Techniques, Blueprint Recipes and Equipment

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

By Frances Bissell

Published 2012

  • About

‘In April macerated broom and orange blossom, in May a sea of roses, the scent from which submerged the city in a creamy, invisible fog for a whole month…Jasmine season began at the end of July, August was for tube roses.

Patrick Süskind, Perfume

The key to most of the recipes in this book is capturing and then preserving a flower’s flavour and scent. While flowers make a charming addition to salads – and I make a number of suggestions for these – I am more interested in extracting a flower’s essence and, in some cases, its colour in order to add another dimension to a dish than in decorating a salad. How to achieve this is the subject of this chapter.