"The earth is the Lord's and everything in it,
the world, and all who live in it."
Psalm 24:1
On April 12th I had the privilege of meeting a lot of wonderful ladies at the Tillandsia Garden Club in Daytona Beach, where I did a presentation on Edible Flowers.
I shared my favorite “baker’s dozen” edible flowers, which are listed on this earlier post, but this presentation included wearing a hat decorated with some of them fresh from my garden!
34 of the more than 70 flowers that are safe to eat are illustrated on this display board. The flower garden has been the cook’s extended kitchen for generations and edible flowers can add pizzazz to almost anything from salad to ice cubes to baked goods.
As I shared about savory and sweet edible flowers, I also shared some of my favorite uses for each and ended my time with some door prizes including my “Edible Flowers” booklet and seed packets for planting this fall in Florida - both are available to purchase from Full Moon Natives & Herbs gift shop.
Here are a few recipes from the booklet using the edible flowers in the seed packets:
NASTURTIUM SPRING ROLLS
Arrange 12 red lettuce leaves, 1 pkg rehydrated ramen noodles, 1 julienne sliced cucumber, 1 peeled and sliced mango, 12 nasturtium leaves, 12 nasturtium blossoms and 24 spearmint leaves on a large platter. Have guests assemble spring rolls by placing a rice paper wrapper in a bowl of warm water, then lay flat on damp towel. Cover half the wrapper with a red lettuce leaf. Top with noodles, several cucumber strips, a mango slice, a nasturtium leaf, a flower and two mint leaves. Fold the wrapper in half to close. Fold both ends in toward the center. Roll the wrapper up from the bottom, lengthwise, to form a tube. Enjoy!
JOHNNY-JUMP-UP FLOWER CANAPES
Combine 2-8oz softened cream cheese, 3Tbs mayonnaise, 1/4 c fresh chopped dill, and 1/4 c snipped chives until smooth. Trim the crusts of multi gran bread and cut into squares or fingers. Spread each with cheese mixture and garnish with a combination of johnny-jump-up blossoms and fresh herb leaves.
ORANGE-CALENDULA COOKIES: Pull petals off 6-8 fresh calendula blooms. Cream 1/2c butter, 1/2c sugar & the grated rind of 2 oranges until fluffy. Add 2Tbs orange juice concentrate and 1tsp almond extract, then mix in 2 eggs. Combine 2c flour, 2 1/2tsp baking powder and 1/4tsp salt and blend into creamed mixture with calendula petals. Drop by teaspoonfuls onto greased cookie sheet and press a sliced almond into each. Bake at 350 degrees for 12-15 mins or until golden brown.
Additional recipes using edible flowers can be found on this earlier post from the 2011 Purple Cow Festival or plan on attending the free seminar (reservations required) at Full Moon Natives & Herbs on May 5, 2012 – All About . . . Edible Flowers – where several recipes will be demonstrated and tasted!
See these links for more information on available free presentations and demonstrations for your groups!
Joyce
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