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Edible flower
Edible flowers are flowers that can be consumed safely. Flowers are part of many regional cuisines, including Asian, European, and Middle Eastern cuisines.〔Lauderdale, C. and E. Evans. (Edible Flowers. ) Horticulture Information Leaflet 8513. North Carolina State University. 1999.〕
==Uses==
With their powerful and unique flavors, textures and colors, edible flowers have gained popularity as a creative and innovative ingredient for the culinary world.〔(【引用サイトリンク】 title=Edible Flowers )〕 Flowers are added to foods to provide taste, aroma, and color. They can be part of a main dish, a salad, or a dessert. They can be added as a garnish. Flowers can be incorporated into beverages as flavorings, or used to make teas or wines. They are added to spreads such as butter or fruit preserves, and to vinegar, marinades, and dressings.〔 Some are dried and used as medicinal or culinary herbs.〔Newman, S. E. and A. S. O'Connor. (Edible Flowers. ) Colorado State University Extension. 2013.〕
Flowers are also consumed for subsistence.〔 Many flowers that are technically edible can be far from palatable.〔Coyle, G. (Edible Flowers. ) University of Minnesota Extension Service. Reviewed 1999.〕
For best flavor, flowers should be fresh and harvested early in the day. Wilted and faded flowers, and the unopened buds of most species, can be distasteful, often bitter. Many flowers can be eaten whole, but some have bitter parts, such as the stamens and stems.〔
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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