ask me why but most people prefer their food
to look interesting. A salad is no longer a
good salad unless it is brightly coloured. I
have to confess that I don’t eat any green
rabbit food and adding coloured foliage or flowers
won’t make me a convert.
every flower is edible indeed many are poisonous
but there are sufficient available to ring the
changes and impress your guests.
biggest and most common is the cauliflower,
closely followed by broccoli. The edible part
of the globe artichoke is really a large, unopened
flowers are brightly coloured with a strong,
peppery flavour making them ideal for salads
and pasta dishes. Those with long spurs at the
base of the flowers are very sweet at the tips.
violet, Viola odorata has blue or white flowers
appearing in winter and early spring. They can
be used with sweet or savoury food. Crystallize
with sugar and egg white to decorate cakes and
desserts. The ordinary violet including the
near black flowering Viola ‘Mollie Sanderson’
are scented. They don’t have a strong
flavour but they are attractive when mixed through
the sweet violet, the flowers of the primrose
may be crystallized for decorating cakes. The
bright yellow flowers brighten up a green salad.
A close relative, the cowslip (Primula veris)
has a wonderful honey scent and may be crystallized
the height of summer roses are at their best.
The better the fragrance the more flavour the
rose variety will have.
tiger lily (Lilium lancifolium) has bright orange-red
flowers with purple spots. The petals are turned
back and unscented. Try whole flowers with roast
duck or torn up through a green salad.
a sweet, spicy flavour use the bright red or
pink petals of bergamot (Monarda didyma).For
the sweetest flavour choose flowers that have
Chinese use the flowers of the day lily (Hemerocallis)
in stir fries and soups. Here they are used
in salads. The flower bud as well as the open
flower may be used and leave a peppery after
taste.The buds are thick and crunchy and are
easier to use if they are cut in half.
peppery flavoured petals of pot marigold, Calendula
officinalis are brightly coloured with white,
cream and orange flowers all from the same packet
of seed. The petals can be dried and used to
colour and flavour throughout the winter months.
compact, purple flower heads of chives (Allium
schoenoprasum) have a slight onion flavour.
They may be used to top dress salads and other
vegetables such as carrots, parsnips and potatoes
.It seems to be the “ in thing”
to place a flower on top of scrambled egg.I
suppose it is a change to the limp sprig of
Back to John's index page