Giveaway: Cooking With Flowers + Dandelion Jam Recipe

Cooking with Flowers cover

A few years back, I was a member of a CSA share that regularly included edible flowers in with the lettuces, tomatoes, and zucchini. While I was charmed by the presence of these flowers, I was always flummoxed when it came to actually using them. If only Miche Bacher’s new book, Cooking with FlowersΒ had been around then. I would have done so much more with those tasty blooms.

Hibiscus Popsicles

Organized by variety of flower, each section begins with details about the particular blossom being featured. Then come the recipes, which manage to straddle the line between being appealing new and still familiar enough to get the old salivary glands working (for instances, how about a scoop of Lilac Sorbet).

Dandelions

As a preserver, I’m particularly interested in the ways that flowers can enhance my preserves. I often used dried lavender buds in jams and jellies to add a floral note, but now I’m contemplating the ways that lilac, nasturtium, and rose petals could improve or add interest to my basic sweet spreads. Makes the mind boggle a little, doesn’t it?

Pansy Tea Sandwiches

Thanks to the nice folks at Quirk Books, I have two treats to share from this book today. First is a giveaway of a copy. Here’s how to enter.

  1. Leave a comment on this post and tell me about a time you ate a flower. Could be at as a garnish on sculpted white rice or the time when you were six and learned that guava flowers were delicious (true story).
  2. Comments will close at 11:59 pm on Saturday, May 11, 2013. Winner will be chosen at random and will be posted to the blog on Sunday.
  3. Giveaway open to U.S. resident only.
  4. One comment per person, please. Entries must be left via the comment form on the blog at the bottom of this post.

The second treat is a recipe for Dandelion Jam. It’s a recipe that was originally intended to go in the book, but because of space constraints, was cut from the volume. However, Eric from Quirk knows I happen to have a thing for jams and so asked if I’d like to feature the recipe here. I said yes and here we are.

I’ve not made this jam, but having read the recipe, I do believe it should work. For a preserve like this one, cooking it up to 220 degrees F will improve your chances of getting a good set from it. Also, do note that while it instructs you to put the finished jam in sterilized jars and seal them, it also requires that you store them in the fridge. This is because the jam doesn’t have the proper acidity for boiling water bath canning.

dandelion jam

This photo courtesy of Quirk Books

Dandelion Jam

Ingredients

  • 8 cups water
  • 4 cups dandelion blossoms
  • 2 tablespoons lemon juice
  • 1 (1 3/4-ounce) package powdered fruit pectin
  • 5 1/2 cups sugar

Instructions

  1. Pour the water into a large saucepan and add dandelion blossoms. Bring mixture to a boil and continue boiling for about 5 minutes, or until water turns yellow.
  2. Pour the resulting tea through a fine-mesh strainer into a bowl, pressing the flowers to get as much of the color and flavor through the strainer as you can. Discard blossoms.
  3. Place 3 cups of the tea in a medium saucepan and add lemon juice and pectin. Bring to a boil. Stir in the sugar and boil for 10 minutes, or until sugar dissolves.
  4. Pour mixture into sterilized half-pint jars and seal. Store refrigerated for up to 2 months.

Notes

Where to Find Dandelions: This extremely hardy perennial grows best in well-drained sunny spots, and foraging for it couldn’t be easier. When harvesting dandelions, make sure you choose a spot in an organic lawn that’s far from a road, parking lot, or other possible contaminants. If you really want dandelions next year, make a game of it: invite a child or a friend to pick a puffball and blow, blow, blow!

One of the best things about cooking with dandelions is that to do it, you have to spend some time gathering blossoms. You’ll know the time outdoors was well spent when the taste of spring bursts forth from your jam or muffins.

https://foodinjars.com/blog/giveaway-cooking-with-flowers-dandelion-jam-recipe/

Disclosure: Quirk Books provided me with a review copy of this book, as well as a giveaway copy. No money changed hands and my opinions are entirely my own.

Related Posts:

334 responses to “Giveaway: Cooking With Flowers + Dandelion Jam Recipe”

  1. Candied Violets, however I normally just use flowers in tea so I would love this book to learn how to eat them, yum! πŸ™‚

  2. I recently had dandelion sorbet at a fancy ice cream shop near my house (in Portland, OR). It also had bits of other edible flowers sprinkled throughout for color. It was good. A pretty light flavor, and very refreshing.

  3. When I was 15, I wanted to make my mom a special birthday cake. We lived in rural Massachusetts, and her birthday was May 15, so there were lots of flowers blooming. I became smitten with the idea of decorating her cake with flowers, so while she was at work I taught myself to candy violets, then I baked and frosted a cake for her, and covered it in candied violets. The cake was a little sunken, and the frosting was drippy, but the violets were pure purple confection.

  4. I remember the first time I ate a chive flower… wow are those strong! My breath tasted like chives for hours.

  5. When I was a little girl my Mom told me that I could eat mint leaves from her garden to freshen my breath naturally. I was curious and I decided I could begin to sample many plants from the garden, including the bushes and several varieties of flowers. Luckily, I wasn’t poisoned by my tasting, although it could have easily happened. I do remember eating a Nasturtium and thinking it tasted pretty good.

  6. My sister and I spent many a summer pulling caragana blossoms off the tree and sucking out the nectar! In recent years I made a dandelion jelly, but mine was also infused with lavender…

  7. I first ate a yellow ginger, while I was about 4, sitting in the grassing smelling this delicious flower, then I ate it, and it was good. It is a lovely flower here in the Hawaiian Islands. We call it Awapuhi Melemele (Awapuhi, ginger, Melemele is yellow)

    Mahalo nui,
    Schantell

  8. I was a kid and there were yellow flowers on a white cake – when I was told they were edible I couldn’t believe it. It felt so decadent to eat flowers!

  9. I vividly remember sucking on the spicy sweetness of nasturtium flowers at our woodsy home on the Oregon coast. A true summer treat.

    On that note, don’t you think nasturtium jelly would be amazing?

  10. For years I have nibbled at wild violets–lovely and fresh! Then there are garlic blossoms. I’ve also sipped the nectar from honeysuckle blooms.

  11. when i was in sixth grade my school had a renaissance fair. while most of what we ate, i wouldn’t recommend, i did try a rose pudding. which led to my obsession with rose water and rose panna cotta. yum!

  12. I remember the first time I tasted a nasturtium. I was standing in my best friend’s grandmothers garden. She encouraged me to try one. I was confused about eating a flower, I had never done such a thing. But after I tasted that floral, peppery silky pedal, I never looked back!

  13. I remember eating wild rose blossoms in Alaska on a family vacation when I was a kid. They were surprisingly delicious!

  14. I planted a borage plant in my garden and read later that you could eat the flowers. They really do taste like cucumbers and look lovely in a salad. I also had wild nasturtiums in my yard that my husband thought were weeds and started to pull them all out. This looks like a wonderful book. Who would have thought having a yard full of dandelions was cool!

    • My great-aunt had a cottage down by a lake. When growing up in CT, I would go and visit her and she showed me how to suck the nectar out of honeysuckle. Good memories <3

  15. Squash blossoms, which freaked me out ’cause I was preventing squashes from growing… and I love squash.

    One question, though: Why so much water to make tea when less than half of it’s used for the jam, especially when it’s boiled for so little time, then strained? What does one do with the remaining 4+ cups of dandelion tea?

  16. I have recently discovered candied violet petals…. what a fun addition to anything. I’m working on making my own candied flower petals!

  17. I’m from NC, the land of kudzu. Kudzu leaves can be fried (as is the southern way) and jam can be made from the flowers.

  18. When I lived in Santa Cruz an ex of mine taught me how to suck the nectar from a nearby honey suckle bush. It was insanely romantic and honey suckles always give me a little smile as my ex and I are still good friends.

