Roses: Rose petals are often used to flavor desserts, teas, and jams.
Lavender: Lavender is used to add flavor to dishes, as well as to decorate cakes and other desserts.
Marigolds: The petals of marigolds are used to add color to salads, rice dishes, and soups.
- Nasturtiums: Both the flowers and leaves of nasturtiums are edible and have a peppery taste. They are often used in salads.
Pansies: Pansies are often used to decorate cakes and other desserts, as well as to add color to salads.
Chrysanthemums: The petals of chrysanthemums are used to make tea in many parts of Asia.
Dandelions: Dandelion flowers are often used to make wine, and the leaves can be used in salads.
Hibiscus: Hibiscus flowers are used to make tea and are also used as a natural food coloring.
Violets: Violets are often used to decorate cakes and other desserts, and the petals can be added to salads.
Elderflowers: Elderflowers are used to make tea and also to flavor desserts and drinks.
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