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

Cauldron of herbs for Halloween

When we think Halloween we think of witches.  Witches were well presented in Shakespeare’s Macbeth standing around a cauldron chanting this:

"Eye of newt, and toe of frog,

Wool of bat, and tongue of dog,

Adder's fork, and blind-worm's sting,

Lizard's leg, and howlet's wing,--

For a charm of powerful trouble,

Like a hell-broth boil and bubble."

Did you know that the items mentioned were actually phrases to symbolize different herbs?  Although there are variations of the plants symbolized in the chant, here is a mostly accurate presentation of the more accepted versions:

 

Peggy Trowbridge Filippone

Eye of newt – mustard seed

Toe of frog – buttercup leaves

Wool of bat – holly or moss (I lean toward moss, what do you think?)

Tongue of dog – hounds tooth

Adder’s fork – violet

Blind worm’s sting - Knotweed

Lizard’s leg – Ivy

Howlet’s wing – garlic or maybe ginger (but garlic was more common)

Happy Halloween!

Weekend Recipe - Herb Flower Salad

This weekend it is to be so hot and right before the grilling event of the summer, that I thought I would share a quick salad recipe with you.  You can make this as a meal by serving over a chicken breast, or as a side salad.  It is the perfect way to enjoy all the blooming flowers in your herb garden.

Herb Flower Salad with Lemon Vinaigrette

2 Nasturtium flowers and 8 leaves

6 red clover blossoms

6 to 8 young plantain leaves

2 stalks lambs quarter greens and seeds

12 pepper grass leaves

    you can use kale instead

2 purple mustard leaves

    you can use kale instead

6 catnip leaves

6 violet leaves

4 dandelion leaves

Dressing

½ cup good olive oil

¼ cup freshly squeezed lemon juice

      add about 1 to 2 tsp. lemon thyme or lemon basil, crumbled dry or minced fresh.

 

Gently toss the flowers and herbs in a bowl.  Prepare dressing by combining ingredients in a jar and shaking briskly.  Toss with greens just before serving.  To add texture to the salad, drop in some slivered almonds or plain roasted nuts.  To give it strength mince in some fresh garlic.  

Don't Forget your last days to comment and get into the drawing for some citrus bath salts is June 30th.  See this post for details.

Herbal remedies for Hair Issues

My sister-in-law has well water that is high in iron, so they have a water softener to cut the iron content.  The result is her hair is brittle and frizzy from the drying effects of hard treated water.  I suffered with this for years, so I quickly agreed to work on something herbal to help her hair.  There are a few herbal treatments that can soothe your scalp and enrich your hair thus reducing the effects of hard or treated water, like hers.  These are the recipes I put together for her.

Luxurious Hair Rinse

Relieve scalp itch and revitalize brittle hair with this blend of moisturizing oils and herbs.  A hint of lavender scent makes a perfect finish.

1 Tbls. cut or powdered comfrey root

1 Tbls. violet leaf

1 Tbls. cut or powdered marsh mallow root

1 Tbls. plantain leaf

2 cups water distilled or filtered water

¼ tsp. jojoba oil

2 drops lavender essential oil

Place dried herbs in a non-reactive container.  Boil 2 cups water and pour over herbs.  Steep, covered for 6 to 8 hours.  Strain the infusion through a fine strainer or cheese cloth.  Discard solids.  Gently warm the infusion, then add the jojoba and lavender essential oils.  Cool and use as a rinse after washing hair.

To USE: Work ½ cup of rinse into your scalp and hair.  Then holding your hair over a large bowl, pour a cup over your head.  Pour the liquid that collects in the bowl back into the cup and reapply.  Repeat several times, working the infusion through your hair.

Herb-filled Vinegar Hair Rinse

A vinegar rinse will cut soap residue and leave your hair shiny.   It will also reduce the build up of iron deposits from hard water.

1 Tbls. nettle leaf

1 Tbls. cut or powdered comfrey root

1 Tbls. basil

¾ cup apple cider vinegar

2 drop basil essential oil

4 drops lavender essential oil

distilled water

Place the herbs in a non-reactive container.  Heat, but don’t boil the vinegar and pour over herbs.  Steep the mixture in a covered container, for 3 to 6 weeks, shaking or stirring it daily.  After it has steeped, strain the infusion through a fine strainer or cheese cloth, saving the liquid.  Discard the solids.  Add 1 drop basil oil and 2 drops lavender oil for every ¼ cup of vinegar.  Use as a rinse after shampooing hair.

To USE: Massage 1 to 2 Tbls. of full-strength vinegar infusion into the scalp and hair.  Wait a few minutes, and then rinse with plain water.  Or you can dilute the vinegar infusion (1 Tbls. vinegar to 1 cup distilled water) and pour one cup of the solution for short hair, 2 cups for long hair.  Repeat several times, then rinse with plain water.

I will be making this vinegar rinse soon because I liked the way it worked on my hair.  Up until now I only made a Rose Hair rinse which you can find on the site by clicking HERE!

How Tuesday - Violet syrup

I have to admit I am busy with the spring garden in preparation and the programs I have been doing and scheduling, but I just had to share this (so I am not just posting this becasue it keeps me from writing a blog myself!!)

With spring the violets bloom first.  Here in Illinois they are coming, but with 37 degrees as a high and snow predicted I am guessing we will not have a bumper crop here for a bit yet.  However, if you live a bit farther south than the great lakes, this is the perfect time to make Violet syrup and flower jellies.