  19. You’ve reminded me that we used to eat flowers all the time when I was a kid. Thank you! My grandmother used to batter and fry squash blossoms as a defense against excess zucchinni. She candied violets and put nasturtiums in salads. She also taught me how to use every part of a cattail plant including the pollen. She was a big fan of Euell Gibbons…

  20. At my cousin’s wedding, there were purple and white flowers of some sort in the salads. Being somewhat… Rural, nobody was really sure why, or if they were to be eaten or not. I did anyway (it was pretty tasty), and promptly absconded with one from the plate next to mine. THAT flower I wore in my ear the rest of the evening, and incidentally managed to charm one of the bridesmaids. Three years later, that bridesmaid became my lovely wife!

  21. Whenever I see Nasturtiums I think of my sister who 1st grew them in California and told me they’re edible.. I didn’t really believe her but I was game to try one. I thought ‘they sure are pretty!’ And I am alive & here to tell the story!

  22. I used to work on an organic farm here in the PNW as the educational intern for the “children’s garden” portion of the farm. I led groups of preschoolers, teens, all ages around the farm, teaching them about where their food comes from and why farming is so important and fun! My favorite thing to do was to saunter over to the nasturtium patch, ask them if they’d ever eaten a flower before, and then pop one in my mouth! Then I would have them each pick one and, on the count of three, we all popped them in our mouths! It was always the most magical, unexpected and spontaneous moment with the kiddos, and they always TOTALLY got it πŸ˜‰ Nasturtium flowers will always be really special to me!

  23. Lovely book! I used to spend a few weeks in the summer when in elementary school with my mom’s cousin and his wife in Bedford, PA. They lived on an herb farm, a huge one, and Bev, the wife, had an herbal shop in her house and would sell infused vinegars, make soaps, dried herbs, etc. She also had an extensive edible flower garden and I will never forget heading out before dinner with her to pick a variety to put in our salads that night. It was such a novelty at that age to see, taste and smell the colorful floral array on your plate. πŸ™‚

  24. I love adding nasturtiums, chive flowers, rosemary flowers to salads and as garnishes to things like deviled eggs. The first time I tried a nasturtium was in 1998 at the suggestion of a friend. I though she was messing with me, but it was delicious.

  25. When I was a kid there were these little blue wildflowers near our house that I occasionally ate, and of course there’s honeysuckle.

  26. My parents were “hippies” and my mom would make these beautiful salads that had everything in them, nuts, dried fruit, all kinds of veggies and she would decorate with Nasturtium (I would call the Nasty Utiums πŸ˜‰ ) flowers. I Love decorating with flowers. I recently made a “twinky, ho ho, snow ball, etc cake for my aunt and we fancied it up with flowers. All kinds of edible flowers. It was actually really beautiful.

  27. Salt Spring Island Cheese from British Columbia Canada makes the most beautiful and delicious Flower ChΓ¨vre. It is a staple at our house whenever we have someone coming over (sometimes that “person” coming over is me). The cheese itself is creamy and smooth and the flower on the top adds that little whimsy to any plate.
    http://www.saltspringcheese.com/chevre.html

  28. I grew up eating guava flowers, which taste like honey/nectar. The flower that always surprises people when I’ve offered them a petal is a daylily…and since they are gorgeous and come in many colors and only last one day…you might as well enjoy them while you can.

  29. As a child it was often a treat to go outside and suck the nectar from honeysuckle flowers. It is a fond childhood memory….

  30. I only recently started using edible flowers in my cooking. I love to add nasturtium to salads, rose petals to vanilla pudding, and candied violets to French macarons.

  31. A friend of mine candied rose petals and added them to a chocolate chip cookie recipe. It was surprisingly tasty and started me on a floral kick!

  32. I remember summers in Boise, especially in the park near the salmon hatchery- there were always big, luscious clover blossoms, deep lilac in the midst of green lawn. We’d pick the blossoms, and pull out each . . . floret? Then we’d nibble at the base of each, rebelling at the tiny burst of sweet on the tip of our tongues. I still prefer clover honey, as I’m sure I can taste the memory.

  33. I just planted several types of edible flowers in my garden today. Marigold, geranium, lobelia, Johnny jump ups, and nasturtium. I love the way orange and red nasturtium along with bright pink geranium leaves add tons of color to my mixed greens in a salad. I am learning what is and is not edible, and how each tastes. Taste or smell is where I start before deciding what to use an unfamiliar ingredient in. This book would give me even more ideas. If I don’t win it it will be on a wish list for sure.

  34. When I was a little girl we lived in a beautiful farmhouse in Conn. The old well house was on a hill that was covered in purple violets in the spring. I can so remember sitting on that hill eating violets with my guinea pig “Brown Sweater” and I’m sure we were in heaven.

  35. I have eaten stuffed zucchini blossoms many a time. We also have used small blossoms on sorbet. But the best was a recent adornment on my vegan sushi. Not only was this small flower (perhaps an orchid) aromatic, it almost had a spicy taste to it.

  36. When I started gardening I did research about edible flowers that I could grow in my garden. My favorites have been borrage, nasturtiums, lavender, violas, calendula and french marigolds. I use them to decorate cakes and salads.

    My best flower eating story is when I tried a society garlic flower for the first time. I could NOT get the garlic taste or smell from my mouth for hours! That is one pungent little blossom. I had to brush my teeth around 3 or 4 times. We have since outlawed the consumption of that flower in my house!

  37. I have not eaten any kind of flower but do remember as a child chewing on sourgrass (sheep sorrel) and plucking the blossoms from the honeysuckle vine and licking the sweet nectar that drips from the stamen. Thanks for offering this giveaway, it has brought back some memories and will definitely buy a honeysuckle vine to plant in my garden.

  38. My older sister uses flowers and herbs in tossed salads all the time. She cooked my younger brothers rehursal dinner, people there did not know what was going on and I got an extra helping since they were to scared to eat them.

  39. Borage grows like a weed on my property and the flowers are so pretty, so I use them in salads. I’ve never tried dandelion flowers, and I should since I find them frequently in my lawn. I’d love to read through that cookbook to discover ways to make use of what’s naturally abundant my yard.

  40. Broccoli. The part we eat are flower buds and when I don’t pick it quick enough it will begin to flower. Still edible and tasty if the weather isn’t too hot and it hasn’t become strong flavored and bitter.

  41. I’ve actually made day lily ice cream before! Also, homemade herbs de Provence and used nasturtiums in salads. I’d love this fun book, thanks for the give-away:@)

  42. One of our local state parks has a “Wildflower Weekend” every spring which includes a small informal banquet at which foods made with wildflowers are served. I remember going to that as a child and being enchanted by the idea (and the taste!) of violet jellies.

  43. As a child I loved to eat violets and suck the nectar from honeysuckle blossoms. The most delicious cookies I ever ate were made with lavender. I will have to find that recipe; haven’t had those cookies in years.

  44. Just last weekend I made violet syrup. It’s wonderful in tea, lemonade, or selzer. Did anyone have ideas for using it in mixed drinks?

  45. Good story – I made violet jam following Euell Gibbon’s recipe once. It was delicious and elegant.
    Bad story – After once having yummy sauteed daylily buds prepared by my brother, I decided to make them for my mom and sister. I don’t know what went wrong, but all three of has had a mercifully short period of extreme GI distress!

  46. Does lavender ice cream count? (if not, the only flowers I’ve eaten were made of frosting… excited to try some and this book looks beautiful!)

  47. I have taught my kids a few plants they can eat from our yard (dandelions, onion grass, wild strawberries) and it never ceases to freak people out when they see my kids pick something from the grass and eat it.

