Friday, April 2, 2010

Crochet Flowers


Designed by: Nazanin Fard


YOU’LL NEED:
• Size E Crochet hook
• 5 yds./color of DMC Senso thread in three desired colors

Skill Level: Intermediate
Stitch Gauge: 6 sc = 1"

Note: Petal rounds are worked from front of flower to back.

Rosette: With one color, ch 5. Sl st into first ch to form a ring.
Rnd 1: * Ch 7, sl st into the ring; rep from * 6 times. (6 petals started)
Rnd 2: * (sc, hdc, dc, 5 tr, dc, hdc, sc) in next ch-sp*; rep from * alternating colors for each petal. (You will have two petals per color.)
Rnd 3: Sl st into the center ring inside of the first petal, * ch 9, sl st into center ring inside of next petal.* (6 petals started for second row)
Rnd 4: * (sc, hdc, dc, 7 tr, dc, hdc, sc) in next ch-sp*; rep from * alternating between colors for each petal. Fasten off.
Weave in all ends.

Edible flowers

Edible flowers
Common Name Botanical Name Comments

Angelica Angelica archangelica May be skin allergen to some individuals. Good with fish and the stems are especially popular candied. Tastes like: celery-flavored. More info here.

Anise Hyssop Agastache foeniculum Tastes like: sweet, anise-like, licorice
Apple Malus species Eat in moderation; may contain cyanide precursors. Tastes like: delicate floral flavor

Arugula Eruca vesicaria Tastes like: nutty, spicy, peppery flavor

Basil Ocimum basilicum Tastes like: different varieties have different milder flavors of the corresponding leaves. Tastes like: lemon, mint. More info here.

Bee Balm Monarda species Used in place of bergamot to make a tea with a flavor similar to Earl Grey Tea. More info here.

Borage Borago officinalis Taste like: light cucumber flavor. More info here.

Burnet Sanguisorba minor Tastes like: faint cucumber flavor, very mild. More info here.

Calendula* Calendula officinalis Tastes like: poor man's saffron, spicy, tangy, peppery, adds a golden hue to foods

Carnation Dianthus caryophyllus (aka Dianthus) Tastes like: spicy, peppery, clove-like

Chamomile* Chamaemelum nobile Tastes like: faint apple flavor, good as a tea

Chicory* Cichorium intybus Buds can be pickled.

Chives: Garden Allium schoenoprasum Tastes like: mild onion flavor. More info here.

Chives: Garlic Allium tuberosum Tastes like: garlicky flavor

Chrysanthemum: Garland* Chrysanthemum coronarium Tastes like: slight to bitter flavor, pungent

Citrus: Lemon Citrus limon Tastes like: waxy, pronounced flavor, use sparingly as an edible garnish, good for making citrus waters

Clover Trifolium species Raw flowerheads can be difficult to digest.

Coriander Coriander sativum Pungent. A prime ingredient in salsa and many Latino and Oriental dishes. Tastes like: Some palates detect a disagreeable soapy flavor while others adore it. More info here.

Cornflower* Centaurea cynaus (aka Bachelor's Buttons) Tastes like: sweet to spicy, clove-like

Dandelion* Taraxacum officinalis Tastes like: very young buds fried in butter taste similar to mushrooms. Makes a potent wine.

Day Lily Hemerocallis species Many Lilies (Lillium species) contain alkaloids and are NOT edible. Daylillies may act as a laxative. Tastes like: sweet, crunchy, like a crisp lettuce leaf, faintly like chestnuts or beans

Dill Anthum graveolens More info here.

English Daisy* Bellis perennis Tastes like: tangy, leafy

Fennel Foeniculum vulgare Tastes like: sweet, licorice flavor. More info here.

Fuchsia Fuchsia X hybrida Tastes like: slightly acidic

Gardenia Gardenia jasminoides Tastes like: light, sweet flavor

Gladiolus* Gladiolus spp Tastes like: similar to lettuce

Hibiscus Hibiscus rosa-sinensis Tastes like: slightly acidic, boiled makes a nice beverage

Hollyhock Alcea rosea Tastes like: very bland, nondescript flavor

Honeysuckle: Japanese Lonicera japonica Berries are highly poisonous. Do not eat them!

