Jade Owl’s Kitchen

October, 2013

Photo used with permission.



Blessed Samhain!

This is hands down, no doubt about it my favorite time of year. It is the time of year of new beginnings, so I use this time to clean out all the old and make room for the new. I will clean out my herb cabinet and return the old herb to the earth via compost. If I feel the need for a new besom, I will either make one or purchase it. And instead of waiting for January to make new resolutions I will state mine at the end of my Samhain ritual. (And of course some of them will be long gone by Thanksgiving)

October is the last month many of us have to harvest what we have grown thru the year. By this time I have long since gotten all my herbs and flowers harvested, dried, and put up. But what about the barks, bulbs, and roots? They are ready now. Generally you should gather your barks in the fall when the sap is running. This reduces the damage to the tree. Remove small vertical pieces of the bark; never remove all the bark and never a complete band around the tree. You will kill it. Allow the bark to dry completely before using it.

Gather your bulbs and roots after the top of the plant has died back for the year. Some roots will reabsorb the moisture from the air; if this happens it will get soft and will need to be thrown away. Chop your roots into smaller pieces as some will be too hard to chop after they are dry.

Bulbs can be dug up and stored in the fridge until the next growing season by placing them in a paper bag and storing in the bottom of your fridge. Keep an eye on the bulbs to make sure they are not getting moisture as they will rot.

I will start making my herbal blends and tincture at this time. For the rest of the year it is pretty slow as everything goes to sleep for the season. I can experiment to see what works and what doesn’t without feeling like I am being rushed. As the earth is sleeping I am busy being creative making my own incense and potpourri.

This is something to try if you have them in your area. Years ago a neighbor of mine tried to keep Praying Mantises in her yard, as they eat the bugs that would eat her flowers and plants. This time of year is when you might start seeing their eggs. Each October (mid to end of month) she would go and gather some of the eggs and keep them in her fridge to keep them from freezing as it will kill the eggs if they do. The eggs are small, foamy looking and will be attached to leaves, stems, and branches.



with permission by:




Pet recipes


Doggy Peanut Butter Cookies

½ c honey                                                                    ½ c molasses

1 ¼ c rice flour                                                            11/2 c all natural unsweetened peanut butter

½ c buck wheat flour                                                  ¾ tsp baking soda

½ tsp baking powder                                                  ¼ tsp salt

1tbsp beef or chicken soup base dissolved in ¼ c hot water.

¼ c olive oil

In large bowl beat the wet ingredients and egg together until smooth. I another bowl combine dry ingredients and slowly mix into wet mixture until combined. If mixture is too dry add ¼ cup

Take a small amount of dough and roll into a ball about the size of an acorn. Place on a cookie sheet about ½ inch apart. Once cookie sheet is full take a fork and make the criss cross marks in the top mashing the ball down like you would if you were making cookies for yourself.

Bake at 375 for 10 – 12 min. cool and store in an air tight container.


Catnip Treats for Kitty

1 ½ c rice flour                                                            3 tbsp wheat germ

¼ c soy flour                                                               1/3 c evaporated milk

1tsp malt powder                                                        ½ tsp bone meal

1 ½ tbsp crushed catnip leaves                                   1 tsp chicken flavored soup base in ¼ c hot                                                                                       water

1 egg                                                                           1tbsp olive oil 

1/3 c milk

Mix dry ingredients together and add all remaining ingredients. Knead dough to mix well. Roll flat to ¼ inch thickness and cut into ¼ in strips and then cut into squares. Place on oiled cookie sheet and bake at 375 for 20 min. Cool and store in an air tight container.

Cooler nights are coming. Make sure your pet is where it can get out of the elements

I love to be in the kitchen and this time of year usually finds me making lists of things I want to make for all the holidays coming up. I make cookies, and candy for Samhain, Thanksgiving, Yule, and Christmas. (I was raised a Christian and still celebrate those holidays with my family) Every year I try to come up with at least one new recipe for each holiday.

Spooky Punch

In a large punch bowl combine 2- 2 liter bottles of 7-up with 1 gallon of apple cider. Add 2-3 peeled, cored, chopped apples, white grapes, and a package of gummy worms. Add ice to bring the level to just under the rim of the bowl. To liven up the punch you can add some regular or Malibu Rum. Please be responsible when adding alcohol.

I am serving this punch at my wedding on Samhain.


Toasted Pumpkin Seeds

Pumpkin seeds are a great snack and you will have plenty after carving your pumpkins this year.

Rinse your seeds well. Preheat oven to 375 and line your cookie sheets with parchment paper.

