Edible FlowersTuesday, March 23, 2010
I was delighted to find this box of fresh mixed edible flowers at a supermarket recently. This is an unusual find as we (Asian) do not normally use these flowers for cooking or garnishing. They are not cultivated here and were grown and packed in the highlands.
What interests me is the Dianthus flower that's in the box. I recognised it very quickly as I have just bought a few pots for my garden. What a coincidence!
I was really curious of the taste. So when I reached home, I head straight to the pot of Dianthus and clipped a flower.
I thought that the flower would be sweet as I learnt that they are sometimes called Sweet William. It wasn't at all. The flower tasted a bit peppery and is quite mild. Well, I think if they are added into a bowl of salad, they could properly make the food look more pleasing and appetising but will not add much flavour. What do you think?
Over here, Dianthus is commonly known as Carnation.
Dianthus Chinensis is from the family Caryophyllaceae and are suitable to be grown in tropical climate. I placed these plants out in the open to receive full sunlight throughout the day. They have not stopped flowering since I bought them two weeks ago.