The best time to cut lilac blossoms is early in the morning when they’re fully hydrated. Cut the stems with sharp pruning shears, then immediately plunge the cut stems into a bucket of water. Get a clean vase ready for the flowers. Add fresh water and a floral preservative. Remove all leaves that would be underwater in the vase. Recut the stems at a 45-degree angle and arrange the lilacs in the prepared container. Set the vase in indirect light and enjoy. Recut the stems and add more water, as needed, to prevent wilting. —From BHG.
Lilacs are positively captivating.
It’s a sure sign that summer is coming when the garden is abloom in their enchanting shades of purple, pink, and white.
And, o, the fragrance! Distinct and sweet, the scent of lilacs wafts through open windows, flooding me with girlhood memories of my grandmother and the lilacs that grew wild at the side of her house.
Cutting a lush bouquet for the dinner table is a given. But did you know lilac blossoms are edible?
Fragrant and slightly bitter, lilacs have a distinctly lemon flavor that varies from plant to plant. Their beautiful blossoms are perfect in and on desserts and crystallized with egg whites and sugar.
Cooking with Lilac Blossoms
Cooking with Flowers: Sweet and Savory Recipes with Rose Petals, Lilacs, Lavender, and Other Edible Flowers
By Miche Bacher (Author) and Miana Jun (Photographer)
This easy-to-use cookbook is brimming with scrumptious botanical treats, from sweet violet cupcakes, pansy petal pancakes, daylily cheesecake, and rosemary flower margaritas to savory sunflower chickpea salad, chive blossom vinaigrette, herb flower pesto, and mango orchid sticky rice. Over 100 recipes with tips and tricks for finding, cleaning, and preparing edible blossoms. BUY THE BOOK
Photo of lilacs in Frankoma pottery: Matthew Mead.
They are so beautiful to behold and the scent of them is majestic indeed. I had heard years ago that they are edible. You have provided a wealth of opportunity to enjoy them in ways unknown to me prior. Thank you for sharing.