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Refreshing and pretty, these summertime treats use the sweeter varieties of edible flowers, including perfumed violets, fresh chamomile reminiscent of apples, young dandelion flowers with honey flavours, cucumbery borage, fragrant and lemony lilac, citrusy marigold, floral and fruity rose, and cranberry-like hibiscus. For the EDIBLE FLOWERS CHALLENGE.
A delicate and fragrant drink flavored with Indian jasmine flower and green cardamom. This is a recipe for making the concentrate. The ratio for which is 1:5. store away for the summer months and enjoy it!
Another one of my entries for the Handpicked challenge of edible flowers.
Edible Flower Challenge.
We had both a sedate cat named Daisy and a crazy cat named Mazie. To honor their memory in my garden, I planted crazy daisies. Not only are they pretty (and pretty crazy), they are edible! I found a recipe for spicy daylilies and daisies from ediblewildfood.com, and decided to modify it to only use crazy daisies. They can be used in many ways, including in sandwiches. And since I always try to end a sandwich meal with a pickle, now I can end the meal with a pickled flower instead. No disrespect intended, Daisy and Mazie!
Incidentally, Mazie always liked to "help" me with my many projects, so the stitching for this illustration, real and drawn, was done in her memory.
Making flower infused vinegar is easy and they can be used to make a wonderful and nutritious salad dressing. With a little time, a handful of blossoms or flowers and some good quality vinegar you can have jars strikingly beautiful flavoured vinegar.
Store in a cool, dark place for at least a month before using.You can also infuse vinegar with herbs like thyme, rosemary, tarragon, oregano or sage.
This is my submission for the design challenge - Edible Flowers.
I love to paint flowers, and to combine them with a recipe illustration has been a wonderful experience as I illustrated this DANDELION JELLY. The Dandelion blossoms and leaves are handpainted in watercolours and digitized for this purpose.