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  Flower Syrups, Sauces  

NEW! Pharmacopeia of Flowers: Foods, Drinks, Health & Beauty

Flower Syrups

Syrup |ˈsirəp; ˈsər-| (also sirup) noun
a thick sweet liquid made by dissolving sugar in boiling water, often used for preserving fruit.
• a thick sweet liquid containing medicine or used as a drink : cough syrup.
• a thick sticky liquid derived from a sugar-rich plant, esp. sugar cane, corn, and maple.
• figurative excessive sweetness or sentimentality of style or manner : Mr. Gurney's poems are almost all of them syrup.

ORIGIN late Middle English : from Old French sirop or medieval Latin siropus, from Arabic šarāb ‘beverage’ ; compare with sherbet and shrub 2.

Syrup of figs - noun
a laxative syrup made from dried figs, typically with senna and carminatives.

Sauce |sôs| noun
1 thick liquid served with food, usually savory dishes, to add moistness and flavor : tomato sauce | the cubes can be added to soups and sauces.
• stewed fruit, esp. apples, eaten as dessert or used as a garnish.
2 (the sauce) informal alcoholic drink : she's been on the sauce for years.
3 informal chiefly Brit. impertinence.

Sauce |sôs| verb [trans.]
1 (usu. be sauced) provide a sauce for (something); season with a sauce.
• figurative make more interesting and exciting.
2 informal be rude or impudent to (someone).

PHRASES
what's sauce (or good) for the goose is sauce (or good) for the gander proverb what is appropriate in one case is also appropriate in the other case in question.

ORIGIN Middle English : from Old French, based on Latin salsus ‘salted,’ past participle of salere ‘to salt,’ from sal ‘salt.’ Compare with salad.

Thesaurus: Sauce (noun)
1 a piquant sauce gravy; relish, condiment, salsa, ketchup; dip, dressing. See table.
2 informal : “I'll have less of your sauce,” said Aunt Edie impudence, impertinence, cheek, cheekiness, sauciness, effrontery, forwardness, brazenness; insolence, rudeness, disrespect; informal mouth, lip, sass, sassiness.
3 Uncle Reg was into the sauce again alcohol, drink, spirits, liquor; informal booze, hooch, hard stuff, firewater, rotgut, moonshine, grog, demon rum, bottle, juice.

condiment |ˈkändəmənt| noun
a substance such as salt or ketchup that is used to add flavor to food.
ORIGIN late Middle English : from Latin condimentum, from condire ‘to pickle.’

Rose Water (noun)
1. byproduct water left over from extracting oil from roses for perfumes.
2. water scented with rose petals, used as a perfume and for culinary purposes, and formerly in medicinal preparations.

 

Sauces, Condiments, and Dressings

Alfredo

Custard

Mint Sauce

Russian Dressing

Applesauce

Dip

Mole

Salad Dressing

Arrabbiata

Dressing

Mornay

Salsa

Avgolemono

Duxelles

Mousseline

Salsa Verde

Barbecue Sauce

Fish Sauce

Mustard

Sweet And Sour Sauce

Béarnaise

French Dressing

Nam Pla

Tartar Sauce (Sauce Tartare)

Béchamel

Gravy

Nuoc Mam

Skordalia

Beurre Blanc

Guacamole

Oyster Sauce

Soy Sauce

Bolognese

Hard Sauce

Pesto

Tabasco™

Bourguignon

Hoisin Sauce

Piccalilli

Tahini

Brandy Butter

Hollandaise

Piri Piri

Tamari

Bread Sauce

Horseradish

Pistou

Tapenade

Carbonara

Hot Sauce

Plum Sauce

Teriyaki

Chili Sauce

Hummus

Ranch Dressing

Thousand Island Dressing

Chutney

Jus

Relish

Velouté

Coulis

Ketchup

Remoulade

Vinaigrette

Cream Sauce

Marinara

Roquefort Dressing

White Sauce

Crème Anglaise

Mayonnaise

Rouille

Worcestershire Sauce

 

