ith their unruly stems and dainty petals, there is a humble yet noble elegance to the wildflower—uncultivated beauty that represents nature at its purest. Host a floral themed luncheon where your guests can unwind and revel in delicious dishes by Veld & Sea’s Roushanna Gray featuring edible flowers. The South African chef specialises in foraging expeditions and seasonal cuisine. “We eat with our eyes as much as we do with our mouths,” explains the chef about the virtues of using flora in her cooking. “Chamomile is known for its calming properties
