus Seed Paste (or Red Bean Paste) 8 oz,
Eatable Red Colouring 1/4 tbsp, 1.5" Square Plain Paper

Steps :
1 Sift flour and baking flour well
2 Mix ammonia with 1/2 tbsp of water
3 Mix red colouring with 1.5 tbsp of water
4 Pour in Sugar, vinegar, ammonia solution and lard into bowl, mix well
5 Add in flour, mix well with solution again
6 Take out on table and knead into soft dough
7 Cover dough by a damp cloth for 15-20 minutes, knead again
8 Cover with damp cloth cloth again for 30 minutes
9 Knead dough into a long roll and divide it into small pieces
10 Press small dough into flat circle and put in some lotus seed paste
11 Make a ball shape with the fingers and stick one paper on bottom
12 Set bun into a peach shape, put into a steam case
13 Steam buns by high heat for 10 minutes
14 Press buns by the back of a knife blade to make peach shape
15 Paint the red colouring on buns surface by a tooth-brush, serve

Also, various edible blossoms look nice in salads : lavender, violets, garden sorrel, day lilies, honeysuckle.

Answer 3

I an not sure we are talking about the same thing,there is one kind of flower we eat in China, we call it Huanghua Cai in Chinese,i think it must be called yellow flower vegetable.We always use it to cook a kind of paste and eat it with noodle ,of course there are some other things you need to cook with ,including eggs,tomatoes,meat ,etc.

Answer 4

Honey is (I think) the #1 flower-product that we eat. To make it, you need a yellow-and-black striped body, wings, a stinger, and the ability to suck it from the flowers and transfer it to your beehive.

Candied or sugared flowers are often used as decoration on cakes, and I THINK many of them can be edible, but I haven't ever tried them and I'm not sure I could. Make sure, though, that the kind of flower you're using is safe.

I did some googling for you.

An informative article about edible flowers (lists various flowers and has information about each): http://whatscookingamerica.net/EdibleFlowers/EdibleFlowersMain.htm

A note by Martha Stewart about edible pansies (she probably pooped the fertilizer from her very own posterior): http://www.marthastewart.com/page.jhtml?type=content&id=channel1118&catid=cat256

Another informative article, includes the name, description, color, taste, and suggested uses of various flowers: http://bexar-tx.tamu.edu/HomeHort/F1Column/2004Articles/JULY4.htm

The common theme in all of these is to make sure that you've never used chemicals to grow your flowers. If you think you may use flowers from your garden in the kitchen, treat them as you would treat a vegetable or herb garden.

Answer 5

That's a good question!

Answer 6

you can put them in a salad. you can decorate a cake (or other foodstuffs) with them. that's about all i've seen.

Answer 7

Here are the various recipes in which we use flowers such as
rose water, dianthus petals,purple- blue flower water,marigold flower ,rose petals


1/2 cups blueberries, rinsed

3 1/2 cups sliced nectarines

1/4 cup rose petals, rinsed and drained

1/4 cup Johnny-jump-ups (stems pinched off), rinsed and drained

2 tablespoons raspberry vinegar

About 1 1/2 teaspoons rose flower water

Salt (optional)

1. Arrange berries and nectarines on a platter; sprinkle flowers over fruit.

2. In a small bowl, mix vinegar with rose flower water to taste. Spoon evenly over salad. Season to taste with salt.

Per serving: 61 cal., 7.4% (4.5 cal.) from fat; 1 g protein; 0.5 g fat (0 g sat.); 15 g carbo (2.1 g fiber); 2.3 mg sodium; 0 mg chol.

Bouquet Mix Salad

PREP TIME: About 10 minutes

NOTES: Use a combination of flowers including Johnny-jump-ups and pansies (stems pinched off), nasturtiums (with stems), and rose petals.

MAKES: 6 servings

1/4 cup orange juice

1 tablespoon lemon juice

1 tablespoon extra-virgin olive oil

1/2 teaspoon grated orange peel

2 quarts (6 to 8 oz.) salad mix, rinsed and drained

3 cups edible blossoms or petals (see notes), rinsed and drained

Salt and pepper

In a wide bowl, combine orange juice, lemon juice, oil, and orange peel. Add salad mix and blossoms. Mix and season to taste with salt and pepper.

Per serving: 36 cal., 58% (21 cal.) from fat; 0.6 g protein; 2.3 fat (0.3 g sat.); 3.1 g carbo (0.3 g fiber); 7.7 mg sodium; 0 mg chol.

Nasturtium Pasta Salad

PREP AND COOK TIME: About 20 minutes

NOTES: To cut cucumber sticks, slice cucumber into 1/8-inch-thick rounds, stack rounds, and cut into 1/4-inch-wide pieces. Rinse and drain calendula or marigold flowers, then pull off petals.

MAKES: 4 entree servings

3/4 pound dried farfalle (bow-tie) pasta

1/3 cup lemon juice

1/3 cup extra-virgin olive oil

1 1/2 teaspoons fresh-ground pepper

1 cup (4 oz.) crumbled feta cheese

3/4 cup English cucumber sticks (see notes) Salt

1/2 cup calendula or marigold petals (see notes)

3 1/2 cups nasturtium blossoms, rinsed and drained

3 1/2 cups tender nasturtium leaves or butter lettuce leaves, rinsed and drained

1. Cook pasta in about 3 quarts boiling water over high heat until tender to bite, about 10 minutes. Drain, immerse in cold water, and drain when cool, about 3 minutes.

2. In large bowl, mix lemon juice, oil, and pepper. Add pasta, feta, and cucumber. Mix and season to taste with salt. Add calendula petals and nasturtium blossoms; mix gently.

3. Line a platter or plates with nasturtium leaves. Spoon salad onto leaves.

Per serving: 571 cal., 41% (234 cal.) from fat; 16 g protein; 26 g fat (7.1 g sat.); 70 g carbo (3 g fiber); 333 mg sodium; 25 mg chol.

Purple Flash Spinach Salad

PREP AND COOK TIME: About 15 minutes

NOTES: Other purple-blue flowers you can use include borage, chive, and sage. Rinse and drain flowers. Pull petals from dianthus, and blossoms from rosemary and lavender.

MAKES: 6 servings

1/3 cup slivered almonds

2 tablespoons extra-virgin olive oil

1 tablespoon red wine vinegar

1 teaspoon Dijon mustard

2 quarts (6 to 8 oz.) baby spinach leaves, rinsed and drained

2 tablespoons rosemary blossoms (see notes)

1 cup purple or pink dianthus petals (see notes)

1 1/2 tablespoons chopped fresh lavender blossoms (see notes) or 2 1/4 teaspoons dried lavender

Salt and pepper

1. In an 8- to 10-inch frying pan over medium heat, shake or stir almonds until golden, about 3 minutes. Pour from pan into a wide shallow bowl.

2. To bowl, add oil, vinegar, 1 tablespoon water, and mustard; mix.

3. Add spinach, rosemary blossoms, dianthus petals, and lavender. Mix and season with salt and pepper to taste.

Per serving: 94 cal., 83% (78 cal.) from fat; 2.6 g protein; 8.7 g fat (1 g sat.); 3.1 g carbo (1.3 g fiber); 51 mg sodium: 0 mg chol.

Strawberry-Begonia Salad

Answer 8

This is bad