Making Flower-Infused Syrup:

  • 1 cup water (or rosewater)
  • 3 cups granulated sugar
  • 1/2 to 1 cup edible flower petals (whole or crushed)
  1. In a saucepan over medium heat, add the water or rosewater, sugar, and edible flower petals; bring to a boil and let boil for approximately 10 minutes or until thickened into syrup. Remove from heat.
  2. Strain through cheesecloth into a clean glass jar.
  3. Keeps up to 2 weeks in the refrigerator.
  4. Can be added to sparkling water or champagne for a delicious beverage. Or, it may be poured over fruit, pound cake or pancakes.
  5. Makes about 2 to 3 cups syrup.

 

Dandelion Blossom Marmalade SyrupDandelion Blossom Syrup

This is a traditional recipe passed down from the old world Europeans.
Use it as a substitute for honey in any recipe that I'm trying to make wild.

  • 1 quart dandelion flowers
  • 1 quart (4 cups) water
  • 4 cups sugar
  • ½ lemon or orange (organic) chopped, peel and all

Note: The citrus is optional, it will give the syrup an orangey or lemony flavor.
If you want the pure dandelion flavor, you can skip the citrus.

 

  1. Put dandelion blossoms and water in a pot.
  2. Bring just to a boil, turn off heat, cover, and let sit overnight.
  3. The next day, strain and press liquid out of spent flowers.
  4. Add sugar and sliced citrus and heat slowly, stirring now and again,
    for several hours or until reduced to a thick, honey-like syrup.
  5. Can in half-pint or 1 pint jars.

This recipe makes a little more than 1 pint. You can triple or quadruple this, and make more than one batch when the blossoms are in season to have enough for the year. The syrup makes great Christmas presents, so make plenty!

 

Candied Blossoms & Flower Perfumed Syrup

Candied Violets

You can use this recipe to candy other edible flowers, such as roses, pansies, carnations, nasturtium, honeysuckle, jasmine, lilac, marigolds, clover, and orange blossom. The results are equally pretty and very rewarding. Store-bought candied flowers are intended for long storage, so they have added colorants and aromas. The beauty of the homemade variety, on the other hand, is the purity of the natural flavor.

To begin, you will need a small paintbrush (designated for food use only), an egg white, some superfine or caster sugar, and your desired amount of violet flowers, with the stems attached. If you don't have superfine sugar, simply pulse regular granulated sugar in a food processor for about a minute. The result should be sugar with a slightly finer grain which will stick to the violets better than regular granulated sugar.

Since the flowers are so delicate, they cannot stand any more than a gentle wash before being used.

  1. Beat the egg white in a small bowl until frothy, about a minute. Then, grasping by the stem, paint the front and back of all the petals with a thin layer of the beaten egg white.
  2. Place the violet flower on the sugar, and use a spoon to scoop the sugar all over the front and back of the violet petals. Once the flower is coated with the sugar, place it gently onto a sheet of wax paper to dry overnight.
  3. Once the flowers seem stiff and completely dry, snip off the stems, and store the violets in a sealed airtight container. They should keep for a while in a cool, dry place, but I would recommend using them as soon as possible.

If you happen to have a windfall of violets though, making violet syrup is a real treat. The thick, sweet syrup is stained the most gorgeous shade of purple imaginable. I find commercial soft drinks too sweet for my taste, but a drizzle of this syrup into a glass of sparkling water is extremely refreshing. It is also great to add as a sweetener to green teas (iced especially), as it accentuates the natural violet-like facets of the tea. My favorite way to use it though, is to drizzle the syrup on top of a panna cotta, where it adds a beautiful, light fruity floral flavor, similar to the taste of the crystallized violets. Use your imagination - the possible uses for this syrup are endless!

