I may receive a commission if you purchase through links in this post. I am not a doctor; please consult your practitioner before changing your supplement or healthcare regimen.
It’s spring, and that means flowers.
I love love love eating them. We’re on a farm now! We’re surrounded by edible flowers, and gradually I’m learning their names and which ones we can eat.
I love them all. I love the bitterness of flowers. They’re sweet to look at, and usually sweet to taste at first, then slightly bitter (like bitter greens) or spicy. I feel so alive and happy when I’m eating flowers. It’s really cool to put something so pretty (with petals!) in your mouth.
Chamomile is among the flowers that are edible. I’m not a huge fan of chamomile tea, because it’s so mild, and I tend to like really strong, bold flavors.
But I love eating chamomile flowers because they’re more intense in flavor, more exciting!
This recipe uses a lot of dried blossoms, which are super easy to buy in bulk and make an amazing muffin. The flavor is unique and wonderful. Don’t you love eating new things, the adventure of it?
Here’s your chance. Fill this gorgeous, bodacious, cakey, healthy muffin batter with the blossoms, garnish the tops, and serve these pretty spring wonders.