Recipe: Purple Oregano Flower Vinegar

PURPLE OREGANO FLOWER VINEGAR

"The pink color of the vinegar is lovely, but will disappear if stored on a sunny windowsill."

rice wine vinegar
purple oregano flowers

Fill a clean, 1-pint glass container with rice vinegar.

Begin collecting the purple oregano flowers as they blossom. Wash and pat them dry, then pack the container with the flowers and one 4-inch sprig of oregano leaves. The vinegar will turn pink in about 24 hours. Seal the container with a noncorrosive cap.

Make sure the flowers are covered with vinegar - if not, add more vinegar. Keep in a dark, cool cupboard for 1 week or so, then transfer to a decorative bottle if desired.

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THE TEN RULES OF EDIBLE FLOWERS

1. Eat flowers only when your are positive they are edible.
2. Just because it is served with food does not mean a flower is edible (see Rule 1).
3. Eat only flowers that have been grown organically.
4. Do not eat flowers from florists, nurseries or garden centers (see Rule 3).
5. If you have hay fever, asthma or allergies, do not eat flowers.
6. Do not eat flowers picked from the side of the road. They are contaminated from car emissions (see Rule 3).
7. Remove pistils and stamens from flowers before eating. Eat only the petals.
8. Not all flowers are edible. Some are poisonous.
9. There are many varieties of any one flower. Flowers taste different when grown in different locations.
10. Introduce flowers into your diet the way you would new foods to a baby - one at a time in small quantities.

Source: Edible Flowers: From Garden to Palate by Cathy Wilkinson Barash