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Edible Flowers

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Scented geraniums are one of the most widely collected and celebrated herbal plants on the planet. They come in just about every scent and color imaginable, and their most common trait is their extreme potency of flavor and scent. They are used in teas, tinctures, baking and potpourri type concoctions. Only recently have I begun to enjoy them and use them in my cooking. For years I shunned them as an overly potent potpourri ingredient. Their scent can be overwhelming in gardens, I have never enjoyed how they take over the scent of a garden. In my opinion, the scent and potency of a geranium was always a little too much to make any use of it. But then the masters showed me the way.

August 13, 2020

From the moment many of us were sent into our homes to shelter-in-place, the baking rumpus had begun. So much so that most baking supplies became scarce, sending a wave of panic over those looking for something fun and calming to occupy the foreseeable future. Well-known for my laidback attitude about having the right supplies in the kitchen and life, I knew early on something good would come of it. I certainly wasn’t about to panic about baking. People all over the globe can attest to the relaxation brought on by baking. It seems quite obvious that, during this pandemic, baking has become a nurturing way to self-soothe – as the masses can bake breads, cakes, biscuits and cookies with reckless abandon.

May 27, 2020

I make it known often that I do not have a sweet tooth and people usually assume that means I do not like dessert. That’s absolute crap. I love dessert, I just enjoy it more savory than sweet. This is a dessert for those, like me, who lean on the savory side of sweet. It also combines my two passions for recipe development- herbs and mangoes. What exactly do I mean when I say I prefer a savory dessert? It means I don’t like a lot of sugar in it. I like more earthy elements to shine through and prefer naturally sweet items to take center stage. I like a little salty nature to my dessert and a perfumy aspect really gets me excited. Flavorful and potent fresh herbs in desserts lead to more character and depth – sugar add nothing but sweet and that’s just one dimensional. I also enjoy a tad of acid, balanced by some fat; butter, cheese or cream.

May 20, 2020

In my ‘circle’ (which isn’t made up of many), I’m known for my creativity in the kitchen. Because I live out in the middle of nowhere, I tend to get excited to have guests, and it often gives my creativity a super boost. The anticipation of all the joy to be had in cooking and sharing with friends and loved ones gets my creative juices flowing; my posse of eaters around the globe are always elated to dine at my house. They know that in addition to delivering a marvelous and meaningful time, I will bring the ultra-weird and unexpected to the table and it will all taste delightful. The truth is, I cook like this all the time – even for myself (just look at my Instagram for proof). I think the main difference between cooking for myself and cooking for others is that I have to plan and, therefore, I have to think it through a bit more. I can’t deny that, because I’m mostly here alone, it feels special to have people over. So, I do like to make sure these occasions feel like a special event, for both me and my guests. I’m not sure if most my guests realize that the most joyful part of me making dinner for them is in the dreaming up of it – the part I do all alone.

May 11, 2020

I am deeply obsessed with all things spring. Perhaps my enthusiasm for fresh herbs was born in spring, when we get to witness herbs shoot up from the cold ground of winter with expeditious vigor and vibrancy. Mint, parsley, chives and chive blossoms are the first to appear in our gardens ready for us to toss their tender leaves into salads, soups, pesto, and sauces. Today I want to place a special focus on mint (specifically spearmint) and chive blossoms and, in particular, how beautifully they relate to asparagus – another of spring’s powerful popups. (I’ve more recently spent some time ruminating on the joys of parsley, so you can check out those posts for more.)

April 23, 2020

If you were to pick two items that signal the climax of summer, they would be basil and heirloom tomatoes. Both of these heat loving crops peak and are at their most flavorful many long, hot days. In a way these items actually mark the beginning of the end of summer and they should serve as a reminder to all of us to indulge in the last sweet offerings of summer.

August 19, 2019

If you are lucky enough to have a garden you need to grow Anise Hyssop. It’s easy to grow and one of the most beautiful in the garden during all growing stages, not to mention that its incredibly versatile in both sweet and savory recipes. It’s often available at farmers markets during the summer and if you can get your hands on it one way or another - do grab some.

August 7, 2019

Most people reserve bubbly for special occasions, but I happen to love it with tacos on Tuesday, salad on Wednesday, or steak on Friday. Any day and any occasion go. For special occasions, I like to herbalize my bubbly.

May 9, 2019
Edible Flowers | My Herbal Roots