A lot of our stuff is edible, though sometimes I have no idea how to cook it. Carling, head designer at Locoflo, made some dianthus cookies with our flowers:
And Artifact Coffee has been using our herbs in lots of things, including dill flowers in drinks:
photo courtesy of Artifact Coffee
And I’ve seen our gomphrena adorn wedding cakes. Marigold, amaranth, dianthus, sage, basil, and yarrow are just a few of the other things we bring to those who like experimental cooking. My favorite tea is mountain mint, yarrow, and ginger, and a little bit of honey.
Carling was kind enough to share a few of her recipes! Thanks Carling!!
photo courtesy of Locoflo
Lavender Simple Syrup & Lemonade
20 stems fresh lavender, flowers or leaves (washed)
1 cup white sugar
1 cup water
While stirring, bring water and sugar up to high temperature, just until sugar melts. Once sugar is dissolved, place lavender in sugar water and let sit at least 1 hour. Lavender is a very potent herb, so don’t let it sit too long, otherwise you will have a very strong syrup. After sitting, strain lavender out of water. Store simple syrup in a jar in the fridge. Mix with water and fresh lemon juice for lavender lemonade. Or a splash of gin for a cocktail.
Fresh Mint Chocolate Chip Cookies
2 1/2 cups all-purpose flour
1 tsp baking soda
1 cup fresh mint leaves (washed and dried)
1 cup butter
1 cup packed brown sugar
1/2 cup white sugar
2 tsp vanilla
12 ounce package (2 cups) semisweet or dark chocolate chips or chunks
In a food processor (or by hand), finely chop the fresh mint leaves until very small pieces. Set aside. In a large mixer bowl beat butter. Add brown sugar and white sugar. Beat until fluffily. Add eggs, vanilla, and fresh mint; beat well. Add pre sifted dried ingredients to the mixture, beating until well combined. Stir in chocolate by hand.
Bake on a greased cookie sheet at 325 F for 12-15 minutes. Let cool on drying rack. Then enjoy!
I hope you all have a delicious apple-mint-honey-lavender-marigold week!