Following the previous post regarding juicing flowering plants, we continue our endeavors into the world of the juice extractor. What most at-home culinarians don’t realize is that there is more outdoors that can be used than what is found in the garden. Flowering plants may be tiny, but they pack a big punch. They can add a focal point for food dishes, and their fair share of health benefits and flavor for juicing recipes. 

Lilacs will probably be seen early this spring due to the warmer winter. Lilacs are perfect for adding lemony citrus kick to your juicing recipe.
Marigolds are bitter, while some varieties may even be spicy.
Mint leaves can bring a freshness and coolness to any juicer recipe and work perfectly with melon juicing often seen during the summer months.
Pansies can add a tartness to any fruit of vegetable juicing recipe that needs a pick-up.
Squash Blossoms are extremely popular in many different cuisines. They are a beautiful, vibrant color, and will have a sweet flavor for your spring and summer juicing recipes.
Although sunflower seeds are a favorite around the country, juicing sunflowers will leave a bitter flavor that will likely ruin your juice.
To add a dark color and sweet, nectar flavor, try juicing a violet in any of your recipes.

As usual, there are many varieties of flowers that should be avoided since they are poisonous or will likely make you sick. These include, but are NOT limited to, daffodils, foxglove, oleander, rhododendron, and wisteria.

Squash Blossom Juice
1 small yellow squash, sliced if needed
1 carrot
1 bell pepper, any color
½ cucumber
1 handful squash blossoms

Feed all ingredients through the juicer, finishing with the sweet squash blossoms. Serve over ice if desired.