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Wildflower "Flower Power" Herbal Infusion Tea: Recipe used with permission from the book Foraging & Feasting: A Field Guide and Wild Food Cookbook by Dina Falconi; illustrated by Wendy Hollender, Botanical Arts Press.


Dried edible flowers are perfect for using in a wildflower herbal infusion. Ingredients: elderflowers, wild rose petals, red clover flowers, and anise hyssop leaf with flowering tops.


  • Mix one large handful of dried flowers in a jar.

  • This mixture can be stored for later use.

  • To make the infusion, put one large handful of the dried flower mixture into a quart sized jar, and slowly add boiling water until the jar is full.

  • Cap the jar and let steep for 10 minutes to 1 hour.

  • After steeping, strain the infusion through a fine mesh sieve, squeezing out all of the liquid from the plant material.

  • Serve, or blend into other recipes as desired. 

Note: Fresh Herb Variation: When making infusions with fresh herbs and flowers, use four times the amount of herb as when using dried plants.

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