About: Edible flowers

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An Entity of Type : owl:Thing, within Data Space : 134.155.108.49:8890 associated with source dataset(s)

Edible Flowers that are used as a garnish or as an integral part of a dish, such as a salad. Not all flowers are edible. Those that are must usually be purchased from specialty produce markets or supermarkets that carry gourmet produce. They can be stored, tightly wrapped, in the refrigerator up to a week. Flowers that have been sprayed with pesticides (such as those found at florists') should never be eaten. The culinary use of flowers dates back thousands of years with the first recorded mention being in 140 B.C. Many different cultures have incorporated flowers into their traditional foods.

Attributes	Values
rdfs:label	Edible flowers Edible Flowers
rdfs:comment	Edible Flowers that are used as a garnish or as an integral part of a dish, such as a salad. Not all flowers are edible. Those that are must usually be purchased from specialty produce markets or supermarkets that carry gourmet produce. They can be stored, tightly wrapped, in the refrigerator up to a week. Flowers that have been sprayed with pesticides (such as those found at florists') should never be eaten. The culinary use of flowers dates back thousands of years with the first recorded mention being in 140 B.C. Many different cultures have incorporated flowers into their traditional foods.
dcterms:subject	Edible flowers
abstract	Edible Flowers that are used as a garnish or as an integral part of a dish, such as a salad. Not all flowers are edible. Those that are must usually be purchased from specialty produce markets or supermarkets that carry gourmet produce. They can be stored, tightly wrapped, in the refrigerator up to a week. Flowers that have been sprayed with pesticides (such as those found at florists') should never be eaten. Some of the more popular edible flowers are: the peppery-flavored nasturtiums; chive blossoms, which taste like a mild, sweet onion; pansies and violets, both with a flavor reminiscent of grapes; and perfumy, sweet roses. Other edible flowers include: almond, apple, borage, chamomile, lavender, lemon, lovage, mimosa, orange, peach, plum and squash blossoms, chrysanthemums, daisies, jasmine, marigolds, scented-geraniums (Pelargonium species only) and violets. Edible flowers may be used culinarily in a variety of ways. They make colorful, striking garnishes for drinks as well as food-for everything from salads to soups to desserts. Some of the larger flowers such as squash blossoms can be stuffed and deep-fried. The culinary use of flowers dates back thousands of years with the first recorded mention being in 140 B.C. Many different cultures have incorporated flowers into their traditional foods. Oriental dishes make use of daylily buds and the Romans used mallow, rose and violets. Italian and Hispanic cultures gave us stuffed squash blossoms and Asian Indians use rose petals in many recipes. Chartreuse, a classic green liqueur developed in France in the seventeenth century, boasts carnation petals as one of its secret ingredients. And dandelions were one of the bitter herbs referred to in the Old Testament of the Bible. Today there is a resurgence of interest in edible flowers. Are all flowers that aren't poisonous edible? Definitely not. Listed below are ten simple rules to follow before sampling flowers.

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