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Flowers and blossoms – paradise for the festive table

A special exhibition in the kitchen garden and pleasure garden

Flowers and blossoms can taste good as well as smelling good – something most of us seem to have forgotten. Haute cuisine has rediscovered the pleasures of these decorative and tasty dishes, but they have also found their way back into everyday cookery, bringing a hint of paradise to the dining table.

Cookery books from the Renaissance and the Middle Ages abound with recipes for colourful salads and delicious sweets featuring flowers. Orange blossoms, rose petals, violets and carnations were often candied. Vinegar, wine, syrups and fragrant oils spiced with flowers were used to flavour food not only at court, but among the general populace.

Edible flowers have always graced the castle garden. At a series of events, celebrated cookery book author Erica Bänziger demonstrates how flowers can be preserved and prepared for a festive meal.

The “Flowers and blossoms” exhibition is accompanied by a programme of special events (programme available soon).

Flyer: Gartenblumen – Paradies auf dem Festtagsteller (in German)(387KB)