How to make Edible Flower Spread - How Tuesday

One of the most decorative and easy to create dishes you can make for summer gatherings. Just a few simple ingredients but a lovely item that will be talk of the event. 

Here is a list of possbile Edible flowers to use in your creation:

• Pansies are probably the most common of all edible flowers, so pretty and they come in a wide range of colors and hues. Pansies are really more showy than flavorful but you might note a slight "grassy" taste.
• 
  
  Violets grow wild in the spring and early summer (depending on where you live) and can also be grown as a landscape perennial (known as sweet violets). Violets have a sweet, floral flavor in both leaves and flowers. However, don't confuse violets with African violets which are usually considered non-edible.
• Johnny-Jump-Ups look like miniature pansies, but have a different flavor that is slightly "minty." some say they taste a bit like bubblegum! They're perfect on cakes or with soft mild cheese. Johnny-jump-ups, pansies and violets are all members of the Viola genus.
• Marigolds, like the name says, come in shades of yellow and gold. They have a mild citrus flavor. Another bonus to marigolds? Deer are not too wild about them, and tend to leave them alone in the garden!
• Roses are not only beautiful to look at and smell! All roses are edible, each has a delicate, slightly sweet flavor. So stop and eat the roses!
• Honeysuckle flowers are abundant in the spring and, like the name says, have a sweet honey taste. They can be used as a pretty garnish, but also for tea, jelly, syrup and lots of other things. Just a note: only the flowers are edible, the berries are poisonous!
• Chive Blossoms are a beautiful pale purple and have a mild chive taste. They're lovely in salads and you can break apart the flowers and sprinkle the tiny pretty purple petals over vegetables, eggs, soup, potato salad, etc.
• Dandelions aren't just pesky weeds! You can eat dandelion greens. But everything; the leaves, the flowers and even the roots of the dandelion are edible. Dandelion leaves are a bit bitter, but the flowers have a sweet flavor. Their bright, cheerful color makes a beautiful addition to salads!
• Elderflower has a flavor profile described as uniquely fresh, fruity, green and slightly floral with subtle pear, lychee and tropical nuances. You can pair elderflower with light teas, as well as adding to fruit salads or combining in spreads or dips and use to make elderflower cordial. Remove the flowers fully from the stems which can be toxic.
• Nasturtium is a favorite flower for displaying and eating. Nasturtiums have brightly colored red, orange and yellow blossoms and round stiff leaves. Both the leaves and the flowers are edible with a slightly peppery flavor a bit like arugula. The blossoms have a milder taste and add color to garnish cakes, pastries, salads, soups, etc.
• Cornflowers, also known as Bachelor Buttons have a sweet, spicy clove-like flavor. Their brilliant blueish purple hue adds an eye-catching touch!
• Campanula (bell flower) has a mild, bland flavor so it's used more for the pretty purple flowers than for added flavor. The leaves and flowers of the Campanula plant can be used in salads and as an edible garnish for lots of other dishes.

Your first step is to gather the flowers.  Whatever is in season when you are ready to create the spread.

Pull the flowers from the stem. Save some whole for garnish and chop the rest fine.

I did cut flowers up with scissors directly into the cheese mixture, but I started with a bowl of cut flowers, like chamomile, roses, lavender, daisy, calendula, etc. Then added the pansies later.  I soaked the chopped flowers in 1 1/2 tsp of lemon juice while I blended the cheese and butter.

Step Two is the create the cheese mixture. Blend the one 8 oz. package of cream cheese with 1/4 cup of butter.

Once the cheese was blended, I added the thyme or savory and mixed well. Then blended in the flowers.  I use a fork to get everything well mixed, so I don't have clumps of cheese or butter in the final product.

Once everything is well blended, I placed it on some plastic wrap (or wax paper) and shaped it into a log.  

  

     

I placed the log in the refrigerator for about 15 to chill it, then I unwrap and cover the top side of the log with whole flowers (garnish.) Then I put the flower covered log back in the fridge for at least 30 minutes. 

