In the Garden · Lunch · Picnic

Edible Blooms and how to use them. πŸ’›Spring is on the way πŸ’›

I don’t know about you. But I am all set for light nights, longer days and some warmth πŸ’› I feel like Florida really attempted to have a winter this year. May I just say, that is not why I moved here… I did not sign up for this. Sunshine State. Come on. Sort it out. But now that the clocks have changed and it’s not dark by dinner time I feel we are finally getting somewhere. And Spring is on its way πŸ’› my favorite time of year.

To celebrate this beautiful shift of the seasons, I’ve been back in the garden making it beautiful and focusing my attention on edible blooms. Those who know me know I love adding flowers to anything and everything. And have a penchant for drying flowers out too… (I’ve been questioned several times as to why I keep bouquets after they have died). And so edible flowers with flavours and colours are just my idea of heaven. It’s been a little ridiculous to be fair. I’m putting them here there and everywhere and it makes me so happy πŸ’›

The edible blooms I’ve been growing and buying (thank you The Farmacy) are Pansy, Marigold, Lavender, Nasturtium and Society Garlic. They just make everything look so inviting and pretty. And have been so easy to grow and enjoy. I hope you love them as much as I do. Most -bar the garlic have a mild, sometimes a little peppery flavour just like a salad leaf.

Just remember you can’t just start munching any flowers from the garden section, they need to be organic, not sprayed with chemicals and fertilizers. Which is why it’s best to try an grow your own πŸ’›

Recipe above : Spring time salad with edible flowers.

This made two bowls :

1 Large head of Romaine

1 Slice of Watermelon diced

1/2 Bell Pepper sliced

1 Cup Mandarin segments

1 Cup Peas ( I used frozen – defrosted)

A few springs of mint – separated.

Assorted edible flowers

Dressing:

Juice of a lemon

2-3 Tbs Extra Virgin Olive oil

A few sprigs of mint.

Pinch of salt.

Give everything fresh a good wash and pop all ingredients into a bowl.

For the dressing I like to give the mint leaves a good squash with a pestle and mortar just to relased some of the oils, then add lemon juice and oil. Give a good mix together and fish the rather beaten up mint back out. Season to taste and lightly dress the salad.

Another of my favourites lately is to pop the more herb like flowers into flavoured waters or lemonades. Lemon Lavender and mint is a sound favourite currently. πŸ’›

Or you know Cupcakes are never a bad move. So pretty. So natural πŸ’› Recipe coming soon for PB&J Cupcakes.

And finally I made this last weekend it’s an old faithful from the blog. Find the recipe here…

https://thelittlebluegarden.com/2017/03/01/some-days-you-just-need-a-cake-and-cuppa-butternut-squash-and-raisin-cake-with-orange-and-vanilla-bean-frosting/

I just think cakes decorated with real beautiful flowers are one of my all time favourite things. Just naturally stunning with no added artificial colours or flavours. I’m just in love with my little Nasturtiums. I urge you to give these little beauties a try, go outside and get growing. I promise you a garden is a gift that just keeps giving πŸ’›.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s