Flower Petal Tea

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tea

2 cups fresh or dry organic rose petals 

https://www.etsy.com/listing/45565390/pink-organic-rose-petals-and-buds?

https://www.etsy.com/listing/45567364/red-organic-rose-petals-and-buds?

3 cups distilled water

Honey or granulated sugar to taste

*All roses that you intend to consume must be free of pesticides. Do not eat flowers from florists, nurseries, or garden centers. In many cases these flowers have been treated with pesticides not labeled for food crops. The tastiest roses are usually the most fragrant.

Clip and discard bitter white bases from the rose petals; rinse petals thoroughly and Pat dry

In a small saucepan over medium-high heat, place the prepared rose petals. Cover with water and bring just to a simmer; let simmer for approximately 5 minutes, or until the petals become discolored (darkened).

Remove from heat and strain the hot rose petal liquid into teacups. Add honey or sugar to taste.

Use your imagination. Try other food safe flowers. Mix it up. I love to add chocolate chips and slivered almonds to my teas as well…yummy!

Makes 4 servings.

 

Do’s, Don’ts Cleaning etc. of Edible Flowers

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IMPORTANT
Some dos and don’ts!

Following are some simple guidelines to keep in mind before you eat any type of flower:


DO’S:

Eat flowers only when you are positive they are edible. If uncertain, consult a good reference book on edible flowers prior to consumption.

If pesticides are necessary, use only those products labeled for use on edible crops. No flowers is safe to eat unless it was grown organically.

Wash all flowers thoroughly before you eat them.

Introduce flowers into your diet in small quantities one species at a time. Too much of a good thing may cause problems for your digestive system.

Remove pistils and stamens from flowers before eating. Separate the flower petals from the rest of the flower just prior to use to keep wilting to a minimum. Eat only the flower petals for most flowers except pansies violas, and Johnny-jump-ups (in which they add flavor).

If you have allergies, introduce edible flowers gradually, as they may aggravate some allergies.


DON’TS:

Do not eat flowers from florists, nurseries or garden centers. In many cases these flowers have been treated with pesticides not labeled for food crops.

Do not eat flowers picked from the side of the road. Once again, possible herbicide use eliminates these flowers as a possibility for use.

Just because flowers are served with food served at a restaurant does not mean they are edible. Know your edible flowers – as some chefs do not. It’s easy and very attractive to use flowers for garnish on plates or for decoration, but avoid using non-edible flowers this way. Many people believe that anything on the plate can be eaten. They may not know if the flower is edible or not and may be afraid to ask.

Picking Edible Flowers:

Pick your flowers in the morning when their water content is at its highest.


Parts of the Flower To Eat:

Following information from the book, Edible Flowers – From Garden To Palate, by Cathy Wilkinson Barash:

Remove the stamens and styles from the flowers before eating. The pollen can detract from the flavor of the flower. In addition, the pollen may cause an allergic reaction in some individuals. Remove the sepals of all flowers except violas, Johnny-jump-ups, and pansies.

Only the petals of some flowers such as rose, calendula, tulip, chrysanthemum, yucca, and lavender are edible. When using just the petals, separate them from the rest of the flower just prior to use to keep wilting to a minimum. Others, including Johnny-jump-up, violet, runner bean, honeysuckle, and clover can be eaten in their entirety.

Roses, dianthus, English daisies, marigolds and chrysanthemums have a bitter white portion at the base of the petal where it was attached to the flower. Bread or cut off the bitter part off the petal before using.

Cleaning Edible Flowers:

Shake each flower to dislodge insects hidden in the petal folds.

After having removed the stamen, wash the flowers under a fine jet of water or in a strainer placed in a large bowl of water.

Drain and allow to dry on absorbent paper. The flowers will retain their odor and color providing they dry quickly and that they are not exposed to direct sunlight.

Preserving Edible Flowers:

To preserve flowers, put them on moist paper and place together in a hermetically-sealed container or in plastic wrapping. This way, certain species can be preserved in the refrigerator for some 10 days.

If the flowers are limp, they can be revitalized by floating them on icy water for a few moments; don’t leave too long or else they will lose some of their flavor.

You can also store the whole flower in a glass of water in the refrigerator overnight.

More on Edible Flowers

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Hi everyone,

I had a request for more information about edible flowers. I happened to find this link saved in my bookmarks.

I thought someone may enjoy it as much as I did.

Simply Wonderful….

