Flowers – Sprinkle Mix

Ingredients for 1 servings:

• 6 handfuls of flowers, different colors
• 1 tbsp shallot(s) (freeze-dried/chopped)
• 1 tsp garlic powder
• 1 tbsp sea salt (or 2 tbsp if needed)
• 1 tsp peppercorns (black or mixed)

Instructions

Working time approx. 1 hour; Rest time approx. 3 hours; Total time approx. 4 hours

a kind of spice mix – for a good mood at the table

In principle, any edible flowers can be used—for example, red clover, dandelion, nasturtium, borage, meadow sage, ground ivy, lungwort, rose petals, marigolds, field pansies, etc. Use a variety of yellow, red, and purple/blue flowers, if possible. From marigolds, dandelions, red clover, nasturtiums, etc., only pick or remove the colored parts, and from meadow sage, borage, ground ivy, lungwort, etc., only cut the flowers off the stems. Dry all flowers (petals) in the oven at about 40°C with the oven door ajar until they rustle—this takes about 2-3 hours. Blend the shallots and remaining spices into a powder in a blender. Roughly chop the dried flowers so the colors are still clearly visible. Then mix everything together. This mix can be sprinkled on sandwiches, on dips made with cream cheese, quark, yogurt, etc., sprinkled on light cream soups or salads, etc. It’s best to let the moisture absorb briefly after sprinkling; then the colors will return to their original brightness. If you don’t need the mix to keep for a long time, you can of course use everything fresh – in which case it’s best to just roughly chop the petals or leave them whole. I gave the mix to a friend’s daughter last year. The little princess was a bit picky – but with the colorful flower sprinkles, things improved somewhat.