In a small bowl combine 1/3 c canola oil with ½ tsp garlic salt, 1 tsp onion powder, 2 tsp crushed rosemary, ½ tsp thyme, and ¼ tsp sage. Pour this over your seeds and toss to coat. Spread seeds in a single layer on cookie sheet and bake till they are an off white color. You do not want them brown!! When done slide them off into your party bowl.


Something to add to your Samhain celebration

I try to always remember those that have past during this time of year and one way I do it is to set a table for my loved ones who have moved on. I will set up a small table with my favorite dinnerware and stemware and decorate it as I do the regular dinner table. Instead of serving food I will put a tiny pumpkin with my loved one’s name painted on it in the center of the plate. This way I feel them when I sit down to dinner.



Witchy Beauty

Clay masks remove toxins from the skin. Just simply mix powdered clay with enough water to make a paste. I add sea kelp to my clay because of oil problems on my face. Leave your mask on until dry and gently remove with warm water and a cloth. Rinse the cloth out good.


Recently a friend of mine mentioned how her feet were swelling and painful. I told her to rub peppermint oil into her feet. It may not remove all the swelling but will help some with the pain.

Try mixing 10-12 drops of peppermint oil with rubbing alcohol (at least 70%) and place in a spray bottle. When needed spray onto legs and feel and rub in. Be sure to wash hands before touching your face or eyes.

Next month I will be adding a new element to my column. I know that Pagans are all over and in every profession in this world. I was a truck driver for 17 years, and I will be adding some tips and info I have learned on the road for those Pagan Trucker readers we have here at Pagan Pages. Stay tuned.


That is it for this month. Til next month: Keep your brooms under the radar.

I love to hear from my readers. You can email me at:

Blessed Be,

Jade Owl )0(

© 2013 By: Jade Owl (Margaret Creekmore)

Aramids’ Cauldron

June, 2012

Well it is that time of year again, the gardens have been plowed,
seeds have been sown and are now poking through the ground; and while
all this is happening insects are finding themselves a smorgasbord of
tender little goodies to feast upon. That being said, in order to
deter these little creatures and keep our food safe I have found a few
holistic pest remedies I would like to share that really work and do
not put our families, pet’s or gardens at risk…

Garlic Oil Spray
15 cloves of minced garlic
2 tsp. mineral oil
2 2/3 C. water
1t. liquid dish soap
Soak garlic in mineral oil for 24 hours. Strain garlic out and add
water and 1t. liquid dish soap. Mix thoroughly. Spray plants with this
solution once a week but no more as too much soap will burn leaves on
Insects affected: Spider mites Aphids, and whiteflies

Sticky Traps
1-2 Tbsp. Un-petroleum Jelly (regular Vaseline will work though)
4”x8” plastic cards or cardboard
Waterproof yellow paint
Apply un-petroleum Jelly liberally over both sides of the card. Hang
the cards just above the top of plants (can also be hung in house to
get rid of inside flying insects).
Insects controlled: Gnats, and whiteflies.

Airmid’s Cauldron

May, 2012

May Day Cakes & Honeyed Milk

Beltane is a wonderful time of year to bring out this old Pagan
recipe. Traditionally these taste treats were made for the Beltane
celebration but are also wonderful for any pagan celebration or get

May Day Cakes

1 cup butter

3 3/4 cups sifted flour

1 cup granulated raw sugar

1/4 teaspoon nutmeg

1 teaspoon cinnamon

1 teaspoon ginger

1 teaspoon allspice

1 teaspoon dried marigold blossoms

2 fresh eggs

2 teaspoons cider vinegar

4 -6 tablespoons milk

Powdered sugar, to sprinkle on top

Prep Time: 30 minutes

Total Time: 55 minutes

Preheat oven to 350°F. Cut the butter into the flour with a pastry
blender or a large fork. Blend in the sugar, nutmeg, ginger, cinnamon,
dried marigold blossoms and allspice; beat eggs, vinegar, and milk
together. Mix with the flour mixture until stiff dough is formed.
Knead thoroughly and roll out 1/4-inch thick. Cut into 3-inch rounds
(or form into shape of people), and place on greased baking sheets.
Prick several times with a fork and bake for 20-25 minutes.  Sprinkle
lightly with powdered sugar while still warm.

Honeyed Milk

8 oz skim milk

1 tsp honey


In a small sauce pan heat milk till just warm

Pour honey into milk and stir

Place milk mixture back on the heat till warm again; pour into mug and enjoy.