How To Choose Edible Flowers – Edible Flower Chart:

Begonia – Tuberous begonias and Waxed begonias  

Tuberous Begonias (Begonia X tuberosa) – The leaves, flowers, and stems are edible. Begonia blossoms have a citrus-sour taste. The petals are used in salads and as a garnish. Stems, also, can be used in place of rhubarb. The flowers and stems contain oxalic acid and should not be consumed by individuals suffering from gout, kidney stones, or rheumatism. 

Wax Begonias (Begonia cucullata) – The fleshy leaves and flowers are edible raw or cooked. They can have a slight bitter after taste and if in water most of the time, a hint of swamp in their flavor.

Calendula (Calendula officinalis) – Also called Marigolds. A wonderful edible flower. Flavors range from spicy to bitter, tangy to peppery. Their sharp taste resembles saffron (also known as Poor Man’s Saffron). Has pretty petals in golden-orange hues. Sprinkle them on soups, pasta or rice dishes, herb butters, and salads. Petals add a yellow tint to soups,spreads, and scrambled eggs.

Carnations (Dianthus caryophyllus – aka Dianthus) – Carnations can be steeped in wine, candy, or use as cake decoration. To use the surprisingly sweet petals in desserts, cut them away from the bitter white base of the flower. Dianthus are the miniature member of the carnation family with light clove-like or nutmeg scent. Petals add color to salads or aspics. Carnation petals are one of secret ingredients that has been used to make Chartreuse, a French liqueur, since the 17th century.

Chrysanthemums (Chrysanthemum coronarium) – Tangy, slightly bitter, ranging in colors from red, white, yellow and orange. They range in taste from faint peppery to mild cauliflower. They sould be blanched first and then scatter the petals on a salad. The leaves can also be used to flavor vinegar. Always remove the bitter flower base and use petals only. Young leaves and stems of the Crown Daisy, also known as Chop Suey Greens or Shingiku in Japan, are widely used in oriental stir-fries and as salad seasoning.

Clover (Trifolium species) – Sweet, anise-like, licorice. White and red clover blossoms were used in folk medicine against gout, rheumatism, and leucorrhea. It was also believed that the texture of fingernails and toenails would improve after drinking clover blossom tea. Native Americans used whole clover plants in salads, and made a white clover leaf tea for coughs and colds. Avoid bitter flowers that are turning brown, and choose those with the brightest color, which are tastiest. Raw flower heads can be difficult to digest.

Cornflower (Centaurea cynaus) – Also called Bachelor’s button. They have a slightly sweet to spicy, clove-like flavor. Bloom is a natural food dye. More commonly used as garnish.

Dame’s Rocket (Hesperis matronalis) – Also called Sweet Rocket or Dame’s Violet. This plant is often mistaken for Phlox. Phlox has five petals, Dame’s Rocket has just four. The flowers, which resemble phlox, are deep lavender, and sometimes pink to white. The plant is part of the mustard family, which also  includes radishes, broccoli, cabbage, cauliflower, and, mustard. The plant and flowers are edible, but fairly bitter. The flowers are attractive added to green salads. The young leaves can also be added to your salad greens (for culinary purposes, the leaves should be picked before the plant flowers). The seed can also be sprouted and added to salads. NOTE: It is not the same variety as the herb commonly called Rocket, which is used as a green in salads.

Dandelions (Taraxacum officinalis) – Member of the Daisy family. Flowers are sweetest when picked young. They have a sweet, honey-like flavor. Mature flowers are bitter. Dandelion buds are tastier than the flowers: best to pick these when they are very close to the ground, tightly bunched in the center, and about the size of a small gumball. Good raw or steamed. Also made into wine. Young leaves taste good steamed, or tossed in salads. When serving a rice dish use dandelion petals like confetti over the rice.

Day Lilies (Hemerocallis species) – Slightly sweet with a mild vegetable flavor, like sweet lettuce or melon. Their flavor is a combination of asparagus and zucchini. Chewable consistency. Some people think that different colored blossoms have different flavors. To use the surprisingly sweet petals in desserts, cut them away from the bitter white base of the flower. Also great to stuff like squash blossoms. Flowers look beautiful on composed salad platters or crowning a frosted cake. Sprinkle the large petals in a spring salad. In the spring, gather shoots two or three inches tall and use as a substitute for asparagus. NOTE: Many Lilies contain alkaloids and are NOT edible. Day Lilies may act as a diuretic or laxative; eat in moderation.

English Daisy (Bellis perennis) – The flowers have a mildly bitter taste and are most commonly used for their looks than their flavor. The petals are used as a garnish and in salads.



Fruit Flowers:

Most fruit trees are usually sprayed just before and during the bloom. If you are using you own flowers that have not sprayed, use only the pedals, not the pistils or stamen.

