A Taste Of Spring

“April showers bring May flowers” is the annual cliché of springtime. We love to plant and watch our May flowers bloom, but these beautiful, natural creations aren’t just for viewing. Flowers can be used for decorations, perfumes, essential oils, medicine and more. 

Believe it or not, you can incorporate those Springtime flowers into your recipe book. Edible flowers aren’t just for decoration — they add texture and flavor to your dishes too. Luckily, VALLEY has compiled a list of our favorite floral recipes to try at home!

BEFORE YOU TRY: Make sure your flowers are edible, identifiable, grown organically in a safe environment and not sprayed with pesticides!

1. Flower Embellished Wreath Sugar Cookies: Martha Stewart

These beautiful and tasty sugar cookies scream springtime. The candied rose petals and sugary glaze truly elevate this recipe!

What You’ll Need

• 2 cups unbleached all-purpose flour (plus extra for dusting)
• ¼ tsp kosher salt
• ¼ tsp baking powder
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• ½ tsp pure vanilla extract
• 1 large egg, at room temperature
• Zest of 1 orange (about 1 tbsp)
• 2 tbsp brandy

For the glaze:

• 2 cups sifted confectioners’ sugar
• 1 large egg white
• 1-2 tsp fresh lemon juice

For the Candied rose petals:

• 1 egg white, room temperature
• 1 tablespoon water
• 24 rose petals
• 1 cup superfine sugar

What You’ll Do

For the cookies

1. Whisk flour, salt, and baking powder in a bowl.
2. Beat butter, sugar, and vanilla until fluffy.
3. Mix in egg, orange zest and brandy.
4. Add dry ingredients and mix until combined.
5. Shape dough into a disk, wrap and refrigerate for at least 45 minutes.
6. Then, preheat the oven to 350°F, roll out the dough and cut into a wreath shape.
7. Transfer the cookies to baking sheets lined with parchment and refrigerate until firm.
8. Bake for 15-20 minutes until golden, and make sure they cool completely before glazing.

For the candied rose petals

1. Brush each petal with egg wash on each side.
2. Sprinkle them with sugar and set them on a baking sheet lined with parchment.
3. Let the petals sit overnight and by the next morning, they’re ready to use!

For the glaze

1. Whisk your confectioners’ sugar, egg white and lemon juice until smooth.
2. Dip the cookies in glaze and let the excess drip off.
3. Decorate with candied petals and other toppings to your liking!

2. Rose and Hibiscus Tea: The Hip Homestead

This floral tea is perfect for the new season! With only 4 ingredients, it’s an easy and delicious drink. 

What You’ll Need

• 1 Tbsp Dried Hibiscus Petals
• 1 Tbsp Dried Rose Petals
• 1/2 Tsp Dried Schisandra Berries
• Add honey to taste

What You’ll Do

1. Combine your petals and berries into a teaberry or teapot and cover with four cups of slightly cooled boiling water.
2. Let the tea simmer for five minutes and cool if needed. Add honey to your liking!

3. Melon Hibiscus Gelato: Punchfork

Warm weather calls for a cool treat, and what better dessert than gelato?

What You’ll Need

• 4 cups cubed, seeded cantaloupe or 2 1/2 cups cubed, seeded watermelon
• 2 teaspoon finely shredded orange peel
• 1/4 cup dried hibiscus flowers, coarsely broken (optional)
• 2 1/4 cup whole milk
• 1 cup unsweetened coconut milk or whole milk
• 3/4 cup whipping cream
• 6 egg yolks
• 1 cup sugar
• 1/2 teaspoon salt

What You’ll Do

1. Combine all ingredients in a blender and cover.
2. Blend until smooth, then put the blender in the freezer for an hour or until the edges are frozen.
3. Stir the mixture and put the blender back in the freezer for three hours. Scoop, serve and enjoy!

4. Lavender-infused Sugar: Moody Mixologist

Whether baking or adding a sweet touch to your tea, flower-infused sugar will surely add a layer of flavor to your everyday recipes!

What You’ll Need

• ½ cup of lilac blossoms
• 1 cup of sugar

What You’ll Do

1. Pluck your Lilac flowers from the stems while ensuring no green parts are included.
2. Combine ½ cup of freshly picked and tightly packed lilac blossoms with 1 cup of sugar.
3. Grind the mixture until combined, using either a food processor or another method.
4. Spread the flower and sugar mixture across a baking sheet lined with parchment paper. Allow the mixture to dry completely, which may take up to 24 hours.
5. Use a spoon to break up any clumps that may have formed during drying and transfer into a sealed container.

5. Pickled Rose Petals: Martha Stewart

Pickling flowers may be one of the most unusual recipes we’ve encountered, but in Martha Stewart we trust. 

What You’ll Need

• 1 cup lightly packed unsprayed rugosa rose petals (picked over, carefully washed in water and dried)
• 1 cup white wine vinegar
• 3 tablespoons honey
• 2 teaspoons coarse salt

What You’ll Do

1. Put rose petals in a nonreactive bowl.
2. In a small saucepan, bring vinegar, honey and salt to a simmer and stir until the salt and honey dissolve.
3. Remove the mixture from the heat and allow it to cool for 5 minutes.
4. Pour the mixture over the rose petals and let it cool for approximately 15 minutes.

Will you try any of these recipes? Let us know @VALLEYmag on Instagram!

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