The first flowers bloom on the lawns and on the branches and it is magic. Spring explodes and enchants And then: why not put it on your plate?
THE'spring equinox, that is the astronomical event that marks the beginning of spring, this year it will not be March 21 but the 20th. And to be precise at 22:58. But it will not be the only exceptional event of the night between 20 and 21: at 2:43 the sky will be illuminated by the Spring Superluna. Our satellite will be very close to the Earth and, where the night and the clear sky will allow it, the spectacle of the great Moon will be an event not to be missed.
But coming back with your feet firmly on the ground and smelling the air, it is clear that something has changed in the weather. The warmth, the sun that is late in setting, the first trees in bloom and the scent that delights our breathing are all unmistakable signs that spring is between us and nature is once again ready to explode in all its thunderous silence made of a thousand smells and colors.
And it's the colors that bring the most beautiful season to your plate, thanks to edible flowers, used both as decoration and to give pleasant aromatic notes to the recipes.
There are more than 40 types of edible flowers and the simplest to find are those that come from herbs, aromatic herbs and vegetables. So go ahead a zucchini flowers, courgette, basil, rosemary, garlic, dill, borage, fennel, sunflower, mint, radish, sage is lavender. Even roses, carnations, chamomile flowers, daisies, violets, lilacs and jasmine can be eaten, but it is good to use them in the dishes only if we have grown them without adding chemical agents or purchased in markets and supermarkets that specify their function.