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    You are in: Home / Cookbooks / Cooking with Flowers
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    46 recipes in

    Cooking with Flowers

    Floral recipes. Ensure that flowers used are edible types, and that they have not been sprayed and are grime-free. Here is a list of some edible flowers: herb flowers (the flowers of most flowering herbs, such as chives, rosemary or thyme, are edibles), sweet scented geraniums, primrose, violet, rose petal (use highly- scented rose varieties from a garden rose that is either deep pink or red and make sure you use flowers that have not been sprayed), carnation (dianthus), elderflower, lavender, nasturtium, pansy, violas, johnny jump-ups, edible varieties of marigold that are recommended for eating (such as Tangerine Gem or Lemon Gem), some daylily blossoms, clover, dandelion, borage, chamomile, calendula, mint, melissa (lemon balm), sweet woodruff, elderflower, peach blossoms, squash or pumpkin blossoms, lilac blossoms, honeysuckle blossoms (*Berries of honeysuckle are highly poisonous!), jasminum sambac blossoms, lemon verbena blossoms, chive and garlic blossoms, basil blossoms, sage blossoms, bee balm blossoms, and sunflower bud blossoms
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    Dress up your drinks with these beautiful and romantic ice cubes featuring blossoms from the garden! Perfect for summer afternoon parties or cocktail events! Pink or red rose petals will enhance any drink, and can also be sprinkled on the table and over desserts for a romantic effect. Or, use fresh herbs. Flowers and leaves that are suitable include: scented geraniums, nasturtiums, violets, rose petals, pansies, lavender, basil, chive/leek/onion/garlic blossoms, borage flowers, and most flowers from edible herbs (e.g. basil, oregano, thyme). Note: Boiling the water before freezing will ensure that the ice cubes are crystal clear.

    Recipe #415463

    May Wine is an old, traditional beverage that originated in Germany and is consumed throughout Europe. Infusing white wine with Sweet Woodruff gives this libation an herbal flavor with green notes that are refreshing and pleasant. Often served on May Day and at spring and early-summer weddings, this beverage is perfect for sharing with friends and family during dinner parties, backyard barbeques, picnics, and at other get-togethers. May Wine was historically brewed during the May and June months when Sweet Woodruff is in flower, but there is no need to restrict consumption to these months. This light and refreshing herbal infused beverage is a perfect treat that can be enjoyed throughout the year! Not only does May Wine taste delectable, but Sweet Woodruff has a long history of herbal and medicinal use. It has been used throughout the ages to treat ailments including liver problems and jaundice. During the Middle Ages, Sweet Woodruff was widely applied as a poultice for wounds and cuts and taken internally for digestive and liver problems. In modern day herbalism, infusions of Sweet Woodruff are used for diuretic and anti-inflammatory effects and to ease stomach aches. This is a classic recipe for May Wine, but feel free to adjust it to your liking. I am already envisioning Chamomile flowers, Rose petals, and Lemon Balm incorporated into future batches! Simply follow the recipe but substitute the herb(s) of your choice for Sweet Woodruff, and make allowances for herbs that are especially flavorful – like Lavender flowers. A note of caution: Sweet Woodruff may produce headaches and other toxic effects if high doses are consumed or if it is used long-term. Info taken from Mountain Rose Herbs. Note: You can easily increase the yield by adding an additional bottle of wine for 16 servings, or double the amounts (use two bottles each of wine and champagne) for 24 servings. For an alcohol-free version substitute white grape juice or apple juice for the wine, and sparkling water for the champagne. If you can't source fresh Sweet Woodruff, use 1/2 cup of dried Sweet Woodruff which you can purchase online. -Or-, use a spoonful per drink (to taste) of Waldmeister Syrup which can be purchased at germandeli.com. Enjoy!

    Recipe #458379

    Cool and refreshing, this spritzer is like summer in a glass! Wonderful! Add as much or as little pastis as you like. I used R.W. Knudsen Tangerine Spritzer (non-alcoholic) for the tangerine juice and sparkling water (and the data base didn't recognize this). Sweeten to taste with sugar or honey, as desired. Enjoy!

    Recipe #460149

    4 Reviews |  By BecR

    A favorite spring and summertime drink of mine, using fresh or dried lavender and lemons from the garden. Wonderfully refreshing! May be served cold over ice, or hot with honey. Adapted from "The Ultimate Liquor-Free Drink Guide" by Sharon Tyler Herbst.

    Recipe #131597

    4 Reviews |  By BecR

    These delicious lavender cookies are a real treat--perfect for tea-time, or for serving out on the veranda with a pitcher of ice-cold lemonade! From The Spice House. Note: Icing amount as written is very generous for these cookies, feel free to reduce to one half or one quarter the recipe, as you like.

    Recipe #375524

    1 Reviews |  By BecR

    These are some of the best scones I've ever eaten! From my friend Cameron. Lovely served warm or cooled with butter, recipe #247961 or recipe #383209, lemon curd, or British clotted cream--and a cup of tea!

