The Basics

Floral Butter

½ cup flowers, chopped finely
½ pound unsalted butter

Combine flowers with the butter. Let sit for an hour, then refrigerate. My be kept refrigerated for 2 weeks or frozen for up to 6 months.

Suggestions: Calendula, Sage, Lavender

Floral Sugar

2 cups organic cane sweetener
1 cup flower petals (finely chopped)

Mix flower petals in sugar. Put in a glass jar and let sit for two weeks. Strain out the flowers.

Floral Honey

1 cup fresh or dry flower petals
1 pound honey

Heat honey. Once liquidified, place the flowers in the honey. Let simmer for 10 minutes to a half an hour. To preserve flavor and nutritional qualities, do not heat above 140 F.

Suggestions: Peppermint, Lemon Balm, Rose Petals

Floral Oil

½ cup fresh or dried flower petals, finely chopped
1 quart vegetable oil

Gently heat oil. Add flowers. Simmer for 30 minutes. Remove flowers and bottle. Flowers can be kept infusing in the oil for longer, but do not leave them in for longer than 2 weeks as it can be hazardous to your health (molds)

Floral Vinegar

½ cup flower petals
2 cups brown rice vinegar

Bring the vinegar to a boil in a stainless steel or glass saucepan. Place flowers in jar or bottle. Pour vinegar over top of the flowers, leaving a ½ inch headspace. Cover and let sit. Strain out the flowers if desired.

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