Nothing adds more beauty or charm to a
table than a lovely bouquet picked from a summerÕs garden. Although unfamiliar
to most cooks in the United States many of those same flowers have found their
way out of the vase and into the soup, and not by accident adding an unusual
and wonderful spice like flavor to a variety of dishes.
Luscious rose petals figure prominently
in traditional Persian dishes, daylilies spring up in Asian cuisine, Italian
and Hispanic cultures introduced bright-yellow squash blossoms, and in
Victorian America, candied lilacs were common confections. Fragrant, flavorful and
colorful, edible flowers add an unmistakable dash of drama to any dish. But
donÕt start eating the centerpiece from last nightÕs party that is unless itÕs
from your own non-chemicalized gardens.
A scattering of flowers can make an
everyday meal an event. Try one of these ten ways to add flowers to your soups,
salads and dips.
1. Tie a bouquet
of marigolds with raffia or a strip of chives as a beautiful edible garnish.
2. Fill
nasturtiums with guacamole or other light dips.
3. Scatter violas
and basil flowers over a bed of greens and serve with lavender-mint
vinaigrette.
4. Float whole
chive blossoms and minced chives on a chilled cream-based soup.
5. Stir calendula
flowers and minced rosemary into basmati rice.
6. Drizzle honey
over scoops of lemon sorbet, then sprinkle rose petals on top.
7. Lightly braise
daylilies and toss with sautˇed mushrooms and butter.
8. Fill hibiscus
flowers with small scoops of raspberry sorbet.
9. Freeze violas
or pansies into ice cubes for a graceful addition to sparkling water or iced
herbal teas.
10. Sprinkle
borage flowers and chopped rosemary over cold pasta dishes.
Infuse an oil with the crisp peppery
taste of nasturtiums or marigolds. Place one cup of high quality first pressed
olive oil in a clear glass quart jar. Immerse the jar in your slow cooker
filled with water. Do not boil or tightly cover oil and simmer for twenty four
hours. Strain off the flower parts and keep refrigerated. Use for grilling
meats, fish and poultry. Be creative with your oil by adding garlic cloves or
chili peppers.
Impart the wonderful flavor of rose,
lavender or violas to your vinegars. Simply fill a cruet with a good apple
cider or light wine vinegar and add lavender, rose or viola petals. Cork
loosely and shake daily- the vinegar should prevent the petals from spoilage.
(The process can be completed in one day by using the same process as was
described for infusing an oil) . In approximately two weeks the vinegar will
contain a slight but distinct flavor and aroma of flowers.
Rose petals are particularly flavorful
when added to homemade ice creams or sorbet. Rose also mixes well with baked
goods containing nuts of all kinds.
Flowers can also be dried by hanging them
upside down in a cool, dry spot; use them as you would dried herbs to add
flavor, color and whimsy to your favorite dishes. One final note, if you or a
family member suffers allergies or asthma use flowers with caution.
Till next time, Rebecca