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.
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  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.

Making Sugared Flowers

Something else to do with Edible Flowers is to enjoy them as a decoration on cakes, cookies, or garnish on a beverage, be it tea or cocktail. A candied or sugared flower is great to preserve the lovely spring flowers like violas or pansies which proliferate the gardens this time of year.  So grab a few and try this out.  Share your photos here or on Facebook.

Sugared flowers (Candied)

1 large egg white

1 teaspoon water

72 pesticide-free edible flowers, such as pansies and violas, stems removed

Superfine sugar, for sprinkling

Whisk egg white with water in a small bowl. Working with 1 flower at a time and holding it with tweezers, brush egg wash over entire surface of flower using a small paintbrush. Sprinkle with sugar. Transfer to a baking sheet lined with parchment to crisp flowers. Let stand at room temperature overnight. 

NOTE: Sugared flowers can be stored in single layers in airtight containers at room temperature for up to 3 months.

RECIPE THEME:

Each month a theme is chosen and a number of recipes on that theme from my massive archive will be shared.  This year we have 12 new topics, different from the topics of last year.  To find the recipes of last year, check out this recipe link or search the blog with the topic Recipe2018. 

You can search the monthly theme by looking for the theme keyword in the search box and it will pull up the recipes on that theme as posted, so look at the bottom of the recipe in each posting for the KEYWORD in the () to search for each  month.  All recipes this year will be tagged Recipe2019 so you can find them all.

The themes are:

Jan 2019 – Chicken and Dumplings (CDumpsJan)

Feb 2019 - Pasta Dishes (PastaFeb)

March 2019 - Edible Flowers (FlowerMar)

April 2019 - Cajun And Creole

May 2019 - Seafood Recipes

June 2019 - Vegetarian Dishes

July 2019 - Zucchini Recipes

August 2019 - National Mustard Day – mustard recipes

September 2019 - Quiche

October 2019 - Crock Pot meals

November 2019 - Pies

December 2019 - Mocktails

Weekend recipe - Pansy Flower Spread

In honor of my first plant shopping spree to Shady Hill Gardens in Elburn, Illinois I chose a recipe that you can make with Pansies!

Could not leave without some scented geraniums!

Flower Spread
8 oz. package light cream cheese
¼ cup butter
1 ½ tsp. lemon juice
3 to 4 tsp fresh minced Pansy flowers
1 tsp fresh thyme or savory


Blend butter and cream cheese together with a fork in a medium bowl.  Add the lemon juice and herbs.  Allow to meld in refrigerator at least 1 hour before serving.  Spread of toasted French bread, crackers, cut vegetables or fruit wedges. 

the green houses at Shady Hill!

How Tuesday - Using a Plant Press

Writers in the Family

My husband is working on two books.  My Sister in Law crafts novels in her head.  I write articles on herbs and gardening and my Brother-in-Law was recently published in the Beacon, the magazine of the Great Lakes Lighthouse Keepers Association (http://www.gllka.com/)  In the Winter 2010/2011 issue his article “Return to Crisp Point” included reminiscences from his time in the U.S. Coast Guard maintaining this lighthouse.  The article will soon be the cover article in another lighthouse publication.  If you enjoy lighthouses, this publication is one I would recommend as it supports restoration and history preservation of lighthouses.  Subscriptions start at $35.00/yr.

This month I had an article on how to make paper sachet’s published in the Essential Herbal Magazine.  (If you love eclectic writings on all things herbal from cooking to medicine and everything in between, check out this link to subscribe to this wonderful bi-monthly – only $25.00/year)

I wrote the article during the time I was experimenting with How To-sday ideas.  It was my first exercise in photographing something as I made it.  I think I am getting better at it, but let me know if you think I should take the photographs differently.  This Tuesday I am going to show how to use a plant press.

Pressing Flowers

Today I thought I would examine making pressed flowers and leaves.  This time of year the pansies, violas, and perennial herbs are at the perfect age for pressing.  The most important tool to press herbs is the press itself.

You can buy a press at craft stores or make your own.  I have a purchased press that my mother bought me as well as several that my husband made for me out of plywood cut in 10 inch squares.  You need two squares of plywood with 4 carriage bolts (al least 4 incheas to 5 inches long) and 4 wing nuts.  You can use regular nuts, but I hate getting those off, wing nuts make me much happier.

In addition to the press parts you need:

• acid-free tissue or blotting paper (water color paper works well)
• absorbent paper (I just use newspaper)
• cardboard

All should be cut between 8 and 9 inches square so they fit inside the edges of your press. 

You can also use a phone book, an old encyclopedia or dictionary, or just a pile of old paperbacks if making a press is not in your plan.

Harvest your flowers and leaves.  You must collect them fresh and press immediately.  I use my sharp gardening shears to cut the flowers and leaves, removing them from the plants, and then trimming the stems as short as possible so they do not add bulk to the press.  Good choices include Queen Anne's Lace, pansies, violas, pineapple sage, or herb leaves like basil, tarragon, lemon verbena, thyme, etc.

To press plants, you are going to create layers of cardboard and absorbent material with a sheet of tissue to lay the flowers on.

Steps:

1.      On the base piece of plywood (with the bolts inserted into the corner holes), place several pieces of newspaper, then a sheet of cardboard, then a piece of tissue or blotter paper.

2.      Lay the flowers and leaves on the tissue or blotter paper.  Use tweezers to help position smaller items. 

3.      Layer tissue, newsprint, tissue, herbs/flowers, more tissue and another layer of newsprint then add a flat piece of cardboard and create more layers in the same way.  Continue layering in the same way, like making lasagna, until you have created 5 to 6 layers.  If using books, place flowers on tissue, top with another tissue layer and slip between the pages.  Leave 10 to 12 pages for space and add another layer to the book the same way.  Continue layering inside the book until it begins to bulge.

     4.    Once you have made a selection of layers that is about 3 inches to  

          4 inches high, cap the press with the second piece of plywood (fitting

          it down over the upright bolts), screwing it down hard.  If using a

          book, place weights or other heavy books on top of your press

          book. 

     5.   Leave the items in the press for at least 2 weeks, longer if it is humid. 

    6.     When you remove your flowers and leaves they will be nicely flat and

         should retain their color.  Folds and curls happen.  You get better at

         stopping that with practice. 

Once you have flattened the plants, you do not need to leave them in the press.  I take them out of the press and store them in small Tupperware dishes so I can refill the press with a new set of whatever is then in season.

Here are a few examples of projects you can use your pressed flowers to create.

~ Marcy Lautanen-Raleigh