Edible Flowers Class Session II

Welcome back! We hope that you enjoyed the first session and look forward to your feedback on Session II.

We will be using the book Edible Flowers from Garden to Palate by Cathy Wilkensen Barash for the class text.

Viewers who are paid registrants will receive this book to compliment this course. Those who are auditing the class may purchase the book, if you wish, from the 'Book Nook' section of our website. (#No. 810)

In our second class, we will discuss the following topics:

1. General Information about Edible Flowers, including preserving the harvest through freezing, vinegars, sugars, & honey.
2. Garden Design concepts using flowers from the violet family.
3. Cultivation information for the violet family.
4. Culinary uses of flowers from the violet family, including crystallizing the flowers.

*Important Notes for all participants:

• Paid registrants should answer the questions at the end of each session and email them to me at information@gourmetgardener.com.
• Questions are welcome from any participant and should be asked on our message board located in the drop down list.
• A live chat will occur at 8 PM EST on July 1, 8, and 15. This chat will occur on our Message Board. To get to the Message Board, just go to the home page, click on the 'Select Category' button and choose message board. Submit your question or comment and then click on the submit button. The most recent message appears first on the board so you may choose to scroll down and read previous messages.
• If you did not participate in our first session, please go to it now and review the 10 Safety Rules for the cultivation and culinary use of edible flowers.

1. General Information about Edible Flowers, including preserving the harvest through freezing and making vinegars, ice cubes, sugars, and honey.
   

   We have an abundance of edible flowers growing in our gardens right now. But the sad truth is that they will not last forever unless we embark on a serious successive planting schedule, move new plants out of the hot summer sun into containers on our patios, remember to pick the blossoms even when we don't need any...you get the idea.

   So we will successive plant and do some of the other tasks necessary to extend the bloom, but we can also preserve many of our excess flowers now and enjoy them well into the winter. Below are Barash's recommendations for preserving your flowers:

   Dry Them: For bunches of flowers: Gather flowers early in the morning. Hang them in a warm, dark place with good air circulation. For individual flowers: Lay the flowers in a single layer on fine mesh screening. Dry them in a warm, dark dust-free area. After flowers have dried, store them in airtight glass containers in a cool, dark place.

   Note from The Gourmet Gardener: We often hang our flowers and herbs in the barn to dry. We do run into problems, however with dust and occasional rodents. To prevent these problems, we rest a light weight plastic shield at the end of the stalks, just before the flowers. Then we hang the flowers well away from any walls to discourage rodents. For increased ventilation, we turn on a small oscillating fan.

   Preserving the harvest Just as you make strawberry jam after the harvest, you can prepare flowers into delightful treats after the flower season. All of the below harvesting methods are offered in greater detail in 'Edible Flowers from Garden to Palate', by Cathy Wilkinson Barash.

   Vinegars-Its a simple process that makes delicious salad dressings.

   Barash's Recipe for Floral Vinegars: -2 cups white wine vinegar -1/4 to 1/2 cup flower petals. In a stainless steel or glass saucepan (not aluminum) bring vinegar to a boil. Place petals in an attractive bottle. Pour hot vinegar to within 1/2 inch of the top. Allow infusion to cool to room temperature. Cover and allow it to sit at room temperature for several weeks. If desired, strain and discard petals. Add a fresh flower or sprig of greens, if desired.

   Note from The Gourmet Gardener: We sell very attractive French wine bottles for vinegar making. We top ours with a gold foil that shrink wraps with hot water. These are very popular for gift giving. These, along with books on making vinegars, can be ordered from the gifts section of our website. Floral vinegars will change colors depending on which flowers you use: Chives-pale lavender Nasturtiums-yellow or orange (depending on the flowers) Red Rose-bright pink

