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- Zucchini flowers
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- Borage flowers
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- Capuchino
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- Calendula ‘safran of the pour’
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- Borago officinalis ‘plant of happiness’
Every morning we collect organically grown edible flowers from our garden at Chortiatis in order to serve them cooked or raw in our cooperative restaurant Rediviva.
The culinary use of flowers dates back thousands of years to the Chinese, Greek and Romans. In the traditional Greek cuisine zucchini flowers are by far the most popular, but also rose petals are used for sweets. Adding flowers to our food is a nice way to add color and flavor besides their medicinal and healthy elements. Some are spicy, and some herbaceous, while others are floral and fragrant. The range is surprising.
For all the above reasons we serve:
- Organically grown zucchini flowers filled with rice, or white cheese, feta and herbs
- Borage flowers (Borago officinalis) flowers accompanying our salad with marinated organic small zucchinis from our garden,
- Marigold (Calendula officinalis) and Garden Nasturtium (Tropaeolum majus) flowers that are decorating and adding flavor to our seasons’ salad.
We collect them daily from our garden in Chortiatis and you enjoy them at Rediviva restaurant.