Hyssop Hyssopus officinalis Should be avoided by pregnant women and by those with hypertension and epilepsy.

Impatiens Impatiens wallerana Tastes like: very bland, nondescript flavor

Jasmine: Arabian Jasminum sambac Tastes like: delicate sweet flavor, used for teas.

Johnny-Jump-Up Viola tricolor Contains saponins and may be toxic in large amounts. Tastes like: sweet to bland flavor

Lavender Lavendula species Lavender oil may be poisenous. More Info. Tastes like: floral, slightly perfumey flavor

Lemon Verbena Aloysia triphylla Tastes like: lemony flavor, usually steeped for tea

Lilac Syringa vulgaris Tastes like: lemony, floral, pungent

Mallow: Common Malva sylrestris Tastes like: sweet, delicate flavor

Marigold: Signet Tagetes tenuifolia (aka T. signata) Tastes like: spicy to bitter

Marjoram Origanum majorana More info here.

Mint Mentha species More info here.

Mustard Brassica species Eating in large amounts may cause red skin blotches. More info here.

Nasturtium Tropaeolum majus Buds are often pickled and used like capers. Tastes like: sweet, mildly pungent, peppery flavor

Okra Abelmoschus aesculentus

(Hibiscus esculentus) Tastes like: similar to squash blossoms

Pansy Viola X wittrockiana Tastes like: very mild sweet to tart flavor

Pea Pisum species Flowering ornamental sweet peas are poisonous.

Pineapple Guava Feijoa sellowiana Tastes like: similar to the ripe fruit of the plant, flavorful

Primrose Primula vulgaris Birdseye Primrose (P. farinosa) causes contact dermatitis. Tastes like: bland to sweet flavor

Radish Raphanus sativus Tastes like: milder, sweeter version of the more familiar radish heat

Redbud Cercis canadensis Tastes like: mildly sweet

Rose Rosa rugosa or R. gallica officinalis Tastes like: sweet, aromatic flavor, stronger fragrance produces a stronger flavor. Be sure to remove the bitter white portion of the petals. Rose hips are also edible (see Rose Hips Recipes).

Rosemary Rosmarinus officinalis Tastes like: pine-like, sweet, savory. More info here

Runner Bean Phaseolus coccineus Tastes like: nectar, bean-like

Safflower* Carthamus tinctorius Another "poor man's saffron" without the pungent aroma or strong flavor of the real thing

Sage Salvia officinalis Sage should not be eaten in large amounts over a long period of time. Tastes like: varies by type. More info here.

Savory: Summer Satureja hortensis More info here.

Scented Geranium Pelargonium species Citronella variety may not be edible. Tastes like: varies with differing varieties from lemon to mint. More info here.

Snapdragon Antirrhinum majus Tastes like: bland to bitter flavor

Society Garlic Tulbaghia violacea Tastes like: a very mild garlic flavor

Squash Blossom Cucurbita pepo species (aka Zucchini Blossom) Tastes like: sweet, nectar flavor. More info here.

Sunflower* Helianthus annus Tastes like: leafy, slightly bitter. Lightly steam petals to lessen bitterness. Unopened flower buds can be steamed like artichokes.

Thyme Thymus vulgaris Tastes like: lemon, adds a nice light scent. More info here.

Tuberous Begonia Begonia X tuberosa ONLY HYBRIDs are edible. The flowers and stems contain oxalic acid and should not be consumed by individuals suffering from gout, kidneystones, or rheumatism. Further, the flower should be eaten in strick moderation. Tastes like: crisp, sour, lemony

Violet Viola species Tastes like: sweet, nectar

Yucca Yucca species Only the petals are edible. Other parts contain saponin, which is poisonous. Large amounts may be harmful. Tastes like: crunchy, fresh flavor

Flowers to Avoid Some flowers in particular to be avoided (but not a complete list) are: azalea, crocus, daffodil, foxglove, oleander, rhododendron, jack-in-the-pulpit, lily of the valley, and wisteria. See a more complete list.


