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Here’s a simple yet tasty recipe for adding Calendula blossoms to a side dish: you may have gathered and dried blossoms from last years harvest. Adding to food is an age old principle of  “food can be our medicine, medicine can be part of our food.”

If you have not planted Calendula yet consider Seeds of Change, an organic seed company that  I highly recommend for some of your spring seed needs.

Carrot Rice and Calendula flower

Ingredients:

1 cup brown rice
2 cups water
1 T butter
1 onion sliced
1 t minced fresh ginger root
3/4 cups grated carrots
Calendula flower petals to taste
salt & pepper to taste
Combine rice and water in a medium saucepan. Bring to a boil over high heat. Reduce heat and simmer until tender. While the rice is cooking, saute onion, ginger & carrots. Combine with rice and add Calendula petals & salt to taste. I often steam my wild greens this way and I usually add  goat cheese which creates a hearty side dish.

Keep recipe to use after harvesting next year’s crop and/or this may be something new to try. Consider adding Calendula to your garden wish list for 2013.

Enjoy. Judith

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