  48. Honeysuckle…that was my first flower sample and almost addictive as a kid…then violets, just plain, not candied. Then as an adult I went to the White Dog Cafe in Philadelphia and had the most wonderful strawberry rhubarb pie ala mode with lavender ice cream that wasn’t soapy or perfume-like, but a truly memorable scoop with the essence of the buds.

  49. My mom would always buy violet pastilles in a pretty little tin. She kept them in the glove compartment of the car, and I would love getting a couple of them on long car rides.

  50. I made rose petal sorbet in combination with spicy granola for my friend’s annual Academy Awards party to represent grace and nature (the themes from the film Tree of Life). My dish was the party’s favorite! I love cooking with flowers.

  51. I’ve made lavender ice cream that was wonderful. I also get nasturtium flowers through my CSA, and have been planting up a space in my yard with edible herbs/flowers…this book would give me tons of ideas!

  52. I tried squash blossoms for the first time last year. I’d seen them at the market for a couple years and was very skeptical. Turns out they are a delicious treat.

  53. I remember a taste of my father’s dandelion wine years and years ago. Until then I didn’t now you *could* eat flowers! I’ve heard of dandelion greens in salad, since then, and that zucchini blossoms are edible (but I don’t know how and always worry it’ll damage the zucchini – which is more important to me). I’m excited at the prospect of cooking more with flowers!

  54. Wild violets are my current flower project (though when I get sunflowers in the CSA farm share I’m interested to read this book and see what I can do with them besides enjoy their beauty).
    Last year my daughter and I made wild violet jelly. This year it’s wild violet syrup and wild violet sugar, both of which I used for a really tasty muffin a couple of days ago. I’ve got a bit left for waffles, I think, or maybe pancakes.
    I think the jar on the right in the photo is wild violet jelly–that purple is such a unique color.
    I’m interested in trying dandelion jelly–but I don’t think the composting guinea pigs would like to share their spring delicacies!

  55. The first flower I ate was a zucchini flower stuffed with cheese and lightly fried. OMG, it was heaven. Every year I try to grow zucchini just for the flower and the deer get to it first. Now we get loads of flowers thru the CSA. My favorite are the nasturtiums mixed in the salads. Even the kids love them.

    Thank for the recipe and the awesome giveaway.

  56. May I enter if I haven’t eaten a flower that I know of? I am certainly intrigued by the dandelion recipe though as our ‘back forty’ is covered with the accursed things. Maybe I will just have to change my mind about them!

  57. I asked my future father-in-law to make my wedding cake from a Silver Palate recipe (anyone remember that book?). He decorated it with beautiful and tasty flowers. I can still picture it.

  58. If this counts, around 4 sucking the juice from honeysuckle vine flowers. If eating a whole flower is what you want probably 30 years old and eating nasturtiums in a salad.

  59. Used to be a pizza place called Flatbreads near Ben & Jerry’s that used flower petals on their pizzas, I’ll have to check and see how many of my wildflowers are edible, that will shock the kids to see them on a salad or homemade pizza.

  60. Oh wow thanks for the review on this book, and I would really love to win this. I have been looking more and more into edible flowers. Last night I picked wild violets here in my ozarks woods of Missouri and added them to my fresh picked salad. thanks for the chance. Kathy

  61. When I was a child, we lived next door to an older retired couple. At the time, I thought old Mr. Les had to have been 100 years old. During the summer, I used to watch him in his backyard picking dandelions. Finally, I mustered up the courage to ask him what he was doing. He told me he was picking those bright yellow flowers to make wine. I asked him if I could help him pick the flowers. He was very kind to let me finish picking them all myself. lol I had forgotten all about those dandelions until one day he met me at the fence with a glass of “wine.” I remember it was a hot, humid day in Baltimore and that “wine” tasted so delicious. It wasn’t until years and years later that I found out it wasn’t wine at all, but lemonade. It still tasted great!

  62. I love using floral flavor in my jams… Candied violets are amazing too! I actually buy a tea that contains them & pick them out. I also love tea containing rose petals. Hmmm, I think I need to take some to work today (so relaxing!).

  63. I use dried lavender in cookies, but we have wild pansies popping up all over our yard this year so my 8 year old and I have been candying them. She thinks this is the coolest thing ever. If they weren’t so expensive, I’d order often to dress up our salads and desserts. My 3 kids and I picked dandelions last week and they are now in the freezer waiting to be turned into a recipe just like this. Thanks for sharing!!

  64. Nasturtiums are a salad favorite and I remember a neighbor of mine making dandelion wine (of which I never got to taste). I am more familiar with non-flowering wild edibles, but would love to learn more about edible flowers. Thank you for the recipe.

  65. I have never eaten a flower but have been researching edible flowers and want to start. Thanks for the chance to win.

  66. Love lavender ice cream but violets in a salad was my first. Then I found out that salads are much more interesting when you use what’s in season and what’s local!

  67. When I was a kid, my dad pointed out all the edible flowers in his extensive flower beds. My favorite was picking columbine flowers and sucking the nectar from them!

  68. Oh what a fun cookbook to browse thru! I have lots of flowers so that would be a good edition to my cookbook shelf!

  69. I’ve found a lot of new things for flowers this and last year. I started last year making a chive blossom vinegar that was both beautiful in color and had an awesome flavor. This year I’m hoping to add nasturtium vinegar as well. Then there are the buds – pickled nasturtium and dandelion buds are on my list. I made an awesome dandelion apple jelly last week, and found a recipe for marigold rosemary jelly that I am waiting to try once I get some marigolds going this year. So little time and so many new things to try!

  70. You know what’s crazy? I’ve only ever eaten lavender. In ice cream. (typical haha) This book looks gorgeous – – thank you for the giveaway!

  71. Never ate any flowers until last summer – kept hearing that dandelion blooms were edible, so picked one out of my front yard and tried it (the only thing I do to my yard is mow, so no fear of pesticide/herbicide here). My girlfriend looked at me like I was crazy, though.

  72. this spring, i’ve made 18 half pints of violet jam, and 4 pints of violet syrup! my 4 year old has to taste violets wherever he goes. πŸ™‚

  73. The first time I “really” ate/cooked with flowers was last year when I made honeysuckle jelly. It was delicious and I’d love to find ways to incorporate more flowers into our diet.

  74. Besides raiding the honeysuckle as a kid, I have eaten Borage blossoms, made Chive Blossom vinegar and thrown Nasturiums in salads. The book looks wonderful!

  75. I remember years ago when I was working at the Fort Magruder, when Mrs. White own it. I was working in the kitchen, and on the hot line the chefs were using edible flowers. I was order by the chef to taste the editable flower! That was the start for me.

  76. We used to eat honeysuckle flowers as a kid. We would suck the honey part out of the back and then chomp down. Isn’t that what every Summer is made of? πŸ™‚

  77. One of my earlies memories was one of my great Aunts letting me pick and eat her begonia flowers. These days I use chive blossoms in salads and munch on daylily flowers.

  78. Oh my gosh! How did I not know about this book! It looks fabulous! I’m a Nurse-Herbalist, so I like to eat flowers as often as I can πŸ™‚ My most recent experience was teaching my kids about the healing properties of apples while we munched on some apple flower petals. Yum!! πŸ™‚

    • I would love to see a recipe for that. Know the basic idea, but wondering proportions and timing. Sounds wonderful.

  79. Basil and rosemary blossoms; snapdragons; nastursium; dandelion; the flowers from my bolting brassicas and lettuces; Chinese edible chrysanthemum, (though those are mostly leaves and the greens)….. Gosh any flower I can try I will πŸ™‚

  80. So glad I finally know what to do with the dandelions that have taken up residence in my garden. Thanks for the recipe!

  81. I’m always up for a new cookbook and this one looks very interesting! I enjoy chive flowers on a salad but am always open to more ideas for incorporating flowers into my repertoire.

