Edible flowers are a culinary alternative that began as a fad but today they have been very well received by people and are already present in many preparations.
They add colors and textures to meals, from a classic salad to different preparations of vegetables and meats.
It is becoming more and more common to find dishes decorated with flowers, they can even become the main dish. However, it is important to note that the flowers used in the kitchen must be free of pesticides, herbicides, fungicides and toxic fertilizers.
Currently there are more than 70 flowers that can be used for human consumption, of which between 30 and 50 are produced in Mexico, according to a study by the National Polytechnic Institute.
Roses are perhaps the best known for their use in baking. But violets are among the flowers most used to decorate food and beverages, as they have a smooth and pleasant taste on the palate. They can be served fresh, crystallized, dried or candied.
Others stand out in Mexican cuisine such as the hibiscus flower with which they also prepare drinks, pumpkin that can be prepared in tempura, in addition, lavender, geranium, dahlia, chamomile, among others.