Flower Styling

Flower Styling

Flower Styling

Who does not love flowers? From those smiling in the gardens to digital bouquets on social media, everyone beams with one glimpse of a flower.

As they say, “The earth laughs in its flowers”. Though every growth is special to a gardener’s heart, nothing beats the joy unfurling blooms. Whether it’s an old splashy bougainvillea blooming in your backyard, a tiny seasonal pansy showing up its lion face or the roadside grandeur of the golden shower, the joy of flowering is always special.

Though flowers are the most beautiful of nature’s creation and look attractive wherever and however they grow, here are a few planting styles that will enhance the beauty of your garden.

Go Bold in a Pot

Space is a constraint with most of us living in urban areas. Nevertheless don’t forget that a single bold and big flower arrangement can be a perfect eye stopper in any space, utilizing next-gen hydroponic techniques. A single bowl of tulips can make a statement in any living room or a big pot of Chrysanthemums can magically elevate an old rustic window. So never feel challenged to grow your favourite varieties of flowers even in the most limited space. And guess what? Don’t be disheartened if you can’t even accommodate that one extra pot. Just go ahead and spruce up an any existing perennial pot with a complimenting flower bed at the base. Trailing nasturtium or asylum under any potted plant can look as stunning as ground covers under a huge tree.

Go Grand with Repetition

Consistency or repetition always makes us comfortable. Be it in beds or planters, many of the same variety certainly looks more appealing. So if you have the liberty of space, always plant your seasonal flowers in numbers. Plant a full bed of dianthus or a row of marigold pots to create some magic in spring.

Flower Shapes

Shapes and forms are an integral part of all design forms.  Create a swirl, an arch or any interesting shape with flowers and they will undoubtedly stand out in your garden. And if you don’t believe me, do witness the spectacular show of floral art at Miracle Garden, Dubai, a world famous spot for flower lovers. The three dimensional flower formations will simply blow your mind.

Play with Colour

Planting similar hues and colours create harmony while complimentary colours exhibit excitement. Complimenting red and white anthuriums in a bowl can brighten up your coffee table conversations while several hues of pink tulips are infinitely serene.

And surprisingly, a mix of random colours may sound unusual but that’s what I call, nature’s beauty in its chaos. Plan a mixed riot of dahlias in organised beds or find inspiration in wild flowers adorning natural landscapes in the wild.

Step Setups

Step formation is one of the most spontaneous styles that play on natural height of the plants. From hollyhocks to ice flower, plant seasonals according to plant height in order to create a well organised look and visibility to all. And that’s surely one trick you can never go wrong with.

Line your Pathways

Plantation alongside pathways is very common in garden setups and adding florals can take it to the next level. From hydrangea or ixora bushes to phlox or poppies along a passage sound very inviting and lead your way along a path.

Flowers on your Entryway

Some of us who do not have the luxury of a having a garden space can still manage some floral stimulation on their entryway. A single climber falling above your main door not only creates a welcoming impression but also adds a special feature to your building elevation. Be it the exotic wisteria or the common bougainvillea, the trailing floral can surely be styled like a masterpiece. Alternately, a set of classy flower pots at the entry can also be so inviting

Hang a Flower Garden

Scarcity of floor space makes us look up to the ceilings, walls or grills. So go ahead hang up your flower dreams. Look for a boring wall, hook some baskets from your pergola or hang a few planters on the side grills to enjoy the flowers of the season.

Where there is a will there is a way and those who love flowers, ‘no’ is a word they never say. And whatever way you plan your garden, flowers are surely a messenger of joy, positivity and beauty of life.

Sip Your Blooms

Sip Your Blooms

Sip Your Blooms

Flowers in your garden are surely a visual delight, but sipping the vivid hues and the aromatic experience in floral teas is the epitome of royal enchantment. Yes you heard that right. Many of your favourite flowers growing in the garden can be enjoyed as flower teas. The mystical brews not only evoke your senses but each has a load of health benefits too.

Flower teas have an ancient history in Ayurveda as well as Traditional Chinese medicine. They have been popular for medicinal and therapeutic qualities since ages. A variety of flowers can be made into exotic blends either by steeping fresh or dry flowers with or without herbs that are technically called ‘tisane’ or by adding flowers to black or green tea. You may also pair them with herbs and spices or wear the mixologist’s hat and create your favourite drinks. And its always stylish to make floral ice cubes to add that wow factor to your party tables. No matter how you want to enjoy these floral quenchers, its always safer to collect disease and pesticide free flowers from your garden though dry flowers and dry powders are available in stores. Adding to your common list of rose, hibiscus or chamomile, here are a few more unique flower teas to sip for good health and relaxation.

