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Learn how to make edible flower teas and biscuits.

Homemade Tea

Making homemade tea from herbs and flowers in your garden is a delightful way to enjoy their flavors and benefits. Here are some simple recipes you can try:

  1. Chamomile and Lavender Tea:
    • Ingredients:
      • 3 parts chamomile flowers
      • 1 part dried lavender buds
    • Steep in boiling water for a calming and aromatic blend.
  2. Lemon Balm and Mint Tea:
    • Ingredients:
      • 2 parts lemon balm leaves
      • 1 part fresh mint leaves (such as chocolate mint)
    • Brew for a refreshing and uplifting cup.
  3. Hibiscus and Rosehip Tea:
    • Ingredients:
      • 2 parts dried hibiscus petals
      • 1 part dried rosehips
    • Rich in vitamin C and antioxidants.
  4. Anise and Fennel Tea:
    • Ingredients:
      • 2 parts anise seeds
      • 1 part fennel seeds
    • A spicy and digestive blend.

Yasmin Furmie’s Fruity Garden Day Drink

Ingredients

Belvoir Farm Elderflower & Rose Cordial (or any brand you prefer)

  • Canned sour cherries
  • Lemon slices
  • Lime slices
  • Sparkling water

Directions

Mix the first four ingredients together to taste and top with the sparkling water until the concentration is to your liking.

Enjoy in your garden with friends and family!

Flower and herb shortbread biscuits

Ingredients

  • 1½ cups (339 g) unsalted butter, at room temperature
  • 1⅓ cups (300 g) granulated sugar
  • 2 teaspoons salt
  • 3 large egg yolks
  • 2 tablespoons pure vanilla extract
  • 4 cups (611 g) all-purpose flour
  • 2 cups mixed edible flower petals and tender herbs
  • Sugar, for sprinkling 

Directions

  1. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and salt on medium speed until completely combined. 
  2. Add the yolks and mix until combined and then add the vanilla and stir until just combined. 
  3. Add the flour and mix on low speed until the dough comes together in a ball.
  4. Place the dough on a large sheet of parchment paper. Place another piece of parchment on top and roll out the dough until it’s about 5 mm thick.
  5. Remove the top piece of parchment paper and stamp out the biscuits with a 7.5 cm round cookie cutter, then decorate each round with the edible flower petals and/or herbs. Replace the top sheet of parchment paper and gently roll over each biscuit to fix the flowers in place. One by one, remove the flower-pressed biscuits with a spatula and place them on a parchment-lined cutting board.
  6. Put the cutting board with the unbaked biscuits in the freezer for 12 to 24 hours. This allows the flowers and herbs to keep their vibrant complexions in the hot oven.
  7. When you’re ready to bake, preheat the oven to 180°C with a rack set in the middle position. Line a sheet pan with parchment paper.
  8. Arrange the biscuits on the prepared sheet pan, leaving 5 mm space between each. Bake for 9 minutes; rotate the pan and bake for another 8 minutes, or until the edges are golden brown. Transfer to a cooling rack and sprinkle with cane sugar. 

You can store the biscuits in an airtight container in the refrigerator for up to 3 weeks and in the freezer for up to 2 months.