The first flower has appeared on the Night and Day climbing nasturtiums. A deep ruby toned flower that I hope is the first of many ( I'm going to wait until there are more before I harvest any). The marigolds are beautiful and I am taking just a few flowers to use in salads until the zucchini and eggplant have been pollinated .
The fragrance wafting off of these plants when I water them is quite beautiful and I am thrilled to be able to start using the flowers and buds in my cooking.
Lavender and Honey Cookies from Tanya's blog "Lovely Greens" were a huge hit in this house! The link to the recipe is here. I rolled the dough in raw cane sugar and gently pressed both the flowers and buds of Lady Lavender into the cookies before baking. The result was really unusual cookies that have a lovely fragrance and taste. They also look delicious, baking to a golden honey brown.
As the honey lavender combination was such a success, we tried it in ice cream. Using Ben and Jerry's sweet cream base recipe as a place to start, we substituted equal amounts of honey for the sugar. Ben and Jerry suggest that when using honey as the sweetener in ice cream that you eat it as soon as it has hardened in the freezer, as honey turns granular when frozen for an extended period. A couple of minutes before the machine was done, we added two tablespoons of fresh lavender flowers and buds to the mixture and let it turn in before putting the ice cream in the freezer. Delicious!
How do you use lavender in your kitchen? I'd love to know!
See you in the garden,
If you are interested in the plants I am using in my edible landscaping project, visit my Pinterest board titled "My Edible Landscape Project" .