Have you ever been to a restaurant where they have served you a beautiful salad with flower petals scattered around the plate? Or maybe you have had a cake decorated with flowers on top? Perhaps you have visited a Tea Room and were served flower syrup. Edible flowers are the new rage in haute cuisine. The look is elegant; yet preparing flowers for eating is simple and fun to do.
The amazing part to edible flowers is that in spite of it being the new rage, eating flowers has been going on for centuries. The first mention of people consuming flowers was as far back as 140 BC! Did you realize that broccoli, cauliflower, artichokes and broccoflower are all flowers? Or that the spice saffron is the stamen from the crocus flower? Capers are unopened flower buds to a bush native in the Mediterranean and Asian nations.
In regions such as the Middle East, Eastern Europe and India, floral waters such as rosewater and orange flower water are used to flavor candies to meats to beverages! France has a spice mixture known as "Herbes de Provence" which has dried lavender flowers in it. North Africa has an herbal mixture too, which contains rosebuds and lavender. The green liqueur, Chartreuse, contains carnations.

There are a few cautions one should remember before harvesting any flowers:

(a) Do not harvest any flowers that could have been exposed to animal excretement.

(b) Do not harvest any flowers that have had insecticides sprayed on them.

(c) Do not harvest any flowers that have had fertilizers sprayed on them unless specified for food consumption.

(d) Do not harvest any flowers from the side of roads where they have been exposed to trash, carbon monoxide etc.

(e) If you are unsure if it is edible, then do not eat it. Caution is always the best policy.

(f) If you have any allergies, consult your physician before

consuming edible flowers.

(g) Do not eat any flowers from florists as they have been sprayed with pesticides.

(h) Do not pick any flowers that show signs of disease or have been eaten by insects.

Pick your flowers in the morning when their water content is at its highest. Then bathe the flowers gently in a salt-water bath.

Immediately drop them in ice water for 1 minute. Dry on a paper

towel. For best results, use your flower petals immediately (not the stamen or the stems), or store the whole flower in a glass of water in the refrigerator overnight.
Flowers can be used for a multitude of dishes: from garnishes to salads. Try freezing petals in ice cube trays
filled with water for a unique addition to your favorite lemonade or iced tea!

RECIPES:

CANDIED FLOWERS
1 egg white (please use powdered egg whites to avoid salmonella)
100 proof vodka
superfine granulated sugar
thin artist's paintbrush
violets, pansies, Johnny-jump-ups, rose petals, lilac, borage, pea, pinks, scented geraniums
wire rack

Beat egg whites until frothy. Add a couple of drops of vodka to help the flowers dry quicker. Using fresh picked flowers, paint each flower individually with beaten egg white using the artist's paintbrush. When thoroughly coated, sprinkle with fine sugar and place on the wire rack to dry. Flowers are completely dry when stiff and brittle to the touch. They can be stored in an airtight container and put in the freezer for up to a year. A simple bakery cake can be turned into a work of art by garnishing with candies flowers.
Will last approximately 6 months!

Idea: Try a chocolate cake decorated with fresh raspberries and candied rose petals.

FLORAL LIQUEUR

4 cups vodka or brandy
1-cup sugar
1 - 2 cups flowers

Place lightly bruised petals in a jar with vodka or brandy and steep for 2 days. Then, add sugar and steep for 2 weeks, shaking vigorously once or twice a day to let sugar dissolve. Strain and filter into clean decanter.
Ideas: rose, carnation, lavendar and mint orange zest and mint ginger and pear peaches and lemon verbena
raspberry and lemon balm use a dry white wine

FLOWER BUTTER

1/2 - 1 cup chopped fresh or dried petals
1 lb. sweet unsalted butter

Finely chop flower petals and mix into softened butter. Let mix stand for several hours at room temperature, then refrigerate for several days to bring out the flavour. Can be frozen for several months.
Wonderful on breads or used in sugar cookie or pound cake recipes.
Ideas: use cream cheese rose, lavender or sunflower add some herbs: basil, thyme, garlic

FLOWER HONEY

1/2 - 1 cup fresh or dried petals
1 lb. honey

Add chopped or crushed flowers to honey. Loosely cover jar and place in a pan half full of gently boiling water. Remove from heat, and let sit in the hot water for 10 minutes. Remove jar from water and let cool to room temperature. Allow jar of honey with flowers to sit for 1 week. Flowers can then be strained out if desired.
Will last indefinitely in a cool dark place.
Uses: Tea, salad dressings, on croissants, scones, muffins and bread.

