Actividades: Rose petals Roses are one of the most common flowers used in gastonomy. Rose petals can be used to prepare a delicious salad with celery, apple, purple cabbage and sesame. Also, in dessert, such as pancake with raspberry sauce or crystallised rose petals. You can also use it to complement the dishes such as quails, or mix it with white rum, sugar and a few drops of rose oil to prepare a traditional rose liquor. Or after the meal, have a rose infusion tea to help digestion. Courgette flower With a delicate and sweet texture and an aftertaste of a sunflower seed, it is also known as zucchini in Italian. It is very often used in Mexican and Italian dishes. Used in crepes, soups, stews, desserts and salads, you can also use it in pastas as well as fill it with mozzarella cheese in a crispy batter such as Tempura. To prepare a fresh plate, combining it with a base of mango cream, a mix of lettuces, different petals of flowers and slices of apples with vinegar and honey. Wild violets Violet is a colour very little seen in cooking, maybe because it is not considered to be very appetising. However, in ancient Greece, wild violets were the symbol of fertility. In cooking, they give a colour and a touch a originality. They can be used as ingredients for sauces, or simply as decoration in its natural form. Violets can be eaten fresh, dried or crystallised, its leaves, raw or cooked, can also be used to make soups thicker. Lavender, jasmine and poppy seeds Lavender is used as a curious ingredient for desserts such as in syrups, to accompany chocolates, dark or white. With meat, jasmine is served in sauces for dishes with grilled venison meat or roast chicken. Poppy seeds give out a nutty aroma. There are two types: white poppy seeds and black poppy seeds. In India, it is used to thicken curry and sauces. Fried seeds can also be used as condiments in salads and vinegars. Marigolds and Nasturtiums With a bitter taste, marigolds can be used together with its leaves to aromatise drinks. Or the spiceness of Nasturtiums, whose leaves are used in salads, can be combined with parsley and coriander. And more… The geraniums, carnations, mallows, jasmine, gladiolis, the little white flowers of the sage, the salads with chrysanthemums or magnolias, hibiscus with poultry and fish, the yellow irises in sauces and stocks, petals of fruit such as oranges, lemons or garlic, mint, thyme or chive…