Chrysanthemum

Originally from Asia and Europe, an excellent anti inflammatory flower, chrysanthemum is known for its cooling and calming effect. The infusion is known to regulate cortisol insomnia and anxiety. It’s high concentration of magnesium, potassium, calcium and vitamins strengthen the immune system. A little note of caution for those who are allergic to chrysanthemum should avoid this tea. 

Sunflower

The yellow radiant petals, the grainy seeds, the gigantic leaves, every part of the sunflower plant is edible! These beautiful rays of sunshine not only look gorgeous but are also delicious and nutty! They are usually steeped as regular herbal tea or as a blend with black tea. Sunflower tea has been used in Iranian and Chinese medicine to heal wounds, lower blood pressure and strengthen the stomach.

Marigold

The amazing golden beauty has always been a symbol of festivity and rituals in India for its endless qualities. With its peculiar aroma, marigold fills up every home with a celebrative energy and is woven into our everyday lives. Just steep a tea with petals alone or make a blend with green tea, lemon grass or mint leaves. You may add a sweet note with a dollop of honey or agave syrup and even enjoy it as ice tea. Marigolds are known to reduce inflamation, menstrual cramps, nausea, ulcers and acne. The tea is a a perfect detox drink too. 

Butterfly Pea Flower

The trending blue pea flower, coming called Aparjita in India is extremely popular in ancient medicine as well in food and festivities. Today this vibrant blue magic potion is a favorite in cocktails, teas, desserts and even cosmetic products. According to Ayurveda, it’s a great cooler and is good for people with a ‘Pitta’ constitution. It’s anti fungal and antibacterial properties make it a good idea to enjoy it as tea or drink. You may add a kick of mint and lemon to perk it up as a summer drink or even steep it in gin to say cheers.

Dandelion

Often dismissed as a garden weed that springs up anywhere and everywhere, dandelion flowers, leaves and roots  are said to have a lot of health benefits. It’s one of those plants that has been valued in both eastern and western traditional medicine. Herbal teas containing dandelion are often used to manage blood sugar, improve immune function, reduce inflammation, promote heart and liver health. The best time to sip this delicate and sweet floral tea is in the morning. The only caution here is moderation so not recommended to drink everyday.

Pomegranate Flower

For those of us who have a pomegranate tree in the garden are familiar with its gorgeous blooms. And the good news is that leaves, flowers and even fruit peel of pomegranate can be brewed into a tea. The flower tea has a tart and mildly bitter taste but surprisingly the leaves simmer a strong sweet flavour, very similar to pandan leaves! Pomegranate flower tea is the perfect drink for healthy skin and complexion and hence delays aging. It’s anti bacterial and anti viral properties makes it one more mild tea for good health. So brew a cup for yourself when you need a mood lift or add it to your mocktails and cocktails for those sparkling red hues in your glass. 

Disclaimer: Information above is not by a medical expert. If you are suffering from an illness, please consult the doctor before consumption.

Rose Through the Lens of Food

Rose Through the Lens of Food

Rose Through the Lens of Food

The rose bush outside my window was in full spring mode and I just could not resist to quickly steep my favourite rose tea. As the subtle floral flavours lingered on my lips, I wondered the eternal words by Shakespeare, “a rose by any other name would smell as sweet”.

Everyone’s delight, an expression of love, a mark of royalty, rose is one of the oldest and most loved flower known to the world. Its mesmerizing beauty has inspired artists, writers, poets, photographers, and even chefs for centuries. Once known as wild flower,  a florist’s favourite all around the globe, today it is the most popular commercial crop for its wide use in food, medicine and personal care.

A Cultural Saga from Persia

The rose has actually travelled the world from Persia to India and then towards Europe. It’s not only seen as an exotic ingredient, but a vital link between cultures and countries in many delectable manners. Rose came to the Indian soil with the Mughals. Rose flavour compliments well with Indian spices and hence enhances the flavor of biryanis, meat dishes and beverages like kahwa, thandai, lassi and sherbet.

Cultural Connect

Working in kitchens of India and UAE, it dawned on me how much different cultures share in common. From signature dishes to heart warming desserts one key ingredient that’s intertwined deeply between Indian and Middle Eastern cuisine is the beloved rose. Gulkand, the most popular preserve made from rose petals is used in popular Indian sweets like laddoo, shrikandh, phirni, rabri, modak, falooda, barfi, kulfi, gujiya and even halwa. And of course Mathura peda, kheer, moti pak and many other sweets are often garnished with rose petals.

The delicate flower delivers a distinct floral hint that is an indispensable flavour of many Arabic dishes. It adds a captivating sensory experience to desserts like umali, baklava, kanafeh, qatayef, muhalabieh and goes perfectly in chicken delicacies too.

In Arabic culture rose water around dining tables during iftaar is a ritual.

