Some
ideas 1
 Let's start with some useful tips
about flowers cooking.
Do you like tisanes? You can collect
and dry the following flowers to use as a wonderful tisane: Rose petals, white
jasmine, monarda, lime, marigold, and camomile. Mix together and use about 1 tablespoon per cup of
tea.
Pickle Clover: Use red and white
clover blossoms, white vinegar and honey. Alternate the different clover blossoms in a
wide mouth quart jar. Fill jar with vinegar. Then pour out vinegar and
measure. For each
1/2 cup of vinegar, add 1 tablespoon honey. Pour this over clover and let set for a week
before using. It makes a nice garnish for vege's and fish, and serve them for hors
d'oeuvres.
To make flower vinegars: (start
with a chive vinegar-it's the easiest to use and to make for the
begginers!) Take flowers
from any of the following: chives, marjoram, nasturtium, oregano, dill,
garlic, lemon-pepper, most all herb flowers, and basicly the choice is yours to sample
with. Take
a handful of clean, dried not wet, flowers and add to a jar of 5% acidity
vinegar. Let set
for at least 3 days if not more. Take out old flowers and add fresh prior to serving
vinegar. You need not add anything to these vinegars to boost flavor--serve them as they
are so the full flavor may be enjoyed.
How about LILAC TEA SANDWICHES!!
Take 1/2 cup lilac flowers broken up and nix with 4 ounces of softened cream
cheese.
Spread this on a dark bread of your choice-remove crusts. Add a couple of fresh sprigs on
the side for decoration. You can use peonies, marigolds, pinks (dianthus),
carnations, roses, and lavendar flowers instead of lilac if you like!
How about LAVENDER! Add dried or fresh
flowers to the next batch of sugar cookies you make for something
wonderful! Serve this as
dessert to a lunch where you have served lavender tuna! Marinade tuna steaks in lavender
flowers, fennel flowers, and ground pepper. Grill tuna medium rare, serve with flower
salad...yum-yum! Finish this off with lavender and orange sorbet: take a quart of orange
juice, sweeten with sugar and add 1 tablespoon lavender flowers. Simmer this together for
15 minutes, let cool, freeze till almost solid, serve with lavender sprig on
top!
Make teas from honeysuckle, hibiscus, jasmine, rose, or dianthus. Or make your own
blend!
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