Cooking with Flowers
“A vi’let on the meadow grew, That no one saw, that no one knew, It was a modest flower.
A shepherdess pass’d by that way– Light footed, pretty and so gay;
That way she came, Softly warbling forth her lay.”
Johann Wolfgang von Goethe
Summer, sunshine and roses. What a delight they are to have in the garden with the variety of colors, blossom shapes and fragrances. Long a symbol of love, war, politics and beauty, roses have worked their way into our hearts and into our cuisine.
Lovely lavender boasts a medicinal history that is ancient and broad.
What does the word lavender bring to mind? Images of vast fields of spikes of purple/blue waving under the Mediterranean sun? Fragrant bundles of Herbes de Provence, sleeping pillows, infused wines or vinegars, or vineyard rows capped with the shrubs to ward off pests? Whatever the image, the image is usually accompanied by a calm remembering of lavender’s pungent, floral muskiness. Continue reading
I love eating flowers. Their vibrancy and delicate petals provide a refreshing treat to the spirit especially on hot summer days. Each flower, like anything else we ingest, will portray a bit of its energetic nature into your body.