Pansy– Viola x Wittrockiana

Origin: Europe

Pansies thrive in cool weather, bringing bright color to the spring garden then fading in the heat of summer, only to return in full foliage during the autumn months. As edible flowers go, they are one of the top ten favorites.

The name pansy comes from the French pensee for thought or thinking of you. In Victorian times, pansies codified ” I think of you” in the language of flowers.

Pansies prefer rich, loamy, well-drained soil that is on the moist side. They should be grown in full sun or preferably light shade since it does not dry out as quickly. In cold climates, you can start the seeds of these annuals ten to twelve weeks before the last frost. Transplant outdoors as soon as the soil can be worked.

To extend the blooming period, pick soon after the flower opens. Pansies will keep for several days in the refrigerator, but are best when freshly picked. Finally, in case you were wondering, Pansies have a slightly green or grassy flavor if you eat just the petals. If you consume the whole flower, there is a wintergreen overtone.

Pansy Cashew Dip

• 1 Cup sweet orange juice
• 8 Ounces cashew butter
• 15 to 20 Pansies with petals shredded
• 5 Whole Pansies

Blend juice and cashew butter together until smooth. Gently mix in shredded pansies. Garnish with whole pansies.

Tastes great as a dip for carrots, broccoli, celery, cauliflower and cherry tomatoes. 

The post May 2005 appeared first on Exotic Edibles.

Honeyberry – Lonicera kamchatka

Origin: Siberia

Looking out this morning at all the snow (yes, I know it’s April), it seems like spring will never arrive. So I decided that a plant used to the cold might be in order. The Honeyberry is related to the honeysuckle. However, unlike the honeysuckle, this small tree produces edible blue berry-like fruit usually in early summer. Hardy to zones 3 to 9, the Honeyberry originates from Siberia.

Disease-resistant and fairly easy to grown, the Honeyberry does well in partial shade. To ensure good fruit production, a male and female plant should be grown in proximity to each other. The Honeyberry will start the spring with lovely white flowers before producing sweet edible berries (hence the name).

For a hot weather pick-me-up, try this nifty salad recipe:

Honeyberry Salad

1. 1.In a bowl, gently combine the melon balls, honeyberries, and peaches. Take care not to smash the berries so that the colors of all the fruits will remain intact for a colorful salad.
2. 2.Place frozen strawberries into your blender or food processor and add a little fresh fruit juice. Blend into a smooth icy
   cream or sherbet. You can repeat this process for a second sherbet with the frozen banana.
3. 3.Spoon this mixture over the fresh fruit salad and enjoy a truly exotic fruit meal. Don’t forget to share a taste or two with your exotic pals!

The post April 2004 appeared first on Exotic Edibles.

Wild Ginger – Asarum canadense

Origin: North America

Traditionally one of the mainstays during holiday times is gingerbread…houses, men, etc. I’m going to put a new spin on things by suggesting gingerbread with a twist, Wild Gingerbread. To get the bread, you need to have the main ingredient, which is wild ginger.

This native North American perennial can be found growing in shady, moist soils within the woodlands of the eastern states. A robust groundcover, wild ginger produces large six-inch wide, kidney-shaped leaves, which have the aroma of spices. The tri -petal flowers start out as a rich purplish brown then change from chocolate to dark maroon inside. Wild ginger roots can be used fresh or dried as a flavoring and also have many herbal medicinal uses.

Wild ginger does well in slightly acidic to calcareous soils and can easily be cultivated in a very shady location. It is grown from a rhizome.

And as promised, the recipe…

Wild Gingerbread

 Dry Ingredients

• 2 cups sweet brown rice flour
• 1 2/3 cups buckwheat flour
• ½ cup ground flaxseeds
• 2 Tbsp lecithin granules
• 1 ½ tsp wild ginger (or commercial ginger)
• 1 tsp baking soda
• ½ tsp cream of tartar
• ½ tsp ground cinnamon
• ½ tsp ground cloves
• ½ tsp salt

Wet Ingredients

• 2 cups freshly squeezed orange juice (or other fruit juice)
• 2 tsp liquid stevia (optional)
• ½ cup corn oil

Preheat oven to 300 degrees F. Mix the dry ingredients together. Now mix the wet ingredients together. Combine the dry and
wet ingredients but be careful not to overmix. Press into an oiled baking dish. Place into oven. Bake for one hour or until an inserted toothpick emerges clean. Makes one loaf

Recipe courtesy of The Wild Vegetarian Cookbook

Happy Holidays!

The post December 2003 appeared first on Exotic Edibles.