One of the most under-utilised group of edibles in our gardens is edible flowers. There is nothing better to make a meal colourful, interesting and unique.

Here is a small selection*

CALENDULA - Calendula officinalis

The bright yellow petals of these flowers look wonderful sprinkled through a green salad

BORAGE Borago officinalis

These lovely star-like violet/blue flowers can be frozen in ice cubes to add a unique touch to drinks. They can also be crystallised for use on cakes.

Nasturtium

NASTURTIUM - Tropaeolum majus

Bright flowers in varying shades of red, yellow and orange add an extra special touch to plate, desert and salad garnishes.

CHIVE - Allium schoenoprasum

Flower petals can be tossed through salads

MUSTARD - Brassica juncea

These little yellow flowers can add colour and a slight mustard taste to salads or sandwiches.

ELDER - Sambucus nigra

The flowers of the Elder bush or tree can be used to create a refreshing fizzy drink.

DILL - Anethum graveolens

A flower head from the dill plant gives pickles more bite than the use of its leaves.

LAVENDER - Lavendula species

Flowers can be crystallised for decoration, used in jams, or to flavour sugar.

Other flowers which can be sprinkled through salads include:

• SAGE - Salvia officinalis
• ROSEMARY - Rosmarinus officinalis
• SWEET ROCKET - Hesperis matronalis
• SCENTED GERANIUMS - Pelargonium species

This is a small selection of edible flowers. It's a food art limited only by your imagination.

* Please note: care should be taken to ensure correct identification of plants.