Place clean wrap over the flowers and allow to chill up to overnight.

When ready to serve, carefully unwrap the log and place on a decorative plate for serving.

Edible Flower Spread 

8 oz. package light cream cheese

1/4 cup butter

1 1/2 tsp. lemon juice

3 to 4 tsp fresh minced flowers

1 tsp fresh thyme or savory

Blend butter and cream cheese together with a fork in a medium bowl.  Add the lemon juice to herbs and allow to soak a couple minutes before blending into cheese and butter mixture.  Roll into a log and wrap in plastic wrap.  Allow to meld in refrigerator at least 1 hour before serving.  Spread on toasted French bread, crackers, cut vegetables or fruit wedges.

How to Grow Herbs You’ll Actually Use

No more mystery plants taking up garden space—these herbs are the real MVPs of your kitchen and teacup!

Let’s be honest: we’ve all planted something that seemed like a great idea at the time—only to forget what it was or why we planted it. The secret to a thriving herb garden isn’t growing every herb under the sun. It’s growing the ones you’ll actually use—often, and with joy!

So let’s dig into the most useful culinary and tea herbs you can grow, how to care for them, and how to make them the stars of your daily routine.

SIDE NOTE - I am playing with emojis - let me know if they help in reading the posts or interfere.

🌿 Culinary Herbs You’ll Use Again and Again

Basil (Ocimum basilicum)

Best for: Pesto, pasta, caprese salad, tomato anything.
Growing tip: Loves heat and hates cold. Plant after danger of frost and harvest frequently to keep it bushy. Great container plant – use a rich potting soil mix.

💡Quick use: Blend with olive oil and freeze in ice cube trays for instant pasta pizzazz.

Parsley (Petroselinum crispum)

Best for: Garnishing everything, soups, tabbouleh, chimichurri.
Growing tip: Flat-leaf is easier to chop, curly adds texture. Parsley is a biennial, but treat it as an annual and harvest to the ground in fall and remove the root. One plant or two is all you will need for a household. Plant in full sun where the soil drains well.

💡Quick use: Chop and toss over roasted veggies or mix into butter for a fast herb spread.

Chives (Allium schoenoprasum)

Best for: Eggs, baked potatoes, creamy dips.
Growing tip: Perennial and tough as nails. Cut back always at the bottom of the stem to keep fresh
growth coming. Can grow in pots and will winter over there, or grow in the ground.  Harvest the flowers in spring to make vinegar and cut down on spreading.

💡Quick use: Snip onto scrambled eggs or stir into sour cream with a pinch of salt.

Thyme (Thymus vulgaris)

Best for: Roasts, stews, soups, veggies, bread.
Growing tip: Prefers dry feet—plant in well-drained soil and don’t overwater. Needs full sun. Choose English, French or German for the best cooking flavors. The low growing varieties like creeping red or orange spice are great as a cascade in a container.

💡Quick use: Sprinkle fresh sprigs on roasted chicken or infuse in olive oil.

thyme in the walkway

Oregano (Origanum vulgare)

Best for: Pizza, pasta, Greek and Italian dishes.
Growing tip: Can spread like crazy—great for containers, but can freeze overwinter and may not return.  If you want to grow the same plant next year, place it in the ground and harvest frequently. Check the flavor when you buy, if there is no flavor now, it will not develop any later.  Choose Greek for best cooking.  The flavor of oregano is stronger when dried.

💡Quick use: Mix into tomato sauce or dry and blend with garlic and sea salt for a quick seasoning.

🍵 Herbs That Make Tea Time Magical

Mint (Mentha spp.)

Best for: Iced tea, mojitos, digestive blends.

Growing tip: Plant in containers unless you want mint to take over your yard (and your neighbor’s). Give it full sun and water when dry.  Harvest often to get a bushy plant and shelter for overwintering.

