Floral Recipes

Rosemary Infused Olive Oil

Ingredients
Sterilized interesting shaped bottle
Olive oil – there is a wide range of good quality locally produced NZ Oil)
A few small sized Rosemary branches
1 tsp coriander seeds

Fill bottle with oil and gently push Rosemary branches in as well as Coriander seeds.
The bottle can be left like this or remove branches after a few months.
It can be used as a lovely feature in your kitchen or as ingredient for salads and cooking.

Flower ice cubes

Ingredients
Selection of nicely shaped and coloured flowers of Blue Borage, Pansy or Calendula
Ice cube container
Fresh water

Fill ice cube container with water then place flowers on top of each cube.
Put in freezer for at least 4 hours.
For even more fun for parties or any other occasions add some food colour before freezing.

Lemon Balm Tea

Ingredients
Lemon Balm leaves (often grows wild or in herb gardens)
Boiling water

Pour water over lemon balm leaves, either in individual cups or in a tea pot.
Either hot during cold winter days with a tsp Manuka honey or cold as a refreshing tea.

Wild Herbs and edible Flower Salad

Ingredients
Washed mescaline greens/ lettuce or wild salad (chickweed, watercress, miners lettuce)
Washed edible flowers (borage, heartsease, cornflowers, marigold, violets...

Arrange salad greens in a large bowl, sprinkle over edible flowers of your choice,
Add your homemade individual flavoured olive oil or your favourite dressing.

by Claire Bawtree


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