Friday, August 10, 2012

import blog herbs edible flowers

Blog EntryOct 23, '07 1:34 PM
for everyone

Entry for July 05, 2007 edible flowers for Food Fridays
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I decided to do Food Fridays early, as I will be gone most of tomorrow.
I love edible flowers, so that is my subject this week.
Here is some research information:
http://whatscookingamerica.net/EdibleFlowers/EdibleFlowersMain.htm this is a great site, lots of information here
http://www.attra.org/attra-pub/edibleflowers.html
http://www.answers.com/topic/edible-flowers-1
http://en.wikipedia.org/wiki/Edible_flowers

recipe information with edible flowers:
http://homecooking.about.com/od/specificfoo1/a/flowertips.htm
Nasturtium Tea Sandwiches:
Yields:
Vegetarian


  • 6 to 8 slices of your favorite bread
  • 6 to 8 oz light cream cheese (or soft tofu), softened
  • 2 T sour cream
  • 12 nasturtium blossoms, coarsely chopped
  • a few nasturtium blossoms & leaves to garnish plate
    1. Remove crust from thinly sliced homemade bread.
    2. Combine cream cheese, sour cream and chopped nasturtium blossoms.
    3. Spread thinly on bread, top with another slice of bread, and cut into quarters.
    4. Refrigerate for half an hour before serving to blend the flavors. Line plate with nasturtium leaves, arrange sandwiches, and garnish
    5. with flowers.
    6. Revised by Seabreeze - From: Fresh Herbs by Barbara Rogers

  • Calendula Rice:
    Yields:
    Meat (Poulty)


  • 4 c water
  • 1/8 t Brittany sea salt
  • 1/2 c spanish brown onions, scallions or leeks, finely chopped
  • 2 chicken or veggie bouillon cubes
  • 1/2 c calendula petals, finely chopped
  • 2 c long-grain rice
    1. In a med saucepan bring water to a boil.
    2. Add salt, onion, bouillon cubes, calendula petals and rice.
    3. Stir.
    4. Reduce heat, cover and simmer for 18 minutes.

    Last modified: March 22nd 2004

  • Calendula Drop Cookies:
    Yields:
    Vegetarian


  • 6-8 fresh calendula blossoms, orange or yellow
  • 1/2 c butter, room temperature
  • 1/2 c sugar
  • grated rind of 2 oranges
  • 2 T orange juice
  • 1 t vanilla
  • 2 eggs, lightly beaten
  • 2 c flour
  • 2 1/2 t baking powder
  • 1/2 t Brittany sea salt
  • 1 c almond halves
    1. Preheat oven to 350`.
    2. Rinse blossoms, pull off petals and set aside.
    3. Cream butter, sugar and orange rind until fluffy.
    4. Blend in eggs.
    5. Sift together flour, baking powder and salt.
    6. Blend petals & dry ingredients into creamed mixture.
    7. Drop by teaspoons onto lightly greased cookie sheets, press almond half in each.
    8. Bake 12 to 15 min until golden brown.

    above recipes found here: http://www.seabreezed.com/recipes_category.php?category=Edible+Flowers

    http://www.fitnessandfreebies.com/food/edibleflowers.html this is an excellent site with lots of information, also recipes for flower butter, flower oil, frittas etc here is one of them:


    Flower Syrup

    What you will need:
    1-cup water (or rosewater)
    3 cups sugar
    1/2 -- 1-cup flower petals, whole or crushed
    Rose and carnation oils make nice salad dressings.
    Directions:
    Boil all ingredients for ten minutes, or until thickened into syrup. Strain through a cheesecloth into a clean glass jar. Keeps up to two weeks in the refrigerator. Can be added to sparkling water or champagne for a delicious beverage. Or, it may be poured over fruit, pound cake or pancakes.

    Lavender

    Lavender is another edible flower that adds a great flavor to ice cream and chocolates. If you are making truffles, you can flavor them by adding the lavender to the cream as it scalds. Strain the flowers out of the cream before adding the cream to the chocolate.
    In order to make lavender ice cream, you will need:
    • 1 1/2 cups of milk
    • 1 1/2 cups of cream
    • Half of a vanilla bean split length wise
    • 1/3 cup of sugar
    • 2 tablespoons of lavender flowers chopped
    1. Scrape the seeds out of the vanilla bean and add the seeds and pod to a saucepan with the milk, cream, and lavender flowers. Bring to a scald.
    2. Remove the pan from the heat and let cool.
    3. Using a Bain Marie, whisk the eggs and sugar together until the sugar dissolves.
    4. Very slowly, add the milk to the eggs.
    5. Cook the mixture until it begins to thicken.
    6. Remove from the heat and let cool.
    7. Strain the liquid.
    8. Chill the mixture for one hour.
    9. Add the mixture to your ice cream maker.

