DIY: Flower Essences

How to Make Flower Essences

Flower essences are wonderful tools for self-transformation, especially for working on the emotions, which are key to creating a feeling of wellbeing. Making your own essences from the plants around you can give you a range of personalised tools to lift and change your mood.

Flower essences are very safe, they work at a vibrational level, in a similar way to homeopathic remedies. You can take them along with any current medication, even give them to children and pets.

You will need:

A small, clear glass bowl
Spring water- fresh is best, but still bottled water will do if you can’t collect from a natural spring
Filter paper- coffee filter papers are fine- preferably unbleached
A glass jug
Brandy- for preserving the finished essence
A small funnel
A small bottle- preferably with a pipette
Labels & pen

All of the items should be scrupulously clean, and the glassware sterilised

1. Decide what to make. Take a walk around your garden, or go into nature & notice the plants in flower- you will probably feel drawn to one particular type of flower to make your essence- it is best to only make one at a time.
2. Choose a nice sunny day to make your essences. Go out early to find freshly opened flowers.
3. Fill the small glass bowl with spring water and place on the ground in the sun.
4. Asking permission from the plant in your mind, and with gratitude, carefully pick enough flowers to cover the surface of the water (don’t do this with endangered species please!)
5. Leave the essence to develop in the sun. The sun’s rays help the energy signature of the flower move into the water.
6. You will probably need to leave it there for three to four hours. If you pendulum dowse you can check when the essence is ready- otherwise you can rely on your intuition to tell you it ‘feels done’.
7. Strain the flowers from the water into a jug using filter paper
8. Decant into the bottle, half filling it, adding the same amount again of brandy to preserve your essence. Made with care and kept in a cool place it will store indefinitely.
9. Cap the bottle and write a label, include the date & type of flower.
10. Drink a little of the remaining essence if you like, then return it to the Earth with thanks.

Glossary of Edible Flowers

GLOSSARY OF EDIBLE FLOWERS

Anise hyssop: Lilac-colored blossoms. Strong anise-licorice taste. Sweet
and tasty. Flavor similar to root beer. Great in salads, sweet pastries,
butter cookies and as a garnish. Leaves can be used to make tea.

Bachelor's buttons: blue blossoms with fuzzy silver-gray leaves. Bland
taste.

Bergamot Red, pink, white and violet flowers. Perfumy, tea-like taste.
Goes nicely with peach desserts.

Borage: Large blue flowers. Cucumber-like flavor. Great in salads, dips,
fruit compotes and candied for desserts. also known as anchusa.

Calendula: Yellow or gold flowers. Slightly green, tangy, peppery taste..
Nice
with corn muffins.

Carnations: Pink, yellow, white or red flowers. Bland and sometimes bitter
flavor.

Chives: Lavender flowers. Mild onion flavor
Chrysanthemums: White, yellow, orange, red, pink and purple flowers. Each
color
has a different flavor, some strong and bitter.

Daisies: White with yellow centers. Mild flavor.

Dandelions: Yellow. Bitter flavor.

Day lilies: Many shades of orange and yellow. Slightly sweet, nut-like
flavor.
A cross between asparagus and zucchini. Interesting with pasta and
mushrooms.

Dianthus: Red, pink or white flowers. Little flavor. Pink variety spicy,
like
cloves.

Geraniums (scented): Pink, red, white or purple flowers. Flavored leaves
(rose,
lemon, mint, apple and nutmeg). May be slightly sour or bitter. A nice
addition
to cake batter.

Herb flowers: Most popular are chives, rosemary, thyme, oregano, marjoram,
basil, onion, garlic, cilantro and sage. Recommended for salads, atop
vegetables, and as a pizza topping.

Johnny jump-ups: violet, mauve, yellow and white flowers. Light
winter-green
flavor. Great in salads and as garnish for pastry and desserts.

Lavender: purplish flowers. Lemon flavor. Excellent in cream for desserts.

Lilacs: white, violet, blue, pink, white, yellow and magenta flowers.
Light
floral flavor. Can be slightly bitter.

Lovage: yellow and white flowers. Mild celery flavor.

Marigolds: yellow, orange and gold flowers. Mild peppery taste. Some
varieties
less intense and bitter. Others citrusy and milder. Goes well with
mushroom
salad.

Mustards: bright yellow flowers. Hot, pungent mustard flavor. Great in
salads.

Nasturtiums: rainbow of colors. Piquant, like watercress. Great in salads,
salsas, compound butters, vinaigrettes, grilled dishes and stuffed with
guacamole.

Pansies: blue, orange and purple flowers. Mild flavor. great as a garnish,
in
salads and for candying.

Rocket: white with red and pink veins. Less piquant. Smoky, nutty flavor.
Superb in spring salads.

Rose petals: white, yellow, orange, pink and red flowers. Sweet to bitter.
Red
flowers have a mineral flavor. Lighter colored varieties are more delicate
in
taste. Great in jams, sugars, vinegars, syrups, jellies and teas.

Safflower: orange flowers. Slightly bitter in taste. Good in salads,
cooked in
rice or added to pasta as a garnish.

Squash: orange and yellow flowers. Vegetable flavor with the mild taste of
raw squash. Great for stuffing, frying or sauteing when whole. Cut into
julienne for pancakes, omelets, soups and salad.

Tulips: wide variety of colors. Little flavor, slightly sweet or bitter.

Violets: purple flowers. Mild taste (except viola odorata, which is
sweet).
Excellent for candying and as garnishes for desserts and tea sandwiches.
Good in salads.

Source: The National Culinary Review, June'94******************************************************
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