3 Delicious Edible Flower Recipes

Lavender Lemonade:
- Lavender lemonade is a refreshing and aromatic twist on classic lemonade, perfect for hot summer days or any time you’re craving a unique and flavorful beverage. Here’s a simple recipe to make lavender lemonade at home:
- Ingredients:
- 1 cup fresh lemon juice (from about 4-6 lemons)
- 6 cups water
- 3/4 cup granulated sugar (adjust to taste)
- 2 tablespoons dried culinary lavender buds
- Ice cubes
- Fresh lavender sprigs and lemon slices for garnish (optional)
- Instructions:
- Make Lavender Simple Syrup:
  - In a small saucepan, combine 1 cup of water and granulated sugar over medium heat.
  - Stir until the sugar is completely dissolved, creating a simple syrup.
  - Add dried lavender buds to the saucepan and bring the mixture to a gentle simmer.
  - Let the lavender steep in the syrup for about 5 minutes, then remove the saucepan from heat.
  - Allow the lavender simple syrup to cool completely, then strain out the lavender buds using a fine mesh strainer or cheesecloth. Discard the lavender buds.
- Mix Lemonade:
  - In a large pitcher, combine the fresh lemon juice, remaining 5 cups of water, and the lavender-infused simple syrup.
  - Stir well to combine. Taste and adjust the sweetness by adding more sugar or water if needed.
- Chill:
  - Place the pitcher of lavender lemonade in the refrigerator to chill for at least 1-2 hours, allowing the flavors to meld together.
- Serve:
  - Fill glasses with ice cubes and pour the chilled lavender lemonade over the ice.
  - Optionally, garnish each glass with a sprig of fresh lavender and a slice of lemon for a beautiful presentation.
- Enjoy:
  - Stir the lavender lemonade before serving to ensure the flavors are well distributed.
  - Sip and enjoy the refreshing and fragrant taste of homemade lavender lemonade!
- Feel free to adjust the sweetness and intensity of the lavender flavor according to your preferences. Lavender lemonade is a delightful beverage that’s sure to impress your guests and provide a cooling respite on a hot day.

Stuffed Zucchini Blossoms

Stuffed zucchini blossoms with rice and ricotta is a delicious and elegant dish that highlights the delicate flavor of zucchini blossoms. Here’s a simple recipe to make this dish:

Ingredients:
12-16 fresh zucchini blossoms
1 cup cooked rice (such as Arborio or Jasmine)
1 cup ricotta cheese
1/4 cup grated Parmesan cheese
2 cloves garlic, minced
1 tablespoon fresh herbs (such as basil, parsley, or thyme), chopped
Salt and pepper to taste
Olive oil for drizzling
Optional: Marinara sauce for serving
Instructions:
Prepare the Zucchini Blossoms:
- Gently rinse the zucchini blossoms under cold water and pat them dry with paper towels.
- Carefully remove the pistil from inside each blossom. Be gentle to avoid tearing the blossoms.
Prepare the Filling:
- In a mixing bowl, combine the cooked rice, ricotta cheese, grated Parmesan cheese, minced garlic, chopped herbs, salt, and pepper. Mix until well combined.
Stuff the Blossoms:
- Using a small spoon or piping bag, carefully fill each zucchini blossom with the rice and ricotta mixture. Be gentle to avoid tearing the blossoms.
Seal the Blossoms:
- Gently twist the petals of each stuffed blossom to seal in the filling. This will help keep the filling inside during cooking.
Cook the Stuffed Blossoms:
- Preheat your oven to 375°F (190°C).
- Place the stuffed zucchini blossoms on a baking sheet lined with parchment paper.
- Drizzle the blossoms with olive oil and sprinkle with salt and pepper.
- Bake in the preheated oven for 15-20 minutes, or until the blossoms are tender and the filling is heated through.
Serve:
- Once cooked, transfer the stuffed zucchini blossoms to a serving platter.
- Serve hot, optionally with marinara sauce on the side for dipping.
Enjoy these delicious stuffed zucchini blossoms with rice and ricotta as an appetizer or a light main course. They make a beautiful and flavorful dish that’s perfect for showcasing the bounty of the season!