    Recipe #381986

    1 Reviews |  By BecR

    In Provence, lavender honey is made by the bees that frequent the wild purple-budded bushes growing near their hives. Be aware that this homemade version, infused with lavender flowers, needs to stand for 24 hours before being used. If you purchase dried lavender flowers, be sure that they are culinary quality. A lovely gift! From "From the Cook's Garden".

    Recipe #383209

    A delicate ice cream, gently infused with the scent of fresh lavender flowers and tinged a pretty lavender color. Very simple to make, with a classic custard base enriched with cream. Lovely with crisp cookies or a slice of pound cake. Enjoy! Notes: Ensure that the flowers have not been sprayed. Cook time includes freezer time.

    Recipe #373432

    3 Reviews |  By BecR

    A beautiful lavender jelly that will awaken your senses and delight your tastebuds with pleasure! Wonderful served at Afternoon or High tea with scones, puddings, or cream. It can also be served as an unusual accompaniment to meats, such as lamb or poultry. Or serve as a topping over brie cheese as an appetizer. The sky is the limit!

    Recipe #412026

    2 Reviews |  By BecR

    Lavender and Rosemary Spiced Walnuts are great sprinkled in salads, as cake or cookie decorations, or served as a healthy appetizer or snack. Would make a delightful hostess gift, presented in a tin and tied with a pretty lavender ribbon. From Sharon Shipley's Lavender Cookbook.

    Recipe #382161

    A splash of lavender-vanilla infused simple syrup adds an element of intrigue to this delectable Champagne sparkler! Lovely and elegant served with fruit, cheese, and crudites for a gazebo garden party, or for an enchanted and romantic dinner for two! Be sure to use only culinary organic edible lavender that has not been sprayed.

    Recipe #434058

    This savory, honey-soaked goat-cheese spread is prepared with wildflower honey and garnished with dried lavender. Beautiful in its rustic simplicity! A lovely addition to the cheese board. Serve with flatbread crackers, or your favorite crackers. Adapted from Victoria Magazine.

    Recipe #434053

    2 Reviews |  By BecR

    A calming, soothing, and restorative blend using three of my favorite herbs--lavender, mint, and lemon balm! Makes 2 lovely cups of tea or tisane. You can add a tea bag of your choice to make a stronger tea if you wish, and add another cup of water to make 3 cups of tea. Would be wonderful served with recipe #383209.

    Recipe #383897

    A new twist on an old favorite! This is a very lovely lavender bread pudding, made special with a delicate vanilla-lavender custard, golden raisins, and apricot jam. Best served warm, with a dusting of confectioner's sugar and crushed lavender flowers on top. Heavenly! Adapted from 'The Herb Companion'.

    Recipe #376416

    1 Reviews |  By BecR

    A deliciously fragrant custard, delicately enhanced with fresh lavender flowers. The perfect spring or summertime dessert, or anytime! Use fresh organic lavender from your garden (or storebought culinary lavender). Cook time includes one hour stand time and several hours chill time. From pastry chef Jack Fisher at Nine-Ten Restaurant in La Jolla, CA.

    Recipe #109667

    An exquisite blend of lavender flowers and herbes de Provence makes for a pleasant, refreshing cordial--perfect for a summer's day! Stir into lemonade, teas, ice-water, champagne or cocktails, -or- drizzle on pound cake, waffles, pastries, puddings or fruit. Lovely! I like to make this in the early summertime, when the lavender flowers are still fresh! Try it in my recipe #250030, or whisk a few spoonfuls into whipped cream, or thicken with powdered sugar for a glaze. Makes a beautiful hostess or Christmas gift, tied with a pretty lavender ribbon!

    Recipe #247961

    A delightfully aromatic cocktail with lavender herbal and citrus flavors, reminiscent of sunny Provence, in the South of France! Gin, vermouth, Cointreau, recipe #247961, fresh oranges and lavender; would also be good with the addition of champagne or sparkling wine. Adapted from 'Fine Living'.

    Recipe #250030

    This lovely salad would be wonderful on a bed of heirloom oak leaf lettuce with a bit of the vinaigrette drizzled over all. Recipe is an adapted one from California restauranteur and cookbook author Jesse Cool.

    Recipe #416316

    The herbs and blossoms on this fish not only look spectacular but they also add a summery flavor to the light broth and peas beneath the fish. Heavenly served over buttermilk mashed potatoes!!! Substitute salmon or any mild, firm fish fillet for the halibut. Whenever possible, try to buy line-caught and wild fish. From the book "Simply Organic" by Jesse Cool.

    Recipe #416315

    From Rosalind Creasy. Both savory and sweet butters can be made with flowers. Probably the most versatile savory butters are made from chive blossoms or nasturtium flowers. Serve these savory butters with a crisp French bread or melt them over vegetables, fish, or poultry. Or also add savory herbs, lemon juice, or other flavorings such as ground chipotle peppers or grated fresh ginger. Sweet flower butters can be made with roses, violets, lavender, and pineapple sage and are a treat on egg breads, sugar cookies, or as a mystery filling between layers of pound or sponge cake. Not all edible flowers are equally tasty. Before you prepare the blossoms taste a few petals to make sure they please your palate.

    Recipe #416273

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