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Edible Flower Tips From Vosges
Apr. 25th, 2005 04:42 pmAll herb flowers are edible. They are a great way to gain color AND flavor — try Italian mint, lavender or lemon thyme.
Anise Hyssop has a sweet, anise flavor. Try adding the flowers and young leaves to butter and serving over grilled mushrooms.
Infuse Apple Blossoms in cream, whip it and serve over a fresh apple tart.
Infuse lavender blossoms in sorbet, jellies or caramel custard.
Nasturtiums come in wide variety of colors and are not that tricky to grow. Use them in salads, butters and soft cheeses or on cucumber sandwiches.
Roses are beautiful and edible. Grow them yourselves to avoid florist-grown chemicals. Mince 2 cups of fragrant petals and 1 cup of granulated sugar with a mortar and pestle to make fragrant rose sugar. Let the mixture sit for a week, strain out petals and store the sugar in an airtight container.
For more information about edible flowers: read The Edible Flower Garden by Rosalind Creasy.
Anise Hyssop has a sweet, anise flavor. Try adding the flowers and young leaves to butter and serving over grilled mushrooms.
Infuse Apple Blossoms in cream, whip it and serve over a fresh apple tart.
Infuse lavender blossoms in sorbet, jellies or caramel custard.
Nasturtiums come in wide variety of colors and are not that tricky to grow. Use them in salads, butters and soft cheeses or on cucumber sandwiches.
Roses are beautiful and edible. Grow them yourselves to avoid florist-grown chemicals. Mince 2 cups of fragrant petals and 1 cup of granulated sugar with a mortar and pestle to make fragrant rose sugar. Let the mixture sit for a week, strain out petals and store the sugar in an airtight container.
For more information about edible flowers: read The Edible Flower Garden by Rosalind Creasy.