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Edible Flowers
Ruth Milstein, author of the award winning recipe book 'Cooking with Love: Ventures into the New Israeli Cuisine', discusses Edible Flowers and Rose Petal Jam.

Not all flowers are edible. Some flowers are toxic while others may be edible only after appropriate preparations. There are also possibilities of allergic reactions with many flowers. Always buy ORGANIC flowers.

Once you learn which flowers to buy and how to use them you will have advanced to a high level of cooking knowledge. Edible flowers can be used as jams; add to soups, salads, meat and fish dishes or even to alcoholic drinks. Try it with tea for a special treat! You can also use it as a garnish to make any dish look festive.

Flowers - Use organic and only the pedals of Roses, Cornflowers, Day lilies and Daisies.

Fruit Flowers - Most fruit trees are usually sprayed before and during their blooming process. Do not use those. Only use flowers that have not been sprayed and only the pedals; not the pistils or stamen. You can use Apple blossoms, Banana blossoms or Citrus blossoms like Orange, Grapefruit, Lemon and Lime.

Herb Flowers -  These would be Chives and Basil Blossoms, Leeks, Cilantro, Dill, Fennel, Ginger, Marjoram, Mint, Oregano, Safflower, Sage and Thyme.  Also try the flower buds of the Artichoke, Broccoli, Cauliflower or Chives. Chamomile buds are a great additive for tea as a relaxing drink.

Recipe: Rose Petal Jam

You may use any color rose petals and/or edible flowers with this recipe.

2 ounces red edible rose petals / flower petals

1/2 cup granulated sugar

1 cup water

Juice of 1 freshly squeezed lemon

Clip and discard the white bases from the rose petals: Rinse thoroughly and let drain.
Place the petals in a medium size bowl and sprinkle on enough sugar to coat petals.

Set it aside for 4 hours. Transfer the petals into a saucepan.
Then add the water, lemon juice and if you like a sweet jam and another 2 tablespoons of granulated sugar.
Stir and let simmer for 10-12 minutes or until the mixture thickens. Remove from heat and set aside.

Transfer the jam into sterilized jar and refrigerate.

Ruth Milstein is the author of the award-winning recipe book 'Cooking with Love: Ventures into the New Israeli Cuisine.' Little is known about the wide array of exotic yet comfortable and easy-to-make food associated with Mediterranean and Israeli cuisine, and in 'Cooking with Love', Ruth explores this expansive gourmets heaven with recipes that are eye openers for the experienced chef, as well as the novice cook. Learn more at www.RuthMilstein.com