Apple Blossoms (Malus species) – Apple Blossoms have a delicate floral flavor and aroma. They are a nice accompaniment to fruit dishes and can easily be candied to use as a garnish. NOTE: Eat in moderation as the flowers may contain cyanide precursors. The seeds of the apple fruit and their wild relations are poisonous

Banana Blossoms (Musa paradisiaca) – Also know as Banana Hearts. The flowers are a purple-maroon torpedo shaped growth appears out of the top of usually the largest of the trunks. Banana blossoms are used in Southeast Asian cuisines. The blossoms can be cooked or eaten raw. The tough covering is usually removed until you get to the almost white tender parts of the blossom. It should be sliced and let it sit in water until most of the sap are gone. If you eat it raw, make sure the blossom comes from a variety that isn’t bitter. Most of the Southeast Asian varieties aren’t bitter.

Citrus Blossoms (orange, lemon, lime, grapefruit, kumquat) – Use highly scented waxy petals sparingly. Distilled orange flower water is characteristic of Middle Eastern pastries and beverages. Citrus flavor and lemony.

Elderberry Blossoms (Sambucus spp) – The blossoms are a creamy color and have a sweet scent and sweet taste. When harvesting elderberry flowers, do not wash them as that removes much of the fragrance and flavor. Instead check them carefully for insects. The fruit is used to make wine. The flowers, leaves, berries, bark and roots have all been used in traditional folk medicine for centuries. NOTE: All other parts of this plant, except the berries, are mildly toxic! They contain a bitter alkaloid and glycoside that may change into cyanide. The cooked ripe berries of the edible elders are harmless. Eating uncooked berries may cause nausea, vomiting, and diarrhea



Fuchsia
(Fuchsia X hybrida) – Blooms have a slightly acidic flavor. Explosive colors and graceful shape make it ideal as garnish. The berries are also edible.

Garden Sorrel (Rumex acetosa) – Sorrel flowers are tart, lemon tasting. So use like a lemon: on pizza, a salad topping, in sauces, over cucumber salads.

Gladiolus (Gladiolus spp) – Flowers (anthers removed) have a nondescript flavor (taste vaguely like lettuce) but make lovely receptacles for sweet or savory spreads or mousses. Toss individual petals in salads. It can also be cooked like a day lily.



Herb Flowers:

Most herb flowers are just as tasty as the foliage and very attractive when used in your salads. Add some petals to any dish you were already going to flavor with the herb.

Alliums (leeks, chives, garlic, garlic chives) – Known as the “Flowering Onions.” There are approximately four hundred species that includes the familiar onion, garlic, chives, ramps, and shallots. All members of this genus are edible. Their flavors range from mild onions and leeks right through to strong onion and garlic. All parts of theplants are edible. The flowers tend to have a stronger flavor than the leaves and the young developing seed-heads are even stronger. We eat the leaves and flowers mainly insalads. The leaves can also be cooked as a flavoring with other vegetables in soups, etc.

Chive Blossoms (Allium schoenoprasum) – Use whenever a light onion flavor and aroma is desired. Separate the florets and enjoy the mild, onion flavor in a variety of dishes.

Garlic Blossoms (Allium sativum) – The flowers can be white or pink, and the stems are flat instead of round. The flavor has a garlicky zing that brings out the flavor of your favorite food. Milder than the garlic bulb. Wonderful in salads.

Angelica (Angelica archangelica) – Depending on the variety, flower range from pale lavender-blue to deep rose.  It has a flavor similar to licorice. Angelica is valued culinary from the seeds and stems, which are candied and used in liqueurs, to the young leaves and shoots, which can be added to a green salad. Because of its celery-like flavor, Angelica has a natural affinity with fish. The leaves have a stronger, clean taste and make a interesting addition to salads. In its native northern Europe, even the mature leaves are used, particularly by the Laplanders, as a natural fish preservative. Many people in the cold Northern regions such as Greenland, Siberia, and Finland consider Angelica a vegetable, and eat the stems raw, sometimes spread with butter. Young leaves can be made into a tea.

Anise Hyssop (Agastache foeniculum) – Both flowers and leaves have a delicate anise or licorice flavor. Some people say the flavor reminds them of root beer. The blossoms make attractive plate garnishes and are often used in Chinese-style dishes. Excellent in salads.

Basil (Ocimum basilicum) – Depending on the type, the flowers are either bright white, pale pink, or a delicate lavender. The flavor of the flower is milder, but similar to the leaves of the same plant. Basil also has different varieties that have different milder flavors like lemon and mint. Sprinkle them over salad or pasta for a concentrated flavor and a spark of color thatgives any dish a fresh, festive look.

