Jasmine

Jasminum sambac · Edible flower

40 pairings

Jasmine is the small, intensely fragrant white flower of climbing and shrubby plants in the genus Jasminum (olive family, Oleaceae). Arabian jasmine (Jasminum sambac) is the species most used in the kitchen — its blossoms scent green and white teas, perfume rice and syrups, and flavour milk-based sweets and desserts across South, Southeast and East Asia.

Picking a good onedrag

Tight waxy buds, cool and dryBrowned and limp, gone sour

Shop freshBuy true jasmine, Jasminum, by name and seller - Carolina jessamine shares the name and is rated highly poisonous.Everyday best

The budsMostly tight, a few blossoms just opened

Calyx and stalkCalyx green, cut stalk drying pale

In the handSoftening a little, still dry and separate

Smell at the flowersSweetness lifting as the first buds open

What to look for, from tight waxy buds, cool and dry to browned and limp, gone sour.

Preparing