Alchimia presents Chinese Carnation by Rocalba, a variety of edible flowers of easy cultivation and great taste. It is native to Korea, Mongolia and China, and is notable for its large number of small flowers, much more than those of the carnation, which makes it ideal as a garnish in many dishes.
Its spicy, floral, clove-like flavour makes it a perfect edible flower to accompany all kinds of soups, salads, seafood and stir-fries. It is also often used to decorate cakes.
It is advisable to remove the white stalk at the base of the petal as it has a bitter taste.
Chinese Carnation cultivation is not complicated at all, as it adapts to the climate and is fast-growing. The only point to be taken into account is the watering, better if it is thirsty than waterlogged.
It is important, not only in the Chinese Carnation, to remove the withered flowers as they detract from the plant's vigour and the scent attracts certain insects.