  82. Oh my goodness! I actually ate flowers twice in one day last Saturday! First, there was orange flower water in a delicious, bite-sized, Lebanese pistachio pastry and that night at a very schmancy birthday dinner, there were (I think) nasturtiums in my buratta and arugula salad. In the middle of an unusually cool spring while even the first vegetables of the season are a little slow on the uptake, both were a refreshing taste of things to come.

  83. I love dandelions. I have two batches of wine fermenting and jam in the fridge. The whole plant is delicious and misunderstood. If you do make the jam, remove the green bracts from the base of the flower and only use the petals. The greens impart a bitter flavor to the finished product and muddies the color a bit. The whole process is laborious, but it is a nice treat. The taste is reminiscent of wildflower honey.
    The first time that I remember eating flowers if was the honeysuckles in my grandma’s back yard.

  84. My back yard is currently a carpet of violets…I’ve been putting them in salads and freezing them in ice cubes for a fun drinks garnish…when I was a kid, I used to put rose petals and rose water in my apple cider…love nasturtiums and chive blossoms for salads and edible garnish…

  85. This is actually a friend’s story: he told me that as a child he would eat different flowers with the belief that he could control the weather. Different flowers could make the weather do different things. I’ve always loved this story!

  86. I used to love eating nasturtiums from the planter on the porch at my summer camp, but my all-time favorite flower eating story is actually about someone else. Way back in middle school, a whole bunch of my classmates and I were invited to a bat mitzvah party where the dinner was served with one of those purple and white orchid-like flowers as a garnish. One of my classmates, after deciding to eat that flower, thought he might try a few more types to see if they were also edible, so he started in on a rose from the floral arrangement on the table! He got about halfway through the petals before he declared it “too dry” and left the remainder on his plate. I’ve always wondered what the waitstaff thought of that when they cleared the dishes.

  87. I’ll never forget my first “fancy” gourmet dinner as an adult. It was at The Ravens in Mendocino, California and each plate with garnished with a different lovely edible flower. These flourishes really enhanced the experience and captured my imagination. Now I make it a point to grow nasturtiums, marigolds and other flowers to add to salads, springs roll and more. I’ve also since had dried hisbiscus and they are incredible!

  88. I remember the first time I had a nasturtium flower. My family thought I was crazy to eat them. Now, we make violet syrup and regularly garnish with edible flowers we grow in our tiny courtyard.

  89. I’ve just started exploring edible flowers and this book looks amazing! So far I’ve tried dandelions in salad and I’m making violet honey.

  90. I’ve had wonderfully tasty stuffed zucchini blossoms before, but I don’t think I’ve had any other edible flowers. I’m totally intrigued by the dandelion jam recipe (though the dandelions in my yard are already done for the year I think) and would like to see what else I could do with flowers!

  91. I remember a fellow staffer at the science museum where I worked — he made coffee with dried dandelions (and other wild edibles). such a cool place to work, and this particular guy was super fun.

  92. My sister’s mother-in-law made the most wonderful candied flowers for a wedding reception – they were amazing!

  93. I was introduced to the idea of edible flowers at a quaint bed-and-breakfast in Swansea, Wales. The hostess served rose hip preserves with tea and toast. Heavenly!

  94. My CSA regularly puts flowers in the bags of spring lettuce we get. It’s always nice to top off a salad with a pretty flower or three.

  95. Can’t wait to try the dandelion jam (jelly??) recipe with the proliferation of Michigan late spring dandelions all over our yard! Enjoyed honeysuckle blossoms as a child and made lavender jelly two years ago. Thank you for the inspiration!

  96. I had lavender shortbread for the first time when I was visiting London. It made for a memorable high tea.

  97. I’m sure I’ve had nasturtium flowers in a salad; it’s not uncommon. I like breaking up chive flowers and scattering them over a pizza bianca.

  98. Last summer I decided I only wanted to grow plants that my family could eat. I had resigned myself to not having flowers, but after reading about edible flowers on You Grow Girl, a gardening blog, I decided to plant Nasturtium and Violets. I added both to salads, and I loved them. This year I would like to be more experimental with my use of flowers. The Dandelion Jam looks like a great place to start!

  99. I one time made a compound butter with calendula petals. Have always meant to try it with other flowers, this post reminded me of that!

  100. I first ate a flower this past week when I made violet jam. I saw the recipe for it on the http://www.fromscratchclub.com website, and have been thinking about it for the past year. πŸ™‚ I like the violet taste much better than the lavender….I used lavender to scent a wine jelly, and couldn’t help but think it was like I was eating soap. Love the smell, but to me, lavender is really a skin lotion/soapy smell!

  101. When I was a kid in the 60s, we routinely ate hibiscus flowers… and prickly pear flowers.. and used to suck the honey out of honeysuckle.. Oh.. I used to eat gardenia flowers too.. I’d forgotten that… it was my favorite bush/tree and flower.. Yum! Good enough to eat!

  102. I’ve always munched on red clover flowers, ever since elementary school! They’re delicious πŸ™‚ I’ve also done cakes with rose petal garnish (it was a wedding – most people just picked them off) and I’ve done candied violets on truffles. Yum.

  103. My son was just asking me to make something with edible flours! How awesome is that?! I used to eat the yellow out of dandelion heads as a kid with my younger sister. Those are fond memories!

  104. I used to take flowers to my kids nursery school for teaching and tasting. Almost everybody liked the violets and Johnny Jump Ups, but some preferred alyssum and we discovered that different colors of alyssum taste like cabbage or cauliflower etc. I was always careful to bring a pretty arrangement of poisonous flowers like daffodils and lobelia and to remind them not to eat anything that they haven’t been taught is edible. I remember as a child we used to pull petunia ” cups” off and sip to sweetness at the base.

  105. in college i became obsessed with teas and started making my own blends with chamomile and rose hips. I recently had deep fried dandelion heads and those were delicious!

  106. That’s funny – everybody eats them everyday! I remember when my girls were little and I taught them about all the flowers in the yard they could eat. That was a little risky when they thought about branching out!
    My favorite is still nasturtium blossoms. They remind me of radishes.

  107. My first flower-eating experience was nasturiums on a salad…..and later honeysuckles with my husband while teaching my kids about “nature’s candy…!”

  108. Well, I don’t know if eating flowers in things counts, like lavender limeades, margaritas, and jams. I believe I’ve nibbled on an orchid and had a pansy set in some pastry cream, but we used to take the stamen out of Indian Paintbrushes that grew wild on the playground to suck out the sweet nectar. Yum!

  109. I discovered dried hibiscus flowers at Trader Joe’s not long after college. They’re so delicious! Now I look at the lovely hibiscus blooms in my yard and wonder if I could make them delicious too.

  110. When I was a teen, my mom used to stuff nasturium flowers with a ricotta mixture–I can’t remember if she then cooked them or if we ate them like that. I add the chive blossoms to salads, have sugared pansies for cakes and I’m willing to try most anything!

  111. Old-fashioned scented geraniums, (Pelargonium.) I use the leaves to scent shortbread, scones, iced teas, lemonade and raspberry jam. Lemon and rose scented are my favorites. If you have never grown them, pot one in your garden. They are amazing. Brush a leaf and smell your hands. You will be captured by the scent.

  112. I love cooking with flowers & have tried many different kinds: fried squash blossoms, violet jam, nasturtiums on salads, lavendar cookies & lots of different ones to garnish cakes. I would love to win the book for more ideas!

  113. The first time I remember eating flowers was when I was about 5, I was a flower girl in my Uncle’s wedding. I was nervous so I nibbled on the rose petals in the bouquet.

  114. johnny jump ups in my salad everyday this week. I also love borage flowers in my salads and drinks……pretty and delicious! And I love nasturtiums, but it is far too early for those in Montana. Nasturtium seeds make great capers!

