by Anne-Marie Fryer
Sauntering through the summer gardens and city parks, our attention is immediately drawn to the magnificent flowers.
Sauntering through the summer gardens and city parks, our attention is immediately drawn to the magnificent flowers. Impressive colors and beauty are displayed everywhere. When does a plant begin to flower? We may wonder what signs a plant gives us to let us know it is about to change from its up and outward growth to creating its blossom. If we have been attentive to the plant throughout its growing life during the spring, we will notice that the elongated green leaves at the very top of the plant look as if they are gradually withdrawing. The upward growing stem appears to come to a halt. Tiny leaves begin to form a bud that slowly swells then opens outward horizontally and symmetrically. Now once more, as we noticed between the root and the stem, a total intensification and transformation is taking place. The stem seems to be turned upside down and inside out in the creation of the flower. This newly created blossom is so light and heavenly; there is really nothing earthly about it.
As the blossom opens ever so gently it gives the feeling of enveloping a holy space or sphere. In the warm, light-filled air this delicate, lovely chalice tenderly unfolds to the light and glory of the cosmos.
Sense how the light and cosmic peripheral forces are streaming inward towards the plant. So active in the summer’s heat they lift the delicate substances of the flower up and outward. It is as if the blossom is allowed to pour itself out into the universe in brilliant colors, nectars and delicate pollens. Still higher and higher they lift the finer substances of the flower essences becoming the ethereal fragrances that pleasantly draw the buzzing insects. We inhale the lovely scents of these glorious flowers, inhaling them so deeply that our sensing merge with the life of the plants.
As the substances of the flower are lifted into the air, something else is beginning to happen simultaneously. While the whole plant is growing, it is spiraling up and outward to meet the light. Now the growth processes begin their inward and downward journey in preparing for the creation of the fruit and seeds. Thereafter the plant finally whithers in the fall in order to begin the whole cycle over again next spring.
Look at the blossoming squash plant in the garden. Inwardly see how it was sprouting in the spring, now flowering in the summer and how it in a few weeks will be bearing fruit protecting its ‘life less’ seeds which will rest in the ground through the cold winter. Try to perceive the whole plant by being present with all its life stages at once.
Many blossoms are edible such as golden dandelion flowers, blue borage blossoms, carmine red nasturtiums or golden yellow calendula and squash flowers. Reverently gather these flowers for your meals. Also look at them through a magnifying glass and observe the spectacular details. Decorate your soups, salads and dishes with these magnificent blossoms.
Tamari Soup with Cauliflower and Lemon
This soup is deliciously refreshing served room temperature on a hot summer day. The beauty of this soup is that just one single vegetable is used to make a dish both appreciated and enjoyed. It is decorated with lemon and seasonal edible blossoms.
1 quart light sea vegetable or chicken stock
1-2 cups small cauliflower florets
3-4 tablespoons tamari soy sauce
4 slices of lemon
Edible flowers for decoration
Bring the stock to a boil. Add cauliflower florets and let simmer for 3-6 minutes, depending on size of the florets. The florets should be tender and crispy.
Season with tamari soy sauce and simmer for 1 minute.
Place the hot soup in individual serving bowls with a slice of lemon topped with edible flowers in each bowl. Let the soup cool to room temperature and serve.
Anne-Marie Fryer Wiboltt is a Waldorf class and kindergarten teacher, biodynamic farmer, author and nutritional counselor. She has taught nutritional cooking and counseled for 25 years in her homeland Denmark, Europe and the United States.
She trained as a macrobiotic cooking teacher and counselor and studied the principles of oriental medicine and the research of Dr. Weston A. Price before embracing the anthroposophical approach to nutrition, food and cooking.
Study with Anne-Marie at the Wise Woman School! ~ Learn More ~