Eat the Daisies and Other Edible Flowers©
I have always been
intimidated by edible flowers. They aren’t a
new phenomenon, but garnishes of fresh flowers tend to intimidate
diners, including me. I
was never sure if the flowers are there for decoration or to be eaten.
Even if they are to be eaten, I often wonder if they will taste good, or
like parsley, be better left on the plate, even though I personally like
are several flowers blossoms that can be enjoyed both fresh and cooked.
It's hard to find edible flowers to purchase, but quite easy to grow
most of them in your garden. Since flowers are best when eaten soon
after harvest, growing your own edible flowers makes even more sense.
needs to really use caution when choosing edible flowers.
Only eat flowers when you are absolutely certain they are edible.
Just because a flower is used as a garnish, doesn't mean it's edible. Never eat a flower that has been treated with a
pesticide that was not labeled for use on food products. Always follow
the pesticide label instructions for harvesting. Never eat flowers from
florists, nurseries or roadsides. Do not eat flowers picked
from the side of the road. Once again, possible herbicide use eliminates
these flowers as a possibility for use. Many grocery stores and gourmet markets now sell edible flowers. If
you are choosing homegrown flowers to eat, be certain you know your
flowers as not all flowers are edible. Some can cause serious stomach
problems and some are quite poisonous. Pick homegrown flowers in
the morning or late afternoon when the water content is high.
Select flowers that are freshly-opened, perky and
free of any bug-eaten or diseased spots. Normally, the petals are the
only portion to be eaten, with the notable exception of safflower and
crocus (saffron) whose stigma are prized as an herb. Be sure to wash
flowers thoroughly by bathing them gently in a bath of salt water. Perk
them up by dropping into a bowl of ice water for 30-60 seconds, and
drain on paper towels. Then carefully
remove petals or other parts to be consumed. You may wish to trim off
the whitish part of the petal where it connects to the stem as it can
often be bitter. It's best to store flowers whole in a glass of water in
the refrigerator until you need to use them. You can store petals for a
day in a plastic bag in the refrigerator, but your optimum goal should
be to use them within a few hours.
researchers say edible flowers are extremely fragile and cannot be
conserved in the refrigerator, and thus must be consumed as quickly as
possible. While waiting to cook the flowers, place the stems in a bit of
water to keep them fresh. When ready to prepare them, delicately rinse
each flower in cold water, and then dry them, carefully blotting each
piece with paper towel. Remove the stems, using a knife if necessary,
and then, using tweezers, gently take off the pistil, petals and small
leaves. You may have to
just experiment with your edible flowers to see what works for you.
may have a lot of edible flowers growing in your garden all ready and
you don’t even know it.
Chervil flowers are delicate white flowers with an anise flavor.
Chervil's flavor is lost very easily, either by drying the herb, or too
much heat. That is why it should be added at the end of cooking or
sprinkled on in its fresh, raw state
Chicory - Earthy
flavor, eat either the petals or the buds. Chicory has a pleasant,
mild-bitter taste that has been compared to endive.
- Like the leaves and
seeds, the flowers have a strong herbal flavor. Use leaves and flowers
raw as the flavor fades quickly when cooked. Sprinkle to taste on
salads, bean dishes, and cold vegetable dishes.
Citrus blossoms (orange,
lemon, lime, grapefruit, kumquat) - Use highly scented waxy petals
sparingly. Distilled orange flower water is characteristic of Middle
Eastern pastries and beverages. Citrus flavor and lemony.
Clover - Sweet,
Cornflower - Also
called Bachelor’s button. They have a slightly sweet to spicy,
clove-like flavor. Bloom is a natural food dye. More commonly used as
- Member of Daisy
family. Flowers are sweetest when picked young, and just before eating.
They have a sweet, honey-like flavor. Mature flowers are bitter. Good
raw or steamed. Also made into wine. Young leaves taste good steamed, or
tossed in salads. When serving a rice dish use dandelion petals like
confetti over the rice.
Gladiolas - Flowers
(anthers removed) have a nondescript flavor (taste vaquely like lettuce)
but make lovely receptacles for sweet or savory spreads or mousses. Toss
individual petals in salads.
