Cornflower seeds

Beautiful & Delicious - Edible flowers

Flowers are not only tasty and decorative, but also healthy, because they contain lots of vitamins and minerals. Many petals are true delicacies for gourmets. With their rich flavour and spice variations, they are the crowning glory for many dishes. It was not so long ago that there was nothing exotic flowers and blossoms to use for cooking. Our grandmothers used marigolds (calendula), the "saffron for poor people", to colour soups, sauces and butter yellow. Fricassee was refined with violets, candied primroses were used to decorate cakes. This tradition is being revived
a renaissance. Nasturtium, for example, is not only a thankful balcony plant, but with its peppery, pungent aroma it adds zest to soups and main courses. The flowers of the cornflower are rich in bitter compounds and healthy bioactive substances. In naturopathy, they are traditionally regarded as remedies for stomach and intestinal complaints.

Fine magic flower salt
2 tablespoons petals of mallow
1 tablespoon petals of the rose
1 tablespoon basil leaves
1 teaspoon of cornflower leaves
5 tablespoons coarse sea salt
Fill the leaves under the salt and into the spice mill and grind finely until the salt has a beautiful pink colour. Then allow to dry well before filling, otherwise it could clump. The fine taste goes very well with fish, risotto
or salad.

Cornflower Facial Toner

1 tablespoon cornflower blossoms
Pour 1 cup of boiling water over the flowers. Leave to stand for 5 minutes and strain. Leave to cool and use as a facial toner.
The face lotion can also be filled into a spray bottle. Add 1 drop of lavender essential oil to about 50 ml cornflower tea. Shake well and use as facial spray
use.