Grandma's Favorite
Edible Flower Recipes


A variety of colored candied pansies A double layer caked frosted and a bouqet of edible flowers in the center Roses soaking in a bowl of water


Join in the creativity and discover Grandma's favorite edible flower recipes. Learn to make candied flowers for cakes or mix together a variety of flowers to make main dishes, jellies, biscuits and breads.

Before starting any edible flower recipe make sure you check the cautions and tips on preparations of fresh flowers at Grandma's Edible Flower Garden.



Candied Flowers

Candied flower recipes take a bit of patience to prepare but once prepared and stored properly they will keep up to a year.

Suggested flowers for this edible flowers recipe:apple or plum blossoms, borage flowers, lilac florets, rose petals, scented geraniums, violas, violets, Johnny-jump-ups, and pansy petals.

Ingredients:

  • Rinse and dry edible flower blossoms, separated from the stems
  • 1 extra-large egg white, please use powdered eggs to avoid salmonella poinsoning
  • Few drops of water
  • About 1 cup superfine sugar
  • A small paint brush
  • A baking rack covered with waxed paper

PREPARATION:

In a small bowl, combine the egg white with the water and beat lightly with a fork or small whisk until the white just shows a few bubbles. Place the sugar in a shallow dish.

Holding a flower or petal in one hand, dip a paint brush into the egg white with the other and gently paint the flower.

Cover the flower or petal completely but not excessively. Holding the flower or petal over the sugar dish, gently sprinkle sugar evenly all over on both sides. Place the flower or petal on the waxed paper to dry. Continue with the rest of the flowers.

Let the flowers dry completely; they should be free of moisture. This could take 12 to 36 hours, depending on atmospheric humidity. To hasten drying, you may place the candied flowers in an oven with a pilot light overnight, or in an oven set at 150 degrees to 200 degrees F with the door ajar for a few hours.

Store the dried, candied flowers in airtight containers until ready to use. They will keep for as long as a year.

Candied Flowers with Vodka

Candied flowers and petals can be used in a variety of imaginative ways - to decorate cakes large and small - all kinds of sweet things, such as ice cream, sherbet, crèmes and fruit salad and of course cocktails.

Suggested Edible Flowers:Violets, pansies, Johnny-jump-ups, rose petals, lilac, borage, pea, pinks, scented geraniums, etc.

  • 1 egg white (please use powdered egg whites to avoid salmonella)
  • 100 proof vodka
  • Superfine granulated sugar
  • Thin artist's paintbrush
  • Wire rack

Beat egg whites until frothy. Add a couple of drops of vodka to help the flowers dry quicker. Using fresh picked flowers, paint each flower individually with beaten egg white using the artist's paintbrush. When thoroughly coated, sprinkle with fine sugar and place on the wire rack to dry. Flowers are completely dry when stiff and brittle to the touch. They can be stored in an airtight container and put in the freezer for up to a year.

Will last approximately 6 months!



A sprig of violets that have been sugared A variety of selected roses laying on a table A photo of a large edible flower salad


Incredible Edible Flower Recipes for Main Course

Edible Flower Recipe
Blue Chive Omelet

Chive blossoms give a delicate onion flavor to a simple omelet. It is perfect for breakfast, brunch, lunch, or a light dinner. It's the perfect meal when you add a biscuit and a few slices of bacon, ham or sausage on the side.

Ingredients

  • 4 eggs
  • 4 Tablespoons milk
  • Salt and pepper to taste
  • 2 Tablespoons minced chives
  • 3 Tablespoons butter
  • About a dozen chive blossoms, gently washed and dried
Preperation Melt the butter in a frying pan. Combine eggs, milk, salt, pepper, and chives in a blender and pour into the hot, buttered pan. As the edges of the omelet begin to set, reduce the heat somewhat and with a spatula turn the uncooked eggs to the bottom of the skillet until they are all cooked.

Sprinkle the washed chive blossoms across the top of the eggs and then fold the omelet over and let cook another few minutes. Serve.

Yield: 2 servings

Grandma's Favorite Flower Recipe with Herbs
Spicy Stuffed and Fried Squash Blossoms

Nothing is tastier or prettier than a garden full of zucchini, acorn squash, pumpkin or other squash blossoms. Try stuffing them with an herbed cheese mixture, dipped in a light beer batter, and then fried to a golden brown.

Ingredients

  • 18 zucchini, acorn squash or pumpkin blossoms, gently clean with stamen removed
Cheese Filling
  • 3 ounces goat (feta) cheese
  • 3 ounces cream cheese
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1 clove garlic, minced
  • Salt and pepper to taste
Beer Batter
  • 1/8 cup cornstarch
  • 1/2 cup flour
  • 1/2 teaspoon salt
  • /4 teaspoon black pepper
  • 1/4 teaspoon celery salt<./li>
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 egg, beaten
  • 1/2 cup cold flat beer
  • Vegetable oil for frying
  • Salt and pepper to taste
  • Grated Parmesan cheese and sliced chives for garnish

Preperation

Gently swish the squash blossoms in cold water to clean. Carefully twirl to remove most of the water, then drain thoroughly on paper towels. Set aside.

Beat goat cheese, cream cheese, red pepper flakes, oregano, basil, garlic, salt, and pepper until blended. Gently fill each blossom with about 2 teaspoons of the cheese filling. Refrigerate while making batter.

In a heavy skillet, heat 2 inches of oil to 375 F over medium heat.

While oil is heating, whisk together cornstarch, flour, salt, pepper, celery salt, baking soda, baking powder, egg, and beer until combined.

Carefully dip a stuffed blossom into the batter, covering the entire flower, and ease into the hot oil. Brown on one side, then turn to brown the other side. Cook only a few at a time so they are not crowded. Remove with a slotted spoon and drain on paper towels. Repeat with remaining stuffed squash blossoms.

