Which flowers are edible?

arabian jasmine banana bell bean begonia blue butterfly vine borage bougainvillea calendula chamomile chicory cornflower cosmos crucifix orchid dahlia daylily dianthus elderflower fennel galangal ginger lavender pea (green, snow and sugar snap) pumpkin radish rose rosella snapdragon society garlic sunflower torch ginger viola violets zucchini

LAVENDER SHORTCAKE

Serves 8–10

Use fresh or dried lavender to flavour this decadent shortcake. It’s delicious with the lavender jelly, or you could substitute with apricot jam, which will be nice, but not quite as wonderful! Make the custard cream first, so it can be chilling while the cakes cook.

Custard cream

100ml milk, plus 800ml extra

80g custard powder

½ cup caster sugar

1 teaspoon vanilla paste or essence 2 egg yolks

Shortcake

250g butter

1 cup caster sugar

2 large eggs

1½ cups self-raising flour, sifted 1½ cups plain flour, sifted 1 teaspoon fresh or dried

lavender flowers, without stems pinch salt

1¾ cups milk

80ml orange juice

80ml store-bought elderflower cordial ½ cup lavender jelly (see recipe, page 20)

or apricot jam

For garnish: fresh lavender flowers, forget-me-nots, 1 sliced peach, blueberries, tiny meringues, chocolate leaves

1. PREHEAT oven to 190°C. Grease and line three 20cm sponge tins with baking paper.

2. TO MAKE custard cream, blend 100ml milk and custard powder in a bowl.

3. HEAT sugar, vanilla and 800ml milk in a saucepan to bubbling point. Remove from heat and whisk in egg yolks, then custard mixture. Return to heat and stir constantly until mixture thickens and boils for 1 minute.

4. ALLOW mixture to cool, then place in the refrigerator to chill. 5. TO MAKE shortcake, beat butter and sugar until creamy. Add eggs and beat until just combined. Fold through flours, lavender flowers and salt. Slowly pour in milk and stir to combine.

6. SPREAD mixture equally among the three cake tins. Bake for 35 minutes or until golden and firm. Remove cakes from oven and leave in the tins for a few minutes before turning out onto racks to cool.

7. TO ASSEMBLE, peel baking paper from cakes. Mix orange juice and elderflower cordial. Drizzle one-third of the liquid over each cake. Spread two of the cakes with lavender jelly. Place one of the cakes on a serving plate, and spread with one-third of the custard cream. Top with the second cake spread with lavender jelly, and spread with one-third of the custard cream. Place the final cake on top and spread with the remaining custard cream.

8. DECORATE the top with fresh lavender and forget-me-not flowers, fruit slices, berries, meringues and chocolate leaves.

growing edible flowers

It’s important that the flowers you eat haven’t been sprayed with chemicals. Here are four tips for growing healthy organic flowers in your garden. Avoid growing annuals out of season. They may become stressed by adverse conditions, which makes them more susceptible to pests and diseases. Plant the right plant in the right spot, based on its particular requirements for sunlight, shade and moisture. Trim off flower buds until the plant achieves a robust size and fullness. Then allow it to flower. Inspect plants regularly for pests and diseases. Spray with organic treatments only if absolutely necessary. Check for a withholding period prior to harvest.

FLORAL BUTTER

Butter flavoured and coloured with flowers is a tasty and beautiful addition to many simple foods, including sweetcorn cobs. Herbs such as rosemary, thyme and lemon balm can also be added.

3 teaspoons dried or finely chopped

fresh edible flower petals 1 teaspoon finely chopped herbs 100g softened butter

1. FOLD the petals and herbs into the butter.

2. PLACE the floral butter onto a sheet of baking paper in a dollop, and form into a log. Wrap it in the paper and store in the refrigerator.

3. SLICE off the butter as needed to add colour and flavour to fresh vegies.