What To Do With Edible Blossoms

WORDS Tracy Greenwood PHOTOS Thinkstock

Flowers have a long association with food and drinks. We asked two experts in their fields to weigh in on edible blossoms, food and wine.

COOK WITH THEM

Abigail Donnelly, editor of Eat Out and food editor of Woolworths Taste magazine, gives four tips for using flowers in dishes.

1. Sprinkle lavender flowers over burnt lemon butter and stir into pasta. To make burnt lemon butter, heat butter in a saucepan until melted and browned, then add lemon juice.

2. Use marigold petals as a garnish for risotto.

3. Garnish a green salad with pretty impatiens flowers.

4. Melt dark chocolate, spread it onto parchment paper lining a baking sheet, and sprinkle violets, orange zest and chopped pistachios on top. Place in the fridge to set. Break chocolate into shards and serve with strong coffee.

PAIR THEM WITH WINE

Carolyn Martin, co-owner of Creation Wines in the Hemel-en-Aarde Valley, shares some tips for pairing flowers with Creation wines.

1. Rose petals and rose water with Creation Pinot Noir. The wine has a rose scent, and is as delicate and velvety as a rose petal.

2. Elderflower with Creation Sauvignon Blanc. A fragrant pairing with matching notes of granadilla and grapefruit.

5. Nasturtium blossoms with Creation Sauvignon Blanc Sémillon. It’s a perfect pairing thanks to the acidity and freshness.

6. Snapdragons with Creation Viognier. The nectar has a hint of sweetness that works well with the fruity notes, as well as a hint of nuttiness that matches the flavours in the wine.

7. English daisy petals with Creation Pinot Noir. The daisy brings out the aromas and flavours of rose and raspberry.