Kin Food
Hello nice food friends I'm a fae kin and merfolk but I was wondering where does one get edible lavender

Most grown lavender is okay to eat, as long as it hasn’t been treated with pesticides or chemicals.

Otherwise, try looking at your local health food store, or perhaps and apothecary if there’s one nearby.

Whatever you do, don’t use lavender bought from stores for scent purposes. Those potpourri things pumped full of chemicals and definitely not edible.

-Wolf

Flower syrup

(no picture because yellow syrup isn’t very flattering, sorry)

For faekin or other flower eaters in big cities, you can make your precious (expensive :P) edible flowers stretch further by making them into syrup

  • 10-30 grams flowers, stem and stamen removed (amount depends on how aromatic the flowers are, and how strong you want the syrup to be)
  • 1 cup of water
  • 2 cups sugar
  • 1 teaspoon lemon juice (optional)
  • Bowl
  • Small pot
  • Bottle or jar

Bruise the flowers and sprinkle them with sugar, then cover them with the water. You’ll need to leave them to sit overnight, up to 24 hours, so covering the bowl is recommended.

In the morning, dump the contents of the bowl into a pot, and add the sugar. Set the heat to medium-high, and stir the mixture until the sugar is totally dissolved and everything’s come to a vigorous boil.

Take off of the heat and let sit for an hour before bottling.

If there’s too much of an earthy or bitter twang, add the teaspoon of lemon juice. You can strain out the flowers, but I like to leave them in because the syrup’s prettier that way.

Berry Creme Fraiche Soup with Edible Flowers
Ingredients:
1 cup Raspberries
1 cup Blueberries
1 cup Blackberries
1/2 cup cranberry-raspberry juice [with no added sugar]
1/2 cup water
1 cup crème fraiche
2 tablespoons sugar, or to taste
1 teaspoon lemon juice
Edible flowers, such as Johnny jump-ups, nasturtiums, small pansies, or lavender (Do not select roadside flowers or flowers from the nursery or florist as these may have been sprayed with something not safe for consumption. Specialty food markets often have edible flowers.)
Method:

Place berries, juice and water in blender. Blend at high speed until smooth. Add crème fraiche, sugar and lemon juice and blend again until smooth.


Strain the soup. Refrigerate at last 4 hours until very cold. Serve with a dollop of creme fraiche, a few fresh berries and a scatter of edible flowers.

Source: Driscolls.com

Berry Creme Fraiche Soup with Edible Flowers

Ingredients:

  • 1 cup Raspberries
  • 1 cup Blueberries
  • 1 cup Blackberries
  • 1/2 cup cranberry-raspberry juice [with no added sugar]
  • 1/2 cup water
  • 1 cup crème fraiche
  • 2 tablespoons sugar, or to taste
  • 1 teaspoon lemon juice
  • Edible flowers, such as Johnny jump-ups, nasturtiums, small pansies, or lavender (Do not select roadside flowers or flowers from the nursery or florist as these may have been sprayed with something not safe for consumption. Specialty food markets often have edible flowers.)

Method:

  1. Place berries, juice and water in blender. Blend at high speed until smooth. Add crème fraiche, sugar and lemon juice and blend again until smooth.

  2. Strain the soup. Refrigerate at last 4 hours until very cold. Serve with a dollop of creme fraiche, a few fresh berries and a scatter of edible flowers.

Source: Driscolls.com

gothiccharmschool:

kellylugosisdead:

coolrecipes:

Victorian Lavender Cookies with Rose Water Icing 


1/2 cup butter 1 cup sugar2 eggs1 teaspoon lavender, crushed1 1/2 cups flour2 teaspoons baking powder1/4 teaspoon salt

For Icing:2 cups powdered sugar5 1/2 teaspoons water6 1/2 teaspoons rose water
Preheat oven to 375 degrees. Cream together the butter and sugar. Add the eggs, lavender, flour, baking powder and salt.Drop by teaspoons onto an ungreased cookie sheet. Bake for about 10 minutes.While the cookies bake, prepare the icing by mixing the powdered sugar with water and rose water. Drizzle over the cookies after they have cooled.

These sound like Jilli cookies. 

Ooooh. Drizzle a little chocolate over them, too, and they would absolutely be Jilli cookies! 

gothiccharmschool:

kellylugosisdead:

coolrecipes:

Victorian Lavender Cookies with Rose Water Icing 
1/2 cup butter 
1 cup sugar
2 eggs
1 teaspoon lavender, crushed
1 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
For Icing:
2 cups powdered sugar
5 1/2 teaspoons water
6 1/2 teaspoons rose water

Preheat oven to 375 degrees. 

