There are some vegetables that develop naturally, that is, without the need for planting, and have great food potential, but are not usually used in cooking. In this group are the so-called Non-Conventional Food Plants (PANC). This is the case of ora-pro-nóbis, sorrel, chayote and aratuta, for example.
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For a long time, Brazilians preferred conventional and traditional products in Gastronomy. However, atypical vegetables, such as plants and even some flowers, are gaining space in the kitchen. In this regard, we can say that using edible petals and unconventional plants is a trend that is making a comeback and should last for a long time.
edible petals
Not every type of petal can be used for consumption. In this way, before adding these ingredients to your recipe, you need to be aware. That's because some flowers can be toxic and cause serious damage to our organism.
In turn, the edible flowers guarantee an irresistible flavor, which goes far beyond the decoration of the dishes. The petals of the jambu flower, which has a more bitter taste, and the nasturtium, which is acidic, are some of the examples of flowers that provide a special touch to the recipes.
unconventional vegetables
In addition to edible flowers, there are also many unconventional vegetables that, in addition to having a unique flavor, have a high nutritional value. Some examples are purslane, bertalha and mangalo beans, very common in the cuisine of the Northeast and North regions. Thus, those who like dishes that run away from the obvious can grow or buy these vegetables to use as a raw salad or to enhance their recipes.