Lilac, Syringa
vulgaris
flowers..
Welcome to the summary page for FabulousFusionFood's Edible Flowers guide to Lilac Flowers along with all the Lilac Flowers containing recipes presented on this site, with 7 recipes in total.
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cornish recipes added to this site.
These recipes, all contain Lilac Flowers as a major edible flower.
Syringa vulgaris, the lilac or common lilac, is a species of flowering plant in the olive family Oleaceae, native to the Balkan Peninsula, where it grows on rocky hills. Grown in spring for its scented flowers, this large shrub or small tree is widely cultivated and has been naturalized in parts of Europe, Asia and North America. It is not regarded as an aggressive species. It is found in the wild in widely scattered sites, usually in the vicinity of past or present human habitations.
Syringa vulgaris is a large deciduous shrub or multi-stemmed small tree, growing to 6–7 m (20–23 ft) high. It produces secondary shoots from the base or roots, with stem diameters up to 20 cm (8 in), which in the course of decades may produce a small clonal thicket. The bark is grey to grey-brown, smooth on young stems, longitudinally furrowed, and flaking on older stems. The leaves are simple, 4–12 cm (2–5 in) and 3–8 cm broad, light green to glaucous, oval to cordate, with pinnate leaf venation, a mucronate apex, and an entire margin. They are arranged in opposite pairs or occasionally in whorls of three. The flowers have a tubular base to the corolla 6–10 mm long with an open four-lobed apex 5–8 mm across, usually lilac to mauve, occasionally white. They are arranged in dense, terminal panicles 8–18 cm (3–7 in) long. The fruit is a dry, smooth, brown capsule, 1–2 cm long, splitting in two to release the two-winged seeds.
Lilacs, both S. vulgaris and S. × persica the finer, smaller "Persian lilac", now considered a natural hybrid—were introduced into northern European gardens at the end of the 16th century, from Ottoman gardens, not through botanists exploring the Balkan habitats of S. vulgaris. It is widely naturalised in western and northern Europe.
The flowers of common lilac are edible and used for flavouring honeys, sugars, candies and other sweet dishes.
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cornish recipes added to this site.
These recipes, all contain Lilac Flowers as a major edible flower.
Syringa vulgaris, the lilac or common lilac, is a species of flowering plant in the olive family Oleaceae, native to the Balkan Peninsula, where it grows on rocky hills. Grown in spring for its scented flowers, this large shrub or small tree is widely cultivated and has been naturalized in parts of Europe, Asia and North America. It is not regarded as an aggressive species. It is found in the wild in widely scattered sites, usually in the vicinity of past or present human habitations.
Syringa vulgaris is a large deciduous shrub or multi-stemmed small tree, growing to 6–7 m (20–23 ft) high. It produces secondary shoots from the base or roots, with stem diameters up to 20 cm (8 in), which in the course of decades may produce a small clonal thicket. The bark is grey to grey-brown, smooth on young stems, longitudinally furrowed, and flaking on older stems. The leaves are simple, 4–12 cm (2–5 in) and 3–8 cm broad, light green to glaucous, oval to cordate, with pinnate leaf venation, a mucronate apex, and an entire margin. They are arranged in opposite pairs or occasionally in whorls of three. The flowers have a tubular base to the corolla 6–10 mm long with an open four-lobed apex 5–8 mm across, usually lilac to mauve, occasionally white. They are arranged in dense, terminal panicles 8–18 cm (3–7 in) long. The fruit is a dry, smooth, brown capsule, 1–2 cm long, splitting in two to release the two-winged seeds.
Lilacs, both S. vulgaris and S. × persica the finer, smaller "Persian lilac", now considered a natural hybrid—were introduced into northern European gardens at the end of the 16th century, from Ottoman gardens, not through botanists exploring the Balkan habitats of S. vulgaris. It is widely naturalised in western and northern Europe.
The flowers of common lilac are edible and used for flavouring honeys, sugars, candies and other sweet dishes.
The alphabetical list of all recipes on this site follows, (limited to 100 recipes per page). There are 7 recipes in total:
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| Lilac Honey Cake Origin: Britain | Lilac Sugar Origin: Britain | Spring Flowers Cupcakes Origin: Britain |
| Lilac Honey Posset Origin: Britain | Mother's Day Simnel Cupcakes Origin: British | |
| Lilac Rice Pudding Origin: Britain | Rhubarb and Elderflower Cake Origin: Britain |
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