Celebrating Motherhood: Fresh Origins’ Edible Spring Flowers!

 

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Mother’s Day is upon us and that can only mean one thing, our selection of Edible Flowers, including Herb Blossoms, Vegetable Blossoms, and MicroFlowers are blooming brightly! We are offering a large variety this season including, Basil Blossoms, Buzz Buttons, Nasturtium Flowers, Cilantro Blossoms, Marigold Flowers, Jasmine Flowers, Cosmos Flowers, MicroFlowers™ Orchid, the list goes on!

Need Ideas for Mother’s Day? Brighten up her special day with Edible Flowers!

If you’re at that point where you are stuck wondering what to do for Mother’s Day and you’ve already taken the traditional route  —  the thank-you card and bouquet of flowers combination  —  do something different this time! Create a gorgeous Mother’s Day meal by adding our Edible Flowers to your appetizers, entrees, soups, salads, desserts and cocktails.

Be sure to notice what each different flower has to offer. Whether you’re adding a hint of citrus with Buzz Buttons over a sorbet or looking to top off an entree with the peppery, spiciness of Nasturtium Flowers, show mom how much you love and appreciate her with your creative side. Have fun with it!

Below are descriptions of our most popular flowers, how they generally taste, how you could possibly use them, plus recipes with Edible Flowers as ingredients!

Basil Blossoms

basil blossoms

Basil is everyone’s favorite herb flower and hopefully your mom’s favorite too. This dazzling purple blossom has even more concentrated flavor and aroma than the leaf. Usually, people will smell the sweet aroma & see its stunning appearance right before they enjoy the fresh taste, engaging all their senses. Very versatile, it can be used whole or shredded.

Here are some ideas on how you could use them:

  • Add to Pesto sauce
  • Make an heirloom Tomato-Basil & Mozzarella Salad
  • Mix in a Fruit Salad
  • Top Bruscetta & Pasta
  • Decorate appetizer platters

 

Recipes:

Lemon Basil Sorbet

Yield: 1 quart

  • 4 Basil Blossoms, flowers taken off stems
  • 2 1/2 cups water
  • ½ cup cointreau
  • 2 cups sugar
  • 2 tbsp lemon zest
  • 3 tbsp lemon juice
  • 2 tbsp orange juice

In a small saucepan, combine the water, sugar, lemon zest, lemon juice, cointreau and orange juice. Bring to a simmer and cook until the sugar is dissolved, about 10 minutes. Add the basil and set aside to steep for 3 minutes. Strain syrup through a fine chinois and set aside to cool. Transfer to the refrigerator until thoroughly chilled, then process in an ice cream machine according to manufacturer’s directions.

Tomato Basil Pasta Sauce

Yields: 4 cups

  • 4 Basil Blossoms, flowers taken off stems
  • 3 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1 sm can tomato paste
  • 20 Ripe Roma tomatoes, diced
  • 1 tbsp Pinch sugar
  • ½ cup Parmesan shredded
  • 1 Yellow Onion, diced
  • 1/2 cup dry white wine
  • 1 tsp dried crushed red pepper
  • 1 cup chicken stock
  • salt, pepper TT

Coat a saucepot with oil and warm over medium-low heat. Add the onion and garlic and cook, stirring, until soft. Add the tomatoes, sugar, tomato paste, chicken stock, and wine; season with salt, pepper and crushed red pepper. Turn the heat up slightly to medium and simmer the sauce for 10 minutes, stirring occasionally. Stir in the basil and cheese.

Basil Fruit Blast Cocktail

Yield: 1 drink

  • 4 Fresh Origins Basil Blossoms
  • 1 ½ oz Vodka
  • ½ oz Chambord
  • ½ oz Peach Schnapps
  • ½ Peach
  • ½ Lemon
  • 1 ½ oz Orange Juice

Cut peach into small pieces and add to a shaker. Take 2 Fresh Origins Basil Blossoms, torn into pieces and squeezed lemon, and add to shaker and muddle. Add Vodka, Chambord, Peach Schnapps, and Orange Juice. Shake vigorously; pour into ice filled Collins glass. Garnish with 2 Basil Blossoms, and peach slices.

