You can’t eat the grass.

Have you seen this popular slogan? For those promoting the growing of gardens rather than lawns. I totes agree with this movement. Unless you’ve got animals, you ain’t got no need for grass. Save for a small patch of yard in which the kids can play. I’m okay with that.

But you can’t eat the grass.

I used to feel the same about flowers.

I don’t so much anymore.

The good news is, there are a LOT of edible flowers out there. Including many of the popular ones. I’m talking roses, lilacs, daylilies, pansies, begonias, marigolds, and countless more.

You need to do a bit of research if you’re interested in knowing what each one tastes like, or how they should be proplerly used. But today, I’m going to give you an idea on how to use a very poplar perennial that many people enjoy for their lush, fragrant, commanding blooms that come and go (ants included) all too quickly.

I’m talking peonies.

Ah, yes. These stunning heavy blossoms that always fall so sadly when hit by the rain.

But they are magnificent, are they not?

What’s more, their satiny petals are edible. And they make the most fragrant and delicious jelly you could ever imagine. With delectable floral notes colliding with a measure of tart fruitiness, you will wonder how on earth you never knew such a thing existed.

So join me. You can even display your cuttings for a few days before sacrificing them to this greater good.

They will last so much longer this way.

Contains affiliate links.

Peony Jelly

(printable recipe at bottom of post)

Ingredients:

• 1 quart jar (4 cups) lightly packed fresh peony petals (any green parts removed); approx. 2 large flowers
• 5 cups boiling water
• 1 package Sure-Jell or other powdered pectin
• 3 cups organic cane sugar
• 1 small organic lemon

Directions:

Place the petals in a large bowl.

Boil the 5 cups of water and pour over the petals.

Cover with a plate and allow to steep for 6 hours.

Strain off the liquid into a clean stainless steel pot; allow to drain for 5 minutes, then discard the petals into your compost.

Squeeze the juice from your lemon into the peony water (I held my fine mesh strainer over the pot to avoid any seeds or pulp from the lemon). Add the pectin.

Bring the mixture to a full boil, and quickly stir in the sugar. Bring to a full rolling boil and boil hard for 3 minutes. Remove from heat, skim any foam, and ladle into sterilized jars.

Process in a boiling water canner for 10 minutes. Allow to cool completely before storing in a cool, dry, dark location.

Makes approx. 7 half-pints.

Adapted from Imperfect Urban Farm.

This post contains affiliate links. What this means is I link to a product (that I love& use and/or recommend), and if you decide it’s something you want, I will receive a small monetary compensation with no cost to you- just because you used my link to find it! This helps support my blogging activities and I thank you. Homestead on, my friends.