  115. I loved this post! I am so encouraged now to eat more flowers. I have just recently (in the past month) tasted my first nasturtium, having grown a plant myself from heritage seeds obtained from the Kirk Estate in NY. I now catch the children picking and eating them straight out of the garden. Please can you share with me the number of pints the dandelion recipe makes? I will be trying this out. Can I reduce the sugar content (I have a low sugar fruit pectin box waiting to be used).

    • Caroline, this is not my recipe, so I can’t advise on whether or not you can reduce the sugar (you can certainly give it a try, though). And I was told it makes 2 1/2 pints.

  116. Someone brought a daylily salad to a pot luck. She had plucked the petals off a pile of daylily flowers and served it with applesauce as the dressing. It had a delicate flavor and an impressive presentation.

  117. My first and only time eating flowers was drinking my dads dandelion wine. He wasnt very good at making wine back then.

  118. I’ve eaten steamed day lily buds, (taste like beans), and have made lavender honey and rose jelly. All of it was yummy!

  119. This is the first year where I actually remembered to try and crystalize my johnny jump ups. They look really cute, and are quite tasty!

  120. The first flowers that I ever ate were nasturtiums, several years ago I grew some. They are quite unusual. My favorite flowers to eat are lavender, and the most delicious way that I have had them was in a lavender and early grey iced tea. I just picked some violets, in the hopes of making some violet jelly…but I think that I need more. Back to work!

  121. I ate dandilions all the time as a child. My sister and I made “dandilion soup”, with a bucket of water and flowers we picked.

  122. I haven’t eaten too many flowers, but I do love zucchini blossoms, especially stuffed with goat cheese.

  123. I actually got to eat tamarind flowers in India a few years ago, very sour but still tasty and crunchy like lettuce πŸ™‚

  124. A flower I eat regularly (at least part of the year) is from arugula. First I eat the leaves, of course. Eventually the plants bolt and flower. The bees and I both love ’em. The taste is peppery similar to the leaves. Eventually the plants get seed pods which the birds love. A great cycle of life.

  125. Tried to make dandelion jelly last week – but the flowers caused an allergic reaction. Oops.

    But, nasturtium blossoms are delish!

  126. Here in Alaska Wild Roses grow like crazy around our house. Flowers in general, like nasturtium do really well in the 24 hours of daylight. Almost every salad we eat in the summer has some sort of flower petals.
    I really like the combination of rose petals and spruce tips in the spring and always try and make something new with that combination each year.
    I was recently on vacation and saw this book at Anthropologie, now I am lamenting not purchasing it.

  127. i remember my mother telling me that nasturtium blossoms were good, but i’ve still never tried any. my first real experience with eating flowers was when my third grade teacher had the whole class make violet jelly — she had us all gather violets for a week, and then as a class we made jelly out of it. my mind was a little blown that you could make jelly from flowers. πŸ™‚

  128. LOVE the idea of eating flowers! I have used nasturtiums in my salads, eaten squash blossoms and drank dandelion wine. πŸ™‚ Copious amounts.

  129. I honestly can’t remember a time I ate a flower other than when I was little, there were these purple little flowers that grew like weeds (heck, maybe they WERE weeds), and the stem tasted sweet. I don’t know what flowers those were, and I probably shouldn’t have been eating them, but there you go!

  130. I think the rose water granita a friend made in Hawaii 1998. I still think of the summer rose melting in my mouth.

  131. I’m new to eating flowers, but the apple-lavendar jam my mother gave me years ago was so spectacular I began seeking other lavendar-flavored foods and even conned my whole family into eating honey-lavendar ice cream one day. They didn’t like it as much as the strawberry, but I thought it was heavenly.

  132. When I discovered nasturtiums as edible flowers, I fell in love. I tasted their peppery flavor first at the Portland Farmer’s Marketβ€”during the formative time when I was discovering eating and living locally. No wonder I love them so much. Really wanting to try to make capers from their green seeds! Haven’t been able to grow enough of them in a few years now to try it.

  133. I use quite a few of my jams/jellies as a part of a marinade for meats and vegetables..interesting trying to match flavors.

  134. At about 6 or 7, my older cousins generally restricted me in our play time to being the “bad guy” if I was allowed to play at all or played pranks on me, so I was very skeptical when they told me I could eat the violets and nasturtiums in the garden. Once my aunt confirmed this I spent most of the holidays in the garden nibbling away or standing on a stool in the kitchen cooking up dandelions.

  135. Apart from artichokes and capers and such, I think the first time I knowingly cooked with flowers was in the late ’70s when World magazine (now National Geographic Kids) published a recipe for violet syrup. Despite Ray Bradbury’s wonderful book, I’ve never tried dandelion wine, but I have had various and sundry blossoms in salads. Due to a medieval recreation group I joined many years ago, I’ve also tried lavender biscuits, and enjoyed roses in lots of different ways that were popular in medieval times, such as Rosee – Minced Chicken in Almond and Rose Petal Sauce Recipe. I’m also particularly fond of rose flavored drink syrups and ice cream, which I can often get from Indian markets. And of course there’s always Turkish delight, although it’s hard to find a brand where the rose flavor is stronger than the sugar.

  136. I love to eat nasturitums (and their leaves) on salads. My mom recently learned that society garlic flowers are edible, and taste like garlic. I love the contrast between both of these delicate flowers and their strong, spicy flavors!

  137. I have been sneaking violet flowers this spring. Just pulling the petals off of the stalk and popping them into my mouth for a little taste of spring.

    I’ve also eaten onion grass flowers. Meh.

  138. When I was about 6 or 7. My brother-in-laws mother came with him and my sister to visit with us. She was born and raised in Italy. It was during the Spring when she came and dandelions were in full bloom.
    We (the younger of the kids) were sent out in the back yard to pick the leaves of the dandelions. Quite baffled as to why she wanted these things that we mowed over so we didn’t have to see them .
    When questioning my mother on this, her response to me was that she wanted them for our salad. It was to go with the homemade lasagna she had made.
    To be honest, I was quite shocked and a little embarrassed as the neighbor kids were looking for an explanation as to why were out in our backyard picking dandelion weeds!
    Yes, we did have to eat them so not to offend anyone. But all was good! πŸ™‚

  139. I have eaten honey suckle all my life.

    I used to eat sour grass stems and flowers constantly as a child until my mother told me that dogs might have peed on them. I stopped.

  140. I don’t remember the first time I ate flowers, but I remember the first time I told my 2 young daughters that they could eat the flowers off my pansies and marigolds. They think its the coolest thing in the world that they can eat flowers out of my flower garden. I do love lavender ice cream

  141. I know I first ate a flower on a salad, but it was so long ago I can’t recall what it was. Zucchini blossoms are delicious, and I’ve been wondering if cucumber flowers would be tasty on a salad. (One year, I had tons of male cucumber flowers, but few female ones, and so very few cukes!) Do garlic scapes count? I eat plenty every year, and yesterday I even had some garlic scape pesto (made last year and frozen) with pasta. I have lots of dandelions popping up in my yard this year, so I’m tempted to make this jam.

  142. I’ve been drinking a lot of hibiscus tea lately, and have eaten nasturtium blossoms fresh and their leaves in a curry. I’m planning to plant some Corsican violets for syrups and such, but the weather and my schedule have not been cooperating.

  143. The first time I had flowers was when I came along a recipe for dandelion jelly. My nieces and the neighborhood kids spent the day picking the flowers and pulling out all the yellows … We then set up a canning station outside with a camp stove and made the jelly, the kids all were amazed and insisted on licking out the pot the jelly was in! Sticky happy kids! Could you ask for a better day?

  144. At nature camp, we made fritters out of Queen Anne’s lace and daylily flowers! I still remember the taste of Queen Anne’s lace: a little bit vegetal, a little bit like pollen, and a little bit spicy.

