Flower Power

Do you use herbs and flowes to flavor the air and cooking?

Rosemary, called "dew of the sea" finds nourishment in sea mist and humidity. Greek mythology reveals it adorned Aphrodite when she rose from the sea. Its fragrance flavors meats and stews.  Native to the Mediterranean region, it grows in Southern California as a landscape plant. When shaped annually in the garden, the aroma scents the breeze, clothes, and work gloves. Take a few springs to add to your car, or for use in the kitchen.

Bay trees flavor many dishes like spaghetti sauce. They also have symbolic meaning. Greeks fashioned the bay laurel leaves into crowns to place on the heads of victors in games and battles.The God, Zeus, loved the laurel. It contain oils used in medicines to treat breathing ailments.

In addition to flavoring food,  plants provide olefactory effects. Lavender provides a sense of ease when we need relaxation.

Geraniums, a common garden plant,  exudes an odor that meets with mixed reviews. They can smell like rose, peppermint, even chocloate and lime.

Leaves of camphor and eucalyptus refresh when crushed or rubbed.

Roses used in sachets and potpourris also add fragrance to water, baths, and waft through a room when cut and placed in a vase. After the flowers of the rose have been pollinated, the fruits form rosehips. They add flavor to tea and provide 
vitamin C.

Today, stop and smell the flowers and herbs. Slow down, relax, and take in the simple pleasures.

Try Nasturtium Pesto
Makes 2 cups

Ingredients
4 cups packed nasturtium leaves
2 cups packed nasturtium flowers
1 1/2 cups olive oil
5 cloves garlic
1 to 1 1/2 cups walnuts
1 to 1 1/2 cups shredded Parmesan cheese

Method
Pick a basket full of fresh leaves and flowers without any blemishes. If your plants aren’t blooming yet, using only the leaves is fine too. Nasturtiums are highly beneficial in the garden for being natural aphid traps, so you’ll want to make sure you’re not harvesting a colony of aphids along with them.

Thoroughly wash and dry the leaves and flowers; tear larger leaves in half.
Add the leaves, flowers, garlic, olive oil, walnuts, and Parmesan to a blender or food processor. If you want the pesto extra nutty and extra cheesy, use the full 1 1/2 cups for each ingredient.
Blend all the ingredients until the mixture is smooth.

Ladle the pesto into small jars and refrigerate. It should keep for up to two weeks.

Find your flower power.