Sprinkle stuffed squash blossoms with salt and pepper to taste and garnish with a sprinkling of grated Parmesan cheese and chopped chives.

Yield: 8 to 10 servings



Edible Flower Recipes for Biscuits, Bread, Cookies and Jelly

Calendula Biscuits

  • 2 cups all-purpose flour
  • 4 teaspoons baking powder
  • ½ teaspoons salt
  • ¼ cup margarine
  • 2 tablespoons calendula petals, finely chopped
  • ¾ cup milk
  • 2 tablespoons margarine

Preheat oven to 450 F. Mix dry ingredients together in a bowl. Cut in margarine and Calendula petals with a pastry knife until the mixture is mealy in texture. Quickly stir in the Milk. Turn out onto a floured board. Shape and kneed (as little as possible) into an oblong shape about 1-½ Inches thick. Place on a heavy cookie sheet (or use one cookie sheet atop another). With a sharp Knife, cut dough into 2-inch squares. Dot each biscuit with margarine. Bake for 10 to 12 minutes or until lightly browned. Serves 6 to 8.

Click on this link to discover Calendula Flowers.

Rosemary Tea Bread

Here's a neat way to recycle soup cans. You'll need to save 6 soup cans for this recipe! Some edible flower recipes need to be planned in advance!

  • 2 Cups water
  • 2 Eggs
  • 1 Cup Raisins
  • 4 Cups Flour
  • 1 Tablespoon crushed fresh Rosemary
  • 2 Teaspoon Baking Powder
  • 1/4 Lb. Butter
  • 1 Teaspoon Vanilla
  • 2 Cups Sugar

Combine first three ingredients into a saucepan and bring to a boil. Cook 2 minutes and keep stirring. Cool, then combine butter and sugar, add eggs and vanilla. Stir in raison mixture alternately with flour.

Fill 6 well-oiled soup cans 2/3 full. Place cans on a cookie sheet and bake at 350 degrees for 2 hours or until done, cool slightly before removing bread from cans. Bread should slide out smoothly, if sides slightly stick use a bread knife to loosen around can.

Sweet Wine Lavender Cookies

  • 1 cup plus 1-1/2 Tbsp all-purpose flour
  • 1/3 cup lavender sugar (recipe below)
  • Pinch of salt
  • 4 Tbsp butter
  • 2-1/2 Tbsp sweet white wine
  • 12 leaves of fresh lavender, chopped finely

Sift the flour, all but 1 tablespoon of the sugar, and the salt into a bowl. Rub in the butter until the mixture resembles bread crumbs. Mix a well in the center and add the wine and the lavender leaves and stir in gently. Leave the mixture for 10 minutes, stirring now and again, by which time it will have bonded together, then gather together to make a soft dough. Roll out the dough on a floured board about 1/8 inch thick and use a serated pasta wheel to cut out small strips, about 2 inches by 1 inch. Place on a buttered baking tray, giving one half of each strip a twist, as you do so to make the cookies look just like little bows. Bake at 375 degrees F for about 6 to 8 minutes or until edges are just turning brown. Cool on a wire rack and sprinkle with the remaining sugar. Lavender Sugar:

Mix 2 tablespoons of spikes of fresh lavender flowers or 1 tablespoon of dried lavender flowers with 1 cup of superfine sugar. Select a glass jar and make alternate layers of sugar and lavender flowers until the jar is full. Cover tightly and leave in a warm, dry room for 1 to 2 weeks. Shake the jar through a sieve before use. This method is similar to the conventional method you use to make vanilla sugar.

Lavender Jelly
Grandma's 2nd Favorite Edible Flower Recipies

  • 3 1/2 cups water
  • 1/2 cup dried lavender flowers
  • Juice of 1 lemon (approximately 1/4 cup)
  • 1 (1 3/4-ounces) box powdered pectin or 1 pouch (3-ounces) liquid pectin
  • 4 cups sugar

In a large saucepan over high heat bring water just to a boil. Remove from heat, stir in dried lavender flowers, and let steep for 20 minutes. After 20 minutes, strain mixture into a deep kettle or pot, discarding the lavender flowers. Stir in lemon juice and pectin; continue stirring until the pectin is dissolved. Over high heat, bring the mixture to a boil; add sugar. When the jelly solution returns to a hard rolling boil, let it boil for 2 to 4 minutes (see below), stirring occasionally. Boil Times:

2 minutes - soft gel 4 minutes - medium gel

Testing for "jell" (thickness - I keep a metal tablespoon sitting in a glass of ice water, then take a half spoonful of the mix and let it cool to room temperature on the spoon. If it thickens up to the consistency I like, then I know the jelly is ready. If not, I mix in a little more pectin (about 1 teaspoon to 1/2 of another package) and bring it to a boil again for 1 minute After boiling, transfer the jelly into hot sterilized jars. Fill them to within 1/4 inch of the top, wipe any spilled jam off the top, seat the lid and tighten the ring around them. Makes five 1/2 pints.



Get Creative and Discover Easy
Edible Flower Recipes

There are literally unlimited creative ways to create and find edible flower recipes. You'll soon discover that you can make an entire meal out of these incredible edible flowers.

Just watch out! Once your family and friends see how creative you can be and how beautiful and natural everything looks and tastes you'll be getting calls for edible flower recipes and invitations to some of the nicest covered dish get-togethers in your community.



DISCLAIMER:

The statements made here have not been approved by the Food and Drug Administration. These statements are not intended to diagnose, treat or cure or prevent any disease. This notice is required by the Federal Food, Drug and Cosmetic Act.



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