makes about 1 liter pitcher

1 liter soda water, chilled
1/2 cup elderberry flower syrup, chilled
1 lime, juiced
About 1/3 cup blackberries, washed
1/4 mint leaves, bruised

Whisk the soda water and elderberry flower syrup with the lime. Stir in the blackberries and muddled mint leaves and serve immediately.

This is also very nice with lemon juice and strawberries.

I’ve used them before myself! They’re not as good as fresh flowers, but not everyone has access to fresh edible flowers. You might have to look pretty hard to find them in grocery stores too, though, since I’ve only ever seen them in one in my life.

-Fox

For the faekin looking for more flower in their diet, Rose water and culinary lavender are must-have pantry items, as they’re used in a ton of recipes on their own, and combining a tablespoon of rose water with a cup of simple syrup (1-1 water and sugar) will make pretty much any drink fae-friendly with a squirt to taste. (Big big big tip, if making this concoction, make sure the simple syrup is cool before adding. rose water and heat don’t necessarily like each other  and can produce some wonky flavors) A must have spice is Juniper, so look for “Nordic” recipes which use quite a bit of them. Juniper is a flowery spice, but still very savory.

A sub tip of it’s own, Rose water is sort of a niche item due to it being primarily used in middle-eastern regional cooking. If you’d want to know how to make it yourself look up alton brown’s method. Now, if you’re in my general area of culinary  ”SCIENCE!” (or as i have been known to shout at random in the kitchen “COOKING!”) you can use this method to refine the essence of other flowers like daffodil and lily. just consult wikipedia to make sure that the flower you’re refining doesn’t build poison in it’s petals (like beladona) just use the same method, but replace the rose petals to the item of your choice.

As a final “You will thank me later” tip, I absolutely love C howard’s violet mints (And scented chewing gum =w=). it is a totally unique flavor even non Fae-kin need to try at least once. an entire case is about 20 dollars in the US when procured straight from the source. I’m trying to hold out until spring to get some fresh violet to experiment with violet water, but i’m simply sucking on a few of these in the interim.

foodeatsworld:

Lavender Lemonade (Recipe)

WARNING - Please do not attempt to use these recipes and methods if you can’t positively identify and distinguish Queen Anne’s Lace from poison Hemlock, as Hemlock is extremely poisonous and looks very similar.

Wild Carrot Cake
From The Wild Vegetarian Cookbook 

Wild carrots are especially good in carrot cake because they provide more flavour than commercial carrots do, and they’re still crunchy after cooking.

Unlike the usual cakes, in this recipe you add the icing before you bake the cake.

Icing
Two 19-ounce packages silken tofu, drained 
3/4 cup dates, chopped 
1/4 cup fresh lemon or lime juice 
2 tablespoons arrowroot or kudzu 
2 tablespoons fresh bread crumbs 
1 tablespoon almond oil 
2 teaspoons vanilla extract 
2 teaspoons ground cinnamon 
1 teaspoon liquid stevia or 2 tablespoons honey, barley malt, or rice syrup 
1/2 teaspoon orange extract 
1/2 teaspoon salt 

Cake
4 cups (19 ounces) sweet brown rice flour and 4 cups (1 pound) oat flour, or 35 ounces any whole-grain flour 
1 cup arrowroot or kudzu 
3/4 cup plus 3 tablespoons freshly ground flaxseeds (6 tablespoons seeds) 
2 teaspoons freshly ground star anise 
1 teaspoon freshly ground coriander seeds 
1 1/2 teaspoons freshly grated nutmeg 
2 teaspoons salt 
1 teaspoon baking soda 
2 1/4 cups plus 2 tablespoons apple juice 
1 cup corn oil or other vegetable oil 
1/4 cup fresh lime or lemon juice 
1/2 cup lecithin granules 
2 teaspoon liquid stevia (herbal sweetener)
1 1/2 cups raisins 
1 1/2 cups wild carrot taproots, grated 

1. Preheat the oven to 350 degrees. 

2. To make the icing: In a food processor, combine the icing ingredients and process until smooth. 

3. To make the cake: Mix together the flour, arrowroot, ground flaxseed, spices, salt, and baking soda in a large bowl.

4. In a blender, combine the apple juice, corn oil, lime juice, lecithin granules, and liquid stevia and process until smooth. Mix the wet ingredients into the dry ingredients, being careful not to overmix. Stir in the raisins and grated wild carrots.

5. Divide the batter evenly between 2 oiled 12-inch round cake pans. Pour the icing over the cake batter in each pan. Bake the cakes until the bottom of each one is lightly browned, about 40 minutes. Let the cakes cool on wire racks before serving.

MAKES 2 CAKES

(via Queen Anne’s Lace Flower Jelly | The Farmer’s Feast)

WARNING - Please do not attempt to use these recipes and methods if you cannot positively identify and distinguish Queen Anne’s Lace from poison Hemlock, as Hemlock is extremely poisonous and looks very similar. 

Well, we have a flowers tag, full of that stuff. And if you’re looking where to find them, I’m sure there are some posts in there that can help you out, sweetheart.

-Wolf

(via Spring Forward Salad! Vegan Poppy Seed Dressing)