Aramid’s Cauldron

February, 2012

While everyone is busy working to use more holistic recipes into their family’s diets, a lot of times we forget about our four legged friends. Here is just one of the recipes I personally feed my dogs, and their vet says it has really done wonders for them.

Turkey Special Recipe


•1 lb. ground turkey

> •6 c. water
>  •2 c. brown rice
>  •1/2 c. of frozen broccoli, carrots and cauliflowers.

•1 t. dried rosemary

Place the water, ground turkey, rice, and rosemary into a large saucepan. Stir until the turkey is broken up and evenly distributed throughout the mixture. Bring to a boil over high heat, and then reduce heat to low. Let the mixture simmer for 20 minutes, before adding the frozen vegetables and cooking for an additional 5 minutes.

HearthBeats: Recipes from a Kitchen Witch

August, 2011

Merry Meet and welcome to my Kitchen Hearth. Come and sit for a spell while we whip up something yummy.

This month we will be looking at some preserves. Fruit and veggie preserves. I am giving the recipes only as I have touched on the canning methods in past articles or you can look online at this link…

Tomato Preserve


  • 1 pound yellow pear tomatoes
  • 1 pound sugar
  • 2 ounces chopped or shredded ginger
  • 2 lemons


Peel tomatoes, cover with sugar, and let stand over night. In the morning pour off syrup and boil until quite thick; skim, then add tomatoes, ginger, and lemons which have been sliced and the seeds removed. Cook until tomatoes have a clarified appearance.

Apricot Jalapeno Jelly

1/2 cup jalapeno peppers — stems & seeds removed ( use other types if you want a hotter preserve.)
1 large red bell pepper — stem & seeds removed
2 cups cider vinegar
1 1/2 dried apricots — chopped
6 cups sugar
3 ounces liquid pectin
4 drops red food color ( omit if you want true color)

Put jalapenos, bell pepper, & vinegar in blender. Puree until coarsely ground and small chunks remain. Combine apricots, sugar, & jalapeno/pepper/vinegar mixture in large saucepan. Bring to a boil. Boil rapidly, 5 minutes. Remove from heat; skim off any foam that forms. Allow mixture to cool for 2 minutes. Then mix in pectin (and food coloring if you’re going to use it). Pour into sterilized jars, follow canning instructions.

Kiwi – strawberry Jam Recipe

2 cups chopped kiwi
1 cup chopped strawberries
1 package pectin
1 cup unsweetened apple juice
4 cups sugar

Combine kiwi, strawberries, pectin and apple juice in a large saucepot. Bring to a boil, stirring constantly. Add sugar, stirring until dissolved. Return to a rolling boil. Boil 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Ladle hot jam into hot jars, leaving 1/4th inch headspace. Adjust two-piece caps. follow canning instructions. Yield: about 4 half-pints.

Pineapple Jelly
Makes about 2 pints

4 cups sugar
1/4 cup fresh squeezed lime juice
2 cans crushed pineapple — 8 oz cans
1 pouch (3oz) Certo Liquid Fruit Pectin — do not use powder

Add the sugar, pineapple, and lime juice to a sauce pan. Bring to a full rolling boil. Add the liquid pectin and bring back to a full rolling boil. Let cool slightly and pour into clean containers. Store in the refrigerator for up to 3 weeks.

Simple Jalapeno Jelly Recipe

3 jalapeno peppers with seeds removed, chopped finely
4 medium bell peppers with seeds removed chopped coarsely
1 cup of vinegar
5 cups of sugar
3 oz. jar of pectin

cook the peppers and vinegar in a 4 quart pan until soft. Add the sugar and boil for 10 minutes. Remove from heat, add pectin then return to heat and boil for 1 more minute. Fill jelly jars. Follow canning instruction.

Apple Pie Jam
4 cups tart apples, chopped
unsweetened apple juice
1  tbsp. lemon juice
1 tsp. cinnamon
1/4 tsp. nutmeg
4 c. sugar
1 c. brown sugar, packed
1 (1 3/4 oz) box dry pectin
1 tsp. butter

Measure apples in a measuring cup, and then add in the same measuring cup applejuice to fill up to the 4 cup line (with the apples in it). Put into a heavy saucepan. Add pectin, butter, spices and lemon juice. Bring to a boil.

Add sugars and bring back to a full rolling boil, and boil for 1 minute, stirring constantly. Remove from heat, and skim off any foam.

Ladle into hot sterilized jars, leaving 1/4? . Put on lids, and follow canning instructions.

Mulled Apple Jelly
Makes approximately 5 small jarfuls.

