Friday, August 10, 2007

edible plant?

My bush is loaded with blooms, maybe now is the time to try some rose of sharon recipes

time to make 10 min 10 min prep
20 rose of sharon fresh edible flowers

1 cup cottage cheese
1/2 cup plain yogurt
20 rose of sharon fresh edible flowers (petals only, coarsely chopped)

herbs, and spices of your choice (optional)
  1. Remove pistils and stamens from flowers. Set aside.
  2. Process cottage cheese in blender till smooth.
  3. Transfer to nonmetallic bowl.
  4. Stir in yogurt and flower petals. Add herbs and seasonings. I used chopped green onion, fresh basil, thyme, oregano and rosemary, with a dash of Greek seasoning.
  5. spoon the dip into the center of the flower.
  6. Garnish with chopped petals.
  7. Cover and refrigerate overnight for best flavor.

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