This is a very old edible flower recipe that most likely came from the earliest European settlers who brought this “weed” with them as a food and herb source. Obviously they did not have access to oranges or lemons! It can be used as a substitute for honey in any recipe calling for honey, drizzled on French toast, ice cream….use your imagination! Also great in teas, and added to make medicine go down easier. 1 quart dandelion flowers. Be sure to leave as little green as possible. 1 quart (4 cups) water...
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Dandelion Syrup, Edible flower recipe, edible flowers
1 cup white flour
1 cup cornmeal
1 tsp salt
2 tsp baking powder
2 eggs
¼ cup oil
½ cup dandelion blossom syrup or honey
2 cups milk
1 cup dandelion blossom petals
1. Mix dry ingredients first.
2. Add wet ingredients and mix together thoroughly
3. If mixture is too dry, add a little milk. Add flour if too thin.
4. Cook on hot, oiled grill.
5. Serve with butter and Dandelion Blossom syrup.
from Patricia Banker
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Edible Flowers. Have you ever eaten flowers? You have if you’ve eaten broccoli or artichokes. Broccoli tops are immature flowers and the artichokes are the leaves of the flower. If you’ve eaten Chinese hot and sour soup, dried day lily petals are the key ingredient. Herbal teas include mint, chamomile, hibiscus, rose petals or other flowers. Flower cookery goes back to the Romans, Chinese and even Indian and Middle Eastern cultures. Using flowers was very popular in the Victorian era. Flowers have been used for garnishing rice and pasta dishes,...
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