The Alchemist's Pantry
Where Distinctive Flavours Are Crafted.
Edible flowers and floral aromatics.
Turn a reviewed leaf from this chapter. Historical sources, flavour affinities and kitchen notes accompany each ingredient.
Culinary flower · edible petals
Calendula officinalis
Petals bring a lightly peppery, faintly bitter accent, with colour often more noticeable than perfume. Fresh petals are soft and delicate; dried petals are papery. The whole flower centre and green base are not treated...
Edible flower · Adoxaceae
Sambucus nigra
Sweetly floral and muscat-like, with a green, lightly citrus-like lift. The impression is delicate in a weak infusion and perfumed when concentrated.
Aromatic flower · Lamiaceae
Lavandula angustifolia
Floral and herbal with a cooling, slightly resinous finish. Too much can become bitter or soapy; cultivar and dose matter.
Edible flower · petals
Rosa species and cultivars sold for culinary use
Fragrant rose petals offer floral perfume and a soft texture, sometimes with slight bitterness at the pale petal base. Flavour differs greatly between cultivars. Food-grade rosewater is more concentrated and can move rapidly from delicate...
Dried flower stigmas · Iridaceae
Crocus sativus
Warm, slightly bitter and hay-like, with an unusual floral depth. It colours liquid golden yellow; turmeric gives a different flavour and is not equivalent.
☙ The Floral Codex ❧
