Archive for the ‘flowers’ Category


Adding edible flowers to a salad at this time of year is a real treat. There are so many vegetables in bloom to choose from right to the end of the season. For this salad I shredded some zucchini and added some of the flowers I have in the garden. My favorite and most delicious are the arugula flowers and the garlic chive flowers. For color I added a few cosmos, and zucchini flowers.  Add your best olive oil, balsamic vinegar, a sprinkle of salt and pepper and some chopped parsley (curly if you have) and basil!

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fried dandelion flowers




When you pick the dandelion flowers make sure they haven’t been treated with herbicides or pesticides. Also pick them in an area that is not visited by dogs and a little far from traffic to avoid the car fumes.


Place flowers in bowl and fill with water to give them a good rinse. Cut the stem end carefully and not too much or the flower will come apart. You can remove the small dark green sepals if you like but it’s not necessary. They are a little bitter. But leave the light green “meat” to keep the flower intact. Place cleaned flowers on paper towels to dry.

dandelion flowers


Prepare your favorite batter. Below is the recipe of the batter I used for this batch.





4 handfuls of clean dry dandelion flowers

1 1/2 cup flour

1/2 tbsp baking powder

salt & pepper to taste

pinch of turmeric

1/2 tbsp dry basil

1/2 tbsp dry parsley

2 cloves fresh garlic minced


Place a skillet over medium high heat and cover the bottom with oil. Give the oil some time to heat.

In the meantime, stir together the flour, a little salt and pepper, basil, parsley, turmeric, and baking powder in a mixing bowl.  If you like, experiment with different spices.

Add water a little at a time, until the batter is the consistency of pancake batter.

Dip a flower in the batter, coating completely, and place it flower side down in the hot oil in the skillet. Repeat until the skillet is full of dipped flower heads. Cook until the batter is crispy, then turn the flowers over with tongs (or forks) and cook the opposite side. It’s important to fully cook the batter on the flowers so it’s crispy, not mushy.

When flowers are done place on a plate lined with paper towels.

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marigold and mint tea

IMG_3887I have six different kinds of mints growing in pots of all sizes in my backyard. I harvested the mint at the beginning of August and since then the plants have grown again beautifully in time to harvest again before the first frost.  I add mint to many dishes, but mostly I dry it to be used all year to make tea. Here I added marigold petals, which add color and a spicy tang.




a handful of moroccan mint

petals of two marigolds (save a few for garnish)


place mint and petals in a tea pot

pour freshly boiled water 

cover and steep for five minutes

strain and serve


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