2.25 lbs of apples – a mixture of cookers and eaters works well
1 quart apple juice
1 cinnamon stick
12 cloves
1/3 cup cider vinegar
granulated sugar


Roughly chop the apples and place in pan. There is no need to peel and core. Cover with apple juicer (I used a little over 1 qt) and add spices. Bring to the boil and then simmer, covered, for 45 minutes.

Pour into a  jelly bag suspended over a large bowl. Leave to strain for a minimum of 2 hours or overnight. Don’t be tempted to prod or squeeze the jelly bag to get more juice out as this will make the jelly cloudy.

Measure out the juice and return to the pan along with 1 lb sugar for every 1 pint of juice. I found I had exactly 2 pints of juice so used 2 lbs sugar but obviously this will vary depending on how juicy your apples were, how long you strained them and how much apple juice you used.

Stir in the cider vinegar and bring to the boil. Boil rapidly for approximately 10 minutes until setting point is reached.

Pour into warm, sterilized jars, follow canning instructions.  Keep in the fridge once opened and used within 3 weeks.

Summer berry and lemon verbena jelly

1 lb plus about 2 oz. berries – any or all of the following: raspberries, blackberries, red currants. This recipes used a mixture of about 70% raspberries, 25% red currants, and 5% blackberries.

1 lb white sugar

1 tsp pectin (see Notes)

1 large handful, or a couple of sprigs, of lemon verbena

Wash and sort the berries. If you are using red currants, carefully pick off all the stems.
Put the berries and sugar into the stainless steel or other non-reactive pan. Mash and let it macerate for about half an hour.
In the meantime, put a plate into the refrigerator to make it very cold.
Mix the pectin in with the fruit. Turn on the heat, and bring to a boil. Lower the heat to low, and cook for at least 45 minutes, stirring up the bottom periodically to keep from burning. Skim off the scum that forms on the top.
For the last 10 minutes of cooking, drop in the lemon verbena.
Drop a bit of the jam liquid onto the cold plate. If it forms a skin almost immediately, it’s done.
Fish out the lemon verbena leaves. Pass the jam mixture a ladleful at a time through a time through a sieve or strainer, taking out all the seeds.
Can using your favorite canning method.

Notes: This recipe has used pectin, which is a natural jellifying agent. Berries in general don’t have much pectin, and it’s needed in this case to make it ‘jell’ enough. You may also be able to find something called sugar for jam making, which has pectin already mixed in. This version (with 1 teaspoon per 1lb fruit) results in a fairly runny jelly, which is great for using on yogurt and ice cream, but if you prefer a firmer jelly you will need more pectin. Follow the package directions.
If you don’t mind the seeds, especially if you don’t use red currants which have rather large seeds, you can skip the straining step. In that case you will have a jam rather than a jelly.

Grapefruit and Vanilla Marmalade

3 large grapefruits ( ruby red work best)
3 cups water
4 cups sugar
1 vanilla bean, seeds scraped
2 tablespoons rose water or lemon juice

Set a large pot of water to boil. Cut off the peel of the grapefruits, working to get good thick slices, but leaving the inner white pith closest to the fruit still attached to the fruit. Cut the peels into strips. Blanch the peels by submersing them in boiling water for about three minutes. Drain in a colander and rinse under running water. Bring a fresh pot of water to a boil and repeat the blanching process again, to remove any bitterness. Drain and rinse again.
Place the peels in a large pot. Cut off all the white pith from the remaining fruits then, working over the pot, cut between the grapefruit membranes so that the fruit sections fall into the pot. Squeeze juice from the membranes and discard them.
Add the water and sugar to the pot and bring to a boil, stirring to combine. Lower the heat to a very low simmer. Simmer until the marmalade is thick and translucent, about one hour. The marmalade may still appear a touch watery- keep in mind it will thicken as it cools.
Add the vanilla bean seeds and simmer another five minutes. Remove from the heat, stir in the rose water (or lemon) and set aside to cool. Follow canning instructions or use within 3-4 weeks

And lastly .. I am not even sure where this recipe came from. I am sure if I searched my cookbooks or the web I would find it.. but yummo!!!