Hibiscus - Cranberry-like
flavor with citrus overtones. Use slightly acidic petals sparingly in
salads or as garnish.
Holly Hock Very
bland tasting flavor.
Honeysuckle - Sweet
honey flavor. Berries are highly poisonous - Do not eat them!
Hyacinth - The
bulb of this plant is edible and was a particular favorite of the Nez
Perce Indians. It was eaten either raw or cooked and has a sweet,
Jasmine - The
flowers are intensely fragrant and are traditionally used for scenting
Lovely yellow, white and
purple blooms have a mild wintergreen flavor and can be used in salads,
to decorate cakes, or served with soft cheese. They are also a great
addition to drinks, soups, desserts or salads.
Lavender - Sweet,
floral flavor, with lemon and citrus notes. Flowers look beautiful and
taste good too in a glass of champagne, with chocolate cake, or as a
garnish for sorbets or ice creams. Lavender lends itself to savory
dishes also, from hearty stews to wine-reduced sauces. Diminutive blooms
add a mysterious scent to custards, flans or sorbets. NOTE: Do not
consume lavender oil unless you absolutely know that it has not been
sprayed and is culinary safe.
Lemon Verbena - Tiny
cream-colored citrus-scented blossoms. Leaves and flowers steeped as an
herb tea, and used to flavor custards and flans.
Lilac - The
flavor of lilacs varies from plant to plant. Very perfumy, slightly
bitter. Has a distinct lemony taste with floral, pungent overtones.
Great in salads.
Linden - Small
flowers, white to yellow was are delightfully fragrant and have a honey
Marjoram - Flowers
are a milder version of plant's leaf. Use as you would the herb.
- The flavor of the
flowers is minty, with different overtones depending on the variety.
Mint flowers and leaves are great in Middle Eastern dishes.
Mustard - Young
leaves can be steamed, used as a herb, eaten raw, or cooked like
spinach. NOTE: Some people are highly allergic to mustard. Start with a
Nasturtiums - Come
in varieties ranging from trailing to upright and in brilliant sunset
colors with peppery flavors. Nasturtiums rank among most common edible
flowers. Blossoms have a sweet, spicy flavor similar to watercress.
Stuff whole flowers with savory mousse. Leaves add peppery tang to
salads. Pickled seed pods are less expensive substitute for capers. Use
entire flowers to garnish platters, salads, cheese tortas, open-faced
sandwiches, and savory appetizers.
Oregano - Milder
version of plant's leaf. Use as you would the herb.
Pansy - Pansies
have a slightly sweet green or grassy flavor. If you eat only the
petals, the flavor is extremely mild, but if you eat the whole flower,
there is a winter, green overtone. Use them as garnishes, in fruit
salads, green salad, desserts or in soups.
Pea Blossoms: NOTE:
Flowering ornamental sweet peas are poisonous.
Edible garden peas bloom mostly in white, but may have other pale
coloring. The blossoms are slightly sweet and crunchy and they taste
like peas. The shoots and vine tendrils are edible, with a delicate,
pea-like flavor. Here again, remember that harvesting blooms will
diminish your pea harvest, so you may want to plant extra.
Petunia - Petunia
flowers have a mild flowery taste and can be used as a garnish.
Pineapple Guava -
The flavor is sweet and
tropical, somewhat like a freshly picked ripe papaya or exotic melon
still warm from the sun.
with a sweet, but bland taste.
Queen Anne's Lace
- Flavor is lightly carrot
like. Great in salads.
Radish Flowers - Depending
on the variety, flowers may be pink, white or yellow, and will have a
distinctive, spicy bite (has a radish flavor). Best used in salads.
version of leaf. Fresh or dried herb and blossoms enhance flavor of
Mediterranean dishes. Use with meats, seafood, sorbets or dressings .
Roses - Flavors depend on type, color, and soil conditions. Flavor reminiscent of strawberries and green apples. Sweet, with subtle undertones ranging from fruit to mint to spice. All roses are edible, with the flavor being more pronounced in the darker varieties. In miniature varieties can garnish ice cream and desserts, or larger petals can be sprinkled on desserts or salads. Freeze them in ice cubes and float them in punches also. Petals used in syrups, jellies, perfumed butters and sweet spreads.
dried flowers, Mexican saffron, are used as a food colorant in place of
the more aromatic and expensive Spanish saffron.
flowers are violet-blue, pink or white up to 1 3/8 inches long, small,
tubelike, clustered together in whorls along the stem tops.