Edible Flower Soup

Creating an edible flower soup can be a unique and visually stunning culinary experience. Here’s a recipe to guide you through making a delicious and beautiful edible flower soup:

Ingredients:

4 cups vegetable broth (homemade or store-bought)
1 onion, finely chopped
2 cloves garlic, minced
2 tablespoons olive oil
1 medium potato, peeled and diced
1 cup mixed edible flowers (such as nasturtiums, violets, pansies, or rose petals), washed and dried
1/2 cup heavy cream (optional)
Salt and pepper to taste
Edible flower petals and fresh herbs for garnish

Instructions:

Prepare the Soup Base:
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until soft and translucent, about 5 minutes.
- Add the diced potato to the pot and cook for another 3-4 minutes, stirring occasionally.
Add Broth and Simmer:
- Pour the vegetable broth into the pot with the onion, garlic, and potato. Bring the mixture to a simmer over medium heat.
- Reduce the heat to low, cover the pot, and let the soup simmer for about 15-20 minutes, or until the potato is tender and cooked through.
Blend the Soup:
- Once the potato is cooked, use an immersion blender or transfer the soup to a blender (in batches if necessary) to puree until smooth and creamy.
- Return the pureed soup to the pot if using a blender.
Add Edible Flowers:
- Gently fold in the mixed edible flowers into the pureed soup. Reserve some flowers for garnish if desired.
- Allow the soup to simmer for an additional 2-3 minutes to infuse the flavors of the flowers into the soup.
Finish with Cream (Optional):
- If using heavy cream, stir it into the soup until well combined. This will add richness and creaminess to the soup, but it can be omitted for a lighter version.
Season and Serve:
- Taste the soup and season with salt and pepper to your liking.
- Ladle the edible flower soup into bowls and garnish with additional edible flower petals and fresh herbs for a beautiful presentation.
Enjoy:
- Serve the edible flower soup immediately while hot. Enjoy the delicate flavors and vibrant colors of this unique and delightful dish!

This edible flower soup is not only delicious but also a feast for the eyes. It’s perfect for special occasions or whenever you want to impress your guests with a visually stunning and flavorful dish.

These recipes are just a starting point, feel free to get creative and incorporate edible flowers into your favorite dishes!

Twenty One Rules of Edible Flowers

Feb24

21 Rules of Edible Flowers

The use of flowers in food dates back thousands of years to the Chinese, Greek and Romans. And with the resurgence of the world’s desire to save the planet, the interest in edible flowers has become more desirable. In keeping with the current “trends” people may want to experiment with flowers and plants more as a food source. However there are some rules or guidelines you must keep in mind when experimenting. First of all, remember that even if the flower isn’t poisonous does not mean it’s edible.

Before partaking of flowers , review these 21 simple rules:

Before consuming any flowers, consult a good reference book on edible flowers to be certain they can be used in your recipes and eaten.
Choose flowers that are free from pesticides, herbicides, and other chemicals. Opt for organic or grow your own in a controlled environment.
Harvest flowers at their peak freshness for the best flavor and nutritional value.
Be aware of any allergies you or your guests may have. Some flowers can trigger allergic reactions in certain individuals.
Because some flowers may aggravate allergies, it is best to start small when introducing edible flowers into your meal plans.
Not all flowers used as “garnish” or decorations on plates are edible. When in doubt, ask the server or chef or simply “throw it out.”
When growing your edible flowers only use pesticides when necessary and only those products labeled for use on edible crops.
Do not eat flowers from florists, nurseries or garden centers. It is common for these flowers have been treated with pesticides that are not considered safe for edible crops.
Never eat flowers picked from the side of the road.
Eat only the flower petals and prepare according to recipes. Remove the pistils and stamens from flowers when preparing your dishes.
Different flavors occur in plants when grown in different locations because of soil types, fertilization, and culture. Environmental conditions play a big role as well. What has excellent flavor at one time may taste different at the end of the season or the next year.
Experiment with different flavor combinations. Some flowers have subtle flavors that can enhance both sweet and savory dishes.
To avoid digestive problems, it is a good idea to introduce flowers into your diet in small quantities one species at a time. Too
Collect flowers at the optimum time. Pick fully open flowers in the cool of the day. Avoid flowers that are starting to wilt.
Sample the flower for taste. If it’s bitter and you expected it to be sweet, you may not want to use it just yet.
Flowers mature at different rates (just like people) and depending on the soil, time of year and weather conditions, this year’s crop may have a totally different taste than those used in previous harvests.
Store edible flowers properly to maintain their freshness. Refrigerate them in a sealed container lined with a damp paper towel.
Don’t be afraid to experiment! Edible flowers can add zest to your recipes, they add a whole new variety of flavors and colors that you may never have experiences.
Use edible flowers as garnishes to enhance the visual appeal of dishes. They can add a pop of color and elegance to plates.
Take advantage of seasonal blooms. Different flowers are available at different times of the year, so adjust your recipes accordingly.
Be aware of any regulations regarding the harvesting and sale of edible flowers in your area. Some species may be protected or subject to restrictions.

