MyKitchen - Issue 36 - October 2017

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DETAILS ON PAGE 70

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TREAT

OCTOBER 2017 15

know your pantry

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TEXT: ROXANNE GREEFF

PHOTOGRAPHY: GALLO/GETTYIMAGES/THINKSTOCK

WONDERS

Use pretty blooms to inject even more

summer love into your food

Edible

Carnations

Taste: Spicy, clove-like

Prep them: Remove petals

from the base of the flower,

which is very bitter

Eat them: In salads, in punch,

or candied on desserts

Hibiscus^

Taste: Slightly tart,

cranberry-like

Prep them: Remove the petals

from the base of the flower,

rinse off pollen

Eat them: Brew into a tea,

use in fruit salads, wrap sushi

in them

Nasturtiums

Taste: Peppery

Prep them: The petals can

be used as is

Eat them: Use the petals

in salads or sandwiches,

or pickle the seed pods

for nasturtium capers

Lavender

Taste: Herbal, slightly minty

Prep them: Use the flower

head, but not the woody stalk

Eat them: Pulse with caster

sugar to make lavender sugar;

eat with any meat dish you’d

season with rosemary. (Note:

lavender oil is poisonous)

Pansies

Taste: Lettuce-like

Prep them: Trim green stems, then use petals as is

Eat them: Use in salads or crystallise and decorate

cakes with them

Roses

Taste: Similar to fragrance

Prep them: Snip the white

part from the base of each

petal before using

Eat them: Pair with baked

goods as rose-petal jam;

use in savoury dishes

Zucchini blossoms

Taste: Like baby marrow

(zucchini), but sweeter

Prep them: Remove stamen

(both sexes are edible, but the

male flower is bigger)

Eat them: Stuff with cheese,

crumb, then fry or bake them

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