Hibiscus: Both tart and sweet, edible hibiscus petals have a cranberry-like flavour that makes them perfect for teas and cocktails. Use slightly acidic petals sparingly in salads or as garnish.
Environmental educator, Joan Young, loves to stimulate people’s interest in the natural world we live in. She shares her series titled: Nature’s WOW (World of Wonder) and she does this by educating on the full spectrum of South African fauna and flora.
Lavender: Sweet and slightly perfumed-tasting, lavender works well when the buds are sprinkled in champagne and cocktails and over desserts like chocolate cake.
Marigold (Tagetes tenuifolia – aka T. signata): The marigold can be used as a substitute for saffron. Also great in salads as they have a citrus flavour. Sprinkle them on soups, pasta or rice dishes, herb butter, and salads. PHOTOS: SUPPLIED
Carnations: Steep in wine, candy, or use as cake decoration. To use the surprisingly sweet petals in desserts, cut them away from the bitter white base of the flower.
