Food: A matter of taste

Pinks have been used for culinary and perfumery purposes for 2,000 years. Native to eastern Europe, they arrived here in the 1600s.

Aside from being pretty in the garden, the petals can be added to salads, fruit pies, jellies, vinegars and oils, but be sure to remove the bitter-tasting white bottom of the flower. To make a syrup from the petals, add 25g of boiling water to 25g of petals. Steep this for half a day, strain, and add 120g of sugar. Stir well and bottle. For cake decorations, try the following.

CANDIED PINKS

1 extra-large egg white, at room temperature; few drops of water; caster sugar; rinsed and dried flower blossoms, separated from the stem (white bit removed).

In a small bowl, mix the egg white and water and whisk lightly until it just shows a few bubbles. Dip a small brush into it and, gently holding a flower or petal, paint it all over, covering completely. Now sprinkle sugar evenly all over it. Place on to waxed paper to dry. Continue with the rest of the flowers.

Let the flowers dry completely, which could take 12 to 36 hours. Store the dried, candied flowers in air-tight containers until ready to use. They will keep for as long as a year.