Heart, body and soul

CREATE AND COOK WITH A SIMPLE INGREDIENT TO FEED YOU, GIVE TO OTHERS AND TO LIFT YOUR SPIRITS

ROSES Blooming Marvellous

Peppering hedgerows and peeking over walls, nothing says ‘English country garden’ like a classic rose. With more than 30,000 varieties from palest white to deepest crimson; running up 30ft walls or staying diminutive as potted houseplants, roses have a range of personalities.

Sometimes described as the divas of the flowerbed, in reality roses aren’t that fussy. Plant with plenty of rich compost, a feed during flowering season, deadhead regularly and carry out a brutal haircut in October or March and you should be fine.

If you’re planting with a view to using petals in the kitchen, choose a heavily scented variety and, according to flower folklore, roses should be picked on a sunny day. Some varieties have a bittertasting ‘heel’ (where petal joins stamen) so sample yours and pluck it off where necessary. Leave picked petals for half an hour before using to allow any bugs to find their way out (and don’t pick plants that have been sprayed). »

For the heart, a joy-filled make that’s as much a pleasure to create as it is to give away to loved ones. For the body, capture the organic benefits of plants in handmade, homegrown skincare. And finally, a collection of delicious recipes that pair flowers and herbs with their complementary flavours. One flavour, three ways. This is potion making for grown-ups.

Photography: KIRSTIE YOUNG

Hello, petal. Blousy roses are fun to work with and can smell, and even taste, as beautiful as they look

Rosewater can be frozen and used yearround for a little burst of summer whenever you need it

Add a floral finish to your G&T with rose-infused bitters – using petals and spices to pep up cocktail hour