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
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
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.