Roushanna’s bounty from regular walks in the Cape Point reserve surrounds yield indigenous floral treasures aplenty.
DRIED FLOWERS If you want to store your flowers for use out of season, pick your flowers and dry them on a paper-covered tray on a sunny window sill. Once completely dry, store them in an airtight jar or container in a cool dark place.
Roushanna and her friends make fresh floral coronets to wear at their afternoon feast.
“We eat with our eyes as much as we do our mouths,” says Roushanna, as she adds delicate white coriander flowers to a salad. There are plenty of edible flowers that make excellent partners to drinks too. “Chamomile is known for its calming properties and is wonderful in a honey syrup which you can add to gin and tonic or bubbly, while Pelargoniums comes in an array of delicious flavours like rose, lemon, and peppermint, and the leaves make a refreshing and uplifting iced tea,” she says. Although it is these nuggets of information that workshop participants take home with them, there is so much more to be had from attending a Veld & Sea day. Unplugging from technology and returning to an ancient way of sustenance, if only for a short time, is immensely gratifying. “Gathering is part of our DNA; we’ve just forgotten about it. I’m glad I can help people rediscover the joy it can bring.”
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