Flowers have a subtler sage taste than the leaves and can be used
in salads and as a garnish. Flowers are a delicious companion to many
foods including beans, corn dishes, sautéed or stuffed mushrooms, or
Savory - The
flavor of the flowers is somewhat hot and peppery.
Beans Bean pods toughen as
they age, so make use of young pods as well as flowers. Please note:
Sweet Pea flowers are not edible.
Snap Dragon - Delicate
garden variety can be bland to bitter. Flavors depend on type, color,
and soil conditions.
Squash Blossoms -
Squash and pumpkin blossoms
are edible and taste mildly of raw squash. Prepare the blossoms by
washing and trimming the stems and remove the stamens.
Sunflower - The
flower is best eaten in the bud stage when it tastes similar to
artichokes. Once the flower opens, the petals may be used like
chrysanthemums, the flavor is distinctly bittersweet. The unopened
flower buds can also be steamed like artichokes.
Sweet Woodruff - The
flower flavor is sweet and grassy with a hint of nutty, vanilla flavor.
Thyme - Milder
version of leaf. Use sprigs as garnish or remove flowers and sprinkle
over soups, etc. (anywhere the herb might be used.)
- NOTE: Only Hybrids are
edible. The petals of the tuberous begonias are edible. Their bright
colors and sour, fruity taste bring flavor and beauty to any summer
salad. Begonia blossoms have a delicious citrus sour taste and a juicy
crunch. The petals are used as a garnish and in salads. Stems, also, can
be used in place of rhubarb. The flowers and stems contain oxalic
acid and should not be consumed by individuals suffering from gout,
kidney stones, or rheumatism.
- Sweet, perfumed
flavor. Related flowers, Johnny jump-ups or violas, and pansies now come
in colorful purples and yellows to apricot and pastel hues. I like to
eat the tender leaves and flowers in salads. I also use the flowers to
beautifully embellish desserts and iced drinks. Freeze them in punches
to delight children and adults alike. All of these flowers make pretty
adornments for frosted cakes, sorbets, or any other desserts, and they
may be crystallized as well. Heart-shaped leaves are edible, and tasty
when cooked like spinach.
Allium: All members of this genus are edible. The taste
ranges from mild onions and leeks to strong onions and garlic. The
flowers tend to have a stronger flavor than the leaves and the
young-developing seed heads are even stronger. You can eat the leaves
and flowers in a salad and the leaves can also be cooked in a soup for
Because of its celery like flavor it has infinity to fish.
The roots give a Jupiter-like flavor to bread.
Anise Hyssop is a perennial herb that is known
for its anise scented foliage. It has violet colored flowers that bloom
in July. It is a good bee and honey plant, and is used in seasonings and
|blue flowers make a
striking addition to a salad or a last minute garnish to cooked foods. It
is wonderful in punches, lemonade, gin and tonics, sorbets,
chilled soups, cheese tortillas and dips.
||Calendula: (Pot Marigolds) The petals work well in cooked and fresh dishes. Calendula is also used as a saffron substitute. The yellow or orange petals will color and flavor foods when chopped and sautéed.|
whenever a light onion flavor is desired. Separate the florets and enjoy
the mild flavor in many of your favorite dishes.
Have a peppery flavor
varieties that have been developed for less bitter taste and more
growth, but even the so called weeds in your lawn can be eaten, provided
you haven't used pesticides on them.
Daylily: Most people are surprised to hear that Daylily flowers are
edible, however they are often stuffed and prepared like squash
flowers can be pink or white and the stems are flat instead of round.
The flavor has a garlicky zing that brings out the flavor of your
favorite food. Wonderful in salads and milder than garlic.
Marigolds (Tagetes tenuifolia):
'Lemon Gem' and 'Tangerine Gem' Marigolds are the only edible
marigolds. As their names suggest, they have a citrus flavor, even
though you won't smell a citrus scent. Pull off the petals and break off
and remove the bitter portion that comes to a right angle.
