freemotion
Food Guru
Hey! You just narrowed it down to several! 
Herbs and Spices
- Thread starter ORChick
- Start date
keljonma
Epicurean Goddess
I plant the English or French in the herb garden. Or next to the tomatoes, in the veg garden. The citrusy scented ones I usually keep in small containers because I don't use them as much.
For me, it is like sage. I love sage but I don't use pineapple sage much. However, I like to have a bit around in high summer for fruity dishes. So it is in a small container, not in the garden.
Part of this was because when we moved from Texas back to Ohio, I wasn't sure what would still be hardy. And we were in an apartment our last year in Texas and our first year in Ohio...so my container garden was my only garden. And part of it is probably 'bad garden management' on my part
For me, it is like sage. I love sage but I don't use pineapple sage much. However, I like to have a bit around in high summer for fruity dishes. So it is in a small container, not in the garden.
Part of this was because when we moved from Texas back to Ohio, I wasn't sure what would still be hardy. And we were in an apartment our last year in Texas and our first year in Ohio...so my container garden was my only garden. And part of it is probably 'bad garden management' on my part
keljonma
Epicurean Goddess
Rosemary Rose Christmas Tea
1 cup China black tea leaves
1/4 cup seedless rosehips
1/4 cup hibiscus flowers
1/4 cup red or pink rose petals OR buds
2 T whole rosemary, dried
1 T cinnamon chips
Blend together and store in air-tight jar. To brew, allow 1 tsp per cup of boiling water. Put loose tea in tea ball and steep covered for 3 minutes. Remove tea and serve.
Rose Water made from Rose Geraniums
2 cups boiling water
2 large rose geranium leaves, washed, bracts removed
1 clear pint sized jar with tight fitting lid
Pour boiling water into jar, add rose geranium leaves, let cool. Store in refrigerator for several days. Will last for several weeks in refrigerator.
Use in any baked food recipe calling for rose water.
1 cup China black tea leaves
1/4 cup seedless rosehips
1/4 cup hibiscus flowers
1/4 cup red or pink rose petals OR buds
2 T whole rosemary, dried
1 T cinnamon chips
Blend together and store in air-tight jar. To brew, allow 1 tsp per cup of boiling water. Put loose tea in tea ball and steep covered for 3 minutes. Remove tea and serve.
Rose Water made from Rose Geraniums
2 cups boiling water
2 large rose geranium leaves, washed, bracts removed
1 clear pint sized jar with tight fitting lid
Pour boiling water into jar, add rose geranium leaves, let cool. Store in refrigerator for several days. Will last for several weeks in refrigerator.
Use in any baked food recipe calling for rose water.
freemotion
Food Guru
Alright, now you have to tell me about taking the seeds out of rose hips!
And are the petals pink or red for looks, or flavor? Do you think I can make this with the white multiflora roses?
I like this one, I have everything else already for a change.
And are the petals pink or red for looks, or flavor? Do you think I can make this with the white multiflora roses?
I like this one, I have everything else already for a change.
keljonma
Epicurean Goddess
free, I attended an herbal class ages ago where I was taught that white roses don't keep their aroma as long. They are also somewhat of a diuretic. Roses that keep their aroma longer will work best in "kitchen" recipes. Cut off any white tips on the red or pink petals, as these can be bitter. Some colored roses (orange, yellow, etc) actually turn brown when used, so I dont use them at all.
After the first frost, spread fresh rosehips out to dry on a clean surface. When they feel dry and the skins begin to shrivel, split them in half and remove the seeds.
Alternately, you can boil the rosehips in lemon water and run them through a couple of sieves to remove the seeds and the fibrous covering. The hairy covering is an irritant to the digestive system.
After the first frost, spread fresh rosehips out to dry on a clean surface. When they feel dry and the skins begin to shrivel, split them in half and remove the seeds.
Alternately, you can boil the rosehips in lemon water and run them through a couple of sieves to remove the seeds and the fibrous covering. The hairy covering is an irritant to the digestive system.
freemotion
Food Guru
Sigh....no roses....what other common flowers can be made into tea? Lilacs?
keljonma
Epicurean Goddess
I've read that lilacs are edible flowers, however, I can't find anything in any of my books about them. So I am not sure on the lilacs. Just beautiful, and one of my favorite flowers, although I am highly sensitive to them.
Flowers that can be used either in food or beverages .... just remember, many of them have medicinal properties and shouldn't be used in excess. Always make sure you know the plant's identity and use before ingesting.
Pineapple Sage, Calendula, Monarda, Hibiscus, Rose (red or pink), Scented Herb Geranium (rose, lemon), Lavender, Pansy, Elder, Chamomile, Mint (any), Dianthus, Bachelor's Button,Tansy, Lime (Linden), Clover (red or white), Hop, Dandelion, Violet, Coltsfoot, Broom, Daisy, Hyssop, Chive, Nasturtium, Borage, Chrysanthemum, Meadowsweet, Hawthorn.
