Written by
Sabina
One for your to-do list this autumn. Host a high tea for your favourite people. A chrysanthemum high tea for golden gourmets to be precise, because the chrysanthemum, also called the golden flower, is far more versatile than you might think. Imagine a soothing chrysanthemum tea, an irresistible chrysanthemum cheesecake and a comforting chrysanthemum broth. Making them yourself is easy and success is guaranteed!
Three chrysanthemum high tea recipes
Who doesn’t love a high tea now and then? Time to roll up your sleeves and get stuck into the three recipes below, each with the delicious twist of edible chrysanthemums*.
The chrysanthemum is often called the golden flower and symbolises happiness, health and long life.
1
Sensual chrysanthemum tea
A high tea stands or falls with a good cup of tea. Think a pretty little cup edged with gold, pinkie up and gentle floral aromas drifting up to greet you. With this recipe for fragrant chrysanthemum tea, tea for two quickly becomes a daily afternoon ritual.
What you need for sensual chrysanthemum tea
- 2 tablespoons (10 g) dried chrysanthemums*
- 1 heaped teaspoon dried green tea leaves
- 1 tablespoon dried pear pieces (or apple, date or apricot pieces)
- 6 lightly crushed cardamom pods
- 3 star anise
- 1 litre water
How to make the tea
Place a pan on the hob with 1 litre of water and all ingredients. Heat gently for 15 minutes, keeping it just below boiling point. Remove from the heat and leave to steep for another 5 minutes.
Pour through a fine sieve into four mugs or a thermos flask. Garnish with fresh chrysanthemum petals. Add extra dried pear pieces for a natural sweetness. You can also add elderberry syrup for a more floral finish.
2
Chrysanthemum cheesecake
Who can resist a slice of cake. A cheesecake with the delicate addition of chrysanthemum as its finishing touch is the perfect sweet treat for your high tea. It also works beautifully as a dessert or with your morning coffee.
What you need for chrysanthemum cheesecake
- 400 g full-fat cream cheese
- 150 ml organic cream
- 150 g white Fairtrade chocolate, finely chopped
- Zest and juice of 2 organic lemons
- 2 vanilla pods, seeds scraped
- 3 free-range eggs
- 60 g sugar
- 35 g sifted flour
- Pinch of salt
- 75 g butter
- Half a roll of digestive biscuits, crushed to a fine crumb
- 3 tablespoons dried chrysanthemum
- Fresh Garland chrysanthemum petals (around 40)
How to make the cheesecake
- Crush the biscuits in a food processor and mix with the melted butter until it resembles sticky sand.
- Crumple a sheet of baking paper and press the crumb mixture into a round spring form tin. Spread it evenly and press down firmly.
- Gently warm the cream (do not boil) in a small pan with the dried chrysanthemums and let it infuse for at least fifteen minutes. Taste to check the flavour.
- Strain the cream, return it to the pan, and heat again on low with the white chocolate until smooth and melted.
- Whisk the eggs with the sugar, vanilla seeds, lemon juice, zest and a pinch of salt until light and airy.
- Add the cream cheese and mix well. Add the white chocolate mixture and the fresh petals.
- Pour into the tin and spread evenly.
- Bake in a preheated oven at 150°C for about 45 minutes. Give it a few minutes extra if the centre is still wobbly.
- Let the cheesecake cool before decorating with extra fresh petals. Slice with a warm, clean knife for neat edges.
3
Chrysanthemum broth
What could be better on drizzly autumn days than treating yourself to a warming bowl of broth. This chrysanthemum broth is both filling and comforting. Bonus. It is packed with vitamins too!
What you need for chrysanthemum broth
- 3 tablespoons white miso (organic shop or Asian supermarket)
- 2 lemongrass stalks
- Thumb-sized piece of ginger, peeled, crushed and bruised
- 4 lime leaves, torn into pieces
- Generous 1 litre vegetable stock (homemade if possible)
- 1 tablespoon ginger syrup
- Salt to taste
- Juice of 1 to 2 limes
- Dried edible chrysanthemums*
- 1 fresh red chilli
- Vegetables and herbs for garnish
- 12 chrysanthemum leaves
- 1 small yellow pattypan squash, diced
- 4 carrots, cut into thin rounds
- 1 large chioggia beetroot, cut into matchsticks
- 1 red pepper, thinly sliced
- 4 spring onions, thinly sliced
- Fresh basil
How to make the broth
- Pound the lemongrass, ginger and lime leaves to a paste in a mortar.
- Add this mixture to a pan with the stock and miso. Bring to the boil and let it simmer for 15 minutes. Taste. It should be fragrant and full of flavour.
- Add ginger syrup, salt, soy sauce and lime juice to taste. Start with small amounts and keep tasting until you find a nice balance between sweet, tangy, salty and floral.
- Strain the soup through a sieve lined with a clean tea towel.
- Divide the finely sliced vegetables, chrysanthemum leaves and fresh herbs between four bowls and pour the hot broth over the top.
More autumn inspiration
Looking for more floral ideas to brighten your autumn. Try this DIY autumn wreath with fresh and dried flowers, or gather your favourite autumn blooms and create a bouquet that celebrates everything you love about autumn.
Please note
Never bite straight into a chrysanthemum (or any other flower). Only use edible flowers from specialist suppliers that grow them specifically for consumption.
