This spring, why not turn your flower bed into a kitchen garden? That’s right, there are flowers out there you can eat. And you don’t have to be Willy Wonka to make it happen – or Alan Titchmarsh for that matter.
Beautiful in salads, zingy in sandwiches and if you want to really dazzle, cordials, oils and butters can take on the colour and flavour of these very special blooms.
The RHS (Royal Horticultural Society) is a great starting point. They’ll point you towards nasturtiums, hibiscus and scented geraniums. The Edible Flower Shop will even deliver you – or a hungry loved one – an entire bouquet you can bury your nose, and your teeth into!
Time it right and many everyday herbs like chives and rosemary will give you pretty little flowers to delight your eyes, nose and tastebuds. Sprinkle some on toasted cheese (using Vogel’s superseeded bloomer of course) or slip some petals into your ham sandwiches (wholemeal and oat for those, don’t you think?).