The Green Witch: Your Complete Guide to the Natural Magic of Herbs, Flowers, Essential Oils, and More - Arin Murphy-Hiscock 2017

Integrate the Power of Flowers
Green Witch Kitchen Recipes
Walking the Green Path

Although we usually think of herbs when we think of flavorings, flowers can also be used in cooking and baking to provide a wonderfully subtle flavor. You can add whole flowers or petals to your food, but often you want the flavor without the actual plant matter. Syrups, waters, and preserved petals are all handy ways to use floral flavorings. For magical associations of flowers, see Chapter 5.

A surprising number of flowers are edible. Explore the flowers available in your area to discover which may be safely eaten by checking the botanical name of your local varieties against a reliable book. In general, the following are safe to eat, as long as they have not been treated with pesticides or grown in questionable soil:

✵ Angelica

✵ Apple blossoms

✵ Basil

✵ Bee balm

✵ Borage

✵ Calendula

✵ Chamomile

✵ Chicory

✵ Dandelion

✵ Elderflower

✵ Lavender

✵ Lilac

✵ Linden

✵ Lovage

✵ Mint

✵ Nasturtium

✵ Pansy

✵ Red clover

✵ Violet

CANDIED FLOWERS

This is a lovely way to preserve blossoms for future use. Use them to decorate cakes and desserts or as an offering in a ritual.

Eggs are associated with prosperity, healing, protection, and health. Sugar is associated with love and happiness. The edible flower that you choose to candy will carry its own specific energy. I suggest such blossoms as rose petals (love, happiness), sweet violets (peace, harmony), nasturtiums (protection, healing), pansies (love, happiness), and sprigs of lavender (peace, happiness, harmony). Some herbs such as rosemary also make interesting candied sprigs for a slightly savory addition to desserts with citrus flavors. Experiment!

BASIC CANDIED FLOWERS

✵ 2 cups assorted organic edible flowers

✵ ¹/₂ cup superfine sugar (or fruit sugar)

✵ ¹/₄ cup egg whites (3 large egg whites), beaten

✵ Tweezers

✵ Small paintbrush

✵ Spoon

✵ Bowls

✵ Waxed paper

✵ Airtight container

1. Gently wash and dry the flowers. You may separate the individual petals from the stems or cut the whole flower off the stem. Discard the stem and leaves.

2. Place the sugar in one bowl, the beaten egg whites in another bowl.

3. Pick up the flower or petal with the tweezers. Using the paintbrush, paint a thin layer of egg white on all surfaces of the flower or petal.

4. Gently place the blossom in the bowl of sugar. Using the spoon, sprinkle more sugar over the flower to coat it completely.

5. Using the tweezers, remove the flower from the bowl and place it gently on the waxed paper.

6. Continue with the rest of the flowers.

7. Sprinkle the blossoms on the waxed paper with more sugar, if necessary. Allow to dry until hardened, at least 8 hours. If your environment is humid, place the flowers on a foil-covered baking sheet instead of waxed paper, and place in a barely warm oven (150°F) with the door cracked open for approximately 2 hours. The flowers must be completely dry before you pack them carefully between layers of waxed paper in the airtight container.

FLORAL WATERS

Although floral waters can be used in baking where any recipe calls for water, they’re also known as lovely facial splashes. Rose water is perhaps the best known, although you can make several variations with edible flowers. Think of the magical associations for whatever purpose you intend to use the water, and choose the flowers accordingly. Try chilling a floral water in a spray bottle, then spritzing it on your face and body as a wonderful way to cool off in the summer. You can also blend floral waters. Prepare each water separately, one flower per water, then combine the floral waters into new blends. For example, try blending lavender and violet waters for a light, refreshing way to cool off before bed in the summertime, or blend orange and a touch of mint for a winter spray. Remember to use only flowers that have not been sprayed with chemicals.

If you wish to store the floral water for longer than one week for future use, freeze the water in a clean ice cube tray. Pop the frozen cubes out of the tray and store them in clearly labeled zip-top bags.

You can increase or decrease the following recipe as long as you retain the proportions. If you make a floral water and you aren’t pleased with the results, increase or decrease the number of petals the next time you make it. Remember, floral waters aren’t meant to be strong infusions or teas; there should be just the barest hint of floral scent and flavor.

ROSE GERANIUM WATER

This recipe uses the fragrant leaves of the scented rose geranium. You can use this water to replace water called for in any recipe. Rose geranium is magically associated with love and peace.

✵ 3 large rose geranium leaves, washed

✵ Glass jar with lid (1 pint or half-quart size)

✵ 2 cups boiling water

1. Place rose geranium leaves in the jar and pour the boiling water over them. Allow to steep until cool.

2. Remove leaves. Store floral water in the refrigerator up to 1 week.

FLOWER SYRUPS

Floral syrups make a lovely substitute for honey to sweeten tea. They are also a delicate treat poured over vanilla ice cream and angel food cake for a simple dessert.

VIOLET SYRUP

Make this syrup with fresh-picked sweet violets. Remember to use unsprayed flowers only and be sure to wash and dry them well. Violets encourage harmony and peace, while the sugar sweetens any situation. The magical associations of this syrup are peace, harmony, and happiness.

Makes approximately 1 quart of syrup

✵ 2 cups water, divided

✵ 2 cups violet flowers

✵ 2 deep glass or china bowls

✵ Strainer

✵ Cheesecloth

✵ Heavy pot (try to use glass if you can; some people think the metal can affect the taste)

✵ 3 cups granulated sugar

✵ 1 ¹/₂ tablespoons lime juice

✵ Clean glass bottle or jar with cap

✵ Sparkling water or club soda

1. Boil 1 cup of water.

2. Place violet petals in a deep glass bowl and cover them with the boiling water. Allow to steep for 24 hours.

3. Line the strainer with cheesecloth and pour the violet infusion through it into the second bowl. Wring out the violet flowers to obtain the last of the infusion. Discard flowers.

4. In the pot, bring sugar, lime juice, and the second cup of water to a boil. Boil carefully until it thickens slightly.

5. Add violet water. Bring mixture to a boil and boil until thick once more, 5—10 minutes.

6. Remove from heat and pour into a clean bottle or jar; cap, label and date. Store in the refrigerator.

7. To serve, spoon approximately ¹/₄ cup of syrup into the bottom of a highball glass, and pour sparkling water over it. Stir to disperse the syrup. Add ice. Adjust the amount of syrup to water according to your taste.

You can also add the syrup to a sweet base such as ginger ale or lemon-lime soda, in which case adjust the amount of syrup you use down to 1 tablespoon (or to taste). Try adding a drizzle of syrup to sweeten your coffee or tea, or to warm milk for a pleasant bedtime treat.

FLOWER SUGARS

Delicately flavored floral sugars make a delicious treat to stir into tea.

LAVENDER SUGAR

This sugar is different from an infused sugar in that it actually combines the herbal matter with the sugar itself. That is, the flowers are not sifted out. The magical associations of this recipe are peace, harmony, love, and happiness.

✵ 1 part lavender flowers (strip off the stems)

✵ 1 part granulated sugar

✵ Jar with secure lid

1. Place lavender flowers and sugar in a blender.

2. Process for 3 minutes, or until the flowers and sugar are in tiny pieces and well blended.

3. Place in a jar with a secure lid and store for up to 1 month.