Holistic Kitchen

From the Holistic Kitchen of AIHT

Edible Flowers

Eat flowers only when you are sure they are edible & are grown organically. Do not eat flowers if you have allergies. Remove pistils and stamens, eat only the petals. Not all varieties of flowers are edible (for instance wax begonias are poisonous.)

Here are a few varieties and their flavors.

CALENDULA (calendula officinalis) - Hint of cucumber
CHIVES FLOWER (allium schoenprasum) - Parsley like, hint of citrus
DAY LILY (hemerocallis fulva) - Cooked, asparagus/zucchini cross
MINT FLOWER (mentha) - Spicy, pungent like leaves
NASTURTIUM (tropaeoleum majus) - Pepper, mustardy
PANSY, VIOLET, JOHNNY-JUMP-UP - (v.x. wittrockiana, viola adorata, v. tricolor) mild like a leafy green, v.ordorata is sweet
ROSE (rosa rugosa alba) Sweet
SAGE PINEAPPLE (s. elegans) - Flowery pineapple, hint of sage muskiness
SIGNET MARIGOLD (t. tenuifolia) - citrusy
SQUASH BLOSSOMS (cucurbita ) - Mildly of raw squash
BEE BALM (monarda didyma) - Bergamot
BORAGE (borago officinalis) - Perfumy, tea like
CHRYSANTHEMUM (chrysanthemum x morifolium) - Some strong, can be bitter
DIANTHUS (dianthus) - Little flavor, like mild salad herb
LAVENDER (lavanduls angustifolia)
HONEYSUCKLE (lonicaera) - Sweet honey
APPLE BLOSSOMS (malus ) - Slightly floral, sour
ENGLISH DAISY (bellis perennis) - Mild
GLADIOLUS (gladiolus) - Mediocre
LILAC (syringa vulgaris) - Very perfumy, slightly bitter
TULIP (tulipa) - Slightly sweet

Rose Geranium Muffins

Servings: 7
Preparation Time: 20 Minutes

Ingredients

11/2 C of flour
2 tsp baking powder
1/2 C rose geranium scented sugar
1/2 tsp salt
1/4 C of butter
1 egg 1/2 C of milk
1/4 tsp rose water
1/4 tsp vanilla
1/4 C rose geranium petals, washed

Method

Sift together flour and baking powder. Mix sugar and salt with rose petals..cut in butter. Add egg and milk and vanilla. Mix well until blended. Spray glazed flower pots. Batter will be stiff. Bake at 400 degrees for 20-25 minutes.

Brush tops with rose petal jelly that has been microwaved for one minute. Serve with petal jelly.

Lemon Flower Pancakes

Servings 8
Preparation Time: 30 Minutes

Ingredients

8 large eggs
1/2 cup of sugar
1 cup of lemon yogurt
1 cup of milk
2 tsp of lemon extract
2 tsp of lemon zest
3 cup of unbleached flower
2 tsp of baking soda
1 tsp salt
1 tsp fresh ground nutmeg
1/2 cup of fresh flower petals (petals only)

Method

With electric mixer, beat egg yolks and sugar 3-4 minutes, until thick and lemon colored. Set whites aside. Whisk yogurt, milk, lemon extract and lemon zest into egg yolk mixture.

Sift dry ingredients into a bowl and reserve. Using clean beaters, beat egg white until stiff peaks have formed. Whisk dry ingredients into liquid just until smooth. Fold in egg whites. Wash flower petals thoroughly, pull apart into small pieces and fold into batter.

Cook pancakes on preheated greased griddle until tops bubble, flip gently and cook about one more minute. Make 3''-4" pancakes. Do not over cookŠshould be lightly brown.

Berry Sauce:

Wash and clean stems from berries, warm fresh berries in a saucepan on low heat with a little sugar until berries throw off their liquid. Add a few drops of water if needed.

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