分類: 隱藏

 

 

 

 

 

Feature:
Small violets, also known as sweet violets or fragrant violets.
It is a low-growing perennial known for its small purple or white flowers.
The flowers usually bloom in the spring and attract many bees and butterflies.

Taste and smell:
Taste: Violet tastes mildly sweet and sometimes a little bitter.
Smell: The typical Little Violet scent is light, a bit vanilla, sometimes accompanied by a woody or powdery aroma.

Origin:
Iran

Cooking dishes:
Candy: Small violet flowers are often made into candies, dehydrated and candied, and used as dessert decorations.
Desserts: Its flowers and leaves can be used to decorate cakes, cookies or other desserts.
Salads: Fresh baby violet leaves can be added to salads to provide a slight tang.
Beverages: Petite violet flowers can be made into a spiced syrup and added to cocktails, iced tea or sparkling water.
Jam: Small violet flowers can be made into jam or jelly, and the unique color and flavor are very popular.

**Little violets have relatively few uses in cooking, but their beautiful appearance and unique aroma make them ideal for many fine desserts and beverages.

 

 

 

 

 

Feature:
Marigolds are a common plant found in many gardening settings.
It has bright orange or yellow flowers that are shaped like chrysanthemums.

Taste and smell:
Taste: Slightly bitter and spicy, may be a bit too strong for some.
Smell: Light, woody, somewhat resinous smell.

Origin:
Egypt

Cooking dishes:
Decorative uses: Marigold petals can be used to decorate salads, desserts, cookies or cakes.
Beverages: Calendula petals can be steeped in hot water to make a scented tea, which has a slightly bitter taste.
Substitutes: In some cuisines, calendula petals are used as an economical substitute for saffron, providing a similar yellow staining effect but with a slightly different flavor.

 

 

 

 

 

Feature:
Lemon balm is a perennial herb belonging to the Lamiaceae family.
The plant has short stems, opposite leaves, and small white or pale yellow flowers.

Taste and smell:
Taste: Lemon balm tastes similar to its scent, with a hint of lemon.
Smell: lemon scent, fresh and slightly sweet.

Origin:
Iran

Cooking and Dishes:
Beverages: Its leaves can be used to make lemon balm tea, a uniquely flavored herbal tea with a hint of lemon.
Seasoning: Fresh or dried lemon balm leaves can be added to salads, sauces, or other dishes to add a refreshing lemony flavor.

 

 

 

 

 

Feature:
Verbena is spreading, growing quickly and adapting to a variety of environments.
The leaves are oval or oblong with obvious veins.
The flowers are small and dense, usually white or pale pink.

Taste and smell:
Taste: Verbena has a relatively mild, slightly bitter taste.
Odor: The smell of verbena is not strong, with a light herbal smell.

Origin:
Morocco

Brewing method:
Material selection: Choose fresh verbena leaves and stems.
Cleaning: Wash the verbena thoroughly in clean water.
Chop: Verbena can be chopped slightly to help release its flavor.
Brewing: Add verbena to hot water and let it steep for 5-10 minutes.
Drinking: Once filtered, verbena tea is ready to drink. If desired, add some sugar or honey to taste.

 

 

 

 

 

Pink roses are soft-colored roses that have a unique sweetness and softness compared to red roses.

Feature:
Pink roses come in a wide range of colors, from pale pink to rich peach.
The petals are soft and creamy to the touch.

Taste and smell:
Flavor: Rose nectar or rose syrup has a lightly floral and sweet aroma.
Smell: The smell of pink roses is sweet and fragrant, with the unique floral fragrance of roses.

Origin:
Iran

Cooking dishes:
Rose sugar: Made from rose petals and sugar, it can be used to decorate pastries or serve as tea.
Rose Nectar: ​​A thick liquid made from rose petals soaked in sugar, suitable for desserts or drinks.
Rose tea: tea made from dried rose petals.
Rose ice cream and jellies: Rose spice can be added to ice cream and jellies to add a special flavor.

 

 

 

 

 

Feature:
Tangerine peel powder is a fine powdery substance made from ground tangerine peel.
Usually has a degree of bitterness and a strong citrus aroma.
Easier to store and use, suitable for a variety of dishes.

