Edible flowers were on the menu for my program at the Winthrop MA Public Library last night. A great crowd of 40 attended my program "Cooking and Gardening with Edible Flowers". I shared a slide presentation of my gardens and then prepared two recipes cooked and garnished with edible flowers. The Herbs Salad with Edible Flowers was a hit. Sadly, I didn't take a picture of the finished dish but take my word for it, it was beautiful. Garnished with hibiscus, daylilies, petunias, marigolds, bee balm, garlic chive, and bachelor buttons it was an eye full! Below are the recipes from the class (Herb Salad with Edible Flowers, Lavender Barley Salad) along with some photos from my slide presentation.
Lavender Barley Salad
Serves 6
1 cup uncooked pearl barley
*6 cups water (if you are planning to make Lavendar Barley Lemonade, cook the barley in 12 cups of water. See recipe below for further instructions)
1 tsp Lavender flowers (source: Bulk Apothocary)
3 Tbs extra virgin olive oil
2 Tbs red onion, minced
½ lb Petite peas, frozen and then thawed
1 lemon, zested
¼ cup flat leaf parsley, chopped
¼ cup feta cheese, crumbled
Kosher salt and fresh ground pepper to taste
Assorted edible flower petals for garnish (bachelor buttons, pansies, garlic chive)
1. Bring the water to a boil in a large sauce pan. Add the barley and return the water to a boil. Reduce the heat to low, cover and simmer until the barley is tender, about 30-40 minutes.
2. Turn the heat off and add the lavender and let steep for 5 minutes.
Strain the cooked barley ( save water for iced barley water if you like). Run the barley under cold water to cool down. Set aside in a large bowl.
3. Add the olive oil, onion, thawed peas, lemon zest, parsley, and feta cheese to the cooled barley. Season with salt and pepper to taste.
1 cup uncooked pearl barley
*6 cups water (if you are planning to make Lavendar Barley Lemonade, cook the barley in 12 cups of water. See recipe below for further instructions)
1 tsp Lavender flowers (source: Bulk Apothocary)
3 Tbs extra virgin olive oil
2 Tbs red onion, minced
½ lb Petite peas, frozen and then thawed
1 lemon, zested
¼ cup flat leaf parsley, chopped
¼ cup feta cheese, crumbled
Kosher salt and fresh ground pepper to taste
Assorted edible flower petals for garnish (bachelor buttons, pansies, garlic chive)
1. Bring the water to a boil in a large sauce pan. Add the barley and return the water to a boil. Reduce the heat to low, cover and simmer until the barley is tender, about 30-40 minutes.
2. Turn the heat off and add the lavender and let steep for 5 minutes.
Strain the cooked barley ( save water for iced barley water if you like). Run the barley under cold water to cool down. Set aside in a large bowl.
3. Add the olive oil, onion, thawed peas, lemon zest, parsley, and feta cheese to the cooled barley. Season with salt and pepper to taste.
Herb and Edible Flower Salad
Serves 6-8
2 tablespoons balsamic vinegar
1/3 cup olive oil
2 cups mixed baby salad greens
2 cups baby arugula greens
2 cups red cabbage, shaved thinly
2 tablespoons fresh red onion, diced
1 cup assorted fresh herbs
1 cup assorted edible flowers
Kosher salt and pepper to taste
1. Whisk together the balsamic vinegar and the olive oil and set aside.
2. In a large bowl, combine the remaining ingredients and toss the salad with the vinaigrette. Season with salt and pepper. Serve immediately.
Herbs: dill, mint, flat leafed parsley, cilantro, purslane, nasturtium leaves, salad burnett
Edible Flower Petals: nasturtium, pansy, calendula, bachelor button, tulip, hibiscus, daylily, rose, chive
2 tablespoons balsamic vinegar
1/3 cup olive oil
2 cups mixed baby salad greens
2 cups baby arugula greens
2 cups red cabbage, shaved thinly
2 tablespoons fresh red onion, diced
1 cup assorted fresh herbs
1 cup assorted edible flowers
Kosher salt and pepper to taste
1. Whisk together the balsamic vinegar and the olive oil and set aside.
2. In a large bowl, combine the remaining ingredients and toss the salad with the vinaigrette. Season with salt and pepper. Serve immediately.
Herbs: dill, mint, flat leafed parsley, cilantro, purslane, nasturtium leaves, salad burnett
Edible Flower Petals: nasturtium, pansy, calendula, bachelor button, tulip, hibiscus, daylily, rose, chive
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