Have fun experimenting and experiencing the new dimension they can bring to your cooking.

Source: Horticulture News http://www.ipm.iastate.edu/ipm/hortnews/1995/7-21-1995/eatflow.html

Begin Your New Years Diet with Flowers

Dec27

Begin Your New Years Diet with Edible Flowers I know you are reading this thinking, “I thought flowers were only to be looked at and enjoyed visually!” Not true. In fact, you can eat them too. And for the most part edible flowers are low in (or free of) calories, cholesterol and fat. Edible flowers have been used as food for thousands of years. And although I have been unable to find much documentation about the nutritional benefits of flowers as food, it seems to me if the animal planet has eaten flowers since the dawn of time, then they must be healthy. And I imagine being on an Edible Flower Diet you could loose weight fast. Not to mention that edible flower diet is exotic eating at it’s finest.

Of course there are some precautions you should take when considering the edible flower diet. First and foremost, not every flower is edible. About.com has a great chart of poisonous and non-edible flowers you should stay away from.

You can also check out this List of Edible Flowers at Eden Florist. Many Edible flowers can be found at gourmet grocery stores and local farmer’s markets.

In addition to those on the chart, the greens of dandelions are edible but they don’t taste good. Many edible flowers add little or no flavor to recipes, they just look pretty.

You can use edible flowers in infused vinegars, candies, sorbets, syrups, jellies and jams, as marinades, drinks, wines, meats, flower butter, dips and spreads, soups and as garnish to add color to the presentation. They can be added to water and frozen to create pretty ice cubes and add a dash of flavor to drinks. Place a colorful gladiolus floret (after removing the stamen and pistil) in a clear glass bowl and fill with your favorite jam, spread or dip.

Here are two low-fat recipes to add to your edible flower diet recipe box (also great for entertaining):

Hollyhock or Nasturtium Hors d’oevres

3 dozen hollyhock, daylily or nasturtium blossoms – washed and drained

1 jar (5 ounces) low fat cream cheese and pineapple spread

¼ cup low fat whipped cream cheese with chives

¼ cup turkey, chicken or tuna salad

With a small spoon carefully stuff each blossom with a small amount of one of the three fillings.

Line platter with nasturtium leaves and arrange filled blossoms. Refrigerate for 30 minutes. Serve chilled

Turkey Calendula Wraps

8 ounces fat-free cream cheese, softened

2 tablespoons low fat or fat free mayonnaise

1-tablespoon horseradish

2-3 teaspoons lemon juice

2 tablespoons diced sweet pickle relish

1 tart apple, peeled cored and finely diced

1-cup calendula or marigold petals

4 twelve-inch low-fat tortillas

8 ounces turkey thinly sliced

Garnish with Lettuce and marigold petals

In a bowl blend the cream cheese with mayonnaise, horseradish, lemon juice and pickle relish. Gently stir in apple and flower petals. With a spatula spread the mixture evenly over each tortilla. Cover spread with a single layer of turkey or ham. Roll filled tortilla, jellyroll style. Wrap tightly in plastic wrap- chill for 20 minutes or more. To serve, cut to desired thickness and arrange on a serving platter over a bed of lettuce. Sprinkle with additional flower petal garnish.

Be sure to use flowers sparingly in your recipes. Some people experience digestion problems when consuming flowers for the first time. The best thing to do is start small and see if you have a reaction before plunging into the edible flower diet.

Happy Dieting!

