Wild Blossom Tea!

Blossom Teas, Delicious Antioxidants!

I love spring.  That delicious scent from all the blooming things fills the air and my nostrils.  I cant wait to get out in the orchard to take in the beauty with my eyes as well as my nose.  Its delectable!

I wanted to be able to enjoy these scents and the beauty of these blossoms even more, so I began making blossom tea!  Blossom tea is fragrantly delicate.  Lightly flavored.  But whether you enjoy it iced or hot, sweetened with honey or sugar, it’s a taste to be enjoyed!  I love to mix my blossoms from the orchard with wildflower or other tree blossoms.  Another reason to mix them, other than a sensory delight, is the nutritional value of these blossoms.  Most all blossoms reportedly are full of antioxidants, vitamins and trace minerals our normal diets may be lacking.  And why have plain old water when you can flavor it nutritionally?

Many of the blossoms listed below, not only make wonderful tea, but are edible as well!  In salads or stirfrys, as a garnish, as spring roll filling, and many are delicious deep fried or sauteed!  One of my favorites is black locust fritters!  The small closed buds are like biting into a small green pea, but with a delicate flavor that’s hard to describe!  You’ll just have to try them…

Gathering Blossoms
I take my prettiest basket to the orchard about  mid morning, when the dew has dried and its easy to walk thru the grass and wildflowers.  Its just one of life’s little pleasures, to gather goodness in a pretty basket.  The water content in the petals is higher at this time.  My tiny orchard has not been sprayed, so I gather wildflowers there too and I’m not worried about chemicals or poisons on my food.  To gather blossoms, wait until the blossoms are just opened and not past their prime.  I selectively harvest some unopened buds as well.  Their delicate flavor and aroma will be released in the drying process.  Never gather all the blossoms from one plant nor gather more than two thirds of a patch of blossoms you may find.  You’ll want to save some so the plants can reseed and regenerate.  Having said that, it does take more blossoms than regular green tea, so gather what you can.  You’ll be glad you took the time to get that extra bounty come wintertime, when you enjoy that steaming mug of spring.  [Plan for your year’s harvest here]  As I gather blossoms, I will gently shake the branch to knock off any critters that may be hiding.  I gather whole blossoms, petals, etc.

The following information on flower blossom gathering is taken from the book, Edible Flowers – From Garden To Palate, by Cathy Willkinson Barash:
Remove the stamens and styles from the flowers before eating. The pollen can detract from the flavor of the flower. In addition, the pollen may cause an allergic reaction in some individuals. Remove the sepals of all flowers except violas, Johnny-jump-ups, and pansies.

Only the petals of some flowers such as rose, calendula, tulip, chrysanthemum, yucca, and lavender are edible. When using just the petals, separate them from the rest of the flower just prior to use to keep wilting to a minimum. Others, including Johnny-jump-up, violet, runner bean, honeysuckle, and clover can be eaten in their entirety.

Roses, dianthus, English daisies, marigolds and chrysanthemums have a bitter white portion at the base of the petal where it was attached to the flower. Bread or cut off the bitter part off the petal before using.

Cleaning Edible Flowers:
Shake each flower to dislodge insects hidden in the petal folds.
After having removed the stamen, wash the flowers under a fine jet of water or in a strainer placed in a large bowl of water.
Drain and allow to dry on absorbent paper. The flowers will retain their odor and color providing they dry quickly and that they are not exposed to direct sunlight.
Place drying blossoms and/or petals on a screen or large board (I use my cutting board or screen trays).  As the blossoms begin to dry, gently shake or lift apart any blossoms that may still be stuck together from the rinsing process.  Allow to dry loosely for a couple days.  Depending on your humidity, this may take several days.  You can use a dehydrator on the lowest setting.

I don’t have any rhyme or reason to my mixed blossom teas.  Some combinations do compliment each other naturally, so don’t be afraid to experiment.  I gather what I find, add some to ‘the mix’ all during the season, and store some of each blossom in a small jar for a special morning or evening.  Be sure to label what you put in the mix as well as each jar.  You may forget later, and the blossoms tend to look alike after they dry.  Store in glass containers.

Brewing Blossom Tea
When I make a blossom tea, my favorite way to partake is in a steaming cup.  But blossom tea makes great iced tea with fruit.  I also use strong blossom tea as the water or liquid in baking and other cooking.  My kombuchas and juns are flavored with blossom tea with a little green tea added for the caffeine.  And as a base for Switchel!

I add about half a cup to one cup of blossoms, mint leaves, and even fruit to a pot of two to three cups water.  I tend to make a superinfusion and let the teas simmer for about twenty minutes, slightly under boiling.  I have a favorite copper pot that I save just for my teas, because I like it.  Visually it appeals to me, and it’s a special thing for me.  I love glass teapots as well, for steeping.    Choose what works for you.  Try to stay away from aluminium pans.  Turn the heat off and let the flowers continue to steep until cool, or even overnight.  Then pour off the liquid, strain, and squeeze the blossoms in your hands to express all of the goodness you can and compost the spent blossoms.  You can enjoy this concoction sweetened with honey or whatever you like.  If you want hot tea, simply warm it up again and enjoy.

By the way, this list will grow as I continue to try different blossoms, and I will edit occasionally.  I’ve only listed what I’ve tried, so you may find many more edible blossoms as you do your research.  Please feel free to add in the comments, any blossoms you have positively identified as safe and have tried.  I’d love to hear what you come up with too!

Wild Blossoms I have tried (always positively identify any foraged food!)
Black Locust
Blackberry
Dandelion
Dead Nettle
Elderberry (blossom and berries only)
Honeysuckle (Berries are highly toxic)
Kudzu
Pine needle
Red clover
Redbud
Sassafras root
Stinging Nettle
Thistle
Violet
White clover
Wild Strawberry leaves and blossoms
Wisteria (ONLY the blossoms are edible, all other parts are highly toxic)
Fruit Blossom teas
Apple
Blackberry blossoms and leaves
Nectarine
Peach
Raspberry blossoms and leaves

Garden Blossom teas
Amaranth
Camomile
Chrysanthemum
Hibiscus
Jasmine
Lily
Marigold
Osmanthus
Peony
Roses

Herb blossoms and leaves (Oddly enough, herb blossoms are not as savory as one might think.  Many of these are associated with savory cooking, so maybe that is the reasoning behind the misconception. They impart a gentle flavor of the herb to your teas.  Great mixed in with fruit blossoms.)

Bee Balm
Borage
Catnip
Chamomile
Ginger
Horehound
Lavender
Lemon Balm
Lemon Grass
Lemon Verbena
Peppermint
Rosemary
Spearmint
Sage

Disclaimer:
The author, Suzanne Upton, has been a homesteader, forager, and homemaker for years.  She has researched all the above mentioned edible flowers and blossoms.  However, individuals consuming the flowers and plants mentioned in this list, or any product or derivative made from the plants listed on this page, do so entirely at their own risk.  The author cannot be held responsible for any adverse reaction to the plants.  Please do your own research.