Pansies

Pansies are small, edible flowers with soft petals and a mild, slightly sweet aroma. They are mainly used as decoration in salads, cakes and desserts, but they also work beautifully as a refined accent on savoury dishes.

Latin name: Viola × wittrockiana
Origin: garden selection from European violet species
Plant family: Violet family (Violaceae)
Height: 10–20 cm
Flowering period: March–June
Lifespan: biennial

Description

In the kitchen, “pansies” usually refers to the large-flowered garden pansy: a compact plant with fresh green leaves and striking flowers in many colours, often with a dark “eye”. It is mainly the petals that are of culinary interest; the green calyx and stem can taste somewhat firmer and more bitter.

Pansies are among the best-known edible flowers and mainly add colour and finesse. Their flavour is subtle: lightly floral, sometimes with a very gentle grassy undertone. This makes them suitable for many dishes without overpowering them.

In the kitchen

Use pansies preferably fresh and as close to serving as possible, so the petals stay attractive. They look beautiful on salads, cakes, fruit desserts or a cheese platter. They also add a refined accent to light soups, risotto or a spring dish with asparagus.

Pansies pair well with strawberry, raspberry, citrus, vanilla, honey and gentle dairy such as yoghurt or mascarpone. They can also be crystallised with egg white and fine sugar for a classic decoration on cakes and petits fours. Rinse them very gently, pat them dry and avoid soaking them for too long: the petals are delicate.

Storage & preparation

Store pansies in a cool place, preferably in a sealed container with a sheet of kitchen paper to absorb condensation. This usually keeps them attractive for one to two days. Place them on the dish only just before serving, especially with warm or moist preparations.

Use only flowers that you know are edible and unsprayed, preferably from your own garden or from a reliable grower. Before eating, remove the stem and calyx if you want a clean, soft flavour. For an extra fresh effect, you can also freeze pansies in ice cubes with water or a light lemonade.