Bee Balm (Monarda didyma) – Also called Wild Bergamot, Wild Oswego Tea, Horsemint, Monarda. Wild bee balm tastes like oregano and mint. The taste of bee balm is reminiscent of citrus with soft mingling of lemon and orange. The red flowers have a minty flavor. Any place you use oregano, you can use bee balm blossoms. The leaves and flower petals can also be used in both fruit and regular salads. The leaves taste like the main ingredient in Earl Gray Tea and can be used as a substitute.

Borage (Borago officinalis) – Has lovely cornflower blue star-shaped flowers. Blossoms and leaves have a cool, faint cucumber taste. Wonderful in punches, lemonade, gin and tonics, sorbets, chilled soups, cheese tortas, and dips.

Burnet (Sanquisorba minor – The taste usually is likened to that of cucumbers, and burnet can be used interchangeably with borage.

Chervil (Anthriscus cerefolium) – Chervil flowers are delicate white flowers with an anise flavor. Chervil’s flavor is lost very easily, either by drying the herb, or too much heat. That is why it should be added at the end of cooking or sprinkled on in its fresh, raw state in salads.

Chicory (Cichorium intybus) – Earthy flavor, eat either the petals or the buds. Chicory has a pleasant, mild-bitter taste that has been compared to endive. The buds can be pickled.

Cilantro/Coriander (Coriander sativum) – Like the leaves and seeds, the flowers have a strong herbal flavor. Use leaves and flowers raw as the flavor fades quickly when cooked. Sprinkle to taste on salads, bean dishes, and cold vegetable dishes.

Fennel (Foeniculum vulgare) – It has a star-burst yellow flowers that have a mild anise flavor. Use with desserts or cold soups, or as a garnish with your entrees.

Ginger (Zingiber officinale) – The white variety of ginger is very fragrant and has a gingery taste on the tongue. Petals may be eaten raw or you can cook the tender young shoots.

Jasmine (jasmine officinale) – The flowers are intensely fragrant and are traditionally used for scenting tea. True Jasmine has oval, shiny leaves and tubular, waxy-white flowers. NOTE: The false Jasmine is in a completely different genus, “Gelsemium”, and family, “Loganiaceae”, is considered too poisonous for human consumption. This flower has a number of common names including yellow jessamine or jasmine, Carolina jasmine or jessamine, evening trumpetflower, gelsemium, and woodbine.

Lavender (Lavandula angustifolia) – Sweet, floral flavor, with lemon and citrus notes. Flowers look beautiful and taste good too in a glass of champagne, with chocolate cake, or as a garnish for sorbets or ice creams. Lavender lends itself to savory dishes also, from hearty stews to wine-reduced sauces. Diminutive blooms add a mysterious scent to custards, flans or sorbets. NOTE: Do not consume lavender oil unless you absolutely know that it has not be sprayed and is culinary safe.

 

Lemon Verbena (Aloysia triphylla) – Tiny cream-colored citrus-scented blossoms. Leaves and flowers can be steeped as an herbtea, and used to flavor custards and flans.

Marjoram (Origanum majorana) – Flowers are a milder version of plant’s leaf. Use as you would the herb.

Mint (Mentha spp) – The flavor of the flowers are minty, but with different overtones depending on the variety. Mint flowers and leaves are great in Middle Eastern dishes.

Oregano (Origanum vulgare) – Milder version of plant’s leaf. Use as you would the herb.

Rosemary – Milder version of leaf. Fresh or dried herb and blossoms enhance flavor of Mediterranean dishes. Use with meats, seafoods, sorbets or dressings.

Safflower (Carthamus tinctorius) – The dried flowers, Mexican saffron, are used as a food colorant in place of the more aromatic and expensive Spanish saffron.

Sage (Salvia officinalis) – The flowers are violet-blue, pink or white up to 1 3/8 inches long, small, tubelike, clustered together in whorls along the stem tops. Flowers have a subtler sage taste than the leaves and can be used in salads and as a garnish. Flowers are a delicious companion to many foods including beans, corn dishes, sauteed or stuffed mushrooms, or pesto sauce.

Savory (Satureja hortensis) – The flavor of the flowers is somewhat hot and peppery and similar to thyme.

Thyme (Thymus spp.) – Milder version of leaf. Use sprigs as garnish or remove flowers and sprinkle over soups, etc. Use thyme anywhere a herb might be used.)


Hibiscus (Hibiscus rosa-sinensis) – Cranberry-like flavor with citrus overtones. Use slightly acidic petals sparingly in salads or as garnish. The flower can be dried to make an exotic tea.

Hollyhock (Alcea rosea) – Very bland tasting flavor.

