Eat Your Roses. Denise Schreiber
Caladium
GATHERING AND PREPARING EDIBLE FLOWERS
When to gather
Gather flowers (and herbs) early in the morning before the heat of the day but after the dew has dried. The essential oils are most intense in the morning and the flower petals are filled with moisture. Rinse them in cool water only if needed to remove dirt and debris. (If you are keeping the flower whole, and the top of the flower is flat enough, you can place it upside down to allow moisture to drain out.)
Proper handling
Remove petals or flowers from stems at this time. With some flower petals, like roses or tulips, you should remove the white part of the petal because it is usually very bitter. You can simply pinch it off with your fingernail or use a pair of scissors. You should also remove the stamens and pistil from the flower. That is the center part of the flower.
For fresh use
If you are going to use them fresh, place them in a plastic bag with a damp paper towel and keep them in the refrigerator until ready to use. You can prepare most flowers up to two days ahead of time. Don’t over-fill the bag so as not to crush the petals.
For drying
If you are drying them for future use, allow them to dry naturally on a paper towel or a paper plate. It will take a few days for them to dry completely depending on humidity. A dark, cool, airy place works well for drying the petals. Flower petals that are thick, like roses, will take longer to dry properly than, say, bee balm. If drying a whole stem such as lavender, hanging it upside down helps it dry faster. You can also dry bundles of lavender by simply taking a rubber band and wrapping the stems several times then hanging them from a piece of string pulled across a doorway, or on a folding laundry rack. Just attach with a clothespin.
All flowers dry darker than the original color so remember that reds and purples will be dark red/purple to almost black. Yellows, oranges and pinks retain the best color. You should store your dried flowers in tightly lidded glass jars and away from light and heat since that will destroy the delicate flavors.
EDIBLE FLOWERS
EDIBLE FLOWERS
ANISE HYSSOP
(Agastache foeniculum)
DESCRIPTION
Sometimes called licorice mint, this is a wonderful herb with a licorice scent, both the leaves and the flowers. The individual flowers are a bluish purple on a tall flower stem. Anise hyssop grows in most parts of the United States in full sun or partial shade. Average, well-drained soil is the ideal place for anise hyssop to thrive in the garden.
SENSE APPEAL
The primary sense appeal is that its fragrance is close to that of anise – a mild licorice flavor, more anise than black licorice.
USES
Anise hyssop can be used as a substitution many times in a recipe. For a creamy licorice flavor in whipping cream, use the leaves and flowers instead of anise. For use in a cake recipe, use the flowers, chopped fine. The flowers are lovely candied for baked good decorations. See recipe for Anise Hyssop Syrup on p. 83.
Anise Hyssop
BE AWARE THAT…
If you are pregnant, be sure to research possible contraindications to using this herb.
APPLE BLOSSOM