Cream together the butter and sugar. Add the eggs, lavender, flour, baking powder and salt.

Drop by teaspoons onto an ungreased cookie sheet. Bake for about 10 minutes.

While the cookies bake, prepare the icing by mixing the powdered sugar with water and rose water. Drizzle over the cookies after they have cooled.

These sound like Jilli cookies. 

Ooooh. Drizzle a little chocolate over them, too, and they would absolutely be Jilli cookies! 

Ingredients:
1 to 1 1/2 cups granulated sugar
1 teaspoon dried lavender blossoms
1 vanilla bean
Method:
Pour sugar into a medium size bowl. 
Top with lavender blossoms.
Cut one small end of the vanilla bean off, and split the vanilla bean down the center, revealing tiny, sticky vanilla bean specks. Scrape vanilla beans out with a small knife and add to the sugar and lavender.
Cut the vanilla bean pod in half and reserve.
With the back of a spoon, work the lavender and vanilla bean into the sugar. Be sure to press on the lavender blossoms to release their oils and to disperse any vanilla bean clumps that may try to form.
Add the reserved vanilla bean pod and continue to press the sugar and lavender and vanilla together.
Source: Joythebaker.com

Ingredients:

  • 1 to 1 1/2 cups granulated sugar
  • 1 teaspoon dried lavender blossoms
  • 1 vanilla bean

Method:

  1. Pour sugar into a medium size bowl.
  2. Top with lavender blossoms.
  3. Cut one small end of the vanilla bean off, and split the vanilla bean down the center, revealing tiny, sticky vanilla bean specks. Scrape vanilla beans out with a small knife and add to the sugar and lavender.
  4. Cut the vanilla bean pod in half and reserve.
  5. With the back of a spoon, work the lavender and vanilla bean into the sugar. Be sure to press on the lavender blossoms to release their oils and to disperse any vanilla bean clumps that may try to form.
  6. Add the reserved vanilla bean pod and continue to press the sugar and lavender and vanilla together.

Source: Joythebaker.com

hylianwiccan:

Lavender Faery Wine for Imbolc
Inspired by: http://www.serendipityrefined.com/2013/01/lavender-milk-steamer-recipe.html
Ingredients:
1 cup of milk per serving. (Soy optional)
1 tsp honey
1/4 tsp of vanilla extract
1/2 a cup of brewed lavender tea
Lavender buds or cinnamon
Steep lavender buds or any lavender tea in 1/2 a cup of hot water. The more tea leaves or buds you use, the stronger the lavender taste will be. 
Warm a cup milk on the stove; be careful not to boil or else it’ll froth up and make a mess. 
Once warmed, pour in the tea, honey, and vanilla extract.
Serve in a teacup and sprinkle lavender buds or cinnamon on top. 
There you have it! I hope you all give it a try. Blessed be <3

hylianwiccan:

Lavender Faery Wine for Imbolc

Inspired by: http://www.serendipityrefined.com/2013/01/lavender-milk-steamer-recipe.html

Ingredients:

  • 1 cup of milk per serving. (Soy optional)
  • 1 tsp honey
  • 1/4 tsp of vanilla extract
  • 1/2 a cup of brewed lavender tea
  • Lavender buds or cinnamon
  1. Steep lavender buds or any lavender tea in 1/2 a cup of hot water. The more tea leaves or buds you use, the stronger the lavender taste will be. 
  2. Warm a cup milk on the stove; be careful not to boil or else it’ll froth up and make a mess. 
  3. Once warmed, pour in the tea, honey, and vanilla extract.
  4. Serve in a teacup and sprinkle lavender buds or cinnamon on top. 

There you have it! I hope you all give it a try. Blessed be <3

captindigorose:

faerielypsychic:

fuckyouimpurple:

Lavender Lemonade

4 tbsps (1/4 cup) culinary lavender*
2 cups boiling water
2/3 cup sugar
1 1/2 cups fresh lemon juice (about 8 lemons)
2 cups cold water
* Culinary lavender is lavender harvested for the purposes of cooking/eating. Please don’t buy the perfumed air-freshening kind because that is going to be utterly gross. Steep the lavender in 2 cups of boiling water for 15 minutes. Strain through a fine-mesh sieve and discard the lavender. Place the lavender tea and the sugar in a small saucepan and set over high heat, stirring until the sugar dissolves (you don’t have to put it over heat, but I do this because I’m impatient and want the sugar to dissolve faster and completely). Remove from heat and let cool to warm. Stir in the lemon juice. Stir in the cold water. Add more to taste. I prefer to keep mine on the concentrated side because I like to mix it with seltzer water when I serve it. Serve over ice. Makes about 6-8 cups depending on how dilute you want it.


