Carnation

Dianthus caryophyllus · Edible flower

40 pairings

The carnation (Dianthus caryophyllus), also called clove pink or grenadine, is a spice-scented flower of the pink family long grown both as a florist's bloom and as an edible. Its frilled, fringe-edged petals carry a warm, clove-sweet flavour that has flavoured wines, syrups and liqueurs — most famously as a traditional botanical of Chartreuse — and that still brightens salads, cakes and cocktails as edible confetti.

Picking a good onedrag

Food-grade bloom, just openedCurled shut, browned, slimy

Shop freshThe garnish and syrup workhorse - petals over salads, fruit, sorbets and cold drinks, or steeped in hot syrup, wine or spirit. Buy it as food, from the produce aisle or your own untreated plant: never a florist bunch, a garden-centre pot or the verge. Wash gently, spread the petals to dry, then keep them in a sandwich bag in the fridge and use them the day you bought or cut them - a day early at the most.Everyday best

PetalsColour even, the outer ring just relaxing

The headStill full, springs back slowly

Calyx and petal heelCalyx firm, ribs going pale

Smell at the bloomClove faint but clean, mostly floral

What to look for, from food-grade bloom, just opened to curled shut, browned, slimy.

Preparing