Violet Syrup

Makes about 2 cups

Violet flowers (Viola species) are a gorgeous part of Spring's blossom display. The jewel-like color and subtle flavor of this syrup preserves them for year-round enjoyment. As with the candied violet recipe, you can follow the instructions to make other floral syrups with fragrant flowers of your choice. This recipe can easily be scaled up or down.

  • 50 g (approximately 1.8 ounces) violet flowers
  • 250 mL (1 cup) water
  • 500 g (1lb, 2 ½ cups) granulated organic sugar

Grasping the green part where the stem meets the flower, pull the petals off each violet and set the petals aside in a bowl, discarding the rest of the flower stem. Next, boil the water and pour over the violet petals, stirring for a minute to combine. Cover bowl, and let sit for twenty-four hours to ensure maximum flavor.

The next day, uncover the bowl and drain the liquid from the violet petals through a mesh strainer. Press and squeeze the petals out to extract all of the liquid. Begin warming the liquid over a double boiler (a heatproof mixing bowl sitting atop a saucepan filled with boiling water), adding all of the sugar and stirring constantly, until the sugar is dissolved. Once dissolved, remove syrup from heat, allow to cool, and store in the refrigerator.

Alternate Violet Syrup Recipe

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Overnight Infusion: 24 hours
  • Total Time: 24 hours, 25 minutes
  • Yield: 2 cups

Ingredients:

  • 1 cup lightly packed violet flowers (no stems)
  • 1 cup boiling water
  • 2 cups organic sugar

Preparation:

Gather the violets by pinching them off at the tops of the stems. Remove the calyxes (the green parts at the bases of the flowers) by twisting the petals free. Save the petals and compost or discard the calyxes.

Put the violet petals into a heat-proof, non-reactive container such as a glass canning jar or a stainless steel food storage container. Do not use plastic or aluminum.

Bring the cup of water to a boil. Pour the hot water over the violet petals. Cover and let sit at room temperature for 24 hours. The liquid will turn a gorgeous clear blue with a slightly lavender hue.

Pour the liquid and the petals into the top of a bain marie (double boiler). If you don't have one, you can simply put an inch or two of water in a pot over medium high heat and set a large stainless steel or other heat-proof bowl on top of the pot. Put the violets and their infusion into the bowl.

Add the sugar. Cook the syrup over the steam created by the bain marie, stirring often, until the sugar is completely dissolved. Note: although I'm not usually a big fan of white sugar, it is important not to use anything else for this recipe or you'll lose the exquisite color.

Strain the syrup through a finely meshed sieve to remove the flower petals. Let the syrup cool to room temperature then transfer it to glass jars, label them, and store in the refrigerator. Violet flower syrup will keep, refrigerated, for at least 6 months.

How to use violet flower syrup:

  • Use an ice cream machine and turn your violet blossom syrup into sorbet. Don't have an ice cream machine? Make granita instead.
  • Use to moisten cake or scones.
  • Create cocktails that show off its beautiful color. Use a clear liquor such as vodka or gin, and try adding a sparkling water such as seltzer or club soda. If you'll be sipping your violet blossom cocktail while the violet plants are still in bloom, you can get fancy with this by making floral ice cubes to add to the drink.
  • Pour a little bit over custards or puddings.
  • Drizzle over fruit salad or any fresh fruit (violet flower syrup goes especially well with fresh strawberries).

 

Where to Find Fresh Violets

The hardest part about cooking with violets is often finding the violets themselves. The best violets to use are Viola odorata, a species otherwise known as the sweet violet. They are native to Europe and Asia but may also be found in parts of North America. This variety is also sometimes cultivated and can be found at gourmet and specialty stores. So, to be safe, make sure you use violets (or any other edible flowers) that have not been treated with any herbicides or pesticides. If you have a garden, violets (perfumed Viola odorata variety included) are easy to grow.

