Hedge Witch: Into the Wilds…

Let me take you on a journey through the wilds of nature and back to the roots and bones of witchcraft, a natural witchcraft that works with the seasons and all the natural items that Mother Nature provides drawing on magical folk lore with a dash of hedge witch and gypsy magic too.

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Edible flowers

Edible flowers

You may have guessed, but I like my food and finding that some of the flowers we grow in our garden for decorative purpose are actually edible is a total bonus.   Please do make sure you identify the flower correctly before scoffing it, we don’t want any accidents or worse.

Edible flowers can be added to salads, desserts, cordials, oils, dressings, butters, soups and cakes.  Experiment and see how they work for you.

Pick young flowers and buds.  Use them straight away, although most of them will keep well in a bag in the fridge for a couple of days.  Generally, only the petals are eaten, some of the green bases of the flower heads can be a little bitter tasting.

If you are going to eat flowers I would recommend only eating those you have grown yourself so that you know they are pesticide free.  Make sure you wash them well and remove any insects that might be hiding…

Allium – the blossoms from all the allium family are edible – chives, garlic, leeks etc.

Alpine pinks (dianthus) – has a faint clove flavour.  Works well in sugars, oils and vinegars.

Angelica (A. archangelica) – for sweet dishes.

Basil flowers (ocimum basilicum) – sweet tasting flowers for salads and oils.

Bergamot (monardia didyma) – spicy flavour that works well in herbal tea and savoury dishes.

Borage (borage officinalis) – these taste like cucumber and can be used in salads, cakes and desserts.

Chive flowers (allium schoenoprasum) – use in salads, egg and fish dishes.

Chrysanthemum/calendula – both are good in savoury dishes.

Citrus – the blossoms from orange, lemons, limes and grapefruit are highly scented and bring that flavour to any dish.

Clover flowers (trifolium pratense) – red or white can both be used in salads.

Cornflower/bachelors buttons (centaurea cyanus) – a mild clove flavour for cakes, desserts and herbal teas.

Courgette (zucchini) flowers – good in vegetable or cheese dishes they can also be stuffed with rice and deep fried in batter.

Daisy (bellis perennis) – add to cakes and salads.  Not a strong flavour, more for decoration.

Dandelion (taraxacum) – from the blossoms to the roots this plant can be eaten raw or cooked.

Dill flowers (anethum graveolens) – an aniseed flavour for salads and savoury dishes.

Elderflower (sambucus nigra) – make into wine or cordial.  Dip the flower heads in batter and deep fry.

Fennel flowers (foeniculum vulgare) – especially good in salads or fish dishes.

Hibiscus (hibiscuc rosa sinensis) – a sweet citrus taste, add to herbal teas and desserts.  Dried hibiscus flower heads look fabulous dropped into the bottom of champagne glasses.

Hollyhock (alcea rosea) – remove all the pollen.  Crystallise and use for decorating cakes and desserts.

Jasmine (jasminum officinale) – use the flowers in tea.

Lavender (lavendulan augustifolia) – works in all kinds of dishes from sweet through to savoury. Be careful with quantities as too much can make your dish taste of soap.

Lilac (Syringa vulgaris) – a floral taste, add to sweet dishes.

Mallow zebrina (malva sylvestris) – a mild nutty flavour, use in desserts, cakes, salads and herbal teas.

Mint flowers (mentha spp.) – excellent in sweet or savoury dishes.

Nasturtium (tropaeolum majus) – a lovely peppery flavour for salads and pastas.  Use the petals and the leaves.

Pansies (viola) – use for decoration and garnishes.

Garden pea flowers (pisum sativum) – flowers and young shoots are delicious in salads.

Peony (Paeonia lactiflora) – use the flowers in drinks and salads.

Polyanthus (polyantus eliator) – for salads, desserts and cakes.

Pot marigold (calendula officinalis) – a peppery taste for soups, vinegars, butters and cakes.

Primrose (primula vulgaris) – beautiful fresh or crystallised on cakes and desserts.

Rose (rosa) – flavour and decorate drinks, sugars, desserts and cakes.

Rosemary flowers (Rosmarinus officinalis) – for tomato dishes or to flavour oils and butters.

Runner bean flowers (Phaseolus coccineus) – the pretty red flowers can be added to lots of savoury dishes.

Scented geranium (pelargonium) – the flowers are milder tasting than the leaves.

Sunflower (helianthus annus) – use the petals in salads.

Sweet violet (viola odorata) – for teas, desserts and cakes but also in savoury dishes.

Tiger lily (lilium leucanthemum var. tigrinum) – use in salads, egg, fish and poultry dishes.

 

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Rachel is a witch...has been for a very long time, not the green skinned warty kind obviously...the real sort - but she is also a working wife and mother living in Hampshire, England who has also been lucky enough to write and have published a growing stack of books on the Craft. She loves to learn she loves to study and continues to do so each and every day but has learned the most from actually getting outside and doing it. She regularly gives talks and workshops at pagan events. Rachel is also founder and an Elder at the Kitchen Witch online school of witchcraft. She likes to laugh...and eat cake...
 
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