Cass County

In the powerful words of John Steinbeck, “In early June the world of leaf and blade and flowers explodes and every sunset is different.” In this time of uncertainty, take the time to look around you and see the wonder in the world. This week, in honor of June and all the beautiful flowers, I am sharing a wonderful recipe from edible flowers that you can pick and pluck. From teas, to salads, or even jelly, wildflowers can be a great unexpected addition to your arsenal of kitchen spices. Grab a basket to go foraging with, and that apron, we are cooking with flower power!

Dandelion Tea

1 teaspoon dandelion greens

8-10 ounces water

Sweetener of choice – sugar, syrup, raw honey

To Prepare: Harvest fresh dandelion leaves, about 6-8 young leaves, for the best flavor profile. In a small saucepan on the stove, bring water to a rapid boil. Place the dandelion leaves in a tea strainer in a teacup. Pour (carefully) the hot water on the top and let the leaves steep for 5 to 10 minutes. Remember, the longer the steep time, the stronger the brew. Remove the tea leaves and sweeten as desired to taste. Enjoy!

Wildflower Jelly

4 cups wildflower petals, fresh or dried

6 cups Purified water – to make 4 cups wildflower infusion

4 cups sugar

1 juice of lemon

2 packets of liquid pectin

To Prepare:

Collect roughly 4 cups of wildflower petals. Remove the stems and pluck the petals from the flower. Wash the petals, making sure they are clean. The “green” of wildflowers often have a bitter taste, so only use petals. Bring water to boil and turn off heat. Place petals in the hot water and steep for an hour. Strain and reserve 4 cups. Squeeze one lemon and add the juice to the infused water to pan, bringing mixture to a low simmer. Add 2 pouches of liquid pectin and bring to a low boil for five minutes. Ladel into prepared canning jars. Enjoy!

Hopefully the next time you are on a walk in the field or on a Sunday drive, you not only see the beauty in the land of flowers, but also a new and intriguing ingredient to try! As always, the best ingredient for any recipe is a spoonful of love. If you would like to submit a recipe, email rastrutton78@gmail.com. See you next week!