Springy Flower Salad

Springy Flower Salad.

Back when I was learning about the many edible and medicinal herbs and flowers with Rachel MacLeod at the Kiln Farm. I was being shown all the varieties which we would pick as they were growing and then turn into the salad of the day.
It was a lot of fun and very neat as each week I would be introduced to a new flavour. Chocolate Curry Flower, Opal Basil, Dandelions and Clover. Nothing makes a food plate jump out at you more then one presented with some eye dazzling edible flowers. I like lavender, thyme, dill, cilantro, day lily, zucchini squash blossoms, nasturtiums, chives, and basil which are usually the first edibles in the late spring early summer.

Here is a nice salad made with a nice selection of flowers, strawberries, baby cucumber spring onion and a tasty lavender honey and dill, white balsamic vinegar and virgin olive oil.
Here in BC many farmers markets vendors harvest edibles and sell in bulk to make jelly and drinkable elixir’s
I also love to make jams and summer drinks using raw honey harvested by bees from the plants like lavender and fruit blossoms.
Flower-infused syrups are now a trend bartenders are learning to add to cocktails.
Simple recipe:
1 cup spring water (or rosewater)
3 cups granulated sugar
1/2 to 1 cup edible flower petals (whole or crushed)
In a saucepan over medium heat, add the water or rosewater, sugar, and edible flower petals; bring to a boil s and let simmer for approximately 10 minutes or until thickened into syrup. Remove from heat.
Strain through cheesecloth into a clean glass jar.
Keeps up to 2 weeks in the refrigerator.
Can be added to sparkling water or champagne for a delicious beverage.
Or, it may be poured over fruit, pound cake or pancakes.
Makes about 2 to 3 cups syrup