The Plate Garden
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This trend came to us in recent years and stayed strong: edible flowers end up on our plates , not only in Oriental restaurants . Lavender, pansies or nasturtium… and it’s only beginning of a list of edible flowers.
Almost nothing looks so beautifully , delicately and decoratively. Almost nothing is so spring- summer and so refreshing. Almost none of the components arouses much enthusiasm … It seem that their taste is not so strong as it’s floral. Meanwhile, the flowers can give character to whole dish . Those who drop in salad sprinkled, fiery nasturtium inflorescences : spicy , oily , which can be compared to the taste of pepper kubeba, definitely know it. Of course much more delicate flavor comes from violets : candied violets are an unusual decoration of gorgeous cakes , and perfect ingredient of creams and muffins … So as lavender : it’s cosmetic fragrance works well in baked goods, but we can used it even in meat dishes.
In domesticity the easiest way is tossing them into salads , mix their colors , enjoy herbal remorseless flavors . Heads of sophisticated restaurants with flowers, handle it with greater reverence: put them with tweezers in unusual compositions on plates – in this video Peter Gillmore of the Australian Quay intricately laid white flakes on the composition :
Acacia ? It’s flowers – even in some areas of the Poland – is dipped in batter and fried in deep oil , not to mention the fact that the flowers of acacia ( well known mainly as a source of delicious , aromatic honey ) beautifully adorn even wedding cakes . Marigold ? Popular as decoration of flower beds marigolds? Begonias , pansies , chrysanthemums , daisies and roses – all of these flowers can be eaten : each of them has its own unique flavor.
It often happens that I’m driving to work, breaking up myosotis, and they land on a plate let’s say next to thymus – says Marek Flisiński from Water & Wine restaurant . It’s something that chefs of Noma can be jealous about.
