Wisteria Spoon Sweet
I make it a point to steer clear of sugar in my diet, especially when it comes to cakes, ice cream, and the like. However, there exists a unique place in my likes for flower petals, such as those from wisteria, rose, lemon, and orange blossoms. Their captivating fragrance and delicate texture are simply irresistible, and I find joy in preserving their essence which can be done, unfortunately, by using sugar. So every now and then, in a moment of celebration, I indulge myself in the petals spoon sweet.
Is the wisteria’s sweet spoon edible? Does its divine fragrance linger? And what about those fifty shades of lilac captured in the jar? What does the taste of wisteria resemble?
Wisteria tasty and healthy spoonful
Nature expresses its exquisite beauty using its own natural color palette, providing sustenance, fascination, and opportunities for exploration to all living beings that inhabit our surroundings.
Wisteria, a stunning flowering plant, is native to Asia although so well adopted throughout the continents.
Its petals are rich in anthocyanin pigments, which imbue fruits and vegetables with hues ranging from blue and purple to cherry. Similar vibrant shades can be found in blueberries, black currants, eggplants, red onions, beets, red cabbage, cherries, and strawberries. These edible delights not only captivate the eye but also offer numerous health benefits as potent antioxidants.
Anthocyanins, being water soluble, share a special affinity with sour substances, such as lemon juice, enhancing their effects.
The presence of lemon juice can sometimes enliven the shades of various vegetables, fruits, and flowers, transforming them into delightful violet, lavender, or pink cherry tones. This transformative interaction is particularly evident in the musky blossoms of wisteria. As if touched by magic, these flowers transition from their natural lilac hue to a captivating cherry color, courtesy of the lemon’s influence. Their aroma and taste stay intact within this process
The allure of wisteria is magnificently displayed through curtains of cascading blooms, adorning fences, pergolas, and entire walls of houses. These splendid clusters of flowers come together to celebrate the arrival of spring and the miracle of rebirth. They gracefully transform the once bare branches into an embrace of delicate blossoms, exuding a sweet fragrance and surrendering tenderly to the touch of anyone who encounters them.
The mesmerizing floral spectacle, though ephemeral, gracefully gives way to the eager emergence of new leaves, eagerly seeking to clothe the branches in vibrant greenery.
The wisteria’s flowering period lasts approximately four weeks, making it important to spot a blooming wisteria in a timely manner.
To capture not only its aroma and flavor but also the delicate essence of wisteria, one can preserve its petals just as we do with musky rose petals. For larger quantities, the petals can be mashed with sugar and stored in the refrigerator or freezer. When ready to prepare a dessert, simply take out the desired amount and proceed with the recipe.
This step is not necessary for everyday household use.
From 20 medium bunches of wisteria, I personally made a 400 ml jar. Initially, the syrup may seem more pronounced in fragrance than the wisteria itself, but after allowing it to rest in the refrigerator for two days, its true aroma will emerge, inviting you to indulge in every spoonful.
It’s important to note that wisteria petals are not as delicate as they appear. When incorporated into confections, they provide a delightful chewiness akin to candy canes.
Toxicity level
As for concerns about toxicity, the petals used in the recipe are perfectly safe for consumption. While general information on the internet may suggest that “all parts of the plant are toxic,” a careful investigation reveals that the seeds of wisteria, which resemble broad beans, are indeed toxic. However, in our recipe, we avoid any contact with the seeds.
Just as we neutralize the cyanide in apricot kernels for bitter almond liqueur by exposing them to the summer sun or baking them in the oven, we ensure the safety of the wisteria petals by detaching them from the stamen and boiling them in syrup.
25 servings/Prep time: 15 minutes/Cooking time: 10 minutes/Total time: 20 minutes
Ingredients
100g wisteria flowers (20 medium bunches)
350 g of sugar
200g of water
150g of lemon juice
Directions
We cut the bunches from the tree and leave them on the terrace table for half an hour, so that the ants on them leave. Shake slightly and run your fingers along the twig to detach the flowers. Holding the stem of each flower, remove the petals and discard the stamen. We keep the petals in a wide pan. When we are done, wash them gently with tap water and drain them well. Put them back in the pan and rub them with two spoons of sugar and lemon juice.
Set aside and prepare the syrup with the remaining sugar and water.
As soon as it boils, pour the flower mixture into the syrup and any juice the pan has, cleaning with a spatula. Stir gently, reduce heat to medium and let simmer for 10 minutes.
Pour into a sterile jar, close with a sterile lid and leave to cool on the counter. Let them mature in the cupboard before opening them and if you want to try immediately put a jar in the fridge and try after two days.
It is served alone with the Greek coffee, after the midday summer siesta, or over white creams or ice cream or to flavor the syrup of a fruit salad or a cake. Even next to a buttery fresh flower cheese instead of honey. I’m always serious about food