   Ice Cubes-Freeze the brilliant blue Salad Burnet and Borage flowers in ice cubes for a beautiful addition to punch. Wouldn't these, in a red punch, be perfect for a 4th of July festivity? Butter-Lemon Gem Marigolds are good for this. Mix 1/2 cup chopped flower petals with 1/2 pound unsalted butter Cover the bowl with plastic wrap for several hours, then refrigerate for several days. This lasts in the refrigerator for two weeks, or in the freezer for up to 6 months. Try different flowers for different flavors. Honey-Add 1/2 to 1 cup chopped fresh flower petals or crushed dried petals to a 1 lb. jar of honey. Cover the jar loosely and heat in a pan of gently boiling water. Remove the pan from heat and allow the honey jar to sit in the hot water for 10 minutes. Remove the jar from the water and cool at room temperature. Tighten the cover. Allow the honey to sit for at least 1 week. Strain the flowers if desired. Note: Do not heat the honey to more than 140 deg. F. Sugar-This makes an elegant topping when sprinkled on cakes and sorbet. Just mix 2 cups sugar with 1/2 to 1 cup minced sweet flower petals, such as sweet violets, in a food processor. Store in a clean glass jar, covered, for 1 week. Sift, if desired, and store in an airtight container.

   Other recipes, including Flower Vodka, Flower Oil, and Fritter Batter are included in Barash's book.

2. Garden Design concepts using flowers from the violet family.
   Characteristics of Sweet Violets, Pansies, and Johnny-Jump-Ups:
   • Color: Sweet Violets-Range from violet to white. Pansies-Every color imaginable. Many are bi- or tri-colored, with bright colors contrasting with darker colors toward the center of the flowers petals. Johnny-Jump-Ups- These are tri-colored violas--purple, white, and yellow.
   • Height: Sweet Violets-six inches tall. Pansies-about 6 inches tall. Johnny-Jump-Ups-about 4 inches tall.

   In our first class, we discussed van Gogh's use of Complementary Color contrasts in the garden. In this class, we discuss another way that the artist so masterfully used color in garden design -Analogous Color Harmonies.* You remember that Complementary Color Contrasts paired colors on opposite sides of the color wheel, such as orange and blue, and yellow and lavender. Analogous color harmonies, as the name suggests, pair colors adjacent to each other on the color wheel, such as yellow and orange, and green and blue.

   Gourmet Gardener Tip- Gardens look uniform when no more than three colors dominate. For example, Orange Daylilies hover nicely over Lemon Gem Marigolds and Red Nasturtium blooms. Also, the lavender color of Sweet Violets looks nice beside Bachelors Buttons.

   Hot Colors vs. Cool Colors: Orange, Red, and Yellow are considered 'hot colors'. These stand out and create drama in a garden. Blue, Green, and Purple are 'cool colors'. Garden designers use these colors to create a less showy, more blended look.

   *For more information on van Gogh's use of color in the garden, see 'van Gogh's Gardens', by Derek Fell. This 190 page book is available by special order from The Gourmet Gardener. $35 Email us at information@gourmetgardener.com.
3. Cultivation information for the violet family.

   Sweet Violets (Viola odorata):

   
   • General/Soil: Sweet Violets are easy growers in most areas. They generally do not suffer from pests and bloom beautifully with minimal care. They tolerate a wide pH (6.0-6.5 is ideal) and thrive in soil slightly rich in organic material. Treat acid soils with lime several months prior to planting.
   • Temperatures: Sweet violets need a cold snap to germinate. If you do not live where the weather dips to 30 deg. F, place your seeds in the freezer to 'Stratify' them for a week before planting. If Sweet Violets are subjected to temperatures higher than 45 deg. F., they may not bloom. Sweet Violets should be protected from temperatures below 10 deg. F. Snow is often a good insulator, but you may wish to mulch to ensure survival in winter months.
   • Sun/Shade: Sweet Violets grow well in full sun to partial shade. Growing in light shade is necessary for warmer climates.
   • Pests: The only pests you may need to watch for are slugs if you mulch, and spider mites if you plant in containers.
   • Propagation: Divide mature crowns in late spring after flowering is finished. Don't be surprised if Sweet Violets 'volunteer' because they readily self-seed.
   • Grouping: Sweet Violets preferred to be grouped and are even able to tolerate some crowding. Plants propagate by runners so leave some space for sprawl.
   • Harvesting: Pick flowers in the spring a few days after you water or it rains. Sweet Violets are most fragrant and are less prone to wilting when picked in the morning or evening.
   • Container Gardening: Sweet Violets need a very deep, wide pot. The plant has a tap root and will not grow well in a short pot.
   • Special Considerations: Sweet Violets contain a chemical (ionine) that dulls your sense of smell, thus the fragrance is delightful but fleeting.
   Pansies
   
