Edible Flowers

With the beautiful Fall weather, everything is starting to grow again! Even our roses are blooming again here in Fredericksburg, Texas. 

Edible Flowers are far from being a new concept: traditions of flower cookery come to us from the Victorian era and go back as far as the Roman Empire.
We have been cooking and experimenting with edible flowers since 1987 and have been excited about their potential as seasonings and garnishes.  We use them under butter pats, on top of cakes, and in salads, soups, ice cream, breads, and in cocktails. Like all herbs, and vegetables, flowers blossoms must be well washed and pesticide free. Make sure you onely use organically raised flowers.

To the left I have put a copy of our Edible Flower Chart to help Guide you with a few suggestions.

Here are a few other tips for using edible flowers:

* Use lavender or roses to flavor jams and jellies

* Decorate the top of an iced cake with mild-flavored fresh flowers like pansies, roses, dianthus or Johnny-jump-ups, or calenduls

*Freshen up your plain tossed green salad with rosemary blossoms, chives blossoms, borage blossoms, nasturtiums, Johnny-jump-ups, or calendulas.

*Freeze borage blossoms, dianthus, or Johnny-jump-ups into ice cubes for a beautiful accent to party punches or just plain ice water!

Johnny-jumps-ups

Mexican Mint Marigold

Here is a fun recipe for a
Rosy Cooler
www.urbanherbal.com/recipes/index-16.htm#rosey-cooler

We would love to hear from you with some of your favorite edible flower recipes.

Wishing you Herbs, Health and Happiness,

Bill & Roy Varney