There are several varieties of edible flowers, such as borage or dandelion, that can be cooked, especially in salads.
Lynda Petitjean, a producer of edible flowers and aromatic plants, spoke about this new trend in the show La France Bouge, on Europe 1.
Flowers on your plate, the idea may seem surprising at first.
And yet, there are several edible varieties, which it is possible to decorate with your dishes and salads.
If the trend is still relatively uncommon, it is experiencing real growth.
Lynda Petitjean, producer of edible flowers and aromatic plants near Perpignan, gave some tips to fully appreciate them on the show
La France Bouge
on Europe 1.
>> Find all the shows of La France bouge in replay and podcast here
About twenty edible flowers
"It is thanks to the restaurateurs who have done a lot of work on the decoration of the plates. They have chosen for a few years to highlight the flowers, which means that we have been able to develop a range", begins Lynda Petitjean.
"Today we have reached a panel of about twenty edible flowers, with for example begonia or cornflower," said the manager of the herbarium area, who also quotes borage, carnation or pansy.
But beware: not all flowers can be eaten.
"Some flowers are very toxic. You have to be careful if you buy them from nurserymen, since they have been treated and are not organic. For a few months we have been certified in organic farming and we have been paying great attention to the products that we use. uses, "she warns.
Edible flowers are generally bought in herbalists, in some organic grocery stores or even directly from fruit and vegetable vendors.
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A salad with borage or a dandelion salad
If you take the plunge and have bought edible flowers, Lynda Petitjean gives you some recipe ideas.
“You can make a little green salad and you take cosmos petals. You vary the colors with several different plants and that makes a pretty salad,” she advises.
Another possibility: a borage salad.
"Borage tastes very iodized, like an oyster. You can combine it with oyster leaf to make a very maritime salad."
Finally, the author of these lines recommends the dandelion salad, very popular in eastern France, Germany and even Belgium.
Add some cooked bacon, why not a soft-boiled egg, all garnished with a good vinaigrette: a real treat.