Tulip,
Tulipa spp
flowers..
Welcome to the summary page for FabulousFusionFood's Edible Flowers guide to Tulips along with all the Tulips containing recipes presented on this site, with 3 recipes in total.
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cornish recipes added to this site.
These recipes, all contain Tulips as a major edible flower.
The Tulip Tulipa spp is a genus of about 150 bulbous perennial flowering plants in the Liliaceae (lily) family. They are native to southern Europe, north Africa, and Asia from Anatolia and Iran in the west to northeast of China. However, their early flowering and showy flowers have made then a garden favourite world-wide. The species are perennials from bulbs, the tunicate bulbs often produced on the ends of stolons and covered with hairless to variously hairy papery coverings. Plants typically have 2 to 6 leaves, with some species having up to 12 leaves. The large flowers are produced on scapes or subscapose stems normally lacking bracts. The stems have no leaves to a few leaves, with large species having some leaves and smaller species have none. Typically species have one flower per stem but a few species have up to four flowers. The colourful and attractive cup shaped flowers typically have three petals and three sepals, which are most often termed tepals because they are nearly identical.
What distinguishes tulips from other members of the lily family is that the petals of the flowers are safe to eat. These should be detached from the flower and the (sometimes) butter pale bases of the petals snipped off. Tulip petals make attractive additions to salads and garnishes for desserts. With the stamens and and stigmas removed they can also be used as cups for stuffing. The flowers themselves tend to petals taste like sweet lettuce, fresh baby peas, or a cucumber-like texture and flavour. It should be noted, however, that some people can have a pronounced allergic reaction to tulip petals. If, for you, touching the petals causes a rash, numbness etc do not eat them! As always, with any new food, consume in small quantities first.
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cornish recipes added to this site.
These recipes, all contain Tulips as a major edible flower.
The Tulip Tulipa spp is a genus of about 150 bulbous perennial flowering plants in the Liliaceae (lily) family. They are native to southern Europe, north Africa, and Asia from Anatolia and Iran in the west to northeast of China. However, their early flowering and showy flowers have made then a garden favourite world-wide. The species are perennials from bulbs, the tunicate bulbs often produced on the ends of stolons and covered with hairless to variously hairy papery coverings. Plants typically have 2 to 6 leaves, with some species having up to 12 leaves. The large flowers are produced on scapes or subscapose stems normally lacking bracts. The stems have no leaves to a few leaves, with large species having some leaves and smaller species have none. Typically species have one flower per stem but a few species have up to four flowers. The colourful and attractive cup shaped flowers typically have three petals and three sepals, which are most often termed tepals because they are nearly identical.
What distinguishes tulips from other members of the lily family is that the petals of the flowers are safe to eat. These should be detached from the flower and the (sometimes) butter pale bases of the petals snipped off. Tulip petals make attractive additions to salads and garnishes for desserts. With the stamens and and stigmas removed they can also be used as cups for stuffing. The flowers themselves tend to petals taste like sweet lettuce, fresh baby peas, or a cucumber-like texture and flavour. It should be noted, however, that some people can have a pronounced allergic reaction to tulip petals. If, for you, touching the petals causes a rash, numbness etc do not eat them! As always, with any new food, consume in small quantities first.
The alphabetical list of all recipes on this site follows, (limited to 100 recipes per page). There are 3 recipes in total:
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| Floral Mayonnaise Origin: American | Tulip Petal Ice Cream Origin: Britain | Tuna-stuffed Tulips Origin: Britain |
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