This is a great gift idea for Mother's Day. If you have access to fresh flowers or flowers that have not been sprayed with insecticides, then you can do this! Sue Lawrence from Scotsman.com has given Mother's Day flowers a new twist. Don't just send flowers! Make her edible treats with flowers in the INGREDIENTS! This idea goes back to the days of the Romans and continued throughout the 17th and 18th century in Britain.
Here are a few of her suggestions:
1. Unsprayed rose petals can be used to decorate desserts or cakes, or incorporated with peaches and apricots into fragrant jams.
2. Snip away the white base of each petal (which is bitter), then add a couple of handfuls of petals for every kilo of fruit.
3. Borage is not merely an adjunct to long summer drinks such as Pimms; it can also be tossed into stir-fries, added to pickles or whizzed into cold summer soups.
4. Marigold petals can be infused in stock or wine, then stirred into paellas, risottos and fish soups instead of expensive saffron. They can also be shredded into scones or bread to add a gorgeous yellow colour, or added to savoury tarts, sweet buns or sponge puddings.
5. You can also add a sprinkle of runner-bean flowers to vegetable soups, or top salads and creamy desserts with pansies and heartsease.
Before you toss some flowers in your dishes, make sure they are not sprayed and are completely free of any evidence of wildlife (especially insects). Gently shake the flower and/or wipe with a kitchen paper towel. Rinse only if absolutely necessary.
You now have a tip to put a new spin on ways to make her Mother's Day memorable!