And the flower saga continues on the blog...;-)
Inspired by a post from West Coast Seeds, a Vancouver based store, where I got most of my vegetable and flowers seeds from this year, I went into our garden, of course with my camera at hand, to see with how many edible flowers I can come up with at the moment. Some are already harvested, like the garlic scapes and the basil flowers, some are not blooming yet, as the sage and the sunflowers.
It is funny, I always admired the beauty of flowers, but until recently didn't much think about their nutritional value and taste...time to spread the word!
Long live the Dandelion
Lavender lemonade yet?
For more edible flowers and info please see West Coast Seeds post as it is much more detailed.
Herb Butter Recipe
Once a year, at the prime of the herb growth I make herb butter. It's really easy to make and keeps (frozen) for a good year. It's great on all sorts of grilled meat, sandwiches, corn or on a fresh baguette to accompany a salad.
about 1 lb of butter, either freshly made or store bought at room temperature
salt to taste, 1 - 3 teaspoon(s)
as many herbs a you like, as
As colorful touch and for of course for taste I added the following flowers:
and a bit of lavender
minced garlic to taste, about 6 big or 8 smaller cloves
Use all herbs in equal quantities, maybe with exception of the mint. Go easy with it, since it tends to overpower the other herbs.
Wash, dry and chop all herbs
Wash and carefully dab dry the flowers
Mix the garlic with the salt
Prepare the butter and carefully mix all ingredients together. Fill into appropriate storage container, I use 1/2 cup mason jars, and freeze. The herb butter keeps about 1 week in the refrigerator, but not much longer.