Order Spring Edible Flowers Now! Great for special Dinners catering weddings and just beautiful flavorful healthy fun. Mixed Box or Selected flower type available.
Here is a look at preparing Chef boxes of mixed Edible Flowers:
Nasturtium flowers, blossoming pineapple sage & thai basil, flowering thyme, rose geranium, shingiku flowers, blossoming stems of kaffir lime, rose buds, chive blossoms…just what was perfect to pick at that moment.
The mixed edible flower boxes are filled with the most choice selections of the day. If you would like a particular mix or focus, just give us a call: 877-ARUGULA, ext 1.
*UPDATE: check out this recent article by C-ville Weekly on Edible Flowers! Click on image below to open article…
“Rosey Outlook” Coffee Cake Recipe: 9×9” pan oven: 350F bake: 30 min/toothpick test1 1/3 cups flour 2/3 cup sugar (brown sugar, honey, etc, to taste) 2 teaspoons baking powder 2/3 cup milk* 1/4 cup butter, soft* 2 eggs* 1 teaspoon vanilla 1/2 teaspoon cinnamon 1 cup shredded rose petals, rose geranium blossoms & leaves, pineapple sage blossoms, and slivers of lemon verbena Save a pinch of shredded leaves, flowers, and 5-12 small geranium leaves for lining pan and pressing into top of batter. Separate leaves, etc and process/scissor cut to add to dry matter and top the cake with…grease baking pan; (glass is my top choice), press into pan some petals, leaves and ribbons of your floral materials…in medium bowl, combine flour, sugar, cinnamon and baking powder. Add flower/leaves and use hand mixer on low speed to combine with flour, etc. ( If using a wet sweetener like honey, add to wet section of recipe.) In another bowl, combine milk, butter, egg, vanilla, *making sure to use at room temperature as butter will “coagulate” with cold milk, etc. Beat wet mixture on medium until well blended. Pour wet mix into dry mix and beat with mixer on medium for 1 minute or until well blended. Pour mixed batter in greased pan, on top of your selected leaves and flowers. Finish batter with remaining leaves and flowers, using a toothpick if necessary to pin down the garnishing touches to the batter (if left standing or curled above, will get crispy and loose more color). Bake for 30 minutes or until a toothpick inserted near center comes out clean. Invert out of pan after cooling 10-15 minutes; bottom of pan will still be warm.. Cool completely before cutting; can be served as finger tea cakes, cut into squares and fitted on to rose geranium leaves as doilies. Scattered rose petals add a nice touch and help signal floral nature of cake.