 

Nasturtium Flowers

Flower Nasturtium

These stunning orange, yellow, and red flowers boast a sweet & tangy, yet peppery and spicy flavor. Here are some ideas on how you could use them:

  • Add to mixed green salads
  • Mince & mix in with risotto
  • Put inside a Vietnamese spring roll
  • Mince & mix in potato salad
  • Top desserts

 

Recipes:

 

Salmon & Cheese Stuffed Nasturtiums

Servings: 10

  • 10 Nasturtium Flowers
  • 1-8 oz package of cream cheese, softened at room temperature
  • Smoked Salmon, shredded
  • 1 tbsp capers
  • 1 tbsp lemon juice
  • 1 tbsp Fresh Dill, minced
  • 1 tsp Paprika
  • salt, pepper TT

In a bowl, combine cream cheese, salmon, dill, and lemon juice. Mix and season with salt, pepper, and paprika. Mix in capers. Place about half a tsp cream cheese mixture (more or less, depending on the size of the flowers) inside the throat of each nasturtium flower. Fold each petal over the cheese and press together.

 

Potato-Nasturtium Salad

Servings: 8

  • 30 Nasturtium Flowers, chopped
  • 1 pound small fingerling potatoes
  • ¼ cup Butter, melted
  • 1 1/2 tablespoons white balsamic vinegar
  • 1/2 teaspoon Mustard Dijon
  • 1 tsp fresh chopped tarragon
  • 1 tsp fresh chopped parsley
  • ½ cup Mayonnaise
  • 5 whole Green Onions, Sliced thinly
  • 1/2 teaspoon Paprika
  • 4 whole Hard Boiled Eggs, chopped
  • salt, pepper TT

Preheat the oven to 425 degrees.

Toss the potatoes with melted butter and tarragon; put on a baking sheet. Roast for 25 to 30 minutes, or until tender. Chop in quarters. Mash half of the potatoes gently. Sprinkle with the salt, pepper and paprika. Refrigerate until cold.

Toss together the cooled potatoes with: parsley, capers, mustard, mayonnaise, eggs, green onions, vinegar, in a large bowl. Season with salt and pepper to taste. Add the chopped nasturtiums and toss to combine.

 

Spicy Nasturtium Vinaigrette

Yields: 1 cup

  • ¼ cup Nasturtium Petals, minced
  • ½ cup olive oil
  • 2 tbsp sherry vinegar
  • ¼ tsp. Mustard Dijon
  • salt, pepper TT

Combine and whisk together.

Buzz Buttons

Flower Buzz Button TM

Stimulate your taste buds with this exciting burst of energy! These yellow, cone shaped flowers produce an electrifying effect on the palette. With a slight citrus flavor, it gives your mouth an exciting tingly feeling with an almost numbing effect. This unique flower stimulates saliva and cleanses the mouth with a refreshing cool feeling. Use sparingly by shredding the flower and sprinkling over food or muddle in cocktails to add electricity!  Here are some ideas on how you could use them:

  • Add to Lemon Sorbet
  • Shred & sprinkle on chocolate desserts
  • Infuse in sauces
  • Muddle in cocktails
  • Shred & sprinkle on salads

Recipes:

 

Buzz Thriller Cocktail

Servings: 1 drink

  • 6 Fresh Origins Buzz Buttons™
  • 1oz Citrus Rum
  • ½ oz Blue Curacao
  • Float of Cachaca
  • Sweet and Sour
  • Lime
  • Cup of Ice

Cut 5 Buzz Buttons™ into pieces, put in a blender. Add Sweet and Sour, Citrus Rum, Blue Curacao, and juice   from half of a lime. Blend mixture then pour into a glass filled with ice. Top with a float of Cachaca.  Serve with 1 Buzz Button™ for garnish, but be sure to caution your customers of their tingly sensation. Since alcohol dehydrates you, the Buzz Button™ is a perfect ingredient because it stimulates salivary glands, keeping your mouth from getting dry and giving you a refreshing hydrated feeling!


Tingly Citrus Vinaigrette

Yields: 2 cups

  • 2 Buzz Buttons™
  • 2 oz lime juice
  • 3 oz orange juice
  • 2 oz grapefruit juice
  • 2 tablespoons red rice wine vinegar
  • 1 tbsp honey
  • salt, pepper TT
  • 3/4 teaspoon mustard Dijon
  • 3/4 cup olive oil
  • 2 sprigs Fresh Thyme

 Combine all ingredients in a blender. Blend until smooth.

 

Citrus Buerre Blanc with a kick!