💡Quick use: Toss a few leaves in hot water for an instant fresh tea or muddle into lemonade.

Lemon Balm (Melissa officinalis)

Best for: Calming evening teas, lemony tea blends.
Growing tip: Easy to grow and self-seeds freely. Cut back to keep it tidy and lush. Cut to the ground when you see flowers in late June or July and it will reward you with less spreading and lovely bright leaves for harvesting in just a couple weeks. Dies back to the ground in winter to start new the following growing season.

💡Quick use: Steep with mint for a bright and relaxing afternoon tea.

Chamomile (Matricaria chamomilla)

Best for: Soothing bedtime teas, herbal blends.

Growing tip: Loves sun and well-drained soil, not very picky about soil quality (AKA will grow anywhere.) Plant seed every few weeks for a constant crop through the season so you can harvest flowers frequently.  Dry on screens or use fresh for tea and relaxing baths.

💡Quick use: Dry the blossoms and mix with lemon balm for a gentle sleep aid.

Lavender (Lavandula angustifolia)

Best for: Floral tea blends, baking, bath soaks.
Growing tip: Needs full sun and good drainage. Don’t overwater in a container, but grows best in the ground where water does not pool, especially in winter.  Mulch at the end of the season to protect the crown and do not give up too early in spring. It can be slow to revive if the spring is wet or chilly.

💡Quick use: Add a pinch to black tea or honey for a relaxing twist.

Lavender 'Grosso'

Fennel (Foeniculum vulgare)

Best for: Digestive teas, licorice-flavored blends.
Growing tip: Grows tall! Needs space and full sun. Caterpillars love it. Harvest to get fronds but let some flower so you get fennel seed. Collect seeds using a paper bag for later use. Grow fron seed to get summer harvests.

💡Quick use: Steep crushed seeds with mint after meals to soothe digestion.

🌱 Herb Garden Starter Tips

• Start small. Choose 3–5 herbs you already use in cooking or tea.
• Use containers if space is limited—or to corral runaway herbs like mint and lemon balm.
• Harvest often to keep plants productive and prevent flowering (especially basil and mint).
• Label your plants. Trust me, parsley and cilantro look nearly identical when young. And anything in the mint family will look the same when mature.

🍴 Bonus: Mix & Match Pairings

Try growing herbs in themed combos:

• Italian Garden: Basil, oregano, parsley, thyme
• Tea Lover’s Mix: Mint, lemon balm, chamomile, lavender
• Allium Corner: Chives, garlic chives, bunching onions

With just a few well-chosen herbs, your garden (and kitchen) can transform. No more guilt over neglected plants—only delicious, fragrant, fresh-from-the-garden flavor in your meals and mugs. Now that’s an herb garden worth growing!

Growing Calendula from Seed - How to

 Although it is late June, it is not too late to plant calendula seed and enjoy the flowers.  Calendula is an annual that grows well from seed and germinates in just a few days, especially when it is warm.  The bright yellow and orange flowers are edible and can be used to make salves and lotions because the petals are good for the skin.  We have featured this plant many times, both in an Herb of the Week post, as well as several posts on using it as an edible flower.

Now it is time to show you how easy it is to grow this herb from seed.

 Calendula seed is small, hook-shaped and kinda spiky looking.   They have a high germination rate and iff you get heirloom seed, the plants will produce enough seed for you to use year after year to grow more.

You can sow them directly in the ground, or in pots to transplant later.  I start seed in pots becasue I have a rabbit issue and they eat new seedlings, so I give everything a head start in a pot.

It only takes about 7 to 14 days to germinate when sown in soil that is 68 to 72 degrees F (20 to 22 degrees C.) To encourage germination, ensure the seeds are covered with about a seed thickness of soil, so about 1/8 to 1/4 inch and kept moist, but not water logged. These were thickly sown, so they need to be thinned.

