A flo­ral feast

There are dozens of uses for ed­i­ble flow­ers–here are some par­tic­u­larly good ones

Country Life Every Week - - In The Garden -

For a wider se­lec­tion and fur­ther guid­ance, visit the RHS web­site (www.rhs.org.uk/ad­vice)

Bor­age (Bor­ago of­fic­i­nalis) Use fresh in salad, with meat and fish dishes or in drinks

Roses (Rosa species, hy­brids and cul­ti­vars, es­pe­cially those sweetly scented) Use fresh in salad and to dec­o­rate cakes, also for jam and crys­tallis­ing or to flavour syrups and drinks

Pan­sies (Vi­ola tri­color and hy­brids) As well as fresh in salad, use to dec­o­rate pud­dings and cakes

Com­mon marigolds (Cal­en­dula of­fic­i­nalis)

Use fresh, dried or pre­served in oil or vine­gar, in sal­ads, soups, sautées, stews, pud­dings and cakes

Prim­roses and cowslips (Prim­ula vul­garis, P. veris and cul­ti­vars) Use fresh or crys­tallised

Nas­tur­tium (Tropae­olum ma­jus) Ei­ther fresh in salad or to gar­nish pasta

Laven­der (La­van­dula an­gus­ti­fo­lia) Use the flower spikes to flavour sugar, honey and vine­gar or serve with roasted meat. Scat­ter fresh, in­di­vid­ual flow­ers in a but­tery sponge cake, as with car­away seeds

El­der (Sam­bu­cus ni­gra) For cor­dials, wine and jelly. The whole in­flo­res­cence can also be coated in batter and lightly deep-fried to make a lacy frit­ter, served pow­dered with ic­ing sugar or dipped in chilli sauce

Lady’s smock or cuckoo flower (Car­damine

praten­sis) Ex­cel­lent in sal­ads and as a gar­nish for del­i­cately flavoured white fish for an in­tense hit of wa­ter­cress and ca­pers

Wild gar­lic or ram­sons (Al­lium ursinum) Lends a sweet gar­licky pun­gency to sal­ads, herby but­ter and soft cheese, soups, lamb and veni­son

Thyme (Thy­mus) Flower spikes of all gar­den kinds of thyme en­liven sal­ads and are a su­perb gar­nish for grilled meat and trout

Berg­amot (Monarda didyma) Bright­ens rice, pasta and poul­try dishes. Also makes an uplift­ing ti­sane, fresh or dried

Cour­gette (Cu­cur­bita pepo var. cylin­drica) Batter and deep-fry the bloom. Gen­er­ous chefs use fe­male flow­ers, com­plete with the de­li­cious baby mar­rows

Daylily (He­me­ro­cal­lis) A vi­brant ad­di­tion to stir-fries, Chi­nese-style soups and sal­ads, tast­ing mildly of radish and green beans (use spar­ingly un­til sure they agree with you)

Car­na­tions and pinks (Dianthus) Fresh or pre­served in salad, to dec­o­rate cakes and pud­dings and to flavour sugar, oil and vine­gar

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