Eating of the flower
In our latitude the sweat of most plants moves in the spring, and in this time we will enjoy the great blooms. Flowers are the symbol of beauty: to see, to smell... And to try? Did you eat a flower? I'm sure it does.
Who has not eaten artichokes (Cynara cardunculus var. scolymus)? Zucchini flower (Cucurbita pepo subsp. The Commission's proposal is based on the principle of subsidiarity. Last week I advised you to mix in the salad the sweet flowers of the dandelion (Taraxacum officinale), have you tried? Do you use any other means? They say that they are healthy and it is fashionable to offer flowers: like at the top of the salad, next to the sauce or dessert supplement. And flowers, lilies, they have a morbid point, after all, they're the genitals of plants. And lilas bring to memory what sex reminds us: vivid colors, nectars, exciting forms, scents and scents, touches of velvet and silk ...
Take the abundance of flowering and start eating. You will be happy with the views and put the roof of your mouth dancing. In the pots or in the orchard, put the plants wherever you want, or if you don't have these plants, wrap them up and prepare for the table.
We are used to eating the oregano leaf (Origanum vulgare), but not so much the flower. They have a good Bixi point. The capuchina (Tropaeolum majus) also has salty leaves and forms a lot of recipes. Flowers and guindillas, with their little pain, are also edible, and the recipes will put them in a special color. Lavender sp. Also the amañilias (Syringa vulgaris) have edible flowers, deep tasting, tasting on the plate and in the glass... Spring flowers (Primula sp.) And the ones in the crane -- Diplotaxis tenuifolia -- they'll love lunch, the second with a drop of pepper. Add some liquorice (Foeniculum vulgare) and hyssopus herbs (Hyssopus officinalis). Fine tasting and pear with apples (Malus domestica) and violet (Viola sp.) flowers, flower beans (Phaseolus coccineus) and sunflowers (Helianthus annuus); petals back to flower also have a little bitterness. The flower of the mortar or tejete carnation is sour (Tagetes patula). Rose petals (Rosa sp. ), herbaceous or sage (Salvia officinalis), borago officinalis (Borago officinalis), achoria (Cichorum intybus) and balm or cabellera (Calendula officinalis) are similar to abrupt, and are used to satisfy different senses from the oral palette, but it starts eating and becomes something.
There are many flowers besides them, and there is nothing better than to taste them. And tell me what excites him!
Lilipak edo nartzisoak loretan dira. Nabarmen adierazten dute mendean hartutako bere lurren berri. Neguan loratzen dira, kolore zuri-hori ikusgarritan, eta usaina bafadaka hedatzen dute. Multzoka bizi dira; lurpean erraboila emankorra dute, eta bat zen tokian, urtetik urtera... [+]
Udari begira jarri gaituen eguraldi honek landareak ederki mugitu ditu. Gu ere bai. Zaldibarren, Eitzaga auzoko zabortegiko madarikazioaren ardurak eskatzera, eta langileei, haien senideei eta auzotarrei babesa emateko manifestazioan Eibarko Amañatik abiatu ginen. Hasi... [+]
I remember as a kid how we called it the "little boy." The flower reminded us of the chicken's head. José María Lakoizketa was named “kurkubia” in Bertizarana in 1888, as its fruit resembles a kurkubi or bottle. He says in Cinco Villas they call him “cascabel.” In 1976... [+]
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The year of Dalia, the pinnata Dahlia, was chosen this year by the organizers of the festival. Well said, it's the year of Dahlia. Dictionaries and encyclopedias in Euskera call this plant “dalia”; I think we should call it “dahlia”.
The Spanish invaders who met Dahlia... [+]
I have been a little quieter on the day when the night has become longer than the clear day and I am glad that we are six months like this. I cannot deny that summer has been beautiful, but it smells better to fall. Plants are made “tizas” with the arrival of autumn. The... [+]
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Lately, I asked Joxe Anton Arze, one of the most beautiful Basque landscape architects, about the names of the plants that had white flowers. It's already in its Mortecine light.
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This first day of April, an Italian friend has just sent me a photo of the bouquet of flowers he has put to beautify the food table. What envy mine! Red black camellia (Camellia sp.) and Forsithia viridisima of yellow gold, a pink peony (Paeonia arborea) and a white and wild... [+]