Taste and smell:
It has a strong citrus aroma with a unique bitter taste.
The aroma is more concentrated than fresh citrus peel.

Origin:
China

Cooking dishes:
Commonly used for stewing soups, stir-frying, and grilling meats.
Suitable for sauces and sauces.
Because of the rich flavor, only a small amount is usually needed.

Applicable dishes:
Salted fish patties, stir-fried beef with oyster sauce, Taiwanese braised meat, winter melon and tangerine peel old duck soup, pear and southern apricot stewed pork shank, tangerine peel steamed pork ribs, tangerine peel duck, roselle tea, sour plum soup

 

 

 

 

 

Feature:
Its flower shapes are diverse, ranging from single to multiple petals. Red roses are the most well-known variety of roses.

Taste and smell:
Flavor: Rose nectar or rose flower has a lightly floral and sweet aroma.
Smell: The smell of red roses is fragrant, with the unique sweet floral fragrance of roses. Different varieties may have slightly different aromas.

Origin:
China

Cooking dishes:
Rosette: Can be made from rose petals and sugar and used to decorate pastries or as a tea treat.
Rose Nectar: ​​A thick liquid made from rose petals soaked in sugar and used in desserts or drinks.
Rose tea: Scented tea made from dried rose petals.
Rose jam: A sauce made from rose hips that has a certain sour taste and can be paired with bread or used to make desserts.

 

 

 

 

 

Feature:
Pesto powder is made from dried and ground garlic.
In the form of light yellow or white powder.
Easy to store and use, not easy to deteriorate.

Taste and smell:
Has a similar but more concentrated flavor to fresh garlic.
The aroma is strong and a bit spicy.

Origin:
Taiwan

Cooking dishes:
Commonly used in stir-fries, baking, stews and cooking sauces.
Can be used to make garlic bread, pizza, pasta, etc.
Mixed with other spices (such as onion powder, black pepper, Italian vanilla, etc.) to make a variety of seasoning powders.
It is widely used in American, Asian, European and Latin American cuisine.

**Pesto powder is a very useful spice, especially when cooking quickly or storing for long periods of time. Its flavor is relatively concentrated, so the dosage should be carefully controlled when using it. Compared to fresh garlic, pesto powder has a milder flavor and is less pungent. Therefore, it is an essential ingredient in many cuisines and recipes.

 

 

 

 

 

Chamomile is a common herb and is widely used as a tea.

Feature:
Chamomile flowers are small, yellow-white in color and similar in shape to daisies.
It is a perennial herb that grows in open areas with full sun.

Taste and smell:
Flavor: The flavor of chamomile is light and slightly sweet, sometimes described as tasting a bit like apples.
Smell: Its aroma is warm, sweet, and slightly fruity.

Origin:
Egypt

Cooking dishes:
Chamomile tea: is the most common way to use it. Simply soak dried chamomile flowers in hot water. Some may add honey or lemon for extra flavor.
Baked Desserts: Some baked goods, such as cookies or cupcakes, may have chamomile added to add a special aroma.
Chamomile Syrup: Can be used to make cocktails or drinks.

 

 

 

 

 

Osmanthus fragrans, also known as “sweet osmanthus” or “fragrant osmanthus,” is a beloved flower in China and other parts of East Asia.

feature:
Osmanthus fragrans is a small to medium-sized evergreen shrub or tree.
Osmanthus flowers are small and yellow or golden, sometimes almost white or light orange.
It blooms in autumn and has a strong fragrance.

Taste and smell:
Taste: The taste of osmanthus is very sweet, with a unique sweetness.
Smell: The scent of osmanthus is its most striking feature. It has a rich, sweet and slightly fruity scent.

Origin:
China

Cooking dishes:
Osmanthus syrup: Made from dried osmanthus flowers, it is often used in cooking or making drinks.
Osmanthus cake: It is a traditional Chinese snack with the aroma of osmanthus inside.
Osmanthus tea: Osmanthus flowers are mixed with tea leaves to release a sweet aroma.
Osmanthus wine: Osmanthus can be added to wine to increase the flavor.
Candied osmanthus: Osmanthus soaked in sugar water can be eaten directly or used to decorate desserts.