As a chef-in-training I love to use flowers in my cooking so why not witchcraft too! Flowers add a splash of colour, taste, and a little bit of whimsy. People have been using flowers in cooking all the way back to the Romans and ancient Greeks. Many cultures today still use them too; Indians use roses and Italians use artichoke flowers. The tastes also vary! Some add spice and others a sweetness.
Eating Flowers Safely
Eat flowers you know are definitely edible - if you’re uncertain look in a reference book.
Eat flowers you have grown your self or are consumption grade. Nurseries and florists commonly use pesticides on the flowers.
Do not use flowers you have found at a park or near the edge of a road as they may be contaminated by car pollution and pesticides.
Only eat the petals and remove the pistols and stamens before eating.
To keep the flowers fresh place them on a wet paper towel and keep them in the fridge for up to 10 days.
If your flowers wilt put in some ice water.
Flowers and Their Properties
Allium - Depends on which variety but means the same as the herb- All the flowers in the allium family (leeks, chives, garlic, garlic chives) are edible. Flavours go from leek to garlic. All parts of these plants are edible.
Angelica - Inspiration/protection - The colours of the flowers range from lavender all the way to a deep rose and have a licorice flavour.
Bachelor’s button - Love - Grassy flavour. Dont eat calyx as it is very bitter.
Basil - Success/banishing - Very similar in taste to the basil leaf but milder in taste.
Borage - Courage - flowers are a lovely blue colour and they taste like cucumber.
Calendula - Love/joy - They taste spicy and have a vibrant golden colour.
Carnations - depends on colour but usually healing - Petals taste sweet but the base is very bitter.
Chamomile - Peace - They have a sweet flavour much like the tea.
Chervil - Joy - The flowers are very delicate and have a slight anise flavour.
Chicory - Success - Slightly bitter and good for pickling.
Chrysanthemum - Relaxation - Come in a variety of colours and flavours which range from peppery to pungent. Use fresh.
Citrus - Depends which type of citrus but generally joy - Some of the flowers in the citrus family are edible (orange, lemon, lime, grapefruit, kumquat). They have a sweet flavour and have a very strong taste.
Clove - Protection/Manifestation - They are sweet with a touch of licorice.
Dill - Protection - The lovely yellow flowers taste like the leaves.
English daisy - Luck - They are very bitter.
Fennel - Confidence/Protection - Beautiful yellow flowers with a licorice taste much like the herb.
Fuchsia - Love - They have a lovely tangy taste.
Gladiolus - Strength/Beauty - Quite bland actually.
Hibiscus - Beauty - Tastes like the tea with an interesting tart cranberry flavour.
Hollyhock - Ambition - Bland but are very pretty.
Impatiens - Motherly love - Dont have much flavour but are nice for decoration.
Jasmine - Romance - Have a nice sweet taste so they’re nice in sweet dishes.
Lavender - Relaxation - They are sweet and spicy and are great for both sweet and savoury dishes.
Lemon verbena - Beauty - The small white flowers taste like lemon.
Lilac - Beauty - They have a strong citrus flavour.
Mint - Protection - They taste minty.
Nasturtium - Victory - Very popular in cusine. They have a sweet, floral flavour and are also spicy.
Oregano - Protection - Same taste as the leaves but more subtle.
Pansy - Joy - Bland.
Radish - Protection - Very peppery.
Rose - Love - Very floral in taste which gets stronger the darker the flower is.
Rosemary - Memory - Milder rosemary taste.
Sage - Clearing - Taste similar to leaves.
Sunflower - Happiness - Dont really have a taste.
Violets - Happiness/Love - Floral taste.
As I am a baby witch all the correspondences might be wrong so please tell me if you would change anything.
I use flowers in salads, on cakes, in cakes, and I sometimes pickle them too so the options are endless!
My dear husband gave me some pretty white-pinkish roses for Valentines Day and as they were starting to wilt I figured it would be a waste to just throw them out. So why not dry them! My usual method of drying involved bundling the flowers and hang them upside down over a radiator. I used to do this quite a lot when I was a teenager but I have lost the patience to do so (Also I don’t have a suitable radiator in my current house anymore)
I looked around for a faster method and stumbled upon a few options:
Option 1: Place petals on a flat surface in a warm environment with lots of ventilation and leave for a loooooong time. No. Not an option if you have a hyperactive 4 year old running around and destroying everything in his path.
Option 2: Dry them using an oven. Place rose petals on an oventray and put them in the oven on 200 degrees while leaving the oven door open. Still takes too long for me so I found another method:
Option 3: Nuke the fuckers. The microwave, Now let me tell you, I was a bit skeptic about this. I mean, rose petals in the microwave? I don’t know man. But hey, they said on the internet that it would take only a minute. Not too bad,so I tried it.
I placed the petals on a plate covered in kitchen paper, making sure that the petals were not touching each other. I place the plate in the microwave and blasted them for a minute an a half. They were not completely dry yet so I nuked them for another minute. The came out perfectly dry. You want them to be crunchy, like potato chips, if they are still bendy, there’s still some moisture left in them.
After they’re nuked till crispy I placed them on a baking tray to dry for another 48 hours before storing them in an airtight container (I placed the tray on top of a closet and out of sight from my dear little monster child)
^ This is the result of me being an impatient little shit. I put the 2nd batch of petals in the microwave for a full 3,5 minutes because, hey, maybe it’s faster than
checking on them
every 30 seconds… Burnt the everloving fuck out of the poor things. So be patient.
Tah-daah. Finished. The pot I used is a glass airtight pot that used to hold instant coffee. The only reason I drink instant coffee is because of the pretty pots like this one, I’m building up quite a collection of them. They’re very useful to store various stuff in
Anyway, I hope this was useful! I’ll make a new post about what to do with them once I figure it out myself :)
Here are some recipes I have made or have been trying out for spring!
Three Flower Sugar -
1 oz lavender
1 dried rose, just the petals
1 oz dried chamomile or honeysuckle
Grind in a mortal and pestle, add ½ cup of sugar and grind until powder fine. Store in pink jar for love spells, self care spells, and to amplify the properties of the flowers.
Uses: Sprinkle on sugar cookies for Beltane rituals, stir into an herbal tea, sprinkle over offerings for the fae, use in a self care spell jar, use in spells to sweeten relationships or communication, etc.
Floral Tincture -
Great for making drinks, baking, or use in potions for Spring celebrations.
equal parts dried lavender, honeysuckle, chamomile, elder flowers, roses etc (I used chamomile, elder flowers, and honeysuckle.)
1 jar (dark jar if possible)
just enough vodka or other 180 proof alcohol to just cover the flowers, maybe ½ in over the dried materials
Place flowers into jar, cover with alcohol and shake vigorously.
Store in a dark cool place.
let steep for 4 weeks or more
Strain through a fine mesh strainer/coffee filter or muslin cloth, squeeze excess out of the flowers.
Strain through coffee filter or muslin cloth once more and bottle in a glass bottle/jar.
Uses: Use in cooking recipes like you would vanilla extract or other baking flavorings, use an eye dropper to drop into sparkling water/tea for a refreshing drink, use like bitters in a martini recipe, use for potions or spells, etc.
Lavender Meyer Lemon Mint Tea -
From the book “infuse”
8 sprigs of fresh mint
4 sprigs dried lavender
4 Meyer lemon peels
30 oz of water
Combine all ingredients in a pitcher in the refrigerator over night (for at least 10 hours). A relaxing and refreshing drink for all spring celebrations. :) Also can be used for cleansing and purifying properties to boost your Spring Cleaning, from the inside out.