    this came from here-lots of wonderful recipes here too with flowers:
    http://recipes.lovetoknow.com/wiki/Edible_Flowers

    Anise Hyssop Flower Custard With Black Pansy Syrup- From David Feys, co-chef, Sookie Harbour House, Sookie, British Columbia, Canada Custard:
    1 cup whole milk
    1 cup whipping cream
    6 tablespoons anise hyssop flowers
    ¼ cup granulated sugar
    2 large eggs
    3 large egg yolks

    Garnish:
    2 cups Black Pansy Syrup (recipe below)
    6 teaspoons anise hyssop flowers
    6 anise hyssop leaves
    6 black pansy flowers


    Combine milk and cream. Pour half this mixture into a small sauce pan with sugar and the anise hyssop flowers. Scald the mixture over low heat. Remove from heat and add Remaining milk mixture. Stir well and set aside to cool. Cover and refrigerate over night, if possible. The length of time allotted to let the anise hyssop steep in this mixture will greatly affect the finished product.
    Preheat oven to 350 F. Prepare a 9-by-13-inch Pyrex or aluminum pan with enough hot water to reach halfway up the sides of custard molds. Put this prepared bain marie into the oven.
    In a medium-sized bowl, beat the eggs and egg yolks well. Add the cooled infused milk mixture. Combine well and pour equal amounts into 6 clean, dry custard molds. Bake custard in the bain marie for 25 to 30 minutes. To test for doneness, insert a small knife into the center of a custard. If clean when removed, it is properly cooked. Use a pair of tongs to remove custard molds from the bain marie to a cooling rack. Allow to cool completely. Refrigerate for at least 1 hour. Remove the custard by running a small knife around the edge of the mold and inverting directly onto a serving plate. Pour the syrup over the top of the custard. Decorate each plate with 1 teaspoon of anise hyssop flowers, 1 anise hyssop leaf and 1 black pansy. Serves 6.


    Black Pansy Syrup- From David Feys, co-chef, Sookie Harbour House, Sookie, British Columbia 2 cups granulated sugar
    1 cup water
    1 cup black (or dark purple) pansy petals, loosely packed

    Put pansy petals into a food processor fitted with the steel blade. Add 1/3 cup sugar. Grind pansies into sugar by pulsing 4 times, then process for about 30 seconds. Combine sugar, pansy/sugar mixture and water in a small, no aluminum saucepan. Over medium heat bring the mixture to a boil. Stir once and reduce the heat to low. Allow to simmer and cook to a syrup stage. (If you have a candy thermometer, do not allow the mixture to go over 220F.) When mixture reaches a syrup stage, remove it from the heat and pour into heatproof container. Allow to cool. The rich dark color is a wonderful contrast when poured over vanilla ice cream. Makes about 1 cup syrup.



    Steamed Vermillion Rockfish With Fresh Pea Blossom And Pea Sauce- From Peter Costello, co-chef, Sooke Harbour House, Sooke, British Columbia Sauce: 3 tablespoons shallots, peeled and finely chopped
    1-1/2 tablespoons sweet (unsalted) butter
    1 cup Chenin Blanc wine (or Sauvignon Blanc)
    2 cups white fish stock, preferably rockfish stock made without wine
    1 cup fresh peas, hulled
    1 tablespoon winter savory, finely chopped
    1 tablespoon chives, finely chopped
    1/2 cup pea blossoms with shoots attached
    2 tablespoons nasturtium leaves, finely chopped
    1 tablespoon white wine vinegar

    4 ounces sweet (unsalted) butter cut into 1/2 -inch cubes
    1 pinch nutmeg, finely grated

    In a medium saucepan over heat, sauté the shallots in 1-1/2 tablespoons butter until they are translucent. Do not burn. This should take about 4 minutes. Add the wine and fish stock and bring to a boil over high heat. Cook until liquid is reduced by half. Lower the heat to a simmer, add peas and chopped herbs. Cook until peas are tender, but still retaining their vibrant color. This should take about three minutes. Add the pea blossoms and nasturtium leaves, and continue to cook for an additional 30 seconds. Remove from the heat. Pour sauce into a blender or food processor. Add the vinegar and blend at a low speed. While blending, add the remaining butter bit by bit. Blend until the mixture is very smooth. Add nutmeg. Strain the sauce through a coarse strainer. Set sauce aside without returning it to the stove. The steaming of the fish is very quick, and if you reheat the sauce, it will dull the vibrant color of the sauce and diminish the attractiveness of this disk for presentation.

