Edible Flowers

steep for 2 days. Then, add sugar and steep for 2 weeks, shaking vigorously once or twice a day to let sugar dissolve. Strain and filter into clean decanter.

Ideas:
rose, carnation, lavendar and mint
orange zest and mint
ginger and pear
peaches and lemon verbena
raspberry and lemon balm
use a dry white wine

FLOWER BUTTER
1/2 - 1 cup chopped fresh or dried petals
1 lb. sweet unsalted butter

Finely chop flower petals and mix into softened butter. Let mix stand for several hours at room temperature, then refrigerate for several days to bring out the flavour. Can be frozen for several months. Wonderful on breads or used in sugar cookie or pound cake recipes.

Ideas:
use cream cheese
rose, lavendar or sunflower
add some herbs: basil, thyme, garlic

FLOWER HONEY
1/2 - 1 cup fresh or dried petals
1 lb. honey

Add chopped or crushed flowers to honey. Loosely cover jar and place in a pan half full of gently boiling water. Remove from heat, and let sit in the hot water for 10 minutes. Remove jar from water and let cool to room temperature. Allow jar of honey with flowers to sit for 1 week. Flowers can then be strained out if desired.

Will last indefinitely in a cool dark place.

Uses: Tea, salad dressings, on croissants, scones, muffins and bread.

Also published in Gallo Wine's Turning Leaf wine pamphlet.

FLOWER JELLY
2 1/2 cups apple juice OR white wine
1 cup fresh rose petals or scented geranium flowers and leaves
4 cups sugar
1/4 lemon juice
1 - 2 drops food coloring (optional)
3 ounces of liquid pectin
fresh flower petals (optional)

Bring juice or wine to a boil and pour over petals. Cover and steep until liquid has cooled, then strain out flowers leaving only liquid. Combine 2 cups of this flower infusion with sugar, lemon juice and food coloring. Bring to a boil over high heat and as soon as the sugar has dissolved, stir in the pectin. Return to a rolling boil, stirring, and boiling for exactly 1 minute. Remove the jelly from the heat and skim off any foam. Let jelly cool slightly and add more flower petals (if desired), then pour into sterilized jars. If petals do not stay suspended, stir jelly as it cools

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