Spring Secrets
by Rowan Holt
Spring is a time when nature reveals some of its secrets that have
been kept quiet all winter. I love the sudden glamour of flowers
adorning the garden and the fragrances revealed on still evenings.
Many spring flowers are edible and are useful plants to have around.
Borage especially is a wonderful herb. It has a pretty blue flower
which bees love and so therefore is great to encourage pollination of
other things.
I grow my borage haphazardly around the property and close to all my
fruit trees. I don't spray anywhere so therefore I'm not worried about
chemical residue. If you do spray, you should be cautious about what
you use. Always pick undamaged flowers for cooking.
Sugared Borage Flowers
Gently whisk one egg white in a dish. In a separate dish, have some white sugar.
Paint (with a small paint brush) the egg white onto the flower and then
gently roll it in the sugar.
Leave to dry on plate covered with a clean paper towel. This will take
at least an hour. Use to decorate all kinds of baking and desserts.
If you felt like going a step further you could infuse your sugar
first. Fill a container with sugar and pop in any of the following to
release flavour: a vanilla pod, sprigs of lavender or thyme in muslin
bag, a cinnamon quill or pink rose petals.
Tempura Flowers
Try this as alternative to croutons in salads.
Whisk one egg (or just the yolk left over from the sugared borage flowers), 1cup
flour and 1 cup ice cold water in a bowl. Be careful not to over mix.
Heat 1 cup vegetable oil in a wok or a small frying pan until very hot.
Dip the flowers in the batter and place directly into the hot pan. Cook
until lightly golden and place on a plate lined with a clean paper towel.
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