Roses on the Chef’s Table

Though all roses are considered edible, my personal favourite is the most widely used Damask (Rosa Damascena) which tops it’s preference in culinary use. Closely related variety, the Indian Rose (Rosa Indica) is more popular in India. 

The prized possession of aristocrats is seeing a revival in the modern culinary world, especially pastry. From entremets and soufflés to sorbets and namelakas, rose is adding a layer of sophistication and nuance to today’s pastry.

Culinary innovations today bring rose infusions, starters and many desserts on the table in addition to the traditional recipes. It’s added for its subtle floral and musky notes. Flavour pairing with rose is going beyond conventions. Raspberry rose pannacotta, rose and pistachio travel cake, rose cardamom tres leches or even a rose lychee cheesecake, there is no limit to creativity. Chefs today explore rose filling in their bonbons or pair it with citrus flavours, nuts and white chocolate. The rose indeed has come a long way from just being a piped ornamentation on that birthday cake you ordered. Apart from being such an exotic ingredient to fancy cooking, rose is popular for its anti-oxidant, anti-inflammatory, anti-cancerous, anti-aging, and anti-microbial properties. So it’s always a good idea to try a few plucks from those roses growing in your garden and add it to your plate. And as a tribute to the inspirational rose, I am sharing with you my favourite recipe!

Pistachio Rose Crème Brûlée

Ingredients 

  • Milk – 900g
  • Cream – 300g
  • Rose water – 10 ml
  • Egg Yolk – 200g
  • Sugar – 200g
  • Vanilla Extract – 15 ml
  • Pistachio paste – 20g

Method

  1. Preheat the oven to 150°C.
  2. Prepare a baking dish with boiling water and ramekins.
  3. In a saucepan, warm the milk and cream together, stirring continuously with a spatula as you do not want any bubbles.
  4. Turn off the heat and add rose water and pistachio paste. Mix well.
  5. Whisk the yolks and sugar together in a separate bowl. Add vanilla extract and temper the yolks. Pour in half of the egg sugar mixture to milk and cream mixture and visa versa. Mix well using a spatula. If you think your cream is too hot wait a few minutes and then temper the yolks. Tempering the yolks basically means not adding everything together to prevent coagulation. This step is really important, you DO NOT want to end up with scrambled eggs!
  6. Strain the mixture and pour in prepared ramekins. Blowtorch any bubbles appearing on the surface.
  7. Bake at 140°C for 40 mins. However, every oven is different so never follow the timing blindly, always make sure to keep checking your baked product.
  8. Rotate your baking dish halfway through to avoid overbaking. You are looking for a set exterior but a wobbly centre.
  9. For a full proof bake test, touch the crème brûlée in the centre with your fingers gently. If it doesn’t stick to your fingers, means it’s done.
  10. Chill it overnight or at least for a few hours for it to be cold. For serving, sprinkle some caster sugar on top and blowtorch it. If you do not have a blowtorch just take a sizzling hot spoon and run the back of the spoon over the sugar to caramelize it. Be careful though! The spoon will be hot to touch so take a cloth for protection.

Caulishowers in my Garden

Caulishowers in my Garden

Caulishowers in my Garden

Yeah! I jump with joy like a little child, every time I see the tiny cauliflower curd peeping out of its giant leaf stalks even after a decade of home growing experience. Being in north India where winter garden bliss begins in September and goes on till March, we are blessed to easily grow the brassicaa family and cauliflower is the most favourite of all.

200 Years History

You will be surprised to know that popular vegetable is not a native to India. It was introduced just 200 years ago, in 1822 by Dr Jemson, then in charge of Company Bagh, Saharanpur who experimented with English varieties. Today Cauliflower is grown both in hills and plains, mainly in the northern part of the country and some parts of south.

Grow them Easy

The ideal time to sow saplings or seeds is August-September bringing harvest around November. Home growers may easily grow these in pots, crates or raised beds in a nutrient rich moist soil. The curds appear in almost 45 days and those should be protected from harsh sun to delay the buds to open. The easiest way to do this is by tying centre leaves together.

Monthly manuring, deep watering and sufficient 4-6 hours of sun is all that you need to grow your favourite cauliflowers. Remember they are actually a stalked inflorescence (bunch of flowers) that are best harvested before blooming.

Floral Tasty Treats

All of us who have got the hang of growing in home gardens or farms experience an abundance of harvest and have several ways to relish these in a variety of dishes. Paranthas, Pakodas, Tandoori Gobhi, Gobhi Dum, Achaari Gobhi, Gobhi Tahiri, Gobhi Adrakki are some desi regulars we all relish in Indian homes.

But I am always excited to try something unique and special across cuisines with home grown cauli babies every season. Creamy Cauliflower Soup, Cauliflower Steak and Gobhi Musallam, were some new ones on the platter.

