Edible flowers have been used in recipes and medical compounds for thousands of years. While the modern rage for edible flowers includes garnishes and a few desserts, edible flowers make delicate teas. Many teas, in fact, are made from flowers such as jasmine, chamomile and rose hips. Use only flowers grown under organic conditions, without pesticides or chemicals, in tea.
Instructions
1. Design teas as you would a fragrance, blending strong flavors with more subtle ones. For example, complement sage with marigold and rose for a strong, bold tea. Combine lilac with chamomile and pansy for a sweeter taste. Mint, rose and violet produce a soothing tea anyone will enjoy, as will violet, lavender and orange blossoms.
2. Harvest the flowers early in the morning, shaking gently to remove any bugs. Wash lightly with water, then pluck the petals. Use only petals in making tea. Combine petals until you have 4 teaspoons per cup.
3. In a pot on the stove, heat water to a rolling boil. Remove the pot from heat and pour about one cup into your teapot to gently heat it. Swish the water around and discard.
4. Put the flower leaves into the teapot, either loose or in a tea ball. Add hot water, replace the lid and steep for 7 to 10 minutes.
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