Honeysuckle (Lonicera japonica) – Sweet honey flavor. Only the flowers are edible. NOTE: Berries are highly poisonous – Do not eat them!

Impatiens (Impatiens wallerana) – The flowers have a sweet flavor. They can be used as a garnish in salads or floated in drinks.

Johnny-Jump-Ups (Viola tricolor) – Lovely yellow, white and purple blooms have a mild wintergreen flavor and can be used in salads, to decorate cakes, or served with soft cheese. They are also a great addition to drinks, soups, desserts or salads.

Lilac (Syringa vulgaris) – The flavor of lilacs varies from plant to plant. Very fragramt, slightly bitter. Has a distinct lemony taste with floral, pungent overtones. Great in salads and crystallized with egg whites and sugar.

Linden (Tilla spp.) – Small flowers, white to yellow was are delightfully fragrant and have a honey-like flavor. The flowers have been used in a tea as a medicine in the past. NOTE: Frequent consumption of linden flower tea can cause heart damage.

Marigold (Tagetes tenuifolia – aka T. signata) – The marigold can be used as a substitute for saffron. Also great in salads as they have a citrus flavor.

Nasturtiums Tropaeolum majus) – Comes in varieties ranging from trailing to upright and in brilliant sunset colors with peppery flavors. Nasturtiums rank among most common edible flowers. Blossoms have a sweet,spicy flavor similar to watercress. Stuff whole flowers with savory mousse. Leaves add peppery tang to salads. Pickled seed pods are less expensive substitute for capers. Useentire flowers to garnish platters, salads, cheese tortas, open-faced sandwiches, and savory appetizers.

Pansy (Viola X wittrockiana) – Pansies have a slightly sweet green or grassy flavor. If you eat only the petals, the flavor is extremely mild, but if you eat the whole flower, there is a winter, green overtone. Use them as garnishes, in fruit salads, green salad, desserts or in soups.

Peony (Paeonia lactiflora) – In China the fallen petals are parboiled and sweetened as a tea-time delicacy.  Peony water was used for drinking in the middle ages. Add peony petals to your summer salad or try floating in punches and lemonades.

Phlox, Perrennial Phlox (Phlox paniculata) – It is the perennial phlox, NOT the annual, that is edible. It is the high-growing (taller) and not the low-growing (creeping) phlox that grows from 3 to 4 feet tall. Slightly spicy taste. Great in fruit salads. The flowers vary from a Reddish purple to pink, some white.

Pineapple Guave (Feijoa sellowians) – The flavor is sweet and tropical, somewhat like a freshly picked ripe papaya or exotic melon still warm from the sun.

Primrose (Primula vulgaris) – Also know as Cowslip. This flower is colorful with a sweet, but bland taste. Add to salads, pickle the flower buds, cook as a vegetable, or ferment into a wine.

Queen Anne’s Lace (Daucus carota) – Also known as Wild Carrot and Bishop’s Lace. It is the original carrot, from which modern cultivars were developed, and it is edible with a light carrot flavor. The flowers are small and white, and bloom in a lacy, flat-topped cluster. Great in salads. NOTE: The problem is, it is closely related to, and looks almost exactly like another wild plant, Wild or Poison Hemlock, which often grows profusely in similar habitats, and is said to be the most poisonous plant native to the United States. The best way to differentiate between the two plants is to remember that Queen Anne’s Lace has a hairy stem, while the stems of Wild Hemlock are smooth and hairless and hollow with purple spots.

Roses (Rosa rugosa or R. gallica officinalis) – Flavors depend on type, color, and soil conditions. Flavor reminiscent of strawberries and green apples. Sweet, with subtle undertones ranging from fruit to mint to spice. All roses are edible, with the flavor being more pronounced in the darker varieties. In miniature varieties can garnish ice cream and desserts, or larger petals can be sprinkled on desserts or salads. Freeze them in ice cubes and float them in punches also. Petals used in syrups, jellies, perfumed butters and sweet spreads. NOTE: Be sure to remove the bitter white portion of the petals.

Scented Geraniums (Pelargonium species) – The flower flavor generally corresponds to the variety. For example, a lemon-scented geranium would have lemon-scented flowers. They come in fragrances from citrus and spice to fruits and flowers, and usually in colors of pinks and pastels. Sprinkle them over desserts and in refreshing drinks or freeze in ice cubes. NOTE: Citronelle variety may not be edible.

Snap Dragon (Antirrhinum majus) – Delicate garden variety can be bland to bitter. Flavors depend on type, color, and soil conditions. Probably not the best flower to eat.