Flowers that can be used either in food or beverages .... just remember, many of them have medicinal properties and shouldn't be used in excess. Always make sure you know the plant's identity and use before ingesting.
Pineapple Sage, Calendula, Monarda, Hibiscus, Rose (red or pink), Scented Herb Geranium (rose, lemon), Lavender, Pansy, Elder, Chamomile, Mint (any), Dianthus, Bachelor's Button,Tansy, Lime (Linden), Clover (red or white), Hop, Dandelion, Violet, Coltsfoot, Broom, Daisy, Hyssop, Chive, Nasturtium, Borage, Chrysanthemum, Meadowsweet, Hawthorn.
Sweet Woodruff-Asperula odorata is in bloom NOW and traditionally added to white German wine for May wine.
I have added small amounts to a tea blend. It smells like sweet new mown hay, just a fantastic aroma. There are cautions about using in large amounts and not to use if taking meds for circulatory problems.
It contains coumadins.
You should seriously consider investing in or getting a library book on the flowers you plan to use. Even Violets can be emetic or expectorant.
I just heard on NPR about "The Blue Zones" where drinking only herbal teas contributed to longer life by the plants being primarily diuretics. I'm stocking up on the newly emerged wild plants.
I also read that the first spring milk of the cows in Switzerland is made into cheese with such healthful properties that the Swiss keep that for themselves. It is from the cows grazing on newly emerged grass, herbs and weeds which benefit from the snowmelt which carries minerals and nutrients down from higher elevations of the mountains. (For those with goats).
I have added small amounts to a tea blend. It smells like sweet new mown hay, just a fantastic aroma. There are cautions about using in large amounts and not to use if taking meds for circulatory problems.
It contains coumadins.
You should seriously consider investing in or getting a library book on the flowers you plan to use. Even Violets can be emetic or expectorant.
I just heard on NPR about "The Blue Zones" where drinking only herbal teas contributed to longer life by the plants being primarily diuretics. I'm stocking up on the newly emerged wild plants.
I also read that the first spring milk of the cows in Switzerland is made into cheese with such healthful properties that the Swiss keep that for themselves. It is from the cows grazing on newly emerged grass, herbs and weeds which benefit from the snowmelt which carries minerals and nutrients down from higher elevations of the mountains. (For those with goats).
- Thread starter
- #29
keljonma
Epicurean Goddess
I found some lilac recipes... I haven't made either of them...yet.
Lilac Sugar
Fill a pint canning jar 1/2 way with plain sugar. Sprinkle the lilac over the top, then cover with more sugar. The jar should be 2/3 of the way full. Sprinkle on more lilacs, then more sugar, leaving 1/2 inch head space. Place the lid on tightly, shake the jar and hide it away in a cool dark place. It is ready to use in 2-3 weeks. The longer it stands to more fragrant it becomes. Replace the sugar that you use, shake and store again.
This is great for your baked desserts.
Lilac Muffins
(makes 2 dozen)
2 cups lilac buds and blossoms (no green part of flower)
3 eggs
1 cup oil
2 cups sugar
1 teaspoon vanilla
3 cups flour
1 teaspoon baking soda
1/4 teaspoon baking powder
Rinse lilac buds in water and allow them soak. Beat eggs. Stir in oil, sugar and vanilla. Blend in the flour, baking soda and baking powder.
Pour excess water off lilacs. Add to the batter. Pour in prepared muffin tin. Bake at 325F for 30 to 40 minutes.
Lilac Sugar
Fill a pint canning jar 1/2 way with plain sugar. Sprinkle the lilac over the top, then cover with more sugar. The jar should be 2/3 of the way full. Sprinkle on more lilacs, then more sugar, leaving 1/2 inch head space. Place the lid on tightly, shake the jar and hide it away in a cool dark place. It is ready to use in 2-3 weeks. The longer it stands to more fragrant it becomes. Replace the sugar that you use, shake and store again.
This is great for your baked desserts.
Lilac Muffins
(makes 2 dozen)
2 cups lilac buds and blossoms (no green part of flower)
3 eggs
1 cup oil
2 cups sugar
1 teaspoon vanilla
3 cups flour
1 teaspoon baking soda
1/4 teaspoon baking powder
Rinse lilac buds in water and allow them soak. Beat eggs. Stir in oil, sugar and vanilla. Blend in the flour, baking soda and baking powder.
Pour excess water off lilacs. Add to the batter. Pour in prepared muffin tin. Bake at 325F for 30 to 40 minutes.
