Visual Feast at Dinner: Edible Flowers;
Plants that adorn our homes and work spaces with their beauty are also frequently used in the food industry to add visual richness and aroma to dishes. Here are those magnificent flowers.
Nasturtium has a peppery aroma with its green and fleshy leaves and is frequently used in salads. Its flowers, which have a taste similar to its leaves, give a colorful and elegant appearance to salads and elegant dishes. The seeds of this flower can also be eaten.
It generally has a light and woody taste, but the sharpness of its taste varies depending on the type. Violet is a flower with antioxidant and anti-inflammatory properties. Although it is often used for cakes and desserts, violet rice is also a great recipe. It can also be finely chopped and added to salads.
When you eat electric flower, you will feel a pinprick in your mouth, resembling a small electric shock. This effect opens the salivary glands and increases taste perception. It provides an interesting touch to your meals.
The edges of its beautiful oval-shaped leaves are toothed, pointed and dark green in color. Its flowers, which bloom at the end of summer, are white, pink or yellow-white. Basil flowers, used both fresh and dried, are frequently used to add visual and aroma to dishes consumed cooked or raw.
