I had a divine aromatherapy session yesterday. The Chinese wisteria (Wisteria sinensis) is in bloom, and it not only smells divine, but tastes it as well. Wisteria flowers are a new food for me, and although it’s not really ‘wild’ per se, it is still a fun food source that doesn’t get utilized very much. All other parts of the plant are toxic, so be sure to let children know this if you begin harvesting the flowers.

The photo above was taken by Topanga Home Grown. The large vine growing on their west side and up the Pine Tree Circle building, as well as the one on the back of the feed shop, are both wisteria. If you have a favorite cheesecake recipe, use that one and simply add a few cups of flowers to your mix, along with some for a garnish. I also enhanced the purplish coloring of the cheesecake by adding some blueberry extract/coloring. This recipe was adapted from the back of a Knox Gelatine box.

Wisteria Cheesecake

2 c wisteria flowers
2 8-oz packages cream cheese
1 t vanilla extract
1 T blueberry extract/coloring
1/2 c sugar
1 c boiling water
1 envelope gelatine
1 graham cracker crust

Put 1 cup water on stove to boil. In large bowl beat cream cheese, wisteria flowers, vanilla extract and blueberry coloring. In small bowl mix gelatine powder and sugar, adding boiling water and stirring until dissolved. Slowly pour and beat the gelatine mixture into the cream cheese mixture. Pour into graham cracker crust and let set/cool in refrigerator until firm. Garnish with wisteria flowers and enjoy!