Onion Marmalade
4 lbs onions (sliced thin)
3 slices bacon (thick cut)
2 cup sugar
1 cup dark brown sugar
2 cup red wine
1 cup balsamic vinegar
2 tsp salt
2 Tbsp. extra virgin olive oil

Place a large, non-reactive pan over medium-low heat cook the bacon. The goal is to render the fat. Once the bacon has crisped, remove.
Turn up the heat to high to medium- high, add the onions, salt and olive oil. Stir to coat all the onions with the oil and bacon fat. Cook covered with a tight lid for about 20 minutes. Continue to cook stirring every 5 to 10 minutes until the onions begin to turn golden brown.
Add the sugar, brown sugar, red wine, and balsamic vinegar. Cook over medium heat until very thick. To test if it’s the right consistency, dribble a bit of the reduction on a plate and it still liquid, but slowly slips down the plate after it cools briefly. You can also look to for doneness by dragging a spoon against the bottom of the pot. If it leaves a long valley, then its done. WARNING: Do not walk away from this once it begins to get close. There is enough sugar in this that it can burn and forever attach to the bottom of your pan..
Remove from heat and let cool before storing.
Place in a glass or heat resistant container. Cover and refrigerate.
This is both acidic and high in sugar, so its excellent for long term storage. It keeps in the fridge well for at least 2 months.
ome of the fat may become solid at the top after cooling. I simply scrape it off and dispose of it.
Additionally, if the marmalade become too thick after cooling, simply reheat in the microwave for 30 seconds and it will then spread very easily.

Until next month
Merry Cooking and Blessed Eating
The Hearthkeeper

PS. If there is anything you would like to see here.. Please email me at

Blessed be…

Arimid’s Cauldron

July, 2011

Lughnasadh Honey Muffins

1 C. Milk

½ C. Strained Wildflower Honey

½ C. Raw Sugar

3 C. Oat Flour

3 t. Baking Powder

¾ t. Sea Salt

¾ t. Powdered Grapefruit seed

1 C. Blackberries washed and drained

3 Eggs Well Beaten

¼ C/ Melted Butter

Blend milk, honey, and sugar. Combine with sifted dry ingredients. Add eggs and butter, mix lightly but quickly fold in blackberries; bake in well greased muffin tins at 375* degrees for approximately 20 mins.

With Lughnasadh soon to be upon us this recipe is sure to become a favorite.

Enchanting Eats

June, 2011

Sunflower Sunburst Cookies

Photo by Kazuhiko Teramoto, used with Creative Commons license
Link to photo

Now is the time to hit your farmer’s market to enjoy the Sun’s hard work! We are coming into summer squashes, corn, tomatoes, lettuces, cucumbers, peppers, as well as berries, citrus fruits, and melons. This is also a great time to indulge in some local wine or any frilly, fruity drinks.

To honor the Sun, you can choose foods that are the colors of the sun–yellow, white, orange, and red. Cooking over an open fire or grilling tap into the Sun’s heat energy. Sun-dried foods also work in the same way. Spicy foods are also perfect for this time of year.

One flower stands out as a mirror image of the sun, the sunflower. With its radiating yellow petals and sky high stems, it is easy to see the resemblance. These cookies are a great crunchy treat and pack a nutritious punch.

1.             Preheat oven to 350.

2.             In a large bowl, combine 2 cups flour, 1 tsp lemon zest, 2/3 cup (10 Tbsp + 2 tsp) chilled and cubed butter, 1 Tbsp honey, and 1 egg. Dough will be dry.

3.             Knead by hand, or on low setting, until smooth. Wrap and chill for half an hour.

4.             In a saucepan, heat 2½ Tbsp butter, ¼ cup honey, and 2 Tbsp cream over medium heat. Stir in 1¼ toasted sunflower seeds. Set aside and cool.

5.             Roll out chilled dough and cut into shapes. (See below for ideas)

6.             Place on lined sheet pans and top with 1 tsp of the seed topping.

7.             Bake for 12-15 minutes until golden brown. If desired, top with lemon zest while still hot.

You can use any cookie cutter you like, but sunburst cutters are widely available. In a pinch, use a juice glass to cut round cookies. If you don’t like sunflower seeds, no problem. Bake off the cookies sans topping. When cooled, decorate with a simple icing by mixing powdered sugar and lemon juice for a bright variant. Depending on the size of your cookies, you should get 3-5 dozen. That’s plenty for your Summer Solstice celebration!

Enjoy and Blessed Be!

HearthBeats: Recipes from a Kitchen Witch

June, 2011

Merry meet and Welcome to my Kitchen. Come on in and grab a cuppa and see what we can share. This month I am focusing on a different way to use the Bounty of our Mother Earth. The year round bounty that is accessible like it never was in years gone by. And once frozen or dried you may be able to use this beauty and flavor year round.