Sunflower (Helianthus annus) – The flower is best eaten in the bud stage when it tastes similar to artichokes. Once the flower opens, the petals may be used like chrysanthemums, the flavor is distinctly bittersweet. The unopened flower buds can also be steamed like artichokes.

Sweet Woodruff (Galium odoratum) – Also known as Wild Baby’s Breath. The flower flavor is sweet and grassy with a hint of nutty, vanilla flavor. NOTE: Can have a blood thinning effect if eaten in large amounts

Tulip Petals (Tulipa) – Flavor varies from tulip to tulip, but generally the petals taste like sweet lettuce, fresh baby peas, or a cucumber-like texture and flavor. NOTE: Some people have had strong allergic reactions to them. If touching them causes a rash, numbness etc. Don’t eat them! Don’t eat the bulbs ever. If you have any doubts, don’t eat the flower.



Vegetable Flowers:

Did you know that broccoli, cauliflower, and artichokes are all flowers? Also the spice saffron is the stamen from the crocus flower? Capers are unopened flower buds to a bush native in the Mediterranean and Asian nations. The general rule is that the flowers of most vegetables and herbs are safe to eat. Always check first, because as with anything in life, there will always be exceptions. NOTE: Avoid – the flowers of tomato, potato, eggplant, peppers and asparagus.

Arugula (Eruca vesicaria) – Also called garden rocket, roquette, rocket-salad, Oruga, Rocketsalad, rocket-gentle; Raukenkohl (German); rouquelle (French); rucola (Italian). An Italian green usually appreciated raw in salads or on sandwiches. The flowers are small, white with dark centers and can be used in the salad for a light piquant flavor. The flowers taste very similar to the leaves and range in color from white to yellowish with dark purple veins. Arugula resembles radish leaves in both appearance and taste. Leaves are compound and have a spicy, peppery flavor that starts mild in young leaves and intensifies as they mature.

Artichoke (Cynara scolymus) – The artichoke is considered a flower in which the leaves of the flower are eaten and the choke or thistle part is discarded.

Broccoli Florets (Brassica oleracea) – The top portion of broccoli is actually flower buds. As the flower buds mature, each will open into a bright yellow flower, which is why they are called florets. Small yellow flowers have a mild spiciness (mild broccoli flavor), and are delicious in salads or in a stir-fry or steamer.

Corn Shoots (Zea mays) – Corn shoots may be eaten when they resemble large blades of grass with a strong sweet corn flavor, which could be used as a garnish for a corn chowder. The whole baby corn in husk may also be eaten, silk and all.

Mustard (Brassica species) – Young leaves can be steamed, used as a herb, eaten raw, or cooked like spinach. NOTE: Some people are highly allergic to mustard. Start with a small amount. Eating in large amounts may cause red skin blotches

Okra (Abelmoschus esculentus) – Also known as Ochro, Okoro, Quimgombo, Quingumbo, Ladies Fingers and Gumbo. It has hibiscus-like flowers and seed pods that, when picked tender, produce a delicious vegetable dish when stewed or fried. When cooked it resembles asparagus yet it may be left raw and served in a cold salad. The ripe seeds have been used as a substitute for coffee; the seed can be dried and powdered for storage and future use.

Pac Choy (Brassica chinensis) – A sister of the Broccoli plant.

Pea Blossoms (Pisum species) – Edible garden peas bloom mostly in white, but may have other pale coloring. The blossoms are slightly sweet and crunchy and they taste like peas. The shoots and vine tendrils are edible, with a delicate, pea-like flavor. Here again, remember that harvesting blooms will diminish your pea harvest, so you may want to plant extra. NOTE: Flowering ornamental sweet peas are poisonous – do not eat.

Radish Flowers (Raphanus sativus) – Depending on the variety, flowers may be pink, white or yellow, and will have a distinctive, spicy bite (has a radish flavor). Best used in salads. The Radish shoots with their bright red or white tender stalks are very tasty and are great sautéed or in salads.

Scarlet Runner Beans (Phaseolus vulgaris) – Have brilliant red blooms that are very tasty and can be served as a garnish for soups, in salads. Bean pods toughen as they age, so makeuse of young pods as well as flowers.

Squash Blossoms (Curcubita pepo) – Squash and pumpkin blossoms are edible and taste mildly of raw squash. Prepare the blossoms by washing and trimming the stems and remove the stamens. Squash blossoms are usually taken off the male plant, which only provides pollen for the female.