Where to Find Candied Flowers

If you can't find edible flowers to candy yourself, look for the ready-made kind at gourmet stores, spice shops, and pastry stores. Amazon.com, Dean & Deluca, Kalustyan's, markethallfoods.com, and other specialty stores offer a variety of candied blossoms, including rose, mimosa, and lilac.

 

Chamomile Foods

Wet Chamomile Flower
Dried chamomile flowers or chamomile tea bags can be turned into a "soup" for fruit salad, says Eric Bedoucha, executive pastry chef and coowner of the Financier Patisserie in New York. In summer, he combines coins of fresh ginger, chamomile flowers, one tea bag "to strengthen the flavor," and equal parts sugar and water in a saucepan, brings it to a boil, then removes it from the heat. "Wait till it stops boiling, then pour it over crisp apricots and blueberries - it softens the fruit, brings out a nice color, and adds subtle flavor," he says.

  • Infused in jams; it's lovely with plums or other mild fruits.
  • As a flavor note in a fruit-crisp topping.
  • In simple syrup for a sweet summertime drink.

 

Lemon Chamomile SauceLemon Chamomile Sauce

  • 1-1/2 cups Water
  • 2 Chamomile tea bags
  • 1-1/2 tbsp Lemon juice
  • 3 tbsp. Malbec Jam
    (Alternatively, use 3 tbsp of honey and 1 tbsp of red wine)
  • 1 tbsp Brown sugar, you can use regular sugar instead.
    Use more sugar for a sweeter sauce.
  • 1/8 tsp Lemon zest
  1. Boil the water in a sauce pan.
  2. When the water comes to a boil, add the chamomile tea bags.
  3. Boil for 30 seconds.
  4. Turn off heat and let the tea steep for about 7 minutes.
  5. Remove tea bags.
  6. Turn the heat back on and add all the remaining ingredients to the tea.
  7. Simmer till the sauce has reduced to about 60% of its original volume.

 

Dandelion Mustard

Homemade mustard is incredibly easy to make and endless in variations and possibilities. Making them "wild" involves preparing an herbal vinegar ahead of time, and in the case of Dandelion Mustard, I also use Dandelion Blossom Syrup and fresh greens.

  • 1 cup yellow mustard seeds (whole)
  • 1-1/4 cups Dandelion vinegar
  • 1/2 cup Dandelion Blossom syrup
  • 1 cup pureed fresh Dandelion greens
  • 3 cloves garlic, minced
  • 3/4 tsp sea salt

  1. Soak the mustard seeds in the Dandelion vinegar for several hours or overnight.
  2. Add the rest of the ingredients.
  3. Let it all sit together in a covered container for several days to mellow.
  4. Put in small jars (1/4 pints work nicely).

Note: Mustard keeps well in the fridge for many months or you can can it in a boiling water bath for 10 minutes to seal.

 

Dandelion Vinaigrette

This recipe involves having some pre-made Dandelion products but it is delicious beyond belief and is guaranteed to convict any skeptic about the culinary virtues of Dandelion.

  • 1-1/2 cup olive oil
  • 3/4 cup Dandelion vinegar
  • 4 cloves garlic
  • 1/2 tsp sea salt
  • 2 Tbsp Dandelion Mustard (or Dijon)
  • 3 Tbsp Dandelion Blossom syrup
  • 2 cups fresh, chopped Dandelion greens

Whiz everything together in a blender or food processor.

 

Cream of Dandelion Soup

  • 4 cups chopped dandelion leaves
  • 2 cups dandelion flower petals
  • 2 cups dandelion buds
  • 1 Tbsp butter or olive oil
  • 1 cup chopped wild leeks
    (or onions)
  • 6 cloves garlic, minced
  • 4 cups water
  • 2 cups half-n-half
    or heavy cream
  • 2 tsp sea salt
  1. Gently boil dandelion leaves in 6 cups water.
    Pour off bitter water.
    Boil gently a second time, pour off bitter water.
  2. In a heavy-bottom soup pot, sauté wild leeks
    and garlic in butter or olive oil until tender.
  3. Add 4 cups water.
  4. Add dandelion leaves, flower petals, buds, and salt.
  5. Simmer gently 45 minutes or so.
  6. Add cream and simmer a few minutes more.
  7. Garnish with flower petals.
Cream of Dandelion Soup Cooking Dandelion Greens Raw Dandelion Salads

