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Lovely purple flowers
grace garden sage and
lavender, while mint blooms
in shades of lilac, and
rosemary blooms in delicate
shades of blue and white.
Chive's lovely star-shaped
flowers range from bright
pink to lavender hues,
while cilantro's white
umbels look like lace.
Arugula's white flowers
taste peppery,
and Mexican
mint marigold's brilliant
golden blossoms sparkle
when placed in bottles of vinegar.
Remove
the small, individual yellow flowers from large
umbels of dill and fennel or use the whole head as
herbal embellishment,
and take advantage of basil's
tender (and prolific !) emerging seed spikes in
assorted colors and fragrances for garnishes
as well.
Sprinkle any of these aromatic herb blossoms over
salads or soups, cheese spreads and
dips, rice or
pasta dishes, or herb-flavored butters. Let herb
blossoms colorfully accent salads, adding
extra
flavor too!
Use lemon verbena's tiny cream-colored
citrus-scented blossoms or pineapple
sage's
scarlet plumes for fragrant garnishes for
sorbets, ice cream, cakes, and refreshing punches.
Oh! and don't forget to place a few lavender
spikes in a glass of champagne for color and for
its unforgettable flowery essence.
I grow other flowers in my cottage garden, not
only for beauty, but
for use as edible garnishes
also. Remember, any flower eaten should be
grown organically without the
use of pesticides
(unfortunately, most florist-purchased flowers
have been chemically treated). Do not
sample
flowers unless you are certain that they are
indeed edible
Gather flowers early in
the morning and store
them in the refrigerator in an airtight container
until ready for use or in a
bouquet in a vase of
water. Naturally, picking delicate flowers in the
middle of the day will cause
them to wilt on the
platter! Petals may be removed and sprinkled
individually or entire blossoms may
be used.
Remove the pistils and stamens from larger
flowers to prevent bitterness.
Borage (Borago
officinalis) has lovely
cornflower blue star-shaped flowers. Lovely in
punches, lemonade, gin and tonics,
sorbets, chilled
soups, cheese tortas, and dips.
Calendula (Calendula officinalis) has pretty
petals in golden-orange hues. Sprinkle them on
soups, pasta or rice dishes, herb butters, and
salads
Daylily (Hemerocallis fulva) flowers look
beautiful on composed salad platters or crowning
a frosted cake. Sprinkle the large petals in a
spring salad.
Scented geranium (Pelargonium species)
flowers
come in fragrances from citrus and spice to fruits
and flowers, and usually in colors of pinks
and
pastels. Sprinkle them over desserts and in
refreshing drinks or freeze in ice cubes.
Lavender (Lavandula angustifolia) 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.
Marigold (Tagetes species) petals can be sprinkled
on salads, open-faced sandwiches, herb buttes,
pasta or rice, and steamed vegetables before
serving.
Nasturtiums (Tropaeolum majus) come in varieties
ranging from trailing to upright and
in brilliant
sunset colors with peppery flavors. Use entire
flowers to garnish platters, salads, cheese
tortas, open-faced sandwiches, and savory
appetizers.
Roses (Rosa species) 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.
Crystallized petals or entire miniature roses
are
quite lovely.
Violets (Viola odorata) were my grandmother's
favorite flower. I like
to eat the tender leaves in
salads and use the flowers to beautifully
embellish desserts and iced drinks.
Related
flowers, Johnny jump-ups or violas, and pansies
now come in colorful purples and yellows to
apricot and pastel hues. 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.
Crystallizing & sugar coating flowers for Cake Decorating
Lightly whisk some
egg white and use a small fine
brush to completely cover the clower petals and
calys. Sprinkle the flower
with superfine
granulated sugar.
The sugar can be colored to match the flower by
mixing in
a little petal dusting powder.
Shake off any excess sugar and dry the flowers
completely. Small
ones can be left to dry on
absorbent paper (ie kitchen roll). Larger flowers,
such as roses, wrap a
piece of wire around the
stem, and dry hanging upside down from a glass or
other suitable item to avoid
squashing the petals.
Sinus Soup
Many of the ingredients in this tea can be easily grown by you. See the "Ultra Easy Medicinal Tea Herb
Garden" page of this site for more information. This tea is great for sinus problems and congestion associated with the
common cold. Combine all the ingredients in a bowl or cauldron. Blend clockwise while focusing on an open and airy type of
feeling. Say the following or similar words of power while you stir to empower the mixture:
Cleansed air after
the rain;
breathe deeply, without strain.
Open skies on cloudless days,
clear my mind from the foggy haze.
Here is the ingredients list, this makes a large batch which I give to friends during cold or sinus season:
1 small handfull (about 1/4 cup) dried thyme
1 small handfull (about 1/4 cup) dried feverfew flowers
1 large
handfull (about 3/4 cup) dried peppermint leaves
1 Tablespoon dried and rubbed or crushed sage
These can be
made into a tea, but for the most effective 'sinus soup' combine 1 heaping tablespoon of the herbal mixture with 2 cups of
water that has been seasoned with chicken or vegetarian boullion. Crush and then chop about 5 'toes' or pieces of fresh garlic
and add them to the soup, then add about 2 teaspoons of ginger root powder or 2 slices of peeled fresh ginger root. Simmer
over very low heat for about 3 minutes and serve hot. It is normal to sweat when taking this medicine, it has strong purifing
and diaphoretic properties. Your nose will run for about 1/2 an hour, but should then be clear. I like to add about a teaspoon
of cayenne, but a dash may be enough for most people.
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