Violets (Viola species) – Sweet, perfumed flavor. Related flowers, Johnny jump-ups or violas, and pansies now come in colorful purples and yellows to apricot and pastel hues. I like to eat the tender leaves and flowers in salads. I also use the flowers to beautifully embellish desserts and iced drinks. Freeze them in punches to delight children and adults alike. All of these flowersmake pretty adornments for frosted cakes, sorbets, or any other desserts, and they may be crystallized as well. heart-shaped leaves are edible, and tasty when cooked like spinach.

Yucca Petals (Yucca species) – The white Yucca flower is crunchy with a mildly sweet taste (a hint of artichoke). in the spring, they can be used in salads and as a garnish.

Make Your Own Natural “Neosporin” with Essential Oils

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Lavendarfieldointment

This is also great on your cuticles, rough feet. (rub feet down with ointment and put some socks on before bed.also helps athletes feet and foot fungus’s etc )

-1 1/2 Shea, hemp or other semi hard butter(can mix more then 1, just make sure total equals 1 1/2 cups)
-1 cup olive oil
-1/4 teaspoon vitamin E oil
-1/2 teaspoon tea tree oil
-20 drops lavender essential oil
-10 drops lemon essential oil

In a double boiler, slowly melt your semi hard butters. Add in your olive oil. Mix thoroughly. Remove from heat. Add your vit E and essential oils. Mix thoroughly. Pour into desired containers. Preferably non metal (yes, I know, the pic above is metal 🙂

**Tip:The best way to test it before pouring into containers. Keep a piece of wax paper near you. After adding all ingredients, place a dime sized dot on the paper and allow to cool. Once hardened, pick it up and rub on the back of your hand.  If it is too hard for your preference, add some more oils. too soft for your preference, add some more butters.**(always test small area for allergic reaction before using)

+++You can purchase many of the ingredients from Mountain rose herbs. This is one of my personal faves. They carry only the highest quality ingredients, organic and fair trade only. Follow this link- http://mountainroseherbs.com/index2.html

Vintage 70’s Leather Girls Hippie Poncho-Free Shipping

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hippie vest

https://www.etsy.com/listing/100526226/vintage-70s-leather-girls-hippie-poncho?ref=v1_other_2

Like going back in time and buying it off the rack. Excellent condition! Can still smell the leather.
Late 60’s early 70’s ? Solid leather other then the snaps in front.

The model is my daughter and she is 8 years old and of average size. Most likely fit a range of ages, so hard to specify age.

I love seeing my kids in styles that I used to wear back in the ‘good ol days’.

Your little hippie will be over the top Groovy baby!!

**FREE SHIPPING of course**

*I only accept paypal thank you*

Email me with any questions at mysticalview73 [!at] hotmail.com or contact me through etsy

Vintage 60’s Purple Velvet Dress – Free Shipping

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vintage dress

https://www.etsy.com/listing/101391944/vintage-60s-purple-velvet-dress-free?

Fits sizes 1, up to size 5. (my daughter,my model for the day, is a size 3)
1960’s mini dress.
Beautiful deep purple velvet
Trumpet sleeves
Venise type lace.
Purple satin ribbon for tying under chest (removable)
Wonderful condition

Please feel free to ask any questions

**FREE SHIPPING**

I only accept paypal,

Thank you for visiting

Pressed Flowers with a “FancifulTwist”

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flower paper

I found this lovely blog. I must try this! Don’t forget to visit her Blog Page –

“A fanciful Twist”-

http://afancifultwist.typepad.com/a_fanciful_twist/-mad-tea-parties-.html

You see, I looove to save flowers.

I press them into books.  Fill glass jars with them.

I collect seeds, petals…

Which, from time to time, leads to experiments…

Wax fun 1

I had this vague memory, of melting crayons and flower findings in kindergarten.

It was so vague.

Did it happen, maybe not 😉

But it lead me to a plan.

I wanted to make a page of memories, of this year’s flowers.

Last year I pressed a bunch of my flowers into books, and have done some of that this year too.  But, to create a page a year, of petals, how grand would that be?

I took a piece of scrapbook paper, and scribbled on it with wax crayons (not a necessary step), and I shaved (with a cheese tool) a bunch of  wax off of my ruined candle.

Then I put a towel on my metal counter.

On top of the towel, I placed a brown paper bag.

Then I put down my scrap book paper, sprinkled with fresh petals.

Then I placed hearty bits of shaved wax all over the petals and paper.

I placed a sheet of wax paper over this, and then covered the wax paper with a paper bag.

Phew 😉

Then I pressed down on the top layer of brown paper with my hot everyday iron.

Wax fun 3

(To clean your iron when you are done, keep ironing on brown paper bags, until there is no residue left from the wax.  Although, I might not iron my favorite frock with the same iron I craft with)

When I felt that I had ironed enough, as I could see lots of wax coming through my brown paper bag, I lifted the bag.