  145. I made rose petal simple syrup from a recipe I found in a 1970s feminist magazine at a yardsale. I had known roses were edible (as I had seen them on wedding cakes) but had no idea how to eat them. It turned out great. I’d love more recipes to experiment with

  146. A while ago, I found another book called “Cooking With Flowers” (from 1971) at a garage sale and decided to have an edible flower dinner party! Nasturtium leaves spread with a blend of red bell peppers and cream cheese was really good! (and forage-able from the neighborhood….)

  147. Last year my sister-in-law and I hunted down a bunch of violets and candied them! We also picked tons of dandelions and made fritters. If I won this book I’d hand it right over to her. She taught me how to cook with flowers and she’d love this!

  148. I love canning pears, and my favorite syrup is a vanilla/hibiscus syrup. The combination of the pears and the deep red syrup is delicious.

  149. As a kid my mom always put dandelions in our salads, now as an adult I eat squash flowers stuffed with cheese and chive blossoms. Delicious!

  150. I’m not sure i’ve ever eaten a flower before? But ive jsut added dandylion jelly to my to do list…

  151. I think I started with nasturtium blooms in salads, but have since candied violets (a true labor of love) and made pear lavendar jam. That’s your recipe, isn’t it?

  152. I couldn’t resist! With a yard full of dandelions I had to give it a go… today!! I used 3c of sugar instead of the 5.5c called for (still plenty sweet and a good set-up – not uber-firm the way some jellies can get, but nicely spreadable) and it made 5 x 1/2 pints of the most lovely golden jelly! The smell is reminiscent of honey (no idea how that works) but the flavour is delicately lemony and that special *something* that must be coming from the dandelions. I can’t wait til tomorrow morning to have some on an english muffin!

    Thanks so much for this recipe!!

  153. Starting with 8 cups of water and only using 3 cups of the tea seems like a lot gets wasted. I was only able to harvest one cup of blossoms. Wondering if I can make tea using the one cup and 2 c. of water then just make a quarter recipe?

  154. I can’t say I eat flowers that often, but I did get a book when my boys were young, about the bounty of the desert. In one of the recipes was an omelet made with yucca flowers. They are so sweet.

  155. I have made dandelion jelly, dandelion wine and even lilac flower wine. Dandelion jelly does indeed taste like honey. However, be sure to use only the yellow petals from the blossom when making the jelly since anything green will give the finished jelly (or wine) a bitter taste.

  156. When I was little, like 5 or 6 yrs old, a friend dared me to eat a dandelion….needless to say I tried it and didn’t like it… πŸ™ Now we use dandelion greens in our salads. Count me in for the giveaway.

  157. I honestly haven’t ate many flowers themselves but sucked the nectar out of those sweet smelling honeysuckles as a child. They were every where as I walked my way to school!

  158. Clover. Everybody in my parents’ neighborhood who had kids and therefore didn’t waste time/money putting herbicides/fertilizer on their abused yards had white and red clover in their lawns, and we’d pull the little tube-petals off and suck on the bases – it was quite sweet. We (the girls, anyway) also made clover-chain garlands of them. Ah, summer.

  159. Love using flowers in food! Blooms from herbs in salads, decorative flowers on baked goods, lavender and hibiscus in the myriad ways they are able to be used. But I also love eating pineapple sage blossoms right off the plant!

  160. as a child i sucked the nectar from honeysuckles. my brother told me that the flower that proved that you liked butter if held under the chin (dandylions?)also tasted that way. we were poor and didn’t get butter often, so i ate one. wasn’t true, and i couldn’t wait to pull that one on my younger brother (pecking order lol). but! since i have been an adult i’ve eaten many a bloom on rice, salads, etc.

  161. I like using nasturtiums in salads πŸ™‚ I discovered Roslind Creasy’s Edible Flowers book several years ago & was hooked!

  162. Years ago, I made an oatmeal spice cake for my mom for Mother’s Day and my sister and I decorated it with purple violet flowers, probably the loveliest cake I’ve ever eaten. This book sounds fascinating; it would have never occurred to me that you could make dandelion jam.

  163. To be honest I have never, that I remember anyway, eaten a flower. Ironic, since I happen to be a firm believer and advocate of the power of plant and flower healing. I guess now is a good time to start. πŸ˜‰

  164. My only real exposure to edible flowers is in lavender honey lemonade. I’d love to try out that dandelion jam though! My campus is covered in dandelions right now.

  165. Nasturtium blooms on salads is something I’ve enjoyed. I especially like stuffed squash blossoms though that seems closer to eating a food item.

  166. Lavender in a chicken pate. Delicious.

    Also, while it’s not quite eating, jasmine tea is always my favorite

  167. I have no idea what kind of flowers they were, but there were these hedges my mother had grown along our garage/port and I used to like plucking some of the flowers and pulling the ends out, which would have a little droplet of nectar on the end. When I was a kid I thought it was honey left there by bees πŸ˜›

  168. When I was a kid the neighbor had a nice honeysuckle bush we used to eat the juice from it but not the whole flower

  169. I ‘ve had rose petal jam, I hope that counts! It’s wonderful. I would like to learn how to use beautiful flowers in cooking!
    Thank you!

  170. When I was young, in Romania, my mom used to make rose petal jam. It was a certain rose that grew near our yard, she would cut the petals and rub them with lemon before cooking with sugar. It had a chewy crunchy texture. I would eat it by the spoonful.

  171. When I was growing up in Southern California, I would eat some very small orange/red berries that were on my neighbors tall shrub with tiny leaves. I do not know the name of this bush/berry but many people told me they were poisionous when I grew up.The flowers on the groundcover were in clusters and you could pick 10 at a time and if you sucked the bottom of them, you would get quite a bit of a sweet nectar similar to honey. Don’t know what those were either.

  172. I’m a lavender junkie. My friends would say the best thing I ever baked was a peach lavender galette. It was my first time cooking with a flower and it was delicious.

  173. I made a cupcake recipe recently that called for dried rose petals, which I had in my pantry from last summer. I picked them from the wild roses growing near my house and dehydrated them not knowing exactly what I would do with them, but they sure made my house smell heavenly in the process!

  174. One of my favorite herb books, Living with Herbs by Jo Ann Gardener, 1997 has a recipe for Wilted Dandelion Salad that’s the best spring tonic.

  175. I found a recipe for rose petal ice cream, and tried it. As I cooked the ice cream base it actually smelled delicious! The ice cream didn’t end up setting properly…. I haven’t thought about it in years. I’ll have to give it another try!

  176. I have had dandelion wine. It was delicious. I also have a friend who always puts flower petals on her special cakes. I have also had nasturtium petals in a salad, adds a nice little bite.
    I would love to have the book on how to use more flowers in more things.

  177. As kids we used to eat the bottoms of these yellow flowers that grow like crazy here in Arizona. The bottom portion had nectar. Fast forward to a few years ago when my daughter was working for the forest service, one of their duties was to pull out one particular non-native invasive plant-my precious yellow flowers from my childhood!! They’re called the Dalmation Toadflax. Anyway, I’ve got zucchini sprouts coming up and this time, I will try the stuffed squash blossoms!

  178. Squash Blossoms stuffed with goat cheese and mint, chive flowers in salads and as garnishes on deviled eggs..violets as cake decorations

  179. I have made rose water a few times and put it in jam with raspberries. Yum. Want to try stuff with lilacs, maybe the ones in the yard are not too far gone.

  180. I remember sucking the sweetness out of honeysuckle as a kid. Gathered violets from the lawn and tossed them with a salad or as decor on top of a cupcake.

