A beginner’s guide to Edible flowers
IMAGINE an afternoon treat of pale green garden tea, served from a glass teapot filled with snippings of herbs, thyme flowers and rose petals. Or a tumbler of elderflower cordial, made from creamy-white blossom gathered in early June. How about a plate of biscuits flavoured with the chopped leaves and blooms of English lavender and, for supper, a salad garnished with sage flowers, or bright, peppery nasturtiums.
Foraging flower borders for tasty blooms is a great way to add colour, flavour and a range of minerals to your diet without the need for veg beds. Even weeds such as
