Archives for posts with tag: lavender

Wreaths

December 15, 2014 //

Last Friday, with Olive and Anne, we made a little tour around our neighbourhood collecting foliage and flowers before putting together some rustic wreaths. Here are a couple I made – one filled with bay leaf, lavender, pomegranate, and fennel flower, the other long lasting natives. Baby Leo helped too.

Check out the article I wrote last year for The Planthunter on how to make your own wreath. It’s super easy and fun.

All photographs by Sophia Kaplan.

Tags australian native flowers, australian wreath, bay leaf, christmas wreath, edible wreath, fennel flower, flower crown, lavender, pomegranite, the secret garden blog, wreath

Categories Design, Flowers, Photos by Sophia

Adventures in Cooking

June 22, 2014 //

Adventures in Cooking, a blog run by the very sweet Eva, is a goldmine of gorgeous recipes and food styling. Here are two recipes of hers that use edible flowers. Check out the full article here.

Peach & Rosemary Blossom Lemonade

6 cups water

1 cup honey

4 ripe peaches, cut into 8ths
1 and 1/4 cups fresh-squeezed lemon juice

1/4 cup rosemary blossoms, plus a few rosemary sprigs for garnish

Combine all ingredients.

Roasted Brussel Sprouts with Toasted Hazelnuts and Lavender

Roasted Brussel Sprouts

1 and ½ lbs Brussels sprouts
3 tablespoons olive oil
1 teaspoon sea salt
½ teaspoon pepper
½ teaspoon brown sugar

Toasted Hazelnuts & Lavender

1 tablespoon plus 1 teaspoon brown sugar
1 tablespoon butter
1 cup hazelnuts
1 teaspoon dried lavender
1/4 teaspoon nutmeg
1/2 teaspoon sea salt
parchment paper

For the brussel sprouts, I tossed them with a bit of olive oil and salt and pepper before roasting. While they were baking away in the oven, I toasted some hazelnuts on the stovetop and added a bit of dried lavender at the end of the cook time, giving it a good stir. Once the brussel sprouts were finished, I tossed them all together and the resulting dish was one full of flavor, texture, and a wonderfully intoxicating aroma.