The moricandia is a wild edible flower, reason why it contains oils of the own plant. This makes it a more delicate flower, so you have to be careful in its conservation so that it lasts longer. Its flavor reminds of mustard.
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Moricandia or Moricandia ramburei belongs to the Brassicaceae family. It is an annual flower besides wild. It is usually known for been seen in the fields or along the roads during spring. The size of this edible flower is small and its colour is violet.
Being a wild edible flower, it contains more natural oils (from the flower itself) so that its flavor is more powerful. The flavor of the moricandia slightly reminiscent of mustard.
In Innflower we recommend that once you choose from the tray the flower that you are going to use, you must close the tray again and left in the fridge so that the rest of the flowers do not spoil. This way they will last longer.
In the kitchen we can use it in salad, meat and seafood. Although the best combination is with meats (both red and white). Its use between the stoves is more decorative, but as we say, the use of edible flowers depends on the imagination of the cook.
Among the many medicinal properties of the moricandia, the following stand out: diuretic, expectorant, antiviral, stomach and digestive.
From Innoflower we encourage you to take a look in our blog, where you will not only find articles about the world of edible flowers, but you will also find simple recepies that you can make at home and surprise your guests.
Cooking with flowers is simple and fun. Dare to “flower-up” your recipes!