    Fish
    4 6- ounce vermillion rockfish fillets
    4 4-by-6-inch rectangles of parchment paper or buttered aluminum foil

    Place one portion of fish on each piece of parchment paper. Bring the water in a steamer to a light boil. Lay each portion of fish, paper side down, into the steamer. Cover the steamer. Steam the fish until the flesh is opaque and firm, but not flaky. This should take approximately 4 minutes. Remove the cooked fish from the steamer. To serve, spoon the warm sauce onto each plate. Transfer the fish from the paper and place the fillet over the sauce. Garnish with additional pea blossoms, if desired. Serves 4.

    Last recipes from here: http://www.edibleflower.com/recipesooke.htm

    Edible flower recipes

    We are really lucky in Carnation, WA to have an awesome summer Farmer’s Market every Tuesday. On a recent market day, they feature edible flowers and edible flower recipes.
    Last week they were featuring edible flowers, and I thought it would be a GREAT topic for an Herbal Branch. Kimberly often tops our summer salads with flowers from our garden, including nasturtium and calendula.
    Yep! The same calendula that’s in your herbal salve you made in the Herbal Medicine Making Kit.
    Not many people know you can eat flowers at all, let alone which ones are tasty or how to use them in their cooking. So, here is your “quick-start” guide to eating flowers. We also have a long list of flowers you can use in salads and other edible flower recipes.
    Before we get into WHAT flowers to eat, lets’ cover a few rules…

    Ten Rules of Edible Flowers for Edible Flower Recipes
    1. Eat flowers only when you are positive they are edible.
    2. Just because flowers are served with food does not mean they are edible. (See rule #1)
    3. Eat only the flowers that have been grown organically.
    4. Do not eat flowers from florists, nurseries or garden centers unless you know they have been grown organically (see rule #3).
    5. If you have hay fever, asthma or allergies, do not eat flowers, or do so cautiously, (see rule #7 & #10).
    6. Do not eat flowers picked from the side of the road. They may be contaminated from car emissions (see rule #3).
    7. Remove pistils and stamens from flowers before eating. Eat only the petals.
    8. Not all flowers are edible. Some are poisonous.
    9. There are many varieties of any one flower. Flowers taste different when grown in different locations.
    10. Introduce flowers into your diet the way you would new foods to a baby- one at a time in small quantities.
    This list is from Edible Flowers, From Garden to Palate, by Cathy Wilkinson Barash

    Here are ideas for edible flower recipes:
    • Infused vinegars
    • Sorbets
    • Candies
    • Syrups and jellies
    • Beverages, wines, meads
    • Fritters
    • Flower butter
    • Dips and spreads
    • Garnish and color
    • Soups

    Flowers for salads and edible flower recipes
    Arugala, Eruca vericariaSalads, snackingNutty, spicy, peppery flavor
    Borage, Borago officinalisSalads, snackingTastes like light cucumber, remove thorny backside
    Bachelor button, Centauria cynausSaladsSweet to spicy, clovelike
    Burnet, Sanguisorba minorSaladsFlavorless, but colorful
    Calendula, Calenudla officinalisSalads, teasSpicy, tangy, ‘poor man’s saffron’ adds golden color to foods
    Daylily, Hemerocallis speciesSalads, sautésSweet, crunchy, somewhat like a water chestnut
    Lavender, Lavendula speciesSalads, teasFloral, strong perfumey flavor, use very lightly for color
    Marigold, Tagetes tenuifoliaSalads, teasSpicy to bitter
    Nasturtium, Tropaeolum majusSaladsSweet, mildly pungent to peppery flavor
    Onion/garlic, Allium speciesSalads, stir frySweet onion, garlic flavor
    Pansy, Viola spp.SaladsMild sweet to tart flavor
    Pea, Pisum species (sweet pea is poisonous)Salads, stir fryTastes like peas, also add tendrils or fresh new shoots
    Rose, Rosa speciesSalads, teas, infusionsSweet, aromatic flavor; remove the white bitter portion of petals
    Rosemary, Rosmarinus officinalisSalads, teasPinelike, sweet, savory
    Squah Blossom, Cucurbito pep speciesSalads, sautés, stuffed/batteredSweet, nectar flavor
    Thyme, Thymus vulgarisSalads, teasLemony, adds a nice light scent
    Violet, Viola speciesSalads, teasSweet, nectary flavor
    That's quite a comprehensive chart for planning your edible flower recipes.

    Special thanks to ethnobotanist Heidi Bohan for her beautiful display at the market, for the edible flower recipe ideas, and allowing me to share it with you in this article.
    Mountain Rose Herbs. A herbs, health and harmony company. Since 1987











  • Pea Blossoms

    Hope this information gives you a good start on eating fresh flowers

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