Seedlings should appear quickly and as long as you keep them consistantly moist and avoid too much direct sunlight until they are ready for transplant in about 3 weeks.

Calendula needs about 6 hours of sunlight once the seedlings emerge.

Once the seedlings have developed their second set of true leaves, they can be transplanted.  

I use a bead sorter  to remove the seedlings gently from the soil, then tease the roots apart and use a pencil to poke a hole in new soil in a new location.

In their final location they should be spaced 8 to 12 inches apart within a row with rows about 18 inches apart. 

Thinning is very important when the seeds are sown closely to encourage good airflow and help prevent disease. They will fill in naturally, so you do not want them to be too crowded to start, or they will not stay healthy.

I love them in containers, so I will place them in terra cotta pots, hanging baskets or other decorative planters.

These square post planters are my favorite showcase for calendula.  You can see how they fill in with greenery, then begin to bloom.  And I get to enjoy those flowers until frost, which has seems to arrive later and later each year.

So go find some calendula seed and start a sunny little spot in your garden soon.  And remember, they are edible and great for beauty products also. For more details on the habits and used of Calendula, check out the Herb of the Week post.

Summer Daze Tea - Tea Blend of the Month

Spearmint for cooling, flowers for summer brightness and a few immunity boosters so you stay healthy to enjoy the fun make this a tasty summer tea.

• 1 tsp spearmint
• 1 tsp dried lemongrass
• ½ tsp each elderflowers
• ½ tsp rose petals
• ½ tsp chamomile
• ½ tsp blackberry leaf
• Pinch of orange peel  (or purchase our ready-made tea blend!)

Mix ingredients together well and store in a tightly sealed jar

To Use: Bring cool water to a boil.  Place 1 tsp of the tea blend in a tea infuser, pour 1 cup of boiling water over and allow to steep for 5 – 6 minutes, preferably in a covered container.  For iced tea, allow to steep up to 12 minutes, then allow to cool to room temperature and add ice and add a squeeze of lemon if desired.

Gemini Zodiac Bath Blend - Bath Blend of the Month

Gemini is an Air sign ruled by Mercury, associated with communication, curiosity, and a light, energetic spirit. A bath blend for Gemini should be mentally refreshing, gently uplifting, and soothing to help ground their often-busy minds.

♊ Gemini Zodiac Bath Blend

Purpose: To refresh the mind, relax the body, and bring clarity and calm to Gemini's energetic spirit.

• 2 Tbsp Gemini Zodiac Herb Blend
  (Includes herbs lemon balm, lavender, dill, marjoram, and licorice root—aromatic, stimulating, and clarifying.)

• 1/4 cup Epsom salts
  (Relieves muscle tension and supports magnesium levels for relaxation.)

• 2 Tbsp baking soda
  (Softens water and soothes the skin.)

• 1 Tbsp dried chamomile flowers (optional)
  (To calm the nerves and enhance the soothing element.)

• 10 drops lavender essential oil (optional)
  (Balances Gemini’s energy and promotes peaceful thoughts.)

• Muslin bag or reusable tea sachet

Directions:

Combine the Gemini Zodiac Blend, Epsom salts, baking soda, and (if using) chamomile in a bowl. Add essential oil drops and mix well. Spoon 3 Tablspoons of mixture into a muslin bag or sachet. Store remaining in a tightly lidded jar. 

To Use: Hang the bag under the faucet as you fill the tub with warm water, allowing the herbs to steep and release their fragrance. Soak for 20–30 minutes. Breathe deeply, relax, and let your thoughts float like the air sign you are.

Making your own Citrus Bitters - How to

Bitters are a special ingredient in cocktails that lends a tang to a drink and are great in drinks based on gin, vodka or whiskey.  Bitters are also a digestive aid and these two recipes made with citrus are high in anti-oxidants and can assist with keeping blood sugar levels, well level.

Citrus Bitters

The bright flavor these lend to your ginger ale, seltzer, sparking water or spirits is amazing and unique; you may find you cannot live without it.

