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Edible Flower Recipes

Page 4: Enjoying Edible Flowers

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• Top Pick Of The Week Overview
• Page 1: Introduction
• Page 1: The History Of Flowers In Food
• Page 2: Buying and Growing Edible Flowers
• Page 2: Using Edible Flowers
• Page 3: Types of Edible Flowers
• Page 4: Edible Flower Recipes
• Books About Growing & Cooking Edible Flowers

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 Pour water into a large pitcher. Add berries and lavender. Cover and chill for at least 30 minutes, and up to overnight. Strain and reserve berries and lavender for garnish. 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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