My freind Tina Sams (of the Essential Herbal Magazine) had a great post back in 2009 that she recently updated about how to make violet syrup.  Her blog is great so I suggest you click the link and check it out.

http://theessentialherbal.blogspot.com/2009/05/violet-syrup-et-cetera.html

We were again published in the Essential Herbal Magazine.  If you want to subscribe to this reasonably priced Herb Magazine for all types of herb lovers, check out this link: Essential Herbal.

Thank you!

Herb of the Week - Violets

   

Wonderful wild garden and prairie flowers, Violets also make great borders and companions for upright flowering plants, like hybrid roses and herbs.  They are easy to grow from seed and since this is garden planning time, I thought you might want to know more about this special little edible flower.

So this week's Herb of the Week is Sweet Violets.

The Ancient Greeks considered the Violet a symbol of fertility and love, they used it in love potions. Pliny recommended that a garland of them be worn about the head to ward off headaches and dizzy spells.  The scent of violets is fleeting, so making a syrup or freezing a tea made from fresh leaves and flowers is a great way to preserve its wonderful scent.

To Grow

Violets are perennials that spread via runner.  They are originally from Europe, but are now naturalized throughout North America, and can be found growing in most any soil or situation. Violets are easily cultivated through root cuttings or seeds. There exist over 900 species, however all have practically the same medicinal and edible herb values.

The heart shaped leaves, often with scalloped or slightly serrated edges, are dark green, smooth or sometimes downy underneath, and grow in a rosette at the base of the plant.  Roots are creeping and send out runners. Depending on soil and the amount of light the plant receives the flowers may be from deep purple or blue to pinkish or even yellow white. All have 5 petals, which may have a yellow (fur) or beard on the inside of two of the petals, blooming from March to June.

To Use

Gather flowers in full bloom, leaves anytime, and rootstock in fall. Dry root for later use.  Medicinal and edible, the flowers and leaves of viola are made into a syrup used in alternative medicine mainly for respiratory ailments associated with congestion, coughing, and sore throat. Large doses of the root contain an alkaloid called violine which is emetic (causing vomiting).  In some cultures this was used as a cure, although I don’t recommend it. 

A decoction made from the root can be used as a laxative. Tea made from the entire plant is used to treat digestive disorders and since it is rich in vitamin A and C great for cold season.  New research has detected the presence of a glycoside of salicylic acid (natural aspirin) which substantiates its use for centuries as a medicinal remedy for headache, body pains and as a sedative.  Other constituents in the plant such as Eugenol, Ferulic-acid, Kaempferol, Quercetin, Scopoletin, also show promise in the treatment of many kinds of cancer, arthritis, AIDS, gum disease and more, although these studies are still recent. Used externally the fresh crushed leaves reduce swelling and soothe irritations. Violet leaf oil is good for tinnitus (ringing in the ears.)

As a bath additive the fresh crushed flowers are soothing to the skin and the aroma is very relaxing.

Flowers are also edible and used in salads, made into jelly, frozen in ice cubes and candied for decoration.

Recipes

Simple Violet Syrup (for treating coughs, colds and headaches)

2 cups boiling water

1 cup packed fresh flowers and leaves

2 lb. sugar

Pour boiling water over fresh crushed flowers and leaves cover and let stand for 12 hours. Strain and squeeze through cloth, add sugar and boil for 1 hour or until syrupy. Store in glass jars. Give 1 to 3 tsp. 2 or 3 times a day (only 1 tsp. for children.)

One of my herbal pals at Prairieland Herb Farm in Iowa  has a blog detailing how to make violet syrup.

Violet Tea

1 cup water

1/4 cup fresh or dried violet leaves or flowers

Steep dried or fresh violets in 1 cup of water for 10 min. stain, use honey to sweeten to taste. Take in 1/2 cup doses twice a day for medicinal use or enjoy one cup slowly as a morning tea.

Violet Jelly

Violet flowers make a killer jelly.  I like this recipe although when I first started making this I used the Sure-Jel recipe for grape jelly and substituted about 1 1/2 to 2 cups of fresh violet flowers for the grapes.

2 heaping cups of fresh violet petals
2 cups boiling water
1/4 cup well-strained, clear lemon juice
4 cups sugar
3 oz liquid pectin (Certo) (you can also use powdered Sure-Jel dissolved in water)

Wash petals well, drain and place in heat-proof glass or nonreactive bowl. Pour boiling water over petals and let steep from 30 minutes to 24 hours. It usually takes about two hours for violets. Strain through a fine sieve, reserving the clear, purplish liquid or infusion. If not using immediately, refrigerate up to 24 hours.

Place jars and lids on rack in pan or stockpot deep enough to cover them with about two inches of water, bring to a boil, then reduce heat to a simmer, keeping the jars hot until ready to fill.

To make the jelly, stir lemon juice and sugar into reserved infusion in a two-quart nonreactive or stainless steel pan. Bring to a full rolling boil that cannot be stirred down. Add the liquid pectin and continue to boil two minutes, skimming any foam that may rise to the surface.

Ladle quickly into jars to within about 1/8 inch from the top; clean each rim and threads of the jar as it's filled, and place flat lid and ring on each before filling the next. Screw band on tightly and invert jar on tea towel for about 5 to 10 minutes. Jars should seal and lids should pop shut within 10 minutes as they cool. If they do not seal, you can place them in a hot water bath for 10 minutes or place in the refrigerator.

Sealed jars will last up to one year in a cool, dark place. Put any unsealed jelly in the refrigerator. They should keep about three weeks. Makes four or five half-pint jars.

We will soon be sharing garden planning tips so if you are thinking about including herbs in your flower or vegetable garden or creating a personal herb garden, please stop back for more info.

Marcy