The snapdragon is an edible flower with a very particular shape, and that is why it is called that way. It has many colours, ranging from yellow to garnet.
This edible flower doesn’t add flavour but it does give the recipe a different look. This flower can be filled up or can be used to decorate.
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The official name of this edible flower is Antirrhinum majus, commonly named Snapdragon. It has a very particular shape, and that is why it is called that way. It has many colours, ranging from yellow to garnet.
We can see this edible flower in several colors: pink, garnet or purple, white, yellow, orange or even bicoloured. Its form is curious as well as fun. If you look at it from the front it looks like a dragon, so we like to call it that way. In addition, another peculiarity of this edible flower is that it does not have the common form that flowers have. It is hollow, more oval and flared.
In the kitchen it is a really versatile edible flower and it gives us many options because of its peculiar form. It can be filled-in or it can be used to give lots of colour to your recipe. They are very colourful, which visually is a plus. It is a flower that impresses.
Besides being an edible flower, you have to know that this edible flower is a medicinal plant. Among the many qualities it has, we highlight the following: emollient, astringent, diuretic, liver tonic, anti-inflammatory. It is also used to treat conditions such as hemorrhoids, colitis, ulcers in the mouth or dry skin. How to use these edible flowers to treat them? Boil the flower in 1 liter of water for 3 minutes to extract all its properties. Once it’s cooled we can consume it or gargle with the “infusion” or make a poultice.
From Innoflower we encourage you to take a look at our blog, where you will find not only articles about the world of edible flowers, but also simple recipes that you can make at home and surprise your guests.
Cooking with flowers is simple and fun. Dare to “flower-up” your recipes!
Fuchsia, Mallow, Orange, White, Yellow