 

Lavender Flower Condiments

Lavender flowers provide fragrance and flavor to recipes of all types. Lavender, a member of the mint family, combines well with rosemary, oregano and thyme. When moderately measured, lavender flowers make pastries, meats and beverages come alive. Once you understand the basics of cooking with lavender, begin to explore its many flavorful possibilities. Cook with lavender for its "sweet, floral flavor, with lemon and citrus notes".

Lavender Ice Cubes
Lavender is grown as a condiment and used in salads and dressings. Flowers yield abundant nectar from which bees make a high-quality honey. Monofloral honey is produced primarily around the Mediterranean, and is marketed worldwide as a premium product. Flowers can be candied and are sometimes used as cake decorations. Lavender flavours baked goods and desserts (it pairs especially well with chocolate), and is also used to make "lavender sugar". Lavender flowers are occasionally blended with black or green teas, or made into tisanes.

Though Lavender has many other traditional uses in southern France, lavender is not used in traditional southern French cooking. It does not appear at all in the best-known compendium of Provençal cooking, J.-B. Reboul's Cuisinière Provençale. In the 1970s, a herb blend called herbes de Provence usually including lavender was invented by spice wholesalers, and lavender has more recently become popular in cookery.

Lavender lends a floral and slightly sweet flavour to most dishes, and is sometimes paired with sheep's-milk and goat's-milk cheeses. For most cooking applications the dried buds (also referred to as flowers) are used, though some chefs experiment with the leaves as well. Only the buds contain the essential oil of lavender, from which the scent and flavour of lavender are best derived.

  • Use lavender for its multiple culinary possibilities.
  • Add lavender flowers to salads for a pop of color.
  • Substitute lavender flowers for rosemary in bread recipes.
  • Add lavender-flavored sugar to cake or custard recipes. Combine 1 tbsp. dried lavender flowers with 2/3 cup sugar in a sealed dish. Allow the combination to fully blend for two weeks before adding to recipes.
  • Grace drinks, baked goods and frozen desserts with lavender flowers.
  • Place lavender flowers in a champagne flute to accent the champagne with beauty and flavor.
  • Add lavender flowers to savory recipes, such as stew and sauces.

 

Lavender Essential Oils

Lavender Tea
Lavender oil is an essential oil obtained by distillation from the flower spikes of certain species of lavender. Two forms are distinguished, lavender flower oil, a colorless oil, insoluble in water, having a density of 0.885 g/mL; and lavender spike oil, a distillate from the herb Lavandula latifolia, having density 0.905 g/mL. Lavender flower oil is a designation of the National Formulary and the British Pharmacopoeia. Like all essential oils, it is not a pure compound; it is a complex mixture of naturally occurring phytochemicals, including linalool and linalyl acetate. Kashmir Lavender oil is famous for being produced from lavender at the foothills of the Himalayas. As of 2011, the biggest lavender oil producer in the world is Bulgaria.

Lavender oil, which has long been used in the production of perfume, can also be used in aromatherapy. The scent has a calming effect which may aid in relaxation and the reduction of anxiety and stress. Lasea capsules containing lavender oil with a high amount of linalool and linalyl acetate, termed Silexan by the manufacturer, are approved as an anxiolytic in Germany. The approval is based on a finding that the capsules are comparable in effect to low-dose lorazepam.

It may also help to relieve pain from tension headache when breathed in as vapor or diluted and rubbed on the skin. When added to a vaporizer, lavender oil may aid in the treatment of cough and respiratory infection.

 

 

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