FLOWER JELLY

2 1/2 cups apple juice OR white wine
1 cup fresh rose petals or scented geranium flowers and leaves
4 cups sugar
1/4 lemon juice
1 - 2 drops food coloring (optional)
3 ounces of liquid pectin
fresh flower petals (optional)

Bring juice or wine to a boil and pour over petals. Cover and steep until liquid has cooled, then strain out flowers leaving only liquid.
Combine 2 cups of this flower infusion with sugar, lemon juice and food coloring. Bring to a boil over high heat and as soon as the sugar has dissolved, stir in the pectin. Return to a rolling boil, stirring, and boiling for exactly 1 minute. Remove the jelly from the heat and skim off any foam. Let jelly cool slightly and add more flower petals (if desired), then pour into sterilized jars. If petals do not stay suspended, stir jelly as it cools until petals stay in place. Process in hot water bath or seal with paraffin.
Yields: 4 - 5 half pints


FLOWER OIL

1/2 - 1 cup fresh or dried flowers
1 qt. vegetable oil

Add flowers to bottle of oil and place in a pan of water. Simmer water with bottle in it gently for at least 30 minutes. Remove from stove and cool. Cover bottle tightly, and let steep a week before using. If dried flowers are used, they may be left in the oil. Fresh flowers should be drained after one week as they lose their color.
Uses: Salad dressings, marinades, hot pasta, stir-frying.
Nasturtium and herb blossom oils are excellent for sautéing.
Rose and carnation oils make nice salad dressings.

FLOWER SYRUP

1-cup water (or rosewater)
3 cups sugar
1/2 - 1-cup flower petals, whole or crushed

Boil all ingredients for 10 minutes, or until thickened into syrup.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.

An Incomplete List of POISONOUS FLOWERS Commonly Found in the Garden:

Aconite Anemone

Anthurium Atamasco Lily

Autumn Crocus Azalea

Baneberry Bead Tree

Belladonna Black Locust

Black Snakeroot Bloodroot

Boxwood Buttercup

Butterfly Weed Caladium

Calla Lily Carolina Jasmine

Castor Bean Cherry Laurel

Chinaberry Christmas Rose

Clematis Daffodil

Deadly Nightshade Death Cammus

Delphinium Dogsbane

Dumbcane Elephant Ears

False Hellebore Four O'clock

Foxglove Gardenia

Gloriosa Lily Golden Chain Tree

Goldenseal Heavenly Bamboo

Henbane Horse Chestnut

Horse Nettle Hyacinth

Hydrangea Iris

Ivy Jack-in-the-Pulpit

Jerusalem Cherry Jessamine

Jetbead Jimson Weed

Jonquil Kentucky Coffee Tree

Laburnum Lantana

Larkspur Leopardsbane

Lily of the Valley Lobelia

Marsh Marigold May Apple

Mescal Bean Mistletoe

Monkhood Morning Glory

Mountain Laurel Nightshade

Ohio Buckeye Oleander

Periwinkle Philodendron

Poinsettia Poison Hemlock

Potato Privet

Rhododendron Rock Poppy

Schefflera Spring Adonis

Star of Bethlehem Strawberry Bush

Sweet Pea Tobacco

Tomato (blooms) Trumpet Vine

Wahoo Water Hemlock

Wild Cherry Windflower

Wisteria Wolfsbane

Yellow Allamanda Yellow Oleander

http://www.thegardenhelper.com/edibles.html

http://herb-gardens.suite101.com/article.cfm/nasturtiums

http://www.countryfarm-lifestyles.com/edible-flowers.html

http://www.learningherbs.com/edible_flower_recipes.html

Paper Flower Tutorials

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