The roasted Creamy-Cauli-Soup was the highlight of this season which we enjoyed frequently for winter suppers and I’m happy to share Chef Jayant Rohilla’s recipe here. You may like to do things your way but do compliment it with a big slice of ginger and a few garlic pods to ease digestion and balance its gastric property.

A Little More of Abundance

Though the curd or the centre head is the most prized and loved part, the entire plant including the stalk and leaves are edible. For example the Masaledar Dhanthal is a common traditional delicacy enjoyed with daal and roti in punjabi homes. The centre stalk can also be made into salads, slaw, soups and even chips.

Not to forget that any discarded part still can also go into your winter vegetable broth.

Florets for Keeps

And who wants this home grown abundance to sieze after the season. If we want to enjoy pure organic from the garden we must preserve some for the summer months. This takes me back to my childhood days when I used to see my granny sitting on the terrace, stringing the cauliflower garlands to be hung for days in the winter sun or lined up mason jars full of our typical Punjabi Gobhi Gajar Pickle.

Today in global times when we are coming closer to cuisines of the world, a simple Escabeche, that is spicy pickled florets in vinegar salt and sugar is also an easy idea for keeps. In whatever way you may like to enjoy these flower buds, cauliflowers will remain one of the most exciting ones to grow and enjoy. So keep growing what you eat and eating what you grow.

Creamy Cauli Soup Recipe

Ingredients:

  • ½ kg Cauliflower
  • 75 gm Onion (chopped)
  • 4 Garlic Cloves
  • 50 ml Cream
  • ½ tbsp Olive Oil
  • 150 ml Vegetable Broth/Water
  • 10 gm Sugar
  • 1/2 tsp Lemon juice
  • Salt and White Pepper (to taste)
  • Garlic Chives (optional)

Method:

  1. Cut the cauliflower florets and set aside.
  2. Heat a non stick pan and add olive oil.
  3. Once heated, add the chopped onion and sauté till translucent.
  4. Then add garlic and cook until fragrant.
  5. Now add cauliflower florets, sauté till light brown in colour.
  6. Season with salt, black pepper, sugar and stir well.
  7. Alternately you can coat the florets with olive oil, salt and pepper and roast for 15-20 minutes at 200°C.
  8. Add vegetable broth or water, simmer for 5 minutes or until the cauliflower gets soft.
  9. Turn off the heat and let the cauliflower mixture cool down.
  10. Once cooled, transfer to a blender and blend till smooth.
  11. Bring back to heat for another 2 minutes. Adjust salt and pepper to taste.
  12. Finish with cream, garlic chives or the toppings of your choice. You can use roasted florets, dill, parsley or thyme
  13. You can also add some croutons on top if you’d like.
  14. Add a dash of fresh lemon juice for a citrus pop

Voila! Your cauliflower soup is ready to be served!

12 Flowering Tips

12 Flowering Tips

12 Flowering Tips

Many of us dream of a beautiful flower garden but mostly end up buying ready flowering seasonals from nurseries doubting their expertise to create that magic. Beware! Every time you buy nursery grown plants, they are full of pesticide sprays and artificially fertilized soil that is surely not creating a healthy home environment for you and your family. Mostly nurtured in green houses with inorganic practices lack immunity and many a times infected with pests.

But the good news is that you can have a wonderful blooming with some simple natural tricks making your flower garden safe and healthy to be enjoyed by you and your loved ones. Many edible flowers that will come on your dining table in salads, teas, breads or cookies shall be an extra perk.

12 TIPS FOR FLOWERING

Make a rich soil mix with compost or vermin-compost and neem cakes when you sow your seeds or saplings. Healthy well grown plants bear healthy flowers

Make sure you provide a good sunny spot for your flowering plants.

Keep pinching and pruning your plants during green growth for more branch out.

A booster of natural compost, mustard cake tea shall be a bonus in midseason.

Phosphorous nutrition in soil is the key to great flowering. Once the plant has good green growth, give extra phosphorous of bone meal or rock phosphate to encourage flowering.

Approaching flowering season add a tsp of Epsom salt in a litre of water and feed your plants. It is rich in magnesium and sulphur that are essential nutrient for flowering.

Banana peel feed, as tea or powder enriches the plant further with potassium and phosphorous.

For brighter and healthy flowers, make your own flower compost, flower enzymes or flower decoction and start feeding your flowering plants just before flowering season. You may use any flower but white and yellow colour flowers can be preferred.

Keep deadheading dried off flowers to get repeated flowering through the season.

Once flowering begins, make sure you do not over water the plants as this may lead to bud drop. 

Trimming and pruning before spring reduces green load and induces more flowering in perennials like Bougainvillea and Euphorbia milli