Our dietetic intern from Penn State, Larissa, just completed a four week rotation with us and is guest posting for us today.~ Deanna
Nature provides some of the best gifts in summer, abundant fruits and veggies and my personal favorite: flowers. In the spring and summer months, different flowers bloom at different times and the way I see it, they’re like the gift that keeps on giving. Think of the beautiful colors, scents, and the surprise of when they first begin to bud.
Now imagine the taste, yes taste. Edible flowers are something that has recently come under my radar.
It began with the June Recipe ReDux theme and blossomed into an exploration of all things edible flowers (pun intended!) I danced around with the idea of honeysuckles and loved Carlene @ Healthfully Ever After’s simplistic yet unique Honeysuckle Simple Syrup. I also was inspired by Marla @ Family Fresh Cooking‘s beautiful Spring Bouquet Popsicles.
Ultimately, as I am no botanist, I decided to go with some ~non-poisonous~ lusciously purple orchids from Gentile’s Produce to compliment my homemade Sparkling Orchid Cucumber Limeade.
This crisp and refreshing beverage can be enjoyed at a cookout or just hangin’ by the pool. I would even go as far as to suggest trying it with spirits if you’re in that mood. I would recommend tequila or rum. My personal favorite is Bacardi Pineapple Fusion Rum. Mmmm hmmm.
As for the flavor of the flower, I imagined it to be sweet and a little tangy but truth be told, it was quite bland. Moral of the story, edible orchids are a fun way to add flare without much effort and really impress your guests!
Have you ever cooked with flowers? What have you made? Any favorite floral flavors/scents?
Check out the ReDuxers creations below and click here for Round #2 of Flower Power!