Hyssop, Basil, Bee Balm, Chives, Cilantro, Dill, Fennel, Garlic...) many
herb flowers are just as tasty as the foliage and more attractive. Add
some petals to any dish you were already going to flavor with the herb.
Easy to grow. Flowers have a peppery tang to them. The bright colors
make great accents in salads. These can also be used to infuse vinegar
or even vodka.
Pansy: The whole flower is edible, sepals and all. Pansies have a
mild, minty flavor. The flowers work well for candying and make great
decorations on top of hor d'oeuvres and cakes.
All squash flowers are edible, not just zucchini. A popular way of
preparing them is to stuff the blossoms with cheese and fry them.
|Yes, those flowers look beautiful as garnishes, but what do they taste like? Bean blossoms have a sweet, beany flavor. Nasturtiums have a wonderfully peppery flavor similar to watercress and their pickled buds can be substituted for more expensive capers. Borage tastes like cucumber, and|
pansies (Johnny-Jump-Ups) have a mild wintergreen taste. Violets, roses
and lavender lend a sweet flavor to salads or desserts. Bright yellow
calendulas are an economic alternative to expensive saffron,
though not quite as pungent. Others may have a spicy or peppermint
flavor. When in doubt, taste, but first be sure it's not poisonous.
culinary use of flowers dates back thousands of years with the first
recorded mention was in 140 B.C. Many different cultures have
incorporated flowers into their traditional foods. Oriental dishes make
use of daylily buds, the Romans used mallow, rose and violets, Italian
and Hispanic cultures gave us stuffed squash blossoms, and Asian Indians
use rose petals in many recipes. Did you know Chartreuse, a classic
green liqueur developed in France in the seventeenth century, boasts
carnation petals as one of its secret ingredients? And, dandelions were
one of the bitter herbs referred to in the Old Testament of the Bible.
flowers sparingly in your recipes, particularly if you are not
accustomed to eating them. Too much of a pretty thing can lead to
digestive problems. If you are prone to allergies, introduce flowers in
small amounts so you can judge their effect. Also, some have a much more
pronounced flavor than others, so you'll need to judge accordingly. The
leaves of some flowers also have culinary uses, but make sure you check
a trusted food reference source before experimenting. This helpful chart
of edible flowers links to full color photos, plus includes info on
scientific name, pertinent warnings, and flavor comparisons. You can click on the
edible flower’s name and you will be directed to a picture, provided
your internet connection is working.
The author and Home Cooking Guide have thoroughly researched all the
aforementioned edible flowers. However, individuals consuming the
flowers, plants, or derivatives listed here do so entirely at their own
risk. This writer can not be held responsible for any adverse reaction
to the flowers
flowers as a garnish make any dish look special on your table, but be
sure the flavor of the flower compliments the dish. Here are a few ideas
to pretty up your meals and perk up your taste buds:
Place a colorful gladiolus or hibiscus flower (remove the stamen and pistil) in a clear glass bowl and fill with your favorite dip.
Sprinkle edible flowers in your green salads for a splash of color and taste. Freeze whole small flowers into ice rings or cubes for a pretty addition to punches and other beverages.
Use in flavored oils, vinaigrettes, jellies, and marinades.
One of the most popular uses is candied or crystallized flowers, used to decorate cakes and fine candies.
Asthmatics or others
who suffer allergic reactions to composite-type flowers (calendula,
chicory, chrysanthemum, daisy, English daisy, and marigold) should be on
alert for possible allergic reaction.
Finally, never use non-edible
flowers as a garnish. You must assume that if guests find a flower on a
plate of food, they will think it edible. Be brave. Put a little color
into your recipes and your taste buds with some edible flowers, and you
will surely be rewarded with smiles from your family and guests.
Lavender Cranberry Crisp Recipe
blueberries, cranberries, lavender flowers, and sugar. Mix well and pour
into an 8 x 8-inch baking pan.
crushed crackers, brown sugar, melted butter, and sliced almonds.
Crumble over the top of the filling.
