I saw this in another forum and thought I would forward it:

Edible Herbs and Flowers
2 Summer Recipes
by Dori Fritzinger
 

With the summer season heading into full swing, thoughts of flowers
and herbs are common. We think of herbs as the enhancements we grow
for cooking usage in culinary delights. The flowers we grow we think
of as a means to decorate our yards and homes. I want to take a
moment and look at both herbs and flowers in a different light.

Many of the herbs that we grow in our home gardens are wonderful
embellishments in our desserts and beverages.

Lavender is well known for making aromatic sachets. It is commonly
used in skin products and perfumes. But have you ever thought of it
in cookies? Most likely not - nor had I, until I came across a
recipe for Lavender Cookies in an old handwritten recipe book of my
grandmother's. These fragrant cookies are a delicious and unique
treat. The kitchen fills with their aroma as they bake. Their flavor
will invite you to have more than one, so pour a large glass of cold
milk and rest a moment to enjoy them.

Beverages are a more common area to see herbs used. You may be
familiar with adding mint to teas both hot and cold. Try a change:
use Lemon Balm along with different flavored mints, the flowers
included. They combine beautifully to make a refreshing drink for a
hot day.

Here are just a couple of the different ways to spice up your
culinary adventures by using flowers and herbs.

--MM

Lavender Cookies

1/2 cup unsalted butter
2 eggs
1/2 tsp dried lavender blossoms, finely chopped
1/2 tsp vanilla
1 cup sugar
1 1/2 cups all-purpose flour
2 tsp baking powder

Preheat oven to 375 F. Cream together butter and sugar until light
and fluffy. Beat in eggs, vanilla, and lavender; mix well. Combine
the flour and baking powder. Add dry ingredients to the lavender
mixture and stir until well blended. Drop by teaspoons onto an
ungreased cookie sheet. Bake 8 - 10 minutes or until lightly browned
on the edges. Cool.

---
--MM

Iced Lemon Balm Drink

10 sprigs fresh lemon balm, including stems, leaves and flowers
8 sprigs fresh orange mint
5 sprigs fresh apple mint

Gently fold the herbs into a large bowl to lightly "bruise" them.
Pour 5 cups boiling water over the herbs and steep for 15-20
minutes. Strain into a serving pitcher and add 5 cups cold water and
ice. Add sugar to taste. Garnish with fresh lemon balm leaves if
desired.

Dori Fritzinger writes from her family's farm in the foothills of
the Blue Ridge Mountains of North Carolina.

---

Originally posted on: http://groups.yahoo.com/group/internationaltable/



Cheers

YK Jim


___ Blue Wave/QWK v2.20 [NR]