We do not always think about the flowers of our plants. We focus on the leaves and roots, but forget that the blooms are often as flavorful as the rest of the plant. And many are gorgeous. So this month I am focusing on the edible flowers, both herbs and plants.  I have listed some of the ways you can use them and a fairly large list. I have in no way compiled a complete list. I focused on mainly “flowers” and herbal flowers. You may wish to look further, as you can also use many fruit and vegetable flowers as well. So here we go..I hope you enjoy it as much as I have.

How to Clean Edible Flowers:

Gentle shake each flower to dislodge any insects or dirt that may be hidden in the petal folds.
After carefully removing the stamen, wash the flowers under a gentle spray of water or place a strainer in a large bowl of water and gently move around..
Drain and allow them to dry completely on absorbent paper. The flowers will fresh providing they dry quickly and are not exposed to direct sunlight.

How to preserve edible flowers:

To preserve flowers, put them on moist paper and place together in a air tight container or in plastic Ziploc style bag. By using this method certain species can be preserved in the refrigerator for some 10 days.
You can also store the whole flower in a glass of water in the refrigerator overnight.

How to crystallized/candy edible flowers:

You can use candied flowers and petals in a variety of ways – decorate cakes  – all kinds of sweet things, such as ice cream, sherbet or fruit salad.


1 egg white or powdered egg whites
Superfine granulated sugar –not confectioners sugar.
Thin paintbrush
A variety of flowers such as violets, pansies, johnny-jump-ups, rose petals, etc. ( see list below)
Wire rack covered with wax paper

Carefully clean and completely dry the flowers or petals.
Beat the egg white in the small bowl until slightly foamy, you can add a few drops of water to make the egg whites easier to spread.
Paint each flower individually with beaten egg white using the small paintbrush. When thoroughly coated with egg white, sprinkle with superfine sugar.

Place the coated flowers or petals on wax paper on a wire rack. Let dry at room temperature (this could take 12 to 36 hours).. Flowers are completely dry when stiff and brittle to the touch. NOTE: To dry faster, you can place the candied flowers in an oven set at 150 degrees to 200 degrees F with the door ajar for a few hours. Or you can use a food dehydrator if you have access to one.

Store the flowers in layers, separated by tissue paper, in an airtight container at room temperature until ready to use.

Making Blossom Ice Cubes:

Use cleaned flower blossoms.

Boil water for 2 minutes for all the air trapped in the water to escape. Remove from heat and let the water cool until room temperature. This will ensure that the ice cubes are crystal clear.
Place each blossom at the bottom of each compartment in the ice cube tray. Fill half full with the cooled boiled water and freeze. After the water is frozen solid, fill each ice cube compartment the rest of the way to the top with the remaining boiled water. Freeze until ready to use.

How To Make Herb Flower Butter:

1/2 to 1 cup chopped fresh or dried herb flower petals
1 pound sweet unsalted butter, room temperature
Finely chop herb flowers or petals and mix into softened butter.
To allow the flavors to blend and intensify allow the mixture to stand at room temperature overnight.
Can be refrigerated for a couple of weeks or frozen for several months.

Edible Flower Chart , names and uses:

Begonia – Tuberous begonias
The leaves, flowers, and stems are edible. Begonia blossoms have a citrus-sour taste. The petals are used in salads and as a garnish.
The flowers and stems contain oxalic acid and should not be consumed by individuals suffering from gout, kidney stones, or rheumatism.

Also called Marigolds. A wonderful edible flower, flavors range from spicy to bitter, tangy to peppery. Their sharp taste resembles saffron (also known as Poor Man’s Saffron). Sprinkle them on soups, pasta or rice dishes, herb butters, and salads. Petals add a yellow tint to soups, spreads, and scrambled eggs.

Carnations can be steeped in wine, candy, or use as cake decoration. To use the surprisingly sweet petals in desserts, cut them away from the bitter white base of the flower. Dianthus are the miniature member of the carnation family with light clove-like or nutmeg scent. Petals add color to salads or aspics.

Sweet, anise-like, licorice. Raw flower heads can be difficult to digest.

Also called Bachelor’s button. They have a slightly sweet to spicy, clove-like flavor. Bloom can be used as a natural food dye.
Most commonly used as garnish.

Flowers are sweetest when picked young. They have a sweet, honey-like flavor. Dandelion buds are tastier than the flowers: best to pick these when they are very close to the ground, tightly bunched in the center, and about the size of a small gumball. Good raw or steamed. Also made into wine. Young leaves taste good steamed, or tossed in salads.  Mature flowers are bitter.