Yields: ½ cup

  • 2 Buzz Buttons™ shredded
  • ½ Shallot minced
  • 3 oz orange juice
  • 2 oz lemon juice
  • salt, pepper TT
  • 1 pt cold butter, cubed – ½”

In a hot small saucepan, add shallots and juices. Simmer and reduce until au sec (nearly dry, about 1 tbsp of liquid left). Add Buzz Buttons™, salt, & pepper. Take off heat and add a few cubes of butter at a time, whisk quickly and constantly until melted. Careful not to “break” the sauce (separation of fat and liquid). This will happen if it is too hot. The finished sauce should be thick and smooth.

Cilantro Blossoms

y Herb Flower Cilantro

Tiny and lovely white flowers on long green stems. Intense Cilantro flavor and fresh aroma. Here are some ideas on how you could use them:

  • Decorate Ceviche & salsa
  • Make Cilantro Crème Fraiche
  • Top guacamole & tacos
  • Mix in with rice
  • Float on Pho
  • Top sushi

 

Recipes:

Cilantro-Lime Vinaigrette

Yields: 1 cup

  • 1/2 bunch cilantro flower petals & leaves
  • 1/4 cup lime juice
  • 2 tablespoons white wine vinegar
  • 1 tablespoon brown sugar
  • 1 clove garlic, minced
  • salt, pepper TT
  • 3/4 teaspoon mustard Dijon
  • 3/4 cup olive oil

Blend the lime juice, vinegar, and cilantro together in a blender until smooth. Add the brown sugar, garlic, and salt, pepper; blend again until smooth. Spoon the mustard into the mixture. Turn the blender on and slowly pour the olive oil into the dressing mixture in a thin stream; blend until thoroughly combined.

Cilantro Lime Spicy Grilled Shrimp

Servings: 4

  • ¼ cup Cilantro flower petals & leaves (minced)
  • salt, pepper TT
  • 3/4 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon cayenne pepper
  • 1 small Jalapeno minced
  • 1 1/4 pounds large shrimp, peeled & deveined
  • 1 clove garlic minced
  • ¼ cup Lime juice
  • Lime wedges, for serving
  • Cilantro flowers on stems for garnish

Combine salt, pepper, paprika, cumin, cayenne, lime juice, garlic & jalapeno . Put on shrimp. Add shrimp to a hot grill and cook, until opaque throughout, and caramelized on both sides. 3 to 5 minutes. Serve shrimp with Cilantro Flowers & lime wedges.

Cilantro Spring Soup

Servings: 2

  • 1 bunch Cilantro sprigs & blossoms
  • 6–7 cup chicken broth
  • 2 cup spinach, washed, trimmed and loosely packed
  • 3 T butter
  • ½ white onion, finely chopped
  • 2 serrano chilies, seeded stemmed, diced
  • 6 green onions
  • 2 garlic cloves, minced
  • Salt, pepper TT
  • ½ cup Cotija Cheese, for serving
  • 2 Lime wedges, for serving
  • Cilantro blossoms, for serving
  • 2 avocados, sliced, for serving

In a blender, puree the spinach with 2 cups of the chicken broth. Add the cilantro and coarsely blend.

In a large saucepan, melt the butter and sauté the onions, garlic and serranos. Add the pureed mixture and the remaining chicken broth. Simmer for 10 minutes.

Meanwhile slice the avocados and drizzle with lime juice. Thin the soup, if necessary, with additional chicken broth, then pour into bowls and garnish each with cheese, avocado slices and a Cilantro Blossoms.

Here is our list of available Edible Flowers this spring season:

Borage Blossoms, Marigolds, Begonias, Snapdragons, Chocolate Bell Flowers, Fava Flowers, Nasturtiums, Lavender Flowers, Buzz Buttons, Cilantro Blossoms, Mustard Blossoms, Cosmos, Jasmine Flowers, Alyssum Flowers, Arugula Blossoms, Chive Blossoms, Bachelor’s Buttons, Firestix™, Calendulas, Fennel Flowers, Fuchsias, Pansies, Violas, Sparklers™, Thyme Blossoms, and all of our MicroFlowers™ varieties.

Premium Flowers Assortment

If we were able to help to you in any way this Mother’s Day, let us know! We love hearing what other Chefs and food fanatics are doing with Edible Flowers. But most importantly, to all the Mothers out there, we’re so grateful to have you and wish you the best Mother’s Day ever!

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