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The edible flower guide in Polish! Posted by on Jun 22, 2020 in cooking, food, Nature

Summer is here and with the coronavirus pandemic people are growing vegetables and flowers more than ever!!! I absolutely love flowers, their smell and beautiful colors. It doesn’t matter if I make a bouquet out of them, use them in a recipe or just simply enjoy them while sitting in my garden.

Breakfast bowl. Image by T Caesar from Pixabay

Edible flowers (jadalne kwiaty) add color (kolor), flavor (smak) and texture (tekstura) to sweet and savory dishes. It can be used in cordials, oils and butters. There is a wide range of both annual and perennial flowers that you can grow from early spring to late fall and enjoy them in your dishes!

Here are few that you can choose from:

My absolute favorite is Lavender (Lawenda)!

Image by Hans Braxmeier from Pixabay

Image by Peter Toporowski from Pixabay

Amazing color and smell, sweet and slightly perfumed-tasting (słodki i lekko perfumowany smak), lavender works well when the buds are sprinkled in champagne and cocktails and over desserts. It is good for flavored sugar, honey, vinegar or oil. Its sprigs complement roasted meat.

 

Another edible flowers worth mentioning are Roses (Róże)!

Image by Couleur from Pixabay

Rose tea. Image by nicolashendrawan0 from Pixabay

All roses are edible with the more fragrant being the best. While roses have a strong floral scent, their flavor is quite subtle and fruity (subtelny i owocowy).  You can use them to flavor drinks, salads, sugar and cake frosting.

 

Borage (Ogórecznik) is another amazing addition to your cooking experience.

Image by Petra Göschel from Pixabay

Image by Volkmar Gubsch from Pixabay

It has a delicate cucumber flavor (that’s where the it got his Polish name – ogórek is cucumber in Polish), star shape flowers and beautiful blue color. You can add it to the salads or freeze into ice cubes. They are also delicious in lemonade and refreshing cocktails.

 

Hibiscus (Poślubnik or Hibiskus) has delicate cranberry flavor.

Image by Tess Pixy256 from Pixabay

Dried hibiscus. Image by Анна (Anna) Таскаева (Taskaeva) from Pixabay

Its petals, both tart and sweet (cierpki i słodki) are often added to drinks and cocktails. It can be dried as a tea. It is also great addition to salads.

Nasturtium (Nasturcja) is another staple!

Image by Gitti Lohr from Pixabay

Image by silviarita from Pixabay

Brightly colored with a strong peppery flavor (silny pieprzowy smak), is great in salads, pasta dishes or sandwiches.

Pansies (Bratki) look and taste great!

Image courtesy pixabay

Image by silviarita from Pixabay

 

They have delicate flavor (delikatny smak), sometimes minty, suitable for sweet or savory dishes. It is also amazing in teas. You can sprinkle is over desserts and cakes!

 

Whether sprinkled on a salad, incorporated into a cocktail or ice cubes, or candied for a cake, these blooms promise to add an ambrosial touch to your seasonal entertaining.

Which one is your favorite?

 

 

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About the Author: Kasia

My name is Kasia Scontsas. I grew near Lublin, Poland and moved to Warsaw to study International Business. I have passion for languages: any languages! Currently I live in New Hampshire. I enjoy skiing, kayaking, biking and paddle boarding. My husband speaks a little Polish, but our daughters are fluent in it! I wanted to make sure that they can communicate with their Polish relatives in our native language. Teaching them Polish since they were born was the best thing I could have given them! I have been writing about learning Polish language and culture for Transparent Language’s Polish Blog since 2010.


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