20 to 25 minutes, until filling is bubbly. Cool at least 15 minutes
to 8 servings
Blue Flower Chive Omelet Recipe
the washed blossoms across the top of the eggs and then fold the omelet
over and let cook another few minutes. Serve.
or Crystallized Flowers Recipe
takes a little patience; it seems to go more quickly if you do it with a
friend. The following recipe will coat quite a few flowers, but if you
need more, mix up a second batch.
small bowl, combine the egg white with the water and beat lightly with a
fork or small whisk until the white just shows a few bubbles. Place the
sugar in a shallow dish.
sides. Place the flower or petal on the waxed paper to dry. Continue
with the rest of the flowers.
flowers dry completely; they should be free of moisture. This could take
12 to 36 hours, depending on atmospheric humidity. To hasten drying, you
may place the candied flowers in an oven with a pilot light overnight,
or in an oven set at 150 degrees to 200 degrees F with the door ajar for
a few hours.
the dried, candied flowers in airtight containers until ready to use.
They will keep for as long as a year.
mixture sit by the side of the stove for 5 to 6 hours.
to separate the petals from the juice. Return the juice to the pot and
bring to a simmer. Slowly add the sugar and simmer until desired
thickness (takes about 4 hours).
toast, muffins or Danish
about 1 liter
Tortillas with Fresh Flower Petals Recipe
small piece, roll into a ball (about half size of a golf ball). Continue
to do so until all masa is used. Next, take a tortilla press and between
2 pieces of plastic, place a masa ball and press half way.
open, remove plastic from show side of tortilla, lay petals on
half-pressed tortilla, recover with plastic, and finish pressing. Remove
tortilla and place it between 2 pieces of wax paper.
process until all masa is used. On a warm griddle remove 1 piece of wax
paper and place raw tortilla on griddle. Cook on one side until golden
brown, about 45 seconds, then turn over and cook for 1 more minute;
about 20 tortillas
Squash Blossoms Recipe
flowers in the egg, then in the breadcrumbs. Heat the oil in a frying
pan over medium heat and fry 6 flowers at a time until crisp and golden;
change the oil if necessary between batches. Drain on paper towels.
garnished with chopped parsley, if desired.
Flower Bowl with Fruit Salad
about 1/2 cup
Fruit Salad Mixtures
ensure that the punch retains its sparkle, mix the ingredients just
before guests arrive. For a version with alcohol, see Glacier Punch -
about 14 (4-ounce servings)
ensure that the punch retains its sparkle, mix the ingredients just
before guests arrive. For a version without alcohol, see Glacier Punch
about 20 (4-ounce servings)
Pour 1 cup water into bottom of 15 X 10 X 1-inch baking pan with sides (or use a 13 X 9 X 2-inch baking pan). Sprinkle surface of water evenly with about 1/2 cup edible flowers
marigolds, calendula, violets, pansies, or dianthus). Sprinkle surface
of water evenly with 1 cup fresh raspberries or other fresh fruit.
Freeze 3 hours or overnight. To unmold, allow to stand at room
temperature 5 to 10 minutes or till ice can be removed. Remove from pan
and break into large chunks. Place in punch just before serving.
Salmon with Nasturtium Vinaigrette Recipe
Rose Water and Rose Oil
Hibiscus Drink Recipe
teaspoon grated fresh ginger
In a 4 quart stainless steel or glass pot, bring the water to a boil. Add the hibiscus and
Turn off the heat, then cover and steep for 4 hours. Strain and sweeten
with sugar to taste. Chill and serve, or serve with good rum, the amount
according to your taste.
Man's Capers Recipe
white wine vinegar
mixture refrigerated and use the nasturtium pickles in sauces, dips,
casseroles, soups, stews and as edible decorations.
Rose, & Strawberry Jam Recipe
the rhubarb and layer it in a large bowl with the whole hulled
strawberries and the sugar. Pour on the lemon juice, cover and leave
contents of the bowl into a preserving pan. Add the lemon seeds tied in
a muslin bag and bring gently to a boil. Boil for 2 minutes then tip the
contents of the pan back into the bowl. Cover and leave in a cool place
over night once more.
rhubarb and strawberry mixture back into the pan. Pinch out the white
tips from the bases of the rose petals and add the petals to the pan,
pushing them well down among the fruit. Bring to the boil and fast boil
until setting point is reached, then pot in warm sterilized jars in the
about 6 pints
1 15-ounce round brie cheese, or similar cheese
Rose petals, pesticide-free rinsed and patted dry to taste
1 envelope unflavored gelatin
About 12 servings
Nasturtium Pizza Recipe
to 8 servings
Mousse in Tulip Cups Recipe
3/4 cup sugar
1/4 cup boiling water
1/4 cup cold water
envelope unflavored gelatin
combine cold water and gelatin; set aside 5 minutes to soften gelatin.