  181. My teenage years were spent trying to impress one boy or another… I drove 30 miles to purchase edible flowers to top a cupcake I made. I imagine in my brain it seemed so romantic (and it is now that I think about it, but perhaps not for a 16 yr old boy?) Once presented, said boy quickly flicked flowers off the cupcake and stuffed the entire dessert in his mouth. Ah yes, silly teenage love.

    (I thoroughly savored every bite..flowers included)

  182. I LOVE stuffed squash blossoms. And when the daylilies in my front yard are ready, they get the same treatment or are fried up into crisp starbursts. I also cultivate a nasturtium patch every year–those flowers are excellent on salads and sandwiches. Flowers have such beautiful and subtle flavors. I love cooking with them!

  183. Someone gave me a nasturtium out of the garden to eat. It was so beautiful and peppery. Since then I have been hooked on using flowers in cooking. I am having a baby and decided I needed an almost there-but the room is already- still waiting baby project. I made violet jam but no baby yet. I am excited to move onto dandelion jam!

  184. I cannot wait to try the Dandelion Jam! I’ve been looking for more ways to incorporate my “lawn” foods into my diet! Thanks for posting such great stuff!
    Annie

  185. I think I was in a restaurant where there was a pansy as a garnish. I ate it but wasn’t impressed. I was young, what did I know about flavor?

  186. Lavender is my favorite flower food. Lavender ice cream, blackberry lavender jam, lavender in herbes de provence….

  187. I’ve eaten nasturtium flowers in salads and as a child, used to eat rose petals and suck the nectar out of bluebell flowers. Haven’t eaten a flower in ages now – maybe it’s time to revisit them as a food source. πŸ™‚

  188. I just finished a batch of dandelion jelly. Violet jelly last week….but this is as far as I have gone with flowers. Would love to do more!

  189. i picked an ate a wild violet in my new backyard — a lovely surprise. next i need to put some in a salad.

  190. Hmm..the time I ate a flower was when I was around five, my old brother convinced me that buttercup flowers tasted like butter and turn your face yellow. Needless to say, it does not! I have tried lavender and love lavender ice cream and jam!

  191. I’m not sure if I ever ate a flower, but does chewing on bits of grass when I was bored playing little league baseball count? There may be photographic evidence of this, I’m not sure πŸ˜‰
    Anyway, the bits of grass were not something I would recommend, so trying actual flowers with recipes would be cool!

  192. While I was in college, we would get really excited about the spring greens mix at the farmer’s market that had little purple flowers in it.

  193. I remember eating dandelions during seventh grade science class. Mrs. Koch took us outside to pick the dandelions and taught us about other plants that were edible. I remember being one of the few students who enjoyed the experience (probably my mother’s influence). Now I let wildflowers grow on my property and am starting to use them as edibles. The book will be amazing help.

  194. I had rose ice cream at an Afghan restaurant. Pure heaven! Since then I play with rose water and orange blossom water.

  195. That jam sounds really interesting. I have had dandelion greens from my csa box, but I don’t think I have ever tried the flowers!

  196. The wonderful Herbfarm restaurant in Woodinville, WA offers garden tours before their spectacular meals. The tour guide offers tastes of various edible flowers that will be featured in your meal. It was an incredible experience for me! I’ve had a poster of “Edible Flowers” up in my apartment for years, but not actually eaten many flowers. That little tour really excited my palate and helped me experience the wide range of flavors available in flowers.

  197. I’m so intrigued by this cookbook… and I’m definitely trying out that dandelion jam recipe!

    The only time that I recall eating a flower is when I would quite young. My siblings and I would always hunt for honeysuckles and eat the sweet part!

    Thanks for the giveaway!

  198. I would love to learn to cook with flowers! I have a yard with many violets. It would be fun to harvest them to eat and decorate food.

  199. Dandelion jam! What a great idea! I’d love a copy of the book, of course, but the jam recipe MADE my day! Thanks!

  200. I remember the first time I ate a flower. We were at a farmers market in New Mexico (I want to say Taos, but not sure) and someone was selling salad greens with nasturtium blossoms mixed in. I was so excited about how cool that was (even thought I was 14 and probably is my best not to show it)! It blew my mind a little and opened me up to a world of culinary possibilities.

  201. I love cooking/baking with flowers! One of my favorite things to make is a calendula pound cake–it looks like a summer afternoon with all the orange flecks in it.

  202. We do a lot of nasturtiums and artichokes here (you all knew artichokes were flowers, right?), onion flowers, sometimes garlic flowers (we usually snip them off just as they bud though), and the occasional viola. One of the most entertaining things we’ve done with herb flowers was putting some rosemary flowers and pink peppercorns in a small bottle of vodka. We let it sit a couple of weeks before using it – mostly over ice, but I imagine it could be mixed into all sorts of things.

  203. Yum! I was just thinking about making dandelion jam. I made beer-tempura fried dandelion flowers last week–they were a little sweet and crunchy and delicious!

  204. The first time I ever realized that flowers could be incorporated into dishes and not just used as a nice garnish was in 2006 at Sooke Harbour House. We toured the gardens on the property and did a wine tasting as part of The Next Great Chef (a culinary competition which I participated in). They only use ingredients which can be sourced within 100 miles and therefore only purchase produce which can grow on Vancouver Island. Because they are not able to grow lemons on the island the chef at Sooke substitutes begonia petals in recipes calling for lemon. I have grown begonias in my garden ever since! Delicious!

  205. As a child I was at my friends house when her mother pulled a pan of roses out of the oven. My eyes had to focus to see that this crazy lady ( or so i thought ) was going to eat flowers !!! Well …. my friend ate some and I wanted to be like her and did so also and guess what they were wonderful. Not sure how they were made but do know she had dipped them in egg whites.

  206. When I was very young, we neighborhood kids would run down the sidewalk by some bushes and stop and dare each other to eat the leaves. I don’t know what the plant was, but it was pretty rebel of me to eat them! And they must have been edible ’cause I’m still here!

  207. As a child I loved the smell of nasturtium leaves as well as the flowers, &, when I learned they are safe for people to eat, I tried some & loved their peppery flavour. Still do!

  208. I love eating flowers! Drinking them too. My favorite is lavender lemonade. Yummy and refreshing! I did make something once that gave me pause though. I added some dried lavender buds to a pound cake batter and then baked it. I anticipated a buttery -floral tasting cake. The taste was indeed lovely, but the appearance left something to be desired. It looked like it was full of mouse droppings! Note to self: next time grind the buds first. Lol!

  209. My husband and I had flowers on a cruise at dinner. I thought it was delightful, my husband was not impressed

  210. I’ve made kudzu blossom jelly, it tastes like a mix of grape and blueberry and I love to use lavender in recipes especially brown butter short bread or on goat cheese with honey.

  211. I remember picking pansies with my mother when I was a little girl and then having tea parties where they were on the cookies. i feed my kids flowers as well….it is agreat memory maker

  212. I used to eat sugared violets as a kid. Recently I reconnected with those childhood roots and made violet syrup, candied violets and violet jelly. Didn’t even know this book existed! Would love to create new edible floral treats. Thanks!

  213. I love to put nasturtium in salads. Lately I have been making Italian cream soda’s with rose syrup. Yum!

  214. Oh this book looks lovely. Nothing better for light reading in the evening than a good cookbook. I have started nasturtiom seeds in many colors for a beautiful yard but also to surprise my husband in his salad! Rose flavored Turkish delights and lavender sugar cookies are my edible flower trys so far. Both delicious.

  215. At recess, my friends and I would play “survival” which included eating these tiny yellow flowers no bigger than a sunflower seed. I remember thinking they were rather tasty. Who knows if they were actually edible!
    Thanks for the post about using flowers in cooking. It has me inspired!

  216. Growing up in the UK we went to Greece on holiday and the good thing about the trips was the food – we rarely stuck with ‘tourist’ fare and went with the locals. I remember having stuffed zucchini blossoms and loving them. I was amazed you could cook flowers!

