Edible flowers: which ones to use
You'll be really amazed at how many edible flowers there are. See those vivid orange and yellow nasturtiums growing along the fence? They’re just the thing for adding colour and a sharp peppery taste to salads. Ditto marigolds. Carnations and cornflowers are also salad favourites, while lavender flower heads can be used with meat or as flavouring for delicate homemade ice cream. Pansies and violas will add interest to salads, too, or use them as pretty embellishments atop your cupcakes. Roses are also edible blooms, which go beautifully with chocolate, can be dried to make tea – and, what’s more, they’re perfect in salads. At this rate, there will be little room for lettuce!