CONTENTS - Dried Rose pelargonium leaves - Pelargonium graveolens
FLAVOUR PROFILE - intense rose & spicy citrus notes
MAKE - syrups & cordials, cakes & bakes, digestifs & cocktails, culinary herbs, tea infusions, vinaigrettes and infused water
CAKES & BAKES - ideal with syrupy koeksisters, sticky malva pudding, strawberry ice-cream, scones and clotted cream. Blitz sugar and dried Rose pelargonium leaves together to infuse flavours and make icings, meringues and frostings. Infuse cream or milk to make puddings and tarts. Add crushed leaves to batter to infuse sponges.
AS A SEASONING - irresistible Rose pelargonium is intensely fragrant and adds a distinctive spicy-citrus-rose flavour to Moroccan rice, nutty buckwheat salad and orange marmalade.
GUIDE TO USING EDIBLE FYNBOS – South African Fynbos
Packaging: Large A-frame Packet 19x13x7 cm
Makes 60-80 Cups of Tea Infusions