Meanwhile, hull and finely dice enough strawberries to measure 4 cups.
Refrigerate remaining strawberries. In 2-quart saucepan, heat diced
strawberries and remaining 1/2 cup sugar to boiling over medium heat,
stirring occasionally. Reduce heat to low and simmer berries until very
soft -- about 5 minutes. Remove from heat; stir in lemon juice.
orange-berry sauce: In food processor fitted with chopping blade or
blender, process or blend cooked berries until smooth puree forms. Pour
1 1/3 cups strawberry puree into 2-cup measuring cup and stir in orange
juice; cover and refrigerate until cold.
remaining strawberry puree into same 2-quart saucepan and stir in
softened gelatin; heat over low heat just until gelatin dissolves.
Refrigerate strawberry gelatin, stirring often, until mixture mounds
slightly when dropped from spoon -- about 30 minutes.
prepare tulip cups: Cut off stems and remove the pistils and stamens
from the tulips. Place each tulip cup in a custard cup or muffin-pan cup
to keep them upright; set aside.
meringue powder to syrup in bowl. With electric mixer on high speed,
beat until soft peaks form. Add vanilla and beat until stiff peaks form.
Fold cooled strawberry gelatin mixture into meringue until well mixed.
In small bowl, with electric mixer on high speed and same (no need to
wash) beaters, beat cream until stiff peaks form. Fold whipped cream
into strawberry gelatin mixture. Gently spoon strawberry mixture, or
mousse, into tulip cups, dividing evenly. Refrigerate until set -- 2
hours or overnight.
before serving, sort remaining strawberries and reserve 16 small ones
for garnish. Hull and slice remaining berries; divide equally and place
in center of each of 8 serving plates. With large spoon, transfer tulip
cups onto bed of sliced berries, moving slices around tulip to support
cup upright. Pour a thin layer of orange-berry sauce around tulip cup on
each plate. Garnish each with 2 berries. Pass remaining sauce. Serve
Zucchini Blossoms Recipe
18 zucchini squash blossoms (or pumpkin)
3 ounces goat cheese
3 ounces cream cheese
1/2 teaspoon red pepper flakes
1 clove garlic,
the batter, in a medium bowl, stir together the flour, water, milk, egg
and salt. Let sit for one hour.
heavy saucepan or skillet with oil to a depth of 2 inches. Heat over
medium heat to 375 degrees F. Dip a few squash blossoms into batter,
covering entire blossom, and drop into the hot oil. Fry until golden
brown, about 1 minute, turn over and fry on the other side. Remove with
a slotted spoon and drain on paper towels. Repeat with the remaining
blossoms, being careful not to overcrowd the pan. Add salt and pepper
and serve immediately.
Wine Lavender Cookies Recipe
the dough on a floured board about 1/8 inch thick and use a serated
pasta wheel to cut out small strips, about 2 inches by 1 inch. Place on
a buttered baking tray, giving one half of each strip a twist, as you do
so to make the cookies look just like little bows. Bake at 375 degrees F
for about 6 to 8 minutes or until edges are just turning brown. Cool on
a wire rack and sprinkle with the remaining sugar.