This piece still has the wax paper covering it, but you can see your paper below quite clearly.

Wax fun 4

I then took the piece, still covered with wax paper over to my a/c, and held it in front of the vents until it was thoroughly cooled.

Then I slowly peeled the wax paper away…

Wax fun 5

Slowly pulling it back, to reveal the entire piece…

Wax fun 6

I then cut my fave section out of the entire piece.

It is so much prettier in person than any photo can convey.

And, holding it up to the light is dreamy.

Wax fun 7

Mister Lovee wanted me to share his gushing about how much he adored this, like really really really.  But, I told him that made him sound biased and obnoxious.

🙂

The page is totally flat, with no lumps and bumps, and bonus, I can smell the beautiful scent of my lime candle.  Mmmmm.

The wax page looks really great behind glass, or framed…

Wax fun 8

I definitely want to make a couple of these to use in my garden journal.  I wish I had made one every year, for the last 17 years.  From city garden to country garden.

Alas, one must begin somewhere.

I will date it, and sew a tiny gold thread through the edges.

So, there you have it, who knew your old heat ruined candles could be saved?

For now, I am hanging my flower wax page on the inside of my cupboard because it smells sooo good!

Wax fun 9

I have so many fun things in the works.  And I am anxiously waiting for a shipment of delicious autumnal cards (chomping at the bit!) for the shop.

I have also devoured the fall 2011 issue of Victoria several times over.

It is 105’F today, but somewhere out there, a feather of fall tickles the soul, I’m sure.

Hot Cross Buns for Ostara

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, , , ,

hot cross buns

“The Sun Wheel, a symbol of perfect balance at the Equinox, is the inspiration for the traditional spring roll known as the Hot Cross Bun.”

Hot Cross Buns: In a small saucepan, or in the microwave, heat the milk until lukewarm (about 100 degrees F or 38 degrees C). Add the yeast and 1/2 teaspoon sugar and stir to combine. Set aside for about 10 minutes or until the yeast is foamy.

Meanwhile in the bowl of your electric mixer, with the paddle attachment, combine the flour, sugar, spices, and salt. Once the yeast is foamy, gradually add to the flour mixture and beat until the dry ingredients are moistened. Add the melted butter and egg and beat until incorporated. With the mixer on medium low speed, with the dough hook, gradually add the candied and dried fruit and continue to knead the dough until it is silky smooth and elastic. Add more flour if necessary.

Place the dough in a lightly greased bowl, turning the dough once, so the top is lightly greased. Cover with plastic wrap  and place in a warm spot to rise until it has almost doubled in size (about 1 1/2 – 2 hours).

When the dough has doubled in size, gently punch it down to release the air, and divide into 12 equal pieces. Form each piece into a small round ball and place on a parchment lined baking sheet (Place three buns to a row, four rows altogether. They should be spaced so they have enough room to double in size.) Make an egg wash of one beaten egg with 1 tablespoon milk, and brush the tops of the buns with the wash. Lightly spray a piece of plastic wrap with a nonstick cooking spray, and place lightly over the buns. Place in a warm spot until almost doubled in size (about 60 minutes).

Preheat oven to 400 degrees F (205 degrees C). Brush the tops of the buns with the egg wash, and with clean kitchen shears (or a a sharp, lightly greased knife), cut a ‘cross’ in the top of each bun. Place the baking sheet in the preheated oven and bake for about 15 minutes, or until the buns are nicely browned and a toothpick inserted in the middle comes out clean. Place on a wire rack to cool completely before glazing.

Glaze: Combine the confectioners sugar and milk and mix until smooth. Place the glaze in a paper cone or a small plastic bag. Cut the end of the cone or bag and pipe a ‘cross’ on the top of each bun.

Makes 12 buns.

Hot Cross Buns:

1 cup (240 ml) milk

1 package (1/4 oz.) (7 grams) active dry yeast

1/2 teaspoon granulated white sugar

3 1/2 – 4 cups (455 – 520 grams) all purpose flour

1/4 cup (55 grams) light brown sugar

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ground allspice

1/4 teaspoon ground nutmeg

1/2 teaspoon salt

5 tablespoons (70 grams) unsalted butter, melted

1 large egg, lightly beaten

1/3 cup (80 ml) candied fruit and peel mix

1/3 cup (80 ml) currants (or raisins)

Glaze:

1/2 cup (60 grams) confectioners (powdered or icing) sugar

1 tablespoon milk or cream

Read more: http://www.joyofbaking.com/breakfast/HotCrossBuns.html#ixzz2NrcvIwdX