Good Lifestyle

It is no secret that flowers can be used not only in decorative purposes, but also in cooking. Of course, not as an independent dish, but as a side dish or in order to give the dish spicy notes. But be careful. Do not use flowers from shops. They are often treated with pesticides and other chemicals. Well, what, pleasant appetite!

Casket flowers
Let's start, perhaps, from the most famous flower, widely used in cooking, - zucchini (or zucchini) flower. Zucchini flowers fried in a caster - a favorite dish of Italians. After all, Italians, like no other, can prepare very sophisticated dishes from simple products.

Tiger Lilia
Tiger lily - universal product. It can be marrying and used as pickles, fry in the batter, add to salads, sugar and get a beautiful dessert. This flower is especially read in oriental cuisine. And not in vain. Lilies buds - the most valuable source of vitamin C.

Lupine
Before there is a lupine, it must be impaired heat treatment. In the raw form it has a rather bitter taste. The seeds of Lupine are also used in cooking. They possess the same nutritional value as soybeans. Lupine seeds are often grinding in flour, from which the bread is perfectly coming out.

Chrysanthemum
Chrysanthemums give the dishes thin, honey fragrance. They are also well instead of wines and emphasis. In the east, this flower is considered sacred. It is believed that after its use, a person is filled with beauty.

Bell
The leaves and flowers of the bell make the dishes soft and sweetish taste. They are perfectly combined with vegetables and meat.

Physalis
Physalis is also called an earthen cranberry. Cooking use bright orange fruits of the plant. They can be found in raw form, using both decorations for the dish. Also, Fizalis can be safely added to various sauces, jams and filling for pies.

Prickly pear
Sucmation is one of the varieties of cactus. Since ancient times, Mexicans are torn by flowers and fruits. They eat them raw combination with various fruits. It turns out an excellent dessert. The main thing is to get rid of small and sharp needles in advance.

Violet
The violet is definitely a wonderful decoration for desserts: cakes, cupcakes, ice cream. They immediately acquire a festive and sophisticated look. In America with violet prepare steak in Washington. However, such a dish is not cheap, and it can only be ordered in the most expensive restaurants.

Mallow
Malva is also an excellent ingredient for salads. It has a soft and gentle taste. And the colors and leaves of Malva can be used as an effective anti-inflammatory agent.

Nasturtium
For your unusual fragrance and rich, tart taste Nasturtium is highly appreciated by cooking. It is best to use it in a fresh form. So it saves its smell as much as possible and nutrients. But many cooks also add it to soups, stew, pastery and marinades.

Gladiolus
Gladiolus is a rather nutritious and vitamin product. Flowers and gladiolus leaves do not have a pronounced taste and are commonly used by conferseers for decoration. But the tubers are perfectly combined with various types of meat and vegetables.