Edibles flower mix 1
It can be consumed as part of foods and drinks. It adds an aesthetic touch and distinctive flavor to dishes
E£148.00
Edible flower is young sprouts of various flowering plants, harvested when they are about 1-3 inches tall. These microgreens come in vibrant colors and offer a range of flavors, from mild and sweet to peppery. They are rich in vitamins A, C, and K, and essential minerals like calcium, iron, and magnesium. Commonly used for garnishing salads, soups, and main dishes, or adding color and taste to smoothies and sandwiches, they enhance both the visual appeal and nutrition of your meals.
Taste
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Cultures Egypt ,Asian ,Middle Eastern , European |
Dishes Pasta ,Pizza ,Smoothie Bowls, Cocktails, Yogurt Parfaits, Omelettes ,salad , soup, |
benefits:
Nutritional value: Edible flowers contain a variety of vitamins and minerals, such as vitamin C, vitamin A, and potassium.
Antioxidants: Some flowers contain antioxidants that help fight free radicals in the body, which enhances overall health.
Mood booster: Fresh flowers can be inspiring and enhance the beauty of dishes, contributing to an improved mood when eating
Visual Appeal: Adds a vibrant and visually stunning element to dishes, making meals look gourmet and appetizing.
Creative Cooking: Encourages culinary creativity, making cooking and presenting food an enjoyable and artistic activity.
Anti-inflammatory: Many edible flowers possess anti-inflammatory properties, aiding in reducing inflammation.
Salads: Edible flowers can be added to salads to add bright color and a unique taste.
Desserts: It can be used to decorate cakes and sweets, adding a touch of beauty and flavor.
Beverages: Flowers are added to beverages such as tea and iced drinks, adding a distinctive flavor and aroma.
Garnish: Flowers can be used as garnishes for various dishes such as main foods, soups, and even snacks
Water Protein Calcium Iron Vitamins A Vitamins C Vitamins K Sodium | 90% 2-3 grams 26-60 mg 1-1.5 mg 750-900 mg 30-50 mg 300-400 mg less than 1 mg per 100 grams. |
RELATED RECIPES
Cupcakes:
Decorate your favorite cupcakes with edible flower for an elegant and unique presentation.
Ingredients and Supplies:
Your favorite cupcakes (either homemade or store-bought)
Buttercream or other preferred icing
Assorted edible flowers (such as nasturtiums, pansies, marigolds, or violets)
Optional: colored sugar or sprinkles for added decoration
Directions:
Prepare the Cupcakes: Make sure your cupcakes are fully cooled if baking them at home.
Frost the Cupcakes:
Use a piping bag or a spatula to spread a generous amount of buttercream or your preferred icing on each cupcake.
Smooth the surface or create swirls and designs as desired.
Prepare the Edible Flowers:
Rinse the edible flowers gently under cold water and pat them dry with a paper towel.
Remove any inedible parts, such as stems and pistils, unless you prefer to keep them for aesthetic reasons.
Decorate the Cupcakes:
Place the edible flowers on top of the frosted cupcakes, arranging them in a way that looks pleasing to you.
Optional: Add a sprinkle of colored sugar or sprinkles for extra sparkle.
Serve and Enjoy:
Present your beautifully decorated cupcakes on a platter or cake stand.
Enjoy the delightful combination of flavors and the visual appeal of your elegant cupcakes!
Butternut Squash Soup: Garnish a creamy butternut squash soup with a handful of edible flower
Ingredients:For the Soup:
1 large butternut squash, peeled, seeded, and chopped
1 onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
1/2 cup heavy cream or coconut cream for a dairy-free option
2 tbsp olive oil
Salt and pepper to taste
Optional: 1/2 tsp ground nutmeg or cinnamon
For the Garnish:
A handful of edible flowers (such as nasturtiums, pansies, marigolds, or violets)
Fresh herbs (e.g., parsley or chives), finely chopped
Directions:
Prepare the Ingredients:
Chop the butternut squash, onion, and garlic.
Rinse and gently pat dry the edible flowers and herbs.
Cook the Vegetables:
In a large pot, heat the olive oil over medium heat.
Add the onion and garlic, sautéing until the onion is translucent and the garlic is fragrant.
Add the chopped butternut squash and cook for a few more minutes, stirring occasionally.
Simmer the Soup:
Pour in the vegetable broth and bring to a boil.
Reduce the heat to low and let the soup simmer for about 20-25 minutes, or until the butternut squash is tender.
Blend the Soup:
Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup in batches to a blender and blend until smooth.
Return the blended soup to the pot and stir in the heavy cream or coconut cream.
Season with salt, pepper, and optional spices like nutmeg or cinnamon.
Garnish and Serve:
Ladle the soup into serving bowls.
Garnish with a handful of edible flowers and a sprinkle of fresh herbs.
Serve the soup warm and enjoy!
Yogurt Parfait: Layer yogurt, granola, fresh fruit, and finish with a sprinkle of edible flower for a vibrant breakfast.
Ingredients:Greek yogurt or your favorite type of yogurt
Granola
Fresh fruit (e.g., berries, sliced bananas, kiwi, mango, or any fruit you like)
Edible flowers (such as violas, pansies, marigolds, or nasturtiums)
Optional: honey or maple syrup for drizzling
Directions:
Prepare the Ingredients:
Wash and pat dry the fresh fruit and edible flowers.
Cut the fruit into bite-sized pieces if necessary.
Layer the Parfait:
In a clear glass or jar, start by adding a layer of yogurt at the bottom.
Add a layer of granola on top of the yogurt.
Follow with a layer of fresh fruit.
Repeat the layers until you reach the top of the glass or jar, finishing with a layer of yogurt.
Garnish with Edible Flowers:
Sprinkle the top layer of yogurt with edible flowers to add a vibrant and decorative touch.
Optionally, drizzle a bit of honey or maple syrup on top for added sweetness.
Serve and Enjoy:
Serve the yogurt parfait immediately and enjoy this fresh, wholesome, and beautiful breakfast!