Edible Flower Recipes
Edible Flowers Edible Flowers Recipe Day Lily Soup
Before we get to our edible flower recipes, one reminder here: flowers
are safe to eat only when they are organically grown.
A florist's shop is not the place to buy edible flowers. If you could
have a edible garden of your own, that's fantastic. Here are more
tips about edible flowers.
There are many ways to make use of edible flowers. Here listed a few
of them. I'd love to hear from you about how you use your creativities
in this area. Please share with me and other visitors here.
1. Making Rose Petal Ice Cubes:
Note: this is just an example. You can really use your imagination and creativities
- Wash rose petals you're going to use thouroughly, make sure they are pesticide-free.
Choose petals that are small size because they are easier to fit into the ice cube tray.
- Boil the water for about 2 minutes. The purpose is to let the air that is trapped
in the water escape. This step ensures that your petal cubes will
have a crystal clear look.
- Let water cool to room temperature.
- Fill the ice cube tray halfway with cool water. Place a rose petal
in the center of each cube. Freeze the tray.
- After the water freezes, take the tray out and fill it again with
water to cover the rose petals. Refreeze it.
2. Use Edible Flowers as Teas
3. Chinese Day Lily Recipes:
There are many edible flower recipes for various edible flowers. Here
are Chinese recipes of yellow day lily flowers (called golden needles
in Chinese culinary terms).
If you want to know more about the flower and its usages, including
health benefits, click here for Day Lilies.
- Dried daylily buds -- 2 cups
- Vegetable oil -- 1 tablespoon
- Green bell pepper -- 1/2 cup, cut into thin slices
- Eggs -- 2, stir well
- Ginger -- 1 teaspoon, freshly grated
- Rice wine vinegar -- 1 tablespoon.
- soy sauce -- 1 tablespoon
- Water -- 1 tablespoon
- Salt -- 1/2 teaspoon, or to taste
- Cooked rice -- 3 cups
- Soak daylily buds to soften them. Wash until clean.
- Steam the washed daylily buds for about 15 minutes.
- Meanwhile, heat oil in a wok or heavy skillet over high heat until
very hot and add in the eggs to cook until light brown.
- Make a well in the wok and add grated ginger and stir until aromatic.
Then put in green bell peppers and stir a few times quickly.
- Add vinegar, soy sauce, and water. Stir.
- Toss in daylily buds to mix well.
- Serve with hot rice.
Other Day Lily Recipes:
More about edible flowers
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