It's edible flower season and time to up your game to make the prettiest salads and soups all Summer long. Give it a go - we felt rather chuffed with ourselves at how easy it was to make something so entirely beautiful and often free from your garden.
After you have placed your salad leaves in a bowl (we have used our Meadow Splatterware Medium Salad Bowl) and coated with dressing, get busy decorating.
Our friend Nicky at 'Stonehill Herbs and Flowers' near Tisbury really knows EVERYTHING about plants, and gave us a beautiful selection of pink, soft purples, blues and white edibles to use in the salad above. Have a look at the list below for what we used.
CORNFLOWERS
CHIVE FLOWERS
WILD GARLIC FLOWERS
SNAP DRAGONS
ROSEMARY FLOWERS
THYME FLOWERS
WHITE BORAGE
POM POM DAISY'S
Here are a few tips for picking edible flowers, in case you want to give it a go;
1. If in Doubt over whether it's edible, don't eat it !
2. Best eaten when the flowers are freshly picked, and best picked in the early morning when it's cooler.
3. Dip in water and gently shake to remove stowaway bugs.
remove the bitter heel at the base of the petal (although some you can eat).
DELIGHTFUL & DELICIOUS