6 Tips For Edible Foraging

Edible flowers have long been used in many types of cooking, typically in Asian, East Indian and Middle Eastern cultures, and have gained renewed popularity in the culinary space for the fragrance, taste and colour they bring to dishes.

Here, Anerith Smythe, head chef at ON19 at The Westin Cape Town, shares her expert advice on foraging for edible flowers.

• Harvest early in the day, after dew has evaporated. Choose only newly opened flowers or those at peak bloom to get the best flavour. Picking faded flowers can leave a bitter taste on the palette.
• To keep newly harvested ingredients fresh, keep cool straight after harvest. Edible flowers can be frozen or dried for future use, or stored in an airtight container in a cool dark place.
• Check the labelling of flowers that have been purchased from a nursery or florist. If they have not been labelled as edible, they may contain pesticides that are unsafe for food use. Avoid wild flowers picked on the roadside, as these may contain harmful pesticides.
• Remove all parts of the flower, except the petals to avoid pollen which can not only set off allergies but can also interfere with the flavour.
• Edible flowers are seasonal, so if you want to grow your own, check which grow best in which season. Examples of flowers that are currently in season include Nasturtium, Snap Dragons, Violets and Pansies. Calendulas can be planted now to harvest in late winter, early spring.
• Use fresh edible flowers as garnish or to add colour to a salad. You can also add flowers to stir fry and baked dishes for extra flavour. To brighten up your morning, use flowers to dress up pancakes and waffles.