Edible flowers make elegant party fare or homemade food gifts. Often they bring surprising colors and aromas to the table. These recipes make edible flowers a feast for your tastebuds as well as your eyes.
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Violet flowers (Viola species) are a gorgeous part of Spring's blossom display. The jewel-like color and subtle flavor of this syrup preserves them for year-round enjoyment.
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Many people have heard of dandelion wine, but not many have had the pleasure of actually tasting it. This recipe captures the sunny color of spring's dandelion flowers. Despite the sugar in the recipe, once fully fermented the result is a deliciously dry wine.
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Elderflowers infuse this versatile syrup with a unique aroma and taste. Use it to make beverages or as a topping on fresh fruit, yogurt, and desserts.
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Wisteria Blossom Wine
This recipe captures the incredible aroma of wisteria blossoms in a delicious wine. Note that the blossoms are the only edible part of this plant and that most flower wines (including this one) really do need to age for at least a year to be at their best.Continue to 5 of 10 below.
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Candied violet flowers are an elegant garnish on cakes, custards, ice cream and other desserts. They look fancy but are incredibly easy to make (you'll only spend about 10 minutes in the kitchen; the rest of the time is just waiting for your crystallized flowers to dry).
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Linden (Basswood) Blossom Syrup
Linden blossoms infuse this versatile syrup with a delicate aroma and flavor. Use it to make beverages or as a topping on fresh fruit, homemade yogurt, and desserts. The honey in this recipe highlights the honey-like aroma of the linden.
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You may already know that it's a good idea to prune the flowers off of basil plants as soon as they appear: if you don't, leaf production slows, and it's the leaves you want for pesto, Caprese salad, etc. But don't throw those flowers out.
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Chive blossoms have an onion-y flavor that is more delicate than the commonly used leaves. They make an herbal vinegar that is a lovely gift and also very useful in your kitchen. Use chive blossom vinegar in salad dressings, potato salad, and marinades.Continue to 9 of 10 below.
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Made with the lacy, cream-colored flowers of the elderberry shrub (Sambucus nigra or S. canadensis), elderflower champagne is a naturally bubbly, lightly alcoholic beverage with a delicate taste. Serve it chilled for a unique and refreshing drink on hot summer evenings.
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The unopened buds of Cercis, the redbud tree, are edible and are wonderful pickled. Pickled redbud blossoms can be used as a colorful replacement for capers - their taste is similar, although faintly sweeter.