My friend actually made lavender lemonade before and it’s delicious. Not sure if this is the same recipe, but stillllll

reblogging for the recipe

captindigorose:

faerielypsychic:

fuckyouimpurple:

Lavender Lemonade

4 tbsps (1/4 cup) culinary lavender*

2 cups boiling water

2/3 cup sugar

1 1/2 cups fresh lemon juice (about 8 lemons)

2 cups cold water

* Culinary lavender is lavender harvested for the purposes of cooking/eating. Please don’t buy the perfumed air-freshening kind because that is going to be utterly gross. Steep the lavender in 2 cups of boiling water for 15 minutes. Strain through a fine-mesh sieve and discard the lavender. Place the lavender tea and the sugar in a small saucepan and set over high heat, stirring until the sugar dissolves (you don’t have to put it over heat, but I do this because I’m impatient and want the sugar to dissolve faster and completely). Remove from heat and let cool to warm. Stir in the lemon juice. Stir in the cold water. Add more to taste. I prefer to keep mine on the concentrated side because I like to mix it with seltzer water when I serve it. Serve over ice. Makes about 6-8 cups depending on how dilute you want it.

My friend actually made lavender lemonade before and it’s delicious. Not sure if this is the same recipe, but stillllll

reblogging for the recipe

I saw roses mentioned for angelkin, but I imagine faekin and beekin might enjoy it, or really anyone who likes flowers or sweetness :)

Video can be found here&#8212;&#8212;Serves 12Ingredients:-1&#160;1/2 cups rose syrup (bottle or made from scratch)-1 cup evaporated milk-5 cups water-3 drops pink food coloring
 Tools needed: -Fine mesh strainer -Sauce pot -Measuring spoonsHow to: -In a pitcher add 1&#160;1/2 cups of Rose syrup -Add evaporated milk -Add 5 cups cold water -3 drops of pink food coloring (This gives it, it&#8217;s pink color) -fill glasses with ice -Pour over ice and enjoy
If making Rose Syrup from scratch: -Pour 3 cups of boiling water over dried roses and let sit overnight (wait until cool before -putting in the fridge). -The next day, strain rose water, and discard the rose petals. -In a sauce pot add rose water and 4 cups of sugar -Bring to a boil and let simmer for 10 min -Cool completely before using&#8212;&#8212;
The video comments suggest using sparkling water in place of plain water for a little something extra

I saw roses mentioned for angelkin, but I imagine faekin and beekin might enjoy it, or really anyone who likes flowers or sweetness :)

Video can be found here
——
Serves 12

Ingredients:
-1 1/2 cups rose syrup (bottle or made from scratch)
-1 cup evaporated milk
-5 cups water
-3 drops pink food coloring

Tools needed:
-Fine mesh strainer
-Sauce pot
-Measuring spoons

How to:
-In a pitcher add 1 1/2 cups of Rose syrup
-Add evaporated milk
-Add 5 cups cold water
-3 drops of pink food coloring (This gives it, it’s pink color)
-fill glasses with ice
-Pour over ice and enjoy

If making Rose Syrup from scratch:
-Pour 3 cups of boiling water over dried roses and let sit overnight (wait until cool before -putting in the fridge).
-The next day, strain rose water, and discard the rose petals.
-In a sauce pot add rose water and 4 cups of sugar
-Bring to a boil and let simmer for 10 min
-Cool completely before using

——

The video comments suggest using sparkling water in place of plain water for a little something extra

  • Edible flowers free of pesticides, such as chamomile flowers, pansies, Johnny-jump-ups, violets, or roses
  • Scissors
  • Pasteurized liquid egg whites
  • Tweezers
  • Small paintbrush
  • Superfine sugar
  • Baking tray
  • Waxed Paper

STEPS

  1. Cut stem off. Dilute pasteurized liquid egg whites with water. Holding a blossom with tweezers, brush egg-white mixture on all surfaces with a small paintbrush.
  2. Sprinkle superfine sugar over entire flower. Place on a tray covered with waxed paper.
  3. Let stand in a warm, dry place until crisp, 2 to 4 days, turning larger flowers regularly so that moisture does not collect beneath them. Candied flowers will keep for at least 1 month in a dry place.
lolita-tips:

I was cleaning out my SD card and I found this page of recipes that I scanned from the GLB a while ago! I thought some of you might enjoy it! 

lolita-tips:

I was cleaning out my SD card and I found this page of recipes that I scanned from the GLB a while ago! I thought some of you might enjoy it!