Edible herbal blooms

Herbs not only add variety to your kitchen garden but also some herbs can add dash of colour to the usually plain kitchen garden. With the pretty blooms, they make not only the perfect addition to a salad for garnish but the seeds borne by the flowers have been used since years. These flowers are full of taste and adding these fresh flowers or leaves into the dishes can make your guest savour it with delight.

1. Ajwain
   Ajwain might be the most commonly used herb in the Indian kitchen, our moms use it for tadka and of course for the delectable ajwain parantha that is a Punjabi household’s daily breakfast. Ajwain plants have beautiful white buds that make an amazing aesthetic addition to the garden. The ajwain flowers are beautiful white in colour that bears ajwain seeds. Nevertheless the ajwain leaves can also be used, just chop them and add in vegetables, paranthas or even make pakoras out of them and relish it in rainy season with a cup of masala chai.
   
2. Thai basil
   The most used herb after lemongrass, Thai basil boasts of being a Thai chef’s favourite. The purple coloured flowers of these herb can be used as salad dressings that not only add flavour but also a lot of drama. The flowers also bear seeds which are spicy in flavour. Include the flowers, leaves or the seeds in your red or green Thai curry or even in your fresh salads and enjoy with a glass of chilled ice tea to balance out the flavour.
   
3. Dill
   The beautiful yellow sunshine like flowers add glamour and colour to your backyard garden. With the flavour resembling that of the caraway seeds (“ajwain”), these herbs are a bit spicy making it the perfect herb to pair with cured fish. The flowers have the light flavour of dill which can be used as pretty garnishes. The leaves are more flavourful when used freshly, the herb tends to lose flavour if the leaves begin to dry. Add this herb to your buttered salmon and enjoy with a glass of red wine.
   
4. Coriander/ Cilantro
   Easily confused as coriander plant, coriander are the seeds acquired from the plant of cilantro. Cilantro is known as “dhaniya” in Hindi, has been used in Indian culinary for a lot of time now. Cilantro has gorgeous white blooms that later turn into seeds that are used in Mexican and Indian cuisine. Cilantro is even added to chutneys that are the ideal partner of kebab dishes that add spice and freshness to the kebabs. Cilantro in any form can be enjoyed with a tumbler full of buttermilk.
   
5. Fennel
   Although they are similar looking as dill plants but greatly varies in the taste. While dill resembles ajwain in flavour, fennel seeds are known as saunf in Hindi. The seeds collected from the bright yellow flowers are used greatly in India as a mukhawas while the leaves are used in soups and puddings. Because of its sweet flavour, fennel seeds are used in chai and even in spicy dishes to add a balance. You can add fennel leaves and flowers in soups and salads and enjoy it with a glass of spiced aam panna or buttermilk.