Edible flowers bring flavour and texture too
QI have seen some amazing wedding cakes decorated with edible flowers. Do you have any tips for growing them.
A Sally Morgan says: Edible flowers don’t just look good on cakes, in cocktails and in salads, they bring flavour and texture too. Some are annuals, others perennial and many are companion plants. Their nectar attracts pollinators as well, so there are lots of good reasons to grow them. But remember that not all flowers are edible, and just because the roots or leaves of a plant are edible does not mean that the flower can be eaten and vice versa. Be 100% certain of the identification before eating.
Many producers of edible flowers grow them under cover as they don’t want them splashed with mud or pecked by birds as they are not washed before eating and, of course, they are grown completely pesticide free.
Borage, cornflower, nasturtium and pot marigold look great in salads and bring a savoury flavour, while the flowers of lavender, garlic, chives and basil can be used to make a flavoured vinegar. Other easy flowers to grow include pansy, viola and tagetes. And one final option for the polytunnel or conservatory that is a little more unusual is the Mexican marigold or sweet mace ( Tagetes lucida) — a yellow flowering half hardy perennial with culinary and medicinal uses.
Nasturtium flowers look great in salads and bring a savoury flavour