Flower cuisine has existed for thousands of years, and is now back in vogue. — Photos: SAMUEL ONG/The Star
On a hot, sunny Friday afternoon, 83-year-old Mohana Gill is peering at some flowers hanging from a tree in her lush, sprawling garden. “Oh, these look beautiful, don’t they?” she says, gesturing at a cluster of blue pea flowers in full bloom.
Picking a few flowers, she sets them down carefully in her basket, having already decided to use them in a drink she is preparing.
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