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Edible flower recipes can be as easy as this Blueberry Lavender Water. Photography courtesy Melissas.com.
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ABOUT THE AUTHOR

MELODY LAN is a member of THE NIBBLE editorial staff.

 

April 2006
Last Updated June 2011

Product Reviews / Main Nibbles / Vegetables

Edible Flower Recipes

Page 4: Enjoying Edible Flowers

 

This is Page 4 of a four-page article. Click on the black links below to visit other pages.

 

Blueberry Lavender Water

This recipe was created by Ida Rodriguez for Melissas.com.

Ingredients

  • 1/2 pint blueberries
  • Lavender flowers to taste
  • 64 ounces spring water or filtered water
  • Optional: Make special ice cubes by adding a sprig of lavender or a blueberry
    to each container.

Preparation

  1. Pour water into a large pitcher. Add berries and lavender. Cover and chill for at least 30 minutes, and up to overnight.
  2. Strain and reserve berries and lavender for garnish.
  3. Pour over ice cubes and serve.

 

Citrus Water

This recipe was created by Ida Rodriguez for Melissas.com.

Ingredients

  • Oranges sliced to taste (use organic
    oranges or scrub pesticides from fruit)
  • Kumquats sliced to taste
  • Edible nasturtium flowers to taste
  • 64 ounces spring water or filtered
    water
  • Optional: Make special ice cubes by adding a sprig of lavender or a blueberry
    to each container.

Preparation

  1. Pour water into a large pitcher. Add berries and lavender. Cover and chill for at least 30 minutes, and up to overnight.
  2. Strain and reserve berries and lavender for garnish.
  3. Pour over ice cubes and serve.
 
Refreshing citrus water with oranges, kumquats and nasturtiums.

Orange & Jicama Salad

Ingredients

  • 3 organic oranges, peeled and cut into julienne strips
  • 1 medium jicama (about 3/4 pound)
  • 1 cup papaya: peeled, seeds removed and cut into 1/4 inch cubes
  • 1/4 cup red onion, peeled and diced into 1/8 inch cubes
  • 1/8 teaspoon cayenne pepper (you can adjust to taste)
  • 2 tablespoons lime juice
  • 1/2 cup cilantro, washed and chopped
  • Edible flowers for garnish
 
This exotic salad is garnished with edible pansies.

Preparation

  1. Peel the jicama, including the fibrous layer just beneath the skin. Slice the flesh into ¼ inch pieces, then dice into 1/8 inch pieces. Place in a bowl. C
  2. Combine remaining ingredients and mix thoroughly. Allow to chill 2 hours before serving.

 

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Recipes © Copyright Melissa’s. Other material © Copyright 2005- 2014 Lifestyle Direct, Inc. All rights reserved.  Images are the copyright of their respective owners.

 



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