May’s Bountiful Bouquet: Edible Flowers Abound!
May offers an incredible bounty of beautiful, sweet and delicious flowers – both wild and ornamental. While the magnificent magnolias have mainly passed, we are being greeted with new flowers that offer a wide variety of options for enjoyment.
The best part? Many are available in your own yard! Dandelions and violets brightly dot green lawns, red bud trees are busy showing off their pea-shaped magenta flowers, Kwanzan cherry trees boast double blooms, forsythia border land boundaries and lilacs coat the air with heavenly, sweet scents.
In another week or two, black locust trees will begin flowering along river banks and highways, sending droopy clusters of white flowers that smell and taste like orangey grapes. With so many treats ready at the same time, it can all feel a bit overwhelming. But, do not worry, dear readers! You know, I have you covered.
Flower recipes are actually quite simple. All of recipes we used for magnolias can be applied the exact same way to May’s floral frenzy. Certain flowers will work better with particular recipes, based on their flavor profiles and textures. For ease, I have included last month’s recipes and listed potential flowers to use at the top of each one. But don’t let that stop you from experimenting!
Flower Sugar
Use – Lilacs, violets, red buds, forsythia, black locust
Recipe:
Place flowers in a dehydrator and dry at 105 F degrees for approximately 4 hours.
If you do not own a dehydrator, place flowers on a baking sheet and turn oven to the lowest setting. Dry for 3 hours.
Remove from dehydrator or oven, then grind using a Magic Bullet or coffee grinder.
Use a ratio of approximately 4 tablespoons ground flowers to 1 cup of sugar.
Spread sugar and flower mix evenly on wax or parchment paper, then place back in dehydrator or oven at same temperature for another 2 hours.
Use the sugar mix in baking, simple syrups, fancy cocktails, or anything else that needs a sweet kick!
Quick Pickled Flowers
Use: Red buds, black locust, or cherry blossoms
Recipe:
1 cup rice wine vinegar, or a favorite vinegar of your choosing.
1 teaspoon of salt.
2 tablespoons of sugar, or sweetener of choice (You can also use maple syrup, agave or honey)
Rinse flowers. Pack them into a glass jar.
In a sauté pan, combine 1 cup vinegar with 1 teaspoon of salt and 2 tablespoons sweetener of choice. Melt all ingredients and allow mixture to cool. That’s the secret to letting the flowers keep their beautiful colors.
Pour the vinegar mix into the jar of flowers and store in the fridge for 24 hours before eating so it can fully infuse. The pickles will keep for up to 4 months.
Shrub Drink
Use: Lilacs, black locust, red bud, cherry blossoms
Recipe:
Approximately one cup chopped fruit of your choice – plums, apples, berries, etc
1/2 cup flowers
1 cup sugar
Place chopped fruit and flowers in mixing bowl. Add 1 cup sugar to bowl then mash ingredients to create syrup. Cover top of bowl with Saran Wrap and place in fridge for 48 hours, stirring occasionally.
After 48 hours combine syrup mix with equal parts vinegar of your choice (I recommend apple cider vinegar). Strain mixture and refrigerate. Shrub will continue developing flavors and last for up to 6 months in the fridge.
Enjoy as a mocktail by combining 1/4 cup of shrub with 1 cup of your favorite seltzer. Or jazz it up by adding it to your favorite vodka, tequila or gin drink!
(Pictured from left to right: black locust flowers, violets (top), red buds (bottom), bugleweed, dandelions)
Flower Jelly
Use: Lilacs, black locust, red buds, dandelions, violets, or try a combination!
Recipe:
6 cups flowers
6 cups of water
7 cups of sugar
3 tablespoons of lemon juice
1 pack of powdered pectin
Boil 6 cups of water. Bruise the flower petals by massaging for 5 mins in a bowl. Pour petals into boiling water, turn off heat and let steep for 20 mins. Strain flowers and add in 🍋 juice. Bring to boil, add pectin and boil for 1 min. Add sugar, bring to boil for 1 minute stirring continuously. Take off heat and remove any foam. Water can for 10 mins.
Simple, Savory Weeknight Meal
Looking for an easy weeknight meal that costs around $3/serving? How about yard fritters? Both dandelion and black locust flowers are excellent on their own, fried up with a little batter. Or, go big and gather a variety of edible flowers, greens and herbs from your yard to make a delicious and unique concoction! I used forsythia, violets, dandelions, sorrel, marjoram and garlic mustard flowers to make the meal below.
Recipe:
1 cup flowers and any other yard edibles
1/2 cup flour
Seasonings of your choice (I used paprika, salt, pepper, onion and garlic powder)
2 eggs
1 can of beans (black, baked, cannellini, etc)
Combine dry ingredients in a bowl
Add flowers and coat thoroughly
Add 2 eggs and whisk mix
Cook on medium heat in cast-iron skillet, 2 to 3 minutes per side
Top with your favorite fresh herbs and micro greens
As always, let me know if you try any of the recipes listed above! Happy foraging and feasting friends!
