Flower Oils

After reading Patrick Süskind’s wonderful novel, Perfume, I began to experiment with culinary flower oils by means of the enfleurage technique. Instead of layering petals and cotton wool, saturating it in oil and then squeezing out the flower-infused oil, I simply filled a flask with flower petals, poured in oil and sealed it with the stopper. After leaving it for a few days, I strained the flowers out of the oil and repeated the exercise with fresh flowers.