For breakfast blooms
If you enjoy a relaxing chamomile tea at the end of the day, why not try uplifting lavender at the beginning? Take Pip’s advice and use your sprigs sparingly as lavender packs quite a fragrant punch.
As a salad dressing
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While as a climbing plant Jasmine may hide in the background in your garden, this vibrant, seasonal platter adorned with its flowers will steal the show on your lunch table.
For colour and flavour
While many flowers are a subtle addition to a recipe, the peppery kick of a nasturtium will transform a dish. Finely chop the petals and serve in the warm buttery dressing with earthy globe artichokes. Sprinkle a few on the plate, or leave them off and let your guests try to guess what the secret ingredient is.
With a sweet treat
Trick your guests into trying something new, in this case rose petals, by using them for a familiar dish, like Tiramisu. We think these puddings look so pretty we’re confident everyone will dive in. Or why not try using flowers in your baking? With these scones Pip has injected a traditional teatime treat with a floral note of violets. Just right for eating in the garden.
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Grow your own
And if your supermarket doesn’t stock edible flowers, then there’s still time to grow your own.
Pip says, the fastest way to success, is to buy plants from the garden centre and re-pot them. Squeeze them out of the pots they come in and gingerly break up the clump of earth that clings to their roots, taking care not to damage the roots. Place them into your container and pat some soil in around them. Water them well and you’ve got a ready-made garden that you can cook from straight away.
The team at Cooked will be following Pip’s advice and buying a few plants ourselves this weekend. Follow our progress on Facebook.