Cooking With Flowers
My journey in the garden has led me to discover -- and appreciate -- the flowers that grow on some of our edible crops and herbs. Here is where I first learned what a potato flower looks like, a red cabbage blossom, and now the flowers of arugula and kale . That latter two, blooming in my garden right now, look like wildflowers to me. I enjoy their presence just as much for the ornamental quality as I do for the practical purpose; ultimately I hope to collect their seeds.
With so much edible-flower beauty around me, I've taken an interest in the ways in which people have creatively erased the dividing line between what we normally think of as "flowers" or "food." There are so many types of edible flowers, and I've seen some very inventive uses for them around the blogosphere as of late. For just a sampling, check out these recipes:
Elderflower Fritters by MyUrbFarm
Elderflower Champagne by Bliss
Violet Shortbread, made with violet sugar, by Storybook Woods
Violet Jelly by Take Joy! (She has a lot of violets.)
Fried Squash Blossoms from Gardening in Central Florida
Squash Blossom Pancakes from Zenobia
Chive flowers in A Perfect Omelet by Chez Pim
Dandelion Syrup by Adventures in Active Fallow
Dandelion Wine by Snappy's Gardens Blog
This is my own florally flourished recipe -- chive blossom tabbouleh. It features parsley and onions from my garden and, instead of mint (which is called for in traditional tabbouleh recipes), I went with chives.
Chive Blossom Tabbouleh
1 large bunch of flat-leaf parsley (enough to make about 1 1/2 cups finely chopped)
1 cup cooked and cooled bulgur wheat
2 cloves garlic, minced
1 cucumber, peeled, seeded and diced
1 tomato, seeded and diced
A bunch of chopped scallions (as many as you like!)
1 Tbs. chopped chives
Olive oil and juice from one lemon
Salt and pepper to taste
Chive flowers for garnish
Chop everything and mix it all together. It tastes better the next day once all the flavors are blended. Serve cold or at room temperature.
This entry is part of Weekend Herb Blogging. Visit this week's host, Rinku from Cooking in Westchester, at the end of the weekend for a recap of posts featuring herbs, flowers, and vegetables.