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Frances Bissell

Flower Oils

Appears in
The Scented Kitchen: Cooking with Flowers
The Scented Kitchen

By Frances Bissell

Published 2012

  • About

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.

Olive oil is not well suited for this purpose, because its flavour is too strong. I like to use grape seed oil, as it is pleasantly neutral. Groundnut oil is also suitable, while sunflower oil makes an inexpensive alternative.

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