We know April showers bring May flowers – let’s utilize springtime edible flowers like pansies and violets to make a truly special kombucha! When grown and harvested without fertilizers, these flowers are edible and fun to implement in kombucha.
Add these homegrown petals to this special recipe; they lend a deep, sweet flavor. A small chunk of crystallized ginger is the hidden star of this very special kombucha. Utilize frozen fruits like strawberries and cherries in this homemade kombucha to round out the flavor as you make room for the incoming harvest ahead 🤩
- Violets and/or pansies – dried (1 flower)
- Crystallized ginger – 1 chunk, about the size of the tip of your pinky finger
- Strawberry – fresh, or frozen and thawed (1 tbsp)
- Cherry – fresh, or frozen and thawed (1 tbsp)
- Dried, culinary rose petals (1 tbsp – optional)
More on Violets and Pansies
Pansies and violets are said to be natural protectors of a garden. I like to plant some pots around my garden’s perimeter to keep negative spirits away. I habitually place pots of violets and pansies in cool patches. The pots help me ensure they aren’t affected by fertilizers, and flowers pop up annually in a vast array of blues and purples.
When the blossoms are full, pop off the heads at the base with your thumb.
Place flowers in a colander and rinse off thoroughly.
Arrange flowers in a single layer on a dry paper towel and place them in an undisturbed area, allowing the petals to dry fully.
As a note, violet and pansy roots are not edible!
Violets and pansies leaves can be used raw – add them to salads and charcuterie boards! I prefer to add dried leaves to kombucha and hot tea 😃