Sometimes, decorate a dish with flowers is really common, but the truth is that a long time ago different countries included this element in their traditional cuisine. For example, in Mexico, the indigenous communities used any kind of flowers to decorate, add color or aroma, and prepare some typical Mexican drinks.

The use of edible flowers is an art because of the careful selection of this ingredient is important to highlight some characteristics on the plate. Some of them are aromatics —like the herbs to grow indoors, for example, the lavender, which is perfect for teas, but some petals add sweet taste like the carnation flower, spicy like arugula flower, or the bitterness of daisy flowers.

There is no doubt, the possibilities to add fantastic flavors with a flower is almost infinity, but it is important to tell you that, to consume a flower, it must have special treatment so that it is free of pesticides or chemicals that can alter its natural characteristics. Now, we want to share with you a peculiar list with the most popular and exotic ones.

Squash blossom

It is an ingredient that appears in many Italian and Mexican recipes. On the European side, it is more common to find them in fresh salads with citrus vinaigrette or fried accompanied by some cheese. In the case of Mexico, it is very popular to find quesadillas or soup with this flower, since its light and sweet flavor complements salty dishes.

Squash-blossom

Hibiscus flower

Although it is native from Africa, it is a very common flower in Mexico, since it has a bitter flavor that compliments well different drinks and dishes. The most popular way to consume it is the famous hibiscus water, but also we can find it in contemporary gastronomy such as vinaigrettes or jams. It is a healthy snack too, you just have to hydrate it to intensify the flavor, then dehydrating it and add lime juice and chili powder.

Plumeria flower

This tropical flower grows on a native Mexican plant, but we can also find it from Ecuador and Peru to Brazil. Especially in the Mayan era, it was used as a natural remedy to heal scars, but nowadays, as a tradition, it is added to drinks such as bupu to give the characteristic texture to its foam, or in some chocolates, since its bitterness balances any sweetness.

Plumeria-flowr

Bougainvillea

The bright color of this flower always catches our attention in any garden. Although it is usually used as an anti-inflammatory remedy for cold symptoms, contemporary cuisine has taken it to extract its beautiful color and transform it into delicious sauces that accompany well some meats; fresh in some salads to give it a peculiar sweetness; and even smoothies.

bougainvillea

Izote flower

Growing from the yucca plant, it is a white flower with amazing characteristics. It is popular in some indigenous communities in Mexico and is common for its bitter flavor. Whether it is used as the main ingredient in some dishes, as a complement to desserts such as guayaizote (a typical dessert with guava and izote flower), or as an accompaniment to seafood.

Izote-flower

Have you ever eaten a flower that delights a dish and your palate?