Edible flowers: g1 shows how the ones that end up in haute cuisine dishes are produced

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Did you know that about 80% of flowers can become food? But those of floriculture, never. The episode “Where does what I eat come from” shows what care is needed when choosing which species will go into your recipes. Where What I Eat Comes From: Edible Flowers Ever heard of pansy salad? Or in lavender crème brûlée? Flowers are dominating haute cuisine dishes in Brazil — and it’s not just for beauty, it’s for eating! In this episode of “Where do I eat from”, g1 went to Campinas and Cerquilho, in the interior of São Paulo, to find out how this type of food is produced. It requires delicacy, speed and other very specific care: watch the video above. PEOPLE FROM THE FIELD: who produces the food that comes to you 🫕Did you know that… about 80% of the flowers are edible? They are part of the Unconventional Food Plants (Pancs), points out Laís Rossetto, an agronomist specializing in the subject. ⚠️ But watch out! ⚠️ There is no rule to identify which one can be used in food. Therefore, it is important to research before using any flower as an ingredient, because some are poisonous and can kill. Likewise, it is not recommended to eat flowers bought at a flower shop. In this type of store, the flowers are grown with pesticides — and the food must be organic. That’s because foods that receive pesticides cannot be consumed right after application, you have to wait a few days to make sure it won’t harm our organism. Floriculture flowers, which need to look beautiful for many days, may have received chemicals shortly before purchase. In addition, there is no regulation that determines a safe interval between the application of pesticides and the consumption of flowers. Where does what I eat come from: edible flowers Credits ‘Where does what I eat come from’: Editorial coordination: Luciana de Oliveira Editing and finishing: Marih Oliveira Narration: Anaísa Catucci Reporting: Vivian Souza and Celso Tavares Production: Vivian Souza Script: Vivian Souza and Gabriela Gonçalves Video coordination: Tatiana Caldas and Mariana Mendicelli Art coordination: Guilherme Gomes Art direction and illustrations: Luisa Rivas, Vitoria Coelho, and Veronica Medeiros Photography: Celso Tavares and Fábio Tito Motion: Vitória Coelho and Veronica Medeiros Learn more about food production: Where does tangerine come from Where does sparkling wine come from Shitake mushroom ‘chubby’ and with ‘hat’ closed is tasty and lasts longer in the fridge

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