I love to scatter flower petals over desserts, cakes and biscuits. Judiciously used they also add a little magic to starter plates and salads. Of course the flowers must be edible but a wide variety of blossoms are, as well as the flowers of broad beans, scarlet runners, sun chokes, peas and sea kale, but remember they will eventually grow into the vegetables so pick sparingly.
The canary yellow zucchini and squash blossoms are also irresistible not just to tear into salads but also to dip into a tempura batter - stuffed or unstuffed.
Even the cheery little nasturtium flower with its peppery taste are both cute and delicious stuffed with a little herby cream cheese. We also chop the gaily coloured nasturtium blossom and add them into a lemony butter to serve with a piece of spanking fresh fish.
Fennell and dill flowers have a delicious liquoricey, aniseed flavour. They too add magic to fish dishes and broths but also to some pastas and of course salads.
|Image from one of our 12 week students: http://themarkettableblog.com|
Dahlia flowers are gorgeous sprinkled over salads, I particularly love them scattered over an heirloom tomato or potato salad.
Thyme flowers are various shades of blue and purple – we love to use them to garnish little pots of pate or to sprinkle over a bowl of silky onion and thyme leaf soup.
Sage and hyssop flowers are even more intensely blue and they two give a vibrant and perky flavour to salads and summer vegetable dishes.
The kombuchas and water kefirs that we serve at the school every day also include edible flowers which introduce the yeast of the area into the gut enhancing drink.