By From silky sweet to refreshing citrus, every spring season, a floral medley of unique flavours and textures makes every garden brim with beautiful blooms, that can be used to complement a variety of sweet and savoury dishes. Nothing spells fancy like a sprinkle of colourful flower petals in a salad, soup or your favourite cocktail. Been used since time immemorial, flowers balance taste, emanates a beautiful fragrance, and improves the aesthetic appeal of a dish.
A fun and easy way to add colour and flavour to gourmet and regular dishes, most edible flowers are best eaten raw—simply pick and rinse with water. Throughout history, flowers have been incorporated in dishes for their beauty and different taste. Victorians decorated cakes with candied flowers and the ancient Romans garnished their dishes with rose petals, and carnations were a crucial ingredient of French liquors.
Closer home, Chennai based photographer, Shefalii Dadabhoy has been experimenting with flowers and creating beautiful artisanal floral brownies. She’s been delivering them across the country as gifts for special occasions. She says, “I have been practising organic farming on my terrace and have been growing flowers that can be eaten for the past 3-4 years.”
