Edible Flowers - Softcover

This is a real treat for gardeners and cooks alike: a superbly illustrated, well-