Last time I left you with my experiments with lilacs. I was a little underwhelmed with it, I have to admit. I didn't care for the 'refreshing' lilac water, and the lilac sugar's taste is so mild that it just gets lost in whatever you bake or eat with it. However, if there's one thing I've learned, its that not everyone is going to like everything and if you fail (even if its only in your own eyes), just dust yourself off and try something different.
Next on my list is yucca. I have a large yucca next to my front porch, which my mother in law gave me just after I moved into this house 7 years ago. At the time I didn't even know that the spiky plant flowered, but a couple of years after planting it, one lone stalk came up and I remember thinking how pretty it was. Many years later I now have two flower stalks come up each year, loaded with pretty, bell shaped blossoms. Imagine my surprise when I read that the flowers on this plant are edible! I was so excited to try it out and could not wait for it to bloom this year.
Well, the time has arrived, and I spent the last couple of (super rainy) days outside picking blossoms and shaking insects off of them. Although I did find a few different species, there are two that really, really love my yucca, a small white moth and an even smaller black and red beetle. I brought my colander and a pair of scissors outside with me and cut off about 120 blossoms. Then I spent a good ten minutes shaking the colander and picking beetles and moths out, and I still had some stowaways. Apart from making sure you get as many bugs as possible out before you take them inside, also make sure that when you are picking flowers which are unblemished, freshly opened blossoms.
My adventures in yucca are much tastier than the lilac ones. Raw, the blossom tastes ok, a little meaty, with a bitter aftertaste. If you enjoy bitter greens, like dandelion, you would most likely enjoy these raw in a salad. After blanching, the flavor improves a bit, the aftertaste is still there, but only a little. After I got everything in the marinade I just could not wait, so I tried a little the next day. Really delicious! So good that I can't wait for the second bunch of buds to flower so I can make more! I got three small jars out of the recipe below, two for me and one for my mother in law. She's always interested in these weird things I do and I thought it would make a lovely gift for her if it turned out. I know she browses through my blog posts, but I don't think she actually reads all the way through, so it'll still be a surprise, even though I just told all of you!
One last thing before we get to the actual recipe - you absolutely have to try this on home made naan bread smothered in goat cheese. Its delightful!
This recipe makes about 3 small jars - or 2 medium ones.
As I mentioned before, even after 24 hours it's already pretty delicious. After the three days, store in the fridge. The oil will solidify in the cold, so take out an hour before serving.
Thanks for stopping by, feel free to comment if you tried to make this, if you have any other things that you make with yucca, or if you just have any questions.
Interested in foraging, cooking, baking, homesteading, or all things green? Follow me on Pinterest!
Hi! I'm Sonja and I'm glad you're here! I'm happy to share some recipes and gardening tips with you while I let you know about great (or not so great) products, services, and media I encounter.
Any & all of my posts may contain ads and/or affiliate links.
Hey look! You're visitor #