Worth Reading – Cooking with Flowers: Sweet and Savory Recipes

Dec28

When I was reading BIG CHEF Online, one of my favorite blogs for Party Planning and Cooking, I stumbled across this great book Cooking with Flowers: Sweet and Savory Recipes with Rose Petals, Lilacs, Lavender, and Other Edible Flowers by Miche Bacher and thought it would be the perfect book to recommend to our blog readers for the end of 2013.

In it you will find more than 100 recipes that will bring beautiful flower-filled dishes to your kitchen table! This easy-to-use cookbook is brimming with scrumptious botanical treats, from sweet violet cupcakes, pansy petal pancakes, daylily cheesecake, and rosemary flower margaritas to savory sunflower chickpea salad, chive blossom vinaigrette, herb flower pesto, and mango orchid sticky rice.

Alongside every recipe are tips and tricks for finding, cleaning, and preparing edible blossoms. You’ll also learn how to infuse vinegars, vodkas, sugars, frostings, jellies and jams, ice creams, and more with the color and flavor of your favorite flowers. Fresh from the farmers’ market or plucked from your very own garden, a world of delectable flowers awaits!

You can get a copy on Amazon for only $17.32. Cooking with Flowers: Sweet and Savory Recipes with Rose Petals, Lilacs, Lavender, and Other Edible Flowers is sure to be one of my new favorite cookbooks and maybe it will also be yours!

Lavender Beef with Peppercorns

Sep18

It’s amazing all the herbs and flowers you can cook with. Here ia a recipe I found for beef tenderloin with lavender and peppercorns. Try it. It is really good.

1 (3- to 4-pound) beef tenderloin roast
1 tablespoon extra-virgin olive oil
1 tablespoons whole black peppercorns
1 tablespoons whole white peppercorns
2 tablespoons fennel seeds
1 1/2 teaspoon dried thyme
2 tablespoons dried culinary lavender flowers

Bring roast to room temperature before cooking. Trim the tenderloin of fat and silverskin. Note: Silverskin is the silvery-white connective tissue. It doesn’t dissolve when the tenderloin is cooked, so it needs to be trimmed away.

Pat the beef dry with paper towels. Lightly oil outside of roast.

In a small spice or coffee grinder, coarsely grind the black peppercorns, white peppercorns, fennel seeds, thyme, and lavender flowers; rub mixture all over the meat. Wrap tightly in plastic wrap and refrigerate at least 2 hours or overnight (preferably).

Preheat oven to 425°F. Unwrap roast and place onto a rack in a shallow baking pan, tucking the thin end under to make it as thick as the rest of the roast. Place roast onto a rack in a shallow baking pan, tucking the thin end under to make it as thick as the rest of the roast. Roast for 15 minutes. Reduce oven temperature to 325°F and continue to roast until the internal temperature reaches desired temperature on a meat thermometer (see below).
Rare – 120°F
Medium Rare – 125°F
Medium – 130°F

Remove from oven and transfer onto a cutting board; let stand 15 minutes before carving (meat temperature will rise 5 to 10 degrees after it is removed from the oven).

Transfer onto a serving platter and serve immediately with any accumulated juices.

Makes 6 to 8 servings.

Source: http://whatscookingamerica.net/Beef/lavenderbeef.htm

For a complete list of edible flowers, Check out the Edible Flower Chart at Eden Florist.

Dandelion Salad

Aug15

How to make Dandelion Salad

4 slices bacon, cut in small pieces

approximately 2 c. chopped new dandelion leaves

2 hard boiled eggs, sliced or chopped

2 Tbsp. chopped onion

¼ c. butter

½ c. cream or milk

1 egg, beaten

½ tsp. Salt

dash of pepper

¼ c. cider vinegar

2 Tbsp. sugar

1 Tbsp. flour

Toss together chopped dandelion, chopped onion and fried bacon pieces. Set aside. In skillet warm butter and cream until butter melts. Beat egg and then add salt, pepper, vinegar, sugar and flour. Blend the egg mixture into the slightly warm cream mixture. Increase heat and cook, stirring constantly until the mixture thickens. Pour hot dressing over the greens and toss gently. Add eggs before tossing. Serve at once.

Gather the dandelion leaves early in the spring before the plants flower or they will be bitter.

Thanks to Donna Godfrey for this recipe!