A few precautions
Much confusing and contradictory information has appeared concerning
this renewed interest in eating flowers. It is thus important not to be tempted by their beauty and to
beware of the likes of petunias, foxgloves and lilies-of-the-valley which are very poisonous.
Generally speaking, don't trust either the smell or the taste and use only species with well-established
edibility reputations. Like for mushrooms, some are gastronomic delights and other can cause death or
serious health problems. As newspaper editors say: "When in doubt, leave out".
Floral products
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Several floral products are already used in our current eating habits. Cloves, for instance, are the
dried flower buds of the clove tree which originated on an island in the Philippines. Precious saffron
is produced with the minute dried stigma of a crocus flower (Crocus sativus). Broccoli and
artichokes are green flower buds. Rosewater is highly regarded in Turkish cuisine where it serves
to flavour desserts and drinks. In Tunisia, there is a similar water based on geraniums (Pelargonium).
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are more apparent on mature specimens.
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The buds, fruits and the seeds of several plants can also be used. The buds of pickled nasturtiums
are used instead of capers and the ripe, dried and milled seeds are a pepper substitute. The natural
yellow pigment of marigold and pot marigold flowers make them very economical substitutes for saffron.
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