   • General/Soil: Choose a sight with rich, well-draining soil for pansies. Prefer a pH of 6.0-6.5.
   • Temperatures: Pansies prefer cool temperatures above 20 degrees F. Plant them in light shade in warm climates.
   • Pests: Pansies don't suffer much from pests. Like Sweet Violets, they can attract slugs if you mulch and spider mites when planted in containers.
   • Propagation: Can be propagated by cuttings. Start from seed indoors ten to twelve weeks before last frost date. Overwinter in areas that do not dip below 20 deg. F.
   • Grouping: Pansies look and grow best when grouped together. Space 6 inches to 9 inches apart.
   • Harvesting: Remove flowers continually to extend the bloom period. Pansies are best when picked just after the flowers open.
   • Containers: Pansies are as enjoyable in containers as they are in the garden.
   Johnny-Jump-Ups
   
   • General/Soil: Johnny-Jump-Ups will not disappoint you. They tolerate a variety of soil, from dry and poor to rich and moist. Of course they thrive in moist soil.
   • Temperatures: Johnny-Jump-Ups begin flowering early in spring and continue to flower until temperatures continuously top 85 deg. F.
   • Pests: As with Sweet Violets and Pansies, you are not likely to have many pest problems with this hardy plant.
   • Propagation: Johnny-Jump-Ups self seed and 'jump' from place to place each year in the garden. They transplant well and easily multiply.
   • Grouping: The flowers are small so group no more than 6 inches apart for a nice show of color.
   • Harvesting: Pick flowers as needed. If picked often enough, and weather conditions are mild, you may be blessed with a second bloom in the fall.
   • Containers: Johnny-Jump-Ups grow well in containers, though I think that they are prettier when smiling at me through the grass of my garden lanes.
   • Special Considerations: Johnny-Jump-ups contain saponins, and when eaten in large enough amounts, can be toxic.
4. Culinary uses of flowers from the violet family, including crystallizing the flowers.

   Sweet Violets, Pansies, and Johnny-Jump-Ups are all great candidates for dessert making. Their flavor is sweet (Sweet Violets) to wintergreen minty (Pansies and Johnny-Jump-Ups), they hold up well to crystallizing, and add color and fragrance to fruit salads. Ms. Barash includes savory recipes for these flowers as well, but we will focus on desserts for this class.
   Candying Flowers:Note from The Gourmet Gardener: I've asked several people about the potential health problems with crystallizing flowers with raw egg whites, and I've never gotten an answer that has satisfied me. I use the pasteurized egg whites found in the dairy section of grocery stores and cross my fingers when I serve them on cakes. Use this recipe at your own risk/discretion.

   Ms. Barash's Recipe for Candied Flowers: 1 egg white
   100 proof vodka
   superfine granulated sugar
   thin artist's paintbrush
   violets, pansies, or Johnny-Jump-Ups (other flowers good for candying are listed on page 3 of Ms. Barash's book, 'Edible Flowers from Garden to Palate'.)
   wire cake rack
   baking parchment
   
   

   In small bowl, beat the egg whites to a light froth. Add 1 or 2 drops of vodka and mix. Pour sugar into a shallow bowl. Have the paintbrush at hand and some freshly picked violets. Pick no more than 4 to 5 at a time. Cover a wire cake rack with baking parchment.

   Grasp the top of the stem of a violet between thumb and forefinger. Dip the paintbrush in the beaten egg white. Gently paint all surfaces of the petals of the flower with the egg white. Make sure to get between all petals. Gently sprinkle the sugar on the flower, making sure to cover all surfaces and between the petals. Place the flower, face up, on the parchment. Repeat the process with another flower. This process requires meticulous attention to detail, and considerable practice! Move flowers, still on the rack, to a cool, dry, well-ventilated area to dry. When they are stiff and brittle, store in an airtight container. Store in the freezer for up to one year.