What you need to make these:

• 
  1 750-ml bottle of plain (unflavored) vodka
  
• 4 oranges, zest only from the entire orange
• 2 lemons, zest only from entire lemon
• 1 Tbls fennel seeds
• 1 3-inch cinnamon stick
• ½ tsp whole cloves
• ½ tsp coriander seed

Steps:

Peel the zest from the lemons and oranges, getting all the orange and yellow peel, but none of the white pith underneath.  

Add the citrus peels and the fennel, coriander, cinnamon, and cloves in a 1-quart mason jar.  

Pour in the vodka until the jar is full

Seal tightly and give it a shake to blend and get everything wet. Label the jar with date started.

Place the jar in a cool, dark area for 4 to 8 weeks shaking every other day or so.

Once infused, strain the bitters using a fine mesh strainer

Transfer the liquid to 4-ounce amber dropper jars for long term storage at room temperature. 

Recipe makes 6 4-ounce jars.

Recipes using bitters:

Old-Fashioned Cocktail

• 1 1/2  oz. Bourbon Whiskey
• 3 Dashes Citrus Bitters
• Pinch of raw sugar
• Slice of orange
• Cherry to garnish

Mixology:

In a rocks glass, muddle the sugar and bitters. Add ice and orange, then pour the bourbon on top. Stir gently to mix. Garnish with a cherry.

Bitters Mayonnaise Drizzle

This has a tangy, creamy, and slightly citrus-bitter flavor that would pair beautifully with a variety of dishes.

• 1/2 cup mayonnaise
• 2 Tbsp. grated pecorino Romano cheese or a tangy Parmesan
• 1 tsp. grated lemon peel
• 1 Tbsp. fresh lemon juice
• 1 tsp. citrus bitters

Whisk together mayonnaise, cheese, lemon peel, lemon juice and bitters. Set aside.

To serve, warm up mayonnaise in microwave for 15-30 seconds; stir well. Drizzle over hot vegetables (see recipe below).

🥔Great over potatoes: Roasted fingerling potatoes, crispy smashed baby potatoes, grilled sweet potato planks, herbed potato wedges

🐟 Fun on Seafood: Especially mild, flaky fish: Grilled or baked cod, halibut, or tilapia;  seared scallops, drizzle on shrimp skewers; Add as a topping or side dip to crab cakes

🍗 Chicken & Poultry as an aioli to serve on grilled or baked chicken breasts or thighs; roast turkey sliders, or chicken skewers with herbs

🥗 Salads & Grain Bowls can be enhanced with a warm dressing or finishing drizzle

 

Roasted Vegetables

• 1-2 lbs. asparagus spears, green beans, broccoli raab, rapine or Chinese broccoli (or a combination)
• 1/4 cup olive oil
• 2 Tbsp. soy sauce
• 1 Tbsp. fresh lemon juice
• 1 tsp. citrus bitters
• Makes 4 - 8 servings

Directions:

Rinse vegetables and drain well. Break off tough ends from asparagus. Remove stems from green beans. Whisk together olive oil, soy sauce, 1 Tbsp. lemon juice and 1 tsp. bitters. Brush liberally on vegetables; let stand 15 minutes.

Heat a large iron fry pan over medium heat. Place vegetables in pan in a single a layer. Cook about 5 minutes or until lightly browned. (The time depends on how thick the vegetables are.) Turn and cook 3-5 minutes more or until tender. Cook in two or three batches, if necessary.

Cheese Crostini with honey bitters

• 1/2 cup local light honey
• 1/2 tsp. citrus bitters
• French style baguette
• Tangy cheese (soft goat cheese, blue cheese, blue stilton, Gorgonzola, or brie)

Directions:

Stir bitters into honey. Pour into a squeeze bottle, if desired.

Thinly slice baguette and toast lightly; cool. Top each piece with cheese. Drizzle bitters honey. Serve immediately.