Words Vicki Ravlich-Horan, Images Ashlee DeCaires
Edible flowers took off around 10 years ago as chefs turned from green leaf-based garnish to more floral flourishes, and the likes of viola, calendula and borage began gracing our plates.
Some of the more skilled chefs understand that like microgreens, flowers can also have a flavour and thus can use them not just as garnish but as a key part of the dish. Onion weed flower has a lovely savoury mild onion flavour, delicious where you might use a chive, think an omelette, whitebait fritter or delicate salad.
Fennel flower has an intense anise flavour with a hint of citrus and works beautifully on fish and roast potatoes as well as chocolate or creamy desserts.
Lavendar has long been the flagship flower when it comes to baking. Personally, I think this is one bloom that should stay in your grandmothers’ drawers!
Many people believe the same should be said for rosewater. The key with rosewater, and lavender, should you choose to go there, is restraint. A little goes a long way! A fan of Turkish delight, I can see the merit of rosewater. Add a drop or two over fresh berries this summer or a little when making strawberry jam.
Amongst the Christmas goodies at Vetro, you will find little jars of rose petal confit and the very interesting red poppy flower confit. These French jellies are in tiny jars, and worth a punt to see if you like their flavour. They would both be beautiful over a creamy dessert like panna cotta or vanilla cheesecake. The red poppy flower confit works well with a sharp cheese or to deglaze a pan when cooking duck.
If you’re not convinced on rosewater, grab some Iranian rose petals from Vetro to use as a pretty floral garnish for dessert and cakes instead. These are meant to be made into a tea, but I always have some on hand for a beautiful yet simple garnish, be it on top of a mousse or cupcake.
Or perhaps give it a go in the form of rose harissa, a fiery spice paste with the added hint of rose petals.
Also on the shelves at Vetro is orange blossom water. The cousin of rosewater but, I think, more versatile and less polarising. This Middle Eastern/North African staple is used in a syrup to pour over or soak rich sweets in like basbousa bel ashta and qatayef.
Whether in sweet syrups or savoury spiced meat fillings, orange blossom brings elegance and soft complexity to a dish. The key again is restraint so it enhances not overwhelms.
For a refreshing twist add a splash to lemonade or sparkling water this summer. Or mix a tiny amount to a citrus vinaigrette for something special. Use in a cheesecake or icing for cupcakes or a citrus loaf.
My last floral find on the shelves of Vetro was the good old artichoke. I love growing artichokes, but I’m not one to eat them fresh. Quite simply I don’t think they are worth the work!
A jar of artichokes, on the other hand, can be very handy. An easy addition to a charcuterie or antipasto board, they also make a lovely dip. Add them to pasta, atop a pizza, you can even roast or fry them.
Be it Greek olives semi dried with herbs and lavender, rose harissa, a jar of capers or artichokes, a pack of Turkish delight or bottle of orange blossom water, you’ll find a floral fancy for you at Vetro.
Vetro Hamilton – 122 Rostrevor Street, Hamilton Central
Vetro Tauranga – 111 Third Avenue, Tauranga