Garden Sorrel
Sorrel flowers are tart, lemon tasting. So use like a lemon: as a salad topping, in sauces, over cucumber salads.

Sweet honey flavor. Only the flowers are edible. NOTE: – Do not eat Berries they are highly poisonous!!

The flowers have a sweet flavor. Use as a garnish in salads or floated in drinks.

Lovely yellow, white and purple blooms have a mild wintergreen flavor and can be used in salads, to decorate cakes, or served with soft cheese. You can also in drinks, soups, desserts or salads.

The flavor of lilacs varies from plant to plant. Very fragrant, slightly bitter and has a distinct lemony taste with floral, pungent overtones. Great in salads and crystallized with egg whites and sugar.

The marigold are great in salads as they have a citrus flavor.

Nasturtiums rank among most common edible flowers. Blossoms have a sweet, spicy flavor. Stuff whole flowers with savory mousse or pureed chicken salad. The leaves add peppery tang to salads. You can use the entire flowers to garnish platters, salads, cheese tortes and open-faced sandwiches.

the flavor is extremely mild if you ably eat the petals, but if you eat the whole flower, there is a strong wintergreen flavor. Use as garnishes, in fruit salads, green salad, od candied on or in desserts.

Add peony petals to your summer salad or try floating in punches and lemonades.

Flavors depend on type, color, and soil conditions. Flavor varies from strawberries to green apples. Sweet, with flavors ranging from fruity to minty/spicy. All roses are edible, with the flavor being stronger in the darker varieties. Use the whole bud or flower of the miniature varieties to garnish ice cream and desserts, or sprinkle larger petals on desserts or salads. Freeze in ice cubes and float them your punch bowl. Petals can be used in syrups, jellies, and sweet spreads. Be sure to remove the bitter white portion of the petals before you use them..

Related to Johnny jump-ups or violas and pansies they now come in colorful purples and yellows to apricot and pastel hues. Eat the tender leaves and flowers in salads. Use the flowers to decorate desserts and drinks. All of these flowers make pretty decorations for cakes, sorbets, or any other desserts, and they may be candies/crystallized as well.

Herb Flowers:

Most herb flowers are just as tasty as the leaves and are very attractive when used in your salads. Use the petals in any dish you were already going to flavor with the herb.

Alliums (leeks, chives, garlic, garlic chives)
Known as the “Flowering Onions.” There are many different kinds that includes the familiar onion, garlic, chives, ramps, and shallots. Their flavors range from mild to strong and garlic. All parts of the plants are edible. The flowers tend to have a stronger flavor than the leaves. Eat the leaves and flowers in salads. The leaves can also be cooked as a flavoring with other vegetables in soups, stew and sauces.
Chive Blossoms have light onion flavor and aroma. Separate the florets and enjoy the mild, onion flavor in a variety of dishes.
Garlic Blossoms can have white or pink flowers, and the stems are flat instead of round. The flavor is milder than the garlic bulb, wonderful in salads.

Flower range from pale lavender-blue to deep rose; and the flavor is similar to licorice. Angelica seeds and stems can be candied or used in liqueurs. The young leaves and shoots can be added to a salad. In many countries Angelica is considered a vegetable and eaten raw.

Flowers range from white to pale pink or even a delicate lavender. The flavor of the flower is milder than the leaves. Basil also coming in different varieties that taste like lemon or mint. Sprinkle over salad or pasta for a splash of color and burst of flavor.

Bee Balm
Also called Wild Bergamot, Wild Oswego Tea or Monarda. Wild bee balm tastes like blend of oregano and mint. The red flowers can have a minty flavor. Any place you use oregano, you can use bee balm blossoms. Use the leaves and flower petals in both fruit and regular salads..

Borage has lovely cornflower blue star-shaped flowers. Blossoms and leaves have a cool, faint cucumber taste. Use in punches, lemonade, gin and tonics, sorbets, chilled soups, cheese tortes, and dips.


Chervil has delicate white flowers with an anise flavor.. add at the end of cooking or sprinkled on in its fresh, raw state in salads. Since Chervil’s flavor does not do well being dried or too much heat.

Chicory has an earthy flavor; you can eat either the petals or the buds. Chicory has been compared to endive.

Use leaves and flowers raw as the flavor fades quickly when cooked. Sprinkle to taste on salads, bean dishes, and cold vegetable dishes. Like the leaves and seeds, the flowers have a strong herbal flavor.