  217. When I was in 5th grade we had a Pioneer week at my school with different activities themed around the new settlers. We ended up making dandelion muffins and they were delicious!

  218. I don’t know when the first time I ate a flower that wasn’t part of a dare. But yesterday I spotted the most amazing lilac bush in a friend’s back yard. Down a slope. Covered with blackberry brambles. 15 minutes, a broom handle, and five snips later, I have a handful of the most luscious lilacs I’ve ever seen. The smell made me realize why so many people buy crappy lilac air freshener. I wanted to have that smell infused into a home. Then? I took a bite.

  219. When I was a newly wed my husband and I lived with my brother for a few months. One day my sister-in-law made a salad garnished with nasturtiums. It seemed so peculiar to me that flowers could be eaten. But it was delicious and slightly peppery and I’ve been obsessed with edible flowers since! In fact my 3 year old helped me plant some calendula seeds today, and by the end of the month we will be planting nasturtiums ourselves. Not enough dandelions in the yard this year to make ice pops with like we did last year.

  220. How wonderful! Just what I’ve been looking for. I baked a Kentucky Derby Hat cake last week for a Derby party and I wished I knew what real flowers to use for decoration.
    I knew pansies were edible because I had them on a cupcake at a fancy hotel dinner. They were beautiful! I had to use fake flowers on the Derby Hat cake this year but next year, I’II be better prepared.

  221. When I was a kid, my grandmother told me that you could eat nasturtiums. I was so excited to eat a flower that she started growing them in her yard. When I would come over after school she would make me a snack and there would always be a nasturtium flower or two. Lovely!

  222. I am lucky to have a fabulous farmer’s market walking distance from my home. My favorite goat cheese purveyour uses organic flowers in and on her delicious herb cheeses – swoon!

  223. Wow this book looks amazing and I think it would be so much fun with my daughters. Currently our garden has an abundance of squash flowers in it so I’m getting ready to try some recipes with those for the first time. However, I have never tried edible flowers before so this is a whole new culinary world for our house.

  224. I tasted a wonderful dish in Italy made with sauteed zucchini blossoms. Have been using them ever since. A great way to avoid the “can’t even give them away” zucchini overload in late summer.

  225. My first flower was a pansy as a young kid. My Mom taught me the love of gardening and growing plants and flowers that are edible.

  226. I have heard about these types of flowers, but I have never tried them before, not even one of them. I guess it’s time for me to try one.

  227. I spent a week working with a crew of 60 on a beautiful homestead in Tennesee. I was on garden crew and on the third day, we made individual salads for lunch for everyone there – complete with pansies! I had no idea.

  228. We were going to harvest zucchini blossoms for a Rick Bayless soup recipe, only to discover that I didn’t really know which to flowers to pick. I didn’t want to impede the growth of the zucchini, since we had a relatively small plant, so after much consideration I decided against picking them at all. Soon after a woodchuck ate all the zucchini. So, I guess this is really just a story about a woodchuck eating flowers, but oh well. You can’t have a story without conflict.

  229. My special spring treat is making candied violets. It is time consuming and persnickety, but they are delicate and tasty! I keep the ones I don’t use immediately on cupcakes and cookies in a tightly sealed jar. I’ve gotten my friends a little addicted and they beg for some violet studded treats all the time!

  230. we made dandelion syrup and have been using it on everything, I have also been throwing dandelion petals into soups, omelettes, whatever I am cooking to add a little flavor and a lot of nutrients

  231. I just ate a rose petal today! My 2 year old and i were playing in the yard and he started chomping on a petal so I joined him and explained that some flowers you can eat and others you can’t

  232. I eat lots of different kinds of flowers but my favorite is milkweed. Before the buds show any color they’re delicious in a vegetable way. When the flowers are open and dripping with nectar they make a lovely pink syrup that I use for sorbet and as a cocktail flavoring.

  233. I only recently started using flowers in an edible way. I make and sell homemade jams and decided to turn the massive roses in front of my house into rose petal jam. People always ask me what it tastes like and my only response is “Like roses smell”

  234. I remember being in 2nd grade PE class, and my teacher telling us that it was ok to eat the yellow buttercup flowers that were growing on the ground. Funny how those memories stay with you!

  235. I just started exploring the world of foraging. My grandchildren and I had a wonderful time gathering wild violets and then they made a beautiful salad for their mother who said it was too pretty to eat.

  236. At my cousin’s wedding in California when I was in the 4th grade, they put orchids on salads. My mom said you could eat them, so for the first time, I ate purple flowers. They tasted like lettuce, it was interesting.

  237. At the end of last summer, we wondered if we could eat the begonia flowers that had thrived in our balcony containers all summer long. It turns out the citrusy blooms made a great salad with arugula, strawberry, and balsamic.

  238. You have inspired me to find some rose petal jam! It tastes so fantastic with dark chocolate. I’m thinking of creating the equivalent of a chocolate rose petal jam sandwich cookie. Chocolate linzer tart cookies with rose petal jam? Weekend project!

  239. I’ve eaten violets, they grow wild around my garden and I leave them alone letting them grow. Even my Hun Bun knows not to mow them down.

  240. My first flower was a nasturtium and although it was exciting, I really loved the slight spicy taste of the leaves. I now grow nasturtiums and surprise guests every time I serve them. Look forward to checking out Cooking with Flowers!

  241. I’ve been making cakes since I was 10 and a dear friend asked me to make his wedding cake: carrot cake, cream cheese frosting, the works. We rigged a “cooler” with dining chairs and Indian tapestries draped over them, their ends wicking up water… It worked! The crowning glory of the cake was hundreds of miniature rose blossoms. It was gorgeous!

  242. My boys and I like to make fancy ice cubes with borage, mint, pansies, and calendula petals. That, and decorating cakes with them is the main way we eat flowers in our family.

  243. I can’t say that I’ve ever eaten a flower, but have been intrigued by the idea for some time. And I can’t wait to try the dandelion jam!! We happen to have a bumper crop every year all over our lawn!

  244. yesterday i was taking a break from working in the greenhouses at our farm and for snack picked a lovely dandelion and ate it up. yum.

  245. About 7-8 years ago I was reading in L. Shere’s book about candying flower petals just as our (unsprayed) roses were blooming…. pretty & yum!

  246. My housemate Kerry and I spent two days baking a three-tier cake in my school’s colors for my college graduation party. Neither of us had ever baked a tiered cake before, but we were fairly competent bakers, and figured we’d give it ago. After a few harrowing near-misses resulting from a too-tiny kitchen counter and my generously sized hips, we decided to assemble the cake on the floor, and ended up hacking a dowel into cake-sized pieces, cutting cake forms out of shoeboxes, and slapping it all together with fifteen minutes to go before the graduation ceremony started. The tiers were chocolate chip raspberry, lemon, and buttercream, with a buttercream icing. (I was in the stage of my life when I eschewed fondant. I’ve since repented and now appreciate the forgiving, sleek frosting.) With alternating tiers of vibrant kelly green and sunflower yellow covered in swirlies, dots, and dashes, that cake was a beaut, if a little overenthusiastic. To cover some of our icing mishaps and because “hey, why not?”, we twined honeysuckle from our ramshackle garden around the tiers. For a finishing touch, and because I’d always wanted it, we put a sparkler on the very top of the cake, and almost got the fire department called in at the party later.

  247. We made hibiscus lemonade the other day for a birthday party. πŸ™‚ It was delicious, and especially beautiful. I loved the deep purple color.

Leave a Reply

Your email address will not be published. Required fields are marked *

  • Partners

    Fillmore Container banner ad EcoJarz banner ad Mason Jar Lifestyle banner McDonald paper banner ad
  • %d bloggers like this: