Carnations and Pinks, Dianths spp. flowers..
Welcome to the summary page for FabulousFusionFood's Edible Flowers guide to Carnations and Pinks along with all the Carnations and Pinks containing recipes presented on this site, with 4 recipes in total.
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cornish recipes added to this site.
These recipes, all contain Carnations and Pinks as a major edible flower.
Carnations and Pinks, Dianthus spp, are closely related members of the Dianthus (Carnation or Pink) family of perennial herbs, native to Southern Europe that have a world-wider spread as a result of over 2000 years of cultivation. The leaves are opposite, simple, mostly linear and often strongly glaucous grey-green to blue-green. The flowers have five petals, typically with a frilled or pinked margin, and are (in almost all species) pale to dark pink. The name Dianthus is derived from the Greek roots dios ('god' [referring to Jupiter]) and anthos ('flower'), and was cited by the Greek botanist Theophrastus.
Carnations are derived from the wild plant, Dianthus caryophyllus (known as Clove Pink) It is a herbaceous perennial plant growing to 80 cm tall. The leaves are glaucous greyish green to blue-green, slender, up to 15 cm long. The flowers are produced singly or up to five together in a cyme; they are 3–5 cm diameter, and sweetly scented; the original natural flower colour is bright pinkish-purple, but cultivars of other colours, including red, white, yellow and green, have been developed. Clove-pinks have long been used as a foodstuff, with petals and flowers used to make cordials and to flavour syrups, wines and vinegars from the Middle Ages. Indeed, clove flower cordial was a common Elizabethan drink (then it was more commonly known as clove gilly-flower with the most esteemed versions being a dark 'orient red', similar to the wild ancestor.
Most commonly, Pinks are Dianthus plumarius and related species (D alpinus, D armeria, D arenarius, D chinensis, D deltoides, D galilicus, D monspessulanus and D superbus). Pinks typically bear simpler and smaller flowers than Carnations. However, the matter is complicated as carnation and pink plants readily hybridize. It should be noted that the 'heels' of the flowers can be bitter and it is best to trim these off before cooking with the blossoms of carnations or pinks.
Dianthus petals can be steeped in wine or sugared for use in cake decoration. These petals are surprisingly sweet as long as they are cut away from bitter white base of the flowers.
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cornish recipes added to this site.
These recipes, all contain Carnations and Pinks as a major edible flower.
Carnations and Pinks, Dianthus spp, are closely related members of the Dianthus (Carnation or Pink) family of perennial herbs, native to Southern Europe that have a world-wider spread as a result of over 2000 years of cultivation. The leaves are opposite, simple, mostly linear and often strongly glaucous grey-green to blue-green. The flowers have five petals, typically with a frilled or pinked margin, and are (in almost all species) pale to dark pink. The name Dianthus is derived from the Greek roots dios ('god' [referring to Jupiter]) and anthos ('flower'), and was cited by the Greek botanist Theophrastus.
Carnations are derived from the wild plant, Dianthus caryophyllus (known as Clove Pink) It is a herbaceous perennial plant growing to 80 cm tall. The leaves are glaucous greyish green to blue-green, slender, up to 15 cm long. The flowers are produced singly or up to five together in a cyme; they are 3–5 cm diameter, and sweetly scented; the original natural flower colour is bright pinkish-purple, but cultivars of other colours, including red, white, yellow and green, have been developed. Clove-pinks have long been used as a foodstuff, with petals and flowers used to make cordials and to flavour syrups, wines and vinegars from the Middle Ages. Indeed, clove flower cordial was a common Elizabethan drink (then it was more commonly known as clove gilly-flower with the most esteemed versions being a dark 'orient red', similar to the wild ancestor.
Most commonly, Pinks are Dianthus plumarius and related species (D alpinus, D armeria, D arenarius, D chinensis, D deltoides, D galilicus, D monspessulanus and D superbus). Pinks typically bear simpler and smaller flowers than Carnations. However, the matter is complicated as carnation and pink plants readily hybridize. It should be noted that the 'heels' of the flowers can be bitter and it is best to trim these off before cooking with the blossoms of carnations or pinks.
Dianthus petals can be steeped in wine or sugared for use in cake decoration. These petals are surprisingly sweet as long as they are cut away from bitter white base of the flowers.
The alphabetical list of all recipes on this site follows, (limited to 100 recipes per page). There are 4 recipes in total:
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| Carnation Flower Spanish Candy Wedges Origin: Britain | To Candy Flowers for Sallets, as Violets, Cowslips, Clove-gilliflowers, Roses, Primroses, Borrage, Bugloss, &c. Origin: Britain |
| Pineapple and Carnation Fruit Cake Origin: Britain | To pickle any kind of Flowers. Origin: Britain |
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