Dill has a tangy but stronger than their leaves. Use yellow flowers as you would the herb to season hot or cold soups, seafood, dressings, and dips. The seeds are used in pickling and baking. Add flowers to butter for wonderful herb butter.
It has a starburst yellow flowers that have a mild anise flavor. Use as a garnish with your entrees.

Petals may be eaten raw or you can cook the tender young shoots. The white variety of ginger is very fragrant and has a gingery taste on the tongue.

Flowers look beautiful and taste good in a glass of champagne or as a garnish for frozen desserts. Lavender works well with savory dishes as well, from hearty stews to wine-reduced sauces. Diminutive blooms add a mysterious scent to custards, flans or sorbets. Petals can have a sweet, floral flavor, slightly citrusy.

Lemon Verbena
The leaves and flowers can be used as an herbal tea, and used to flavor custards and flans.

Flowers are a milder version of plant’s leaf. Use as you would the herb.

Mint flowers and leaves are great in Middle Eastern dishes. Freeze and add to punches or drop into iced tea.

Milder version of plant’s leaf. Use as you would the herb.

A milder version of leaf. Use blossoms and leaves to enhance the flavor of Mediterranean dishes. Can be used with meats, seafood, potatoes or dressings.

The flowers are violet-blue, pink or white with a subtler sage taste than the leaves and can be used in salads and as a garnish. Flowers are a delicious companion to many foods including beans, corn dishes, sautéed or stuffed mushrooms, or pesto sauce.

The flavor of the flowers is somewhat hot and peppery and similar to thyme.

A milder version of the leaf. Use sprigs as garnish or remove the flowers and sprinkle them over soups, etc. Use thyme anywhere a herb might be used.)

Until next month
Merry Cooking and Blessed Eating
The Hearthkeeper

PS. If there is anything you would like to see here.. Please email me at

Enchanting Eats

May, 2011

Beltane, or May Day, is the time to release your inner Pan. Cut loose! Revel in your innocent gaiety. Take pleasure in the senses. Fertility and the Great Rite are the focus here. The God and Goddess join together, as well as many of our animal brothers and sisters.

We can honor this union through foods that resemble the phallus and vulva. Try items such as bread and pretzel sticks, bagels, doughnuts, rigatoni, tortellini, etc. Cookies, breads, and crackers can be shaped into representations as realistic as you deem appropriate, although simple ovals and rectangles will suffice.

Nature also provides symbols through bananas, peaches, asparagus, oysters, walnut halves, zucchini, and cucumbers. Foods known to be aphrodisiacs are also appropriate, including avocado, figs, pineapple, and chocolate. Of course, fertility foods, especially milk, eggs, and honey, are a great addition.

The recipe I’d like to share today combines a nod to the tradition of leaping over the Beltane fire as well as the male genitalia, while using foods that honor procreation. Last year I heard a wonderful joke, which shared a wise proverb for the men: Never leap over the bale fire sky-clad…unless you want roasted nuts.

Roasted Beltane Nuts

1.             Preheat oven to 325.

2.             In a large bowl, combine 2 tbsp sugar and 1 tsp salt.

3.             Smash 1 garlic clove and heat over medium in a skillet along with ¼ cup honey. Stir in ¾ tsp cayenne pepper (or more if you like it hot!). Remove garlic clove.

4.             Stir in 4 cups roasted, unsalted nuts. Any nuts will do; pick your favorite. Or use almonds, pine nuts, and/or walnuts for a double wammy. Toss well to coat.

5.             Spread nuts in a single layer on a sprayed sheet and bake for 10 minutes.

6.             Let cool slightly. Toss with sugar and salt mixture. Let cool completely before eating.

Notes: If avoiding nuts, swap in chickpeas! Just drain, rinse, and pat dry. Roast at 350 for about 45 minutes or until crunchy. Jiggle the pan every few minutes so they brown evenly and do not burn. Then follow the steps above.

Enjoy & Blessed Be!

Aramid’s Cauldron

May, 2011

While everyone is busy working to use more holistic recipes into their family’s diets, a lot of times we forget about our four legged friends. Here is just one of the recipes I personally feed my dogs, and their vet says it has really done wonders for them.

Turkey Special Recipe


•1 lb. ground turkey

•6 c. water

•2 c. brown rice

•1/2 c. of frozen broccoli, carrots and cauliflowers.

•1 t. dried rosemary

Place the water, ground turkey, rice, and rosemary into a large saucepan. Stir until the turkey is broken up and evenly distributed throughout the mixture. Bring to a boil over high heat, and then reduce heat to low. Let the mixture simmer for 20 minutes, before adding the frozen vegetables and cooking for an additional 5 minutes.

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