Hot and Sour Soup Recipe
boiling water over cloud ears, black mushrooms and tiger lily buds. Let
soak 15 minutes. Drain; cut off woody parts of mushrooms and hard tips
of buds, then slice very thinly. Set aside.
broth in a large saucepan. Meanwhile, heat peanut and sesame oils in a
wok or large skillet; when oil is hot, sprinkle on soy sauce. Add pork
or chicken and stir-fry just a few minutes or until crisp on edges. Add
mushrooms and tiger lily buds and stir to brown edges lightly. Then add
meat and mushroom mixture to broth and stir well; stir in bean curd and
bamboo shoots. When soup comes to a gentle simmer, pour in beaten eggs,
stirring soup with a swirling motion. As soon as eggs start to cook,
remove soup from heat.
to 6 individual soup bowls or 1 large serving bowl with hot water. Then
mix vinegar, green onion, 2 tsp sesame oil and white pepper, Hot Oil or
Chile Oil. Divide mixture equally among individual bowls or place all in
a large bowl.
soup and adjust seasonings, adding more soy sauce or perhaps a pinch of
sugar if a less sour flavor is desired. Stir to mix the cloudlike shreds
of egg evenly, then pour into individual bowls or serving bowl. To eat,
bring soup spoon up from the bottom of the bowl to mix hot and sour
flavors into each bite.
Jungle Rose petals well, dry & cut into slivers with a sharp
scissor; set aside.
egg whites & yolks into separate bowls.
Add water, rose water and salt to egg whites and whisk until well
blended. Fold in egg yolks*, add chives & whisk again until
blended. Pour into hot,
buttered* small omelet pan; watch for the edges to firm.
a spatula, fold firm edges into center tip the skillet so that the still
liquid center runs out to form a new edge; continue folding in the firm
edges & this process until no longer runny, but still wet inside.
cheese & 1/2 of the slivered Jungle Rose Petals on top & place
in broiler until cheese is lightly melted.
Remove pan from Broiler, fold in half, transfer to dish &
garnish with remaining Jungle Rose petals, spearmint sprig on top.
with fresh fruit, toast & Rose Preserves.
pancakes on preheated greased griddle until top bubbles, flip gently,
and cook about 1 more minute. Make 3- to 4-inch pancakes. Do not
overcook; they should be lightly browned. Wash flower petals thoroughly.
Make sure there are no bugs hiding out in your flowers!! Pull apart
flower petals into small pieces. Fold into batter.
sauce: Wash and clean stems
from berries. Warm fresh berries in a saucepan on low heat with a little
sugar until the berries throw off their liquid. Add a few drops of water
if needed. Frozen Maine blueberries may be used -- heat frozen berries
and add a little lemon juice if they are too sweet. Thicken with sifted
cornstarch if needed.
Ideas: Berry Sauce or Pansy Butter.
Fresh flowers petals -- young
dandelion, tulip, rose, rose of Sharon, orange blossoms, apple blossoms,
lilac, honeysuckle, bee balm, or any sweet tasting edible flower petals
that are in season.
|Squash Blossom Frittata with Asiago Cheese
summer treat is an omelet or frittata made from the infertile blossoms
of summer squash, along with a few of the baby squash. Our Bed &
Breakfast guests love these - and we garnish the plates with more of the
big beautiful yellow flowers.
3 or 4 blossoms per person (6-8 to serve 2), and 1 or 2 baby yellow or
green summer squash. Rinse blossoms well and drain on paper towels.
4 eggs with a little milk. Add, if desired, fresh chopped parsley and
snipped chives. Salt and pepper to taste.
a non stick pan, sauté in a little butter - just till soft:
sliced baby squash
and be quick about it, sauté the blossoms BRIEFLY (about 30 seconds). Remove from pan.
egg mix into pan, sprinkle and arrange the onions, squash and blossoms
on top, and cook over low to medium heat till almost set. Sprinkle with
Asiago cheese, and put under the broiled till lightly puffed and browned
- not long, watch it! Serve immediately. Serves two
the petal into some superfine sugar, and sprinkle some more superfine
sugar on top. Shake off the excess and lay it out on waxed paper to dry
(this takes as long as eight hours).
could go on and on here with recipes. These will give you a general idea
of what you can do with many of the blossoms in your garden.
daughter, Glynis, uses fresh flowers to decorate her Gourmet wedding
lastly, edible flowers make a lovely addition to many desserts. For
example, you can fry locust flowers (soaked in rum and sugar before
frying) or you can decorate fruit salads, flan or cake with violets,
rose petals and crystallized poppies. Dip the flowers in corn syrup and
Arabic gum, and then sprinkle powdered sugar on top before they have
dried. You can't go wrong!
“Tread the Earth
Lightly” and in the
meantime… may your day be filled with….Peace, light and love,
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