How To Clean Waterblommetjies

Waterblommetjies, which means “little water flowers” in Afrikaans, are a delicacy found in the Western Cape of South Africa. These edible aquatic plants are commonly used in traditional dishes like waterblommetjiebredie—a savoury lamb and waterblommetjie stew. However, before they can be cooked and enjoyed, waterblommetjies must be thoroughly cleaned to remove mud, insects, and any bitter sap that can affect the flavour. Here is how to clean waterblommetjies.

1. Rinse Thoroughly in Cold Water

Place the fresh waterblommetjies in a large bowl or basin of cold water. Gently swish them around with your hands to loosen any dirt or sand. Let them soak for about 10–15 minutes. The dirt will begin to settle at the bottom of the bowl. Repeat this rinse two or three times until the water runs clear.

2. Remove Dead or Slimy Pieces

After the initial rinses, go through the waterblommetjies and discard any that are overly slimy, wilted, or discoloured. Healthy waterblommetjies should be firm, greenish-grey, and smell fresh—not sour or rotten.

3. Trim the Stalks (Optional)

Some people prefer to trim the thick, woody stalks off the flowers before cooking. This can help improve texture, especially if you’re cooking a delicate dish. Use a sharp knife or kitchen scissors to snip off the ends, leaving just the tender parts of the flowers and softer stems.

4. Soak in Salt Water (To Reduce Bitterness)

To draw out some of the bitterness that waterblommetjies may have, soak them in lightly salted water for 15–30 minutes after the initial clean. Use about 1 tablespoon of salt per litre of water. After soaking, rinse again in clean cold water.

5. Drain and Pat Dry

Once clean, drain the waterblommetjies in a colander and gently shake off the excess water. Pat them dry with a clean kitchen towel or leave them to air dry slightly before cooking or storing.

6. Use or Store Promptly

Fresh waterblommetjies are best used the same day they are cleaned. However, if you’re not using them immediately, store them in the fridge in a sealed container lined with paper towel to absorb moisture. They can last 2–3 days when stored this way, but the sooner they’re cooked, the better the taste and texture.

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