Salads With Flowers, Add Color and Surprising Flavor

Salads With Flowers, Add Color and Surprising Flavor

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Flowers are, of course, used more for decorating than for flavor. Keep that in mind when spicing up your summer salads and don't go overboard. Remember that less is more when it comes to flavoring with flowers. There are many edible flowers and several herbs that have edible blooms. Chive and thyme flowers can be eaten, although the chive flower may surprise you with its strong onion taste.

Flower blossoms are often used in spicing foods and in blending herbal teas. The best-flavored ones are chamomile, hibiscus, lavender and violas. Be aware that the leaves or other parts of edible flowers may be toxic and may trigger allergic reactions.

There are a few rules you should follow when using flowers to dress up a salad. One is to use the salad dressing before adding the flowers. This avoids discoloration. Make sure you rinse your flowers first. Don't cut the flowers until right before serving the salad. Otherwise the flowers may wilt.

For an easy Edible Flo wer Dressing try the following: Combine ½ cup safflower oil, ¼ cup honey and 2 tablespoons of lemon juice. Whisk this together for a full minute. Toss the dressing in the salad and serve with a sprinkling of pretty flowers on top. It makes for an impressive and colorful presentation.

You you may be wondering if any of the flowers in your own yard can be eaten. You will be surprised at how many of them are edible. Often you can use parts of the leaves and still use the flower as an attractive garnish. Make sure your guests know which are just for show. For example, leaves of bee balm are used to make teas. They have a citrus flavor combination of orange and lemon and can be included in a salad. Their beautiful red flowers make a showy garnish, but should not be eaten.

Borage leaves and flowers are not readily available unless you happen to have them planted in your yard. The flowers are often used as an accent in punch bowls, however they can be toxic in quantit y. The leaves taste like cucumber and can be used in potato or tuna salads, soups, teas and with vegetables.

Geranium leaves can be used on ice cream, puddings and other desserts. These leaves are also used to make jelly. The flavor is like a mixture of nutmeg, coconut and lemon, but will vary based on the kind of geranium you have. Try to refrain from munching on geranium leaves at your local nursery. You don't know what chemicals have been used on them.

Calendula and other marigold petals were once used as a cheap substitute for the expensive spice known as saffron. Use the petals only. Their aromatic, slightly bitter flavor is good with eggs, cream cheese, rice and vegetables.

Pansies and violas add a vibrant color when placed in a green salad. Make sure to remove the pistil, stamen and heel of the flower first. In other words, use just the petals. Johnny jump-ups are particularly good when served with peaches.

Well, now I can see that your interes t is piqued. There are many other edible flowers, but make sure you do your homework and figure out which parts of the flower is alright to eat and which are not. Here are a few more that you can find out about: bachelor buttons, carnations, chrysanthemums, dandelions, daylilies, fuchsias, hollyhocks, honeysuckles, impatiens, lilacs, mint blossoms, snapdragons, squash blossoms and yuccas. Who knows, your edible flower garden may just turn into a salad garden before your very eyes.

Copyright 2011 by Linda K. Murdock. Linda Murdock is the best-selling author of A Busy Cook's Guide to Spices, How to Introduce New Flavors to Everyday Meals. Unlike most spice books, you can turn to a food, whether meat, vegetable or starch, and find a list of spices that go well with that food. Recipes and numerous charts, including one on edible flowers, are also included. To learn more go to http://bellwetherbooks.com/

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Tips For Making a Garden Salad

Tips For Making a Garden Salad

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Garden salads are very quick and easy to make. They are tasty, especially in the summer when all the vegetables are fresh. They are also highly nutritious and are a great alternative to other snacks. In addition, they are also great as a side dish, or as a meal by themselves. Whatever way you choose to eat your garden salads, they are sure to be hit.

As with any other salad, garden salads do not have to be bland, as you can spice them up with your favorite home-made dressings, spices, herbs and vinaigrettes. Produce that goes well in garden salads include tomatoes, cucumbers, radishes, onions, bell peppers and leafy greens. Basically, any vegetable that you can grow in a garden will go good in a garden salad.

Use the Freshest Produce Available

If you can, always use fresh produce from the garden. If you don't have one, you can try growing your own garden in pots on your patio, or indoors with the help of growing lights. You should also s hop at local farmer's markets in order to ensure that you are purchasing the freshest produce available. Another thing, is to consume the produce within a day or two of purchasing. The reason you want fresh, is because you want the most nutrients. The longer the produce sits, the more nutrients are lost. And the more nutrients that are lost, the less filling the salad will be.

Another note when it comes to freshness, is to make your salad the day that you will eat it. It will keep in the fridge for a day or two, but eating it the day the vegetables were chopped is best for optimum nutrition.

Always Use Home-made Dressings

Always use home-made salad dressings for all your garden salads. They are quick and easy to make, and are just as tasty as any dressing that you can purchase from the grocery store aisle.

To make your own dressings, you will need an oil, such as olive oil. You can also use a mashed avocado, as they too are high in he althy fats. Then to the oil, or avocado, you simply add some lemon juice and sea salt for a real simple dressing. You can also add many other herbs and spices such as oregano, basil, rosemary, turmeric and cayenne pepper for a super rich salad dressing.

Add Nuts and Seeds

Nuts and seeds are also great in any garden salad. You can lightly toast them prior to adding them to the salad. Just make sure to allow the nuts and seeds to cool before adding them to the salad.

For more information on how to prevent disease and live a long and healthy life, visit LivingFood101 There you will find tasty raw food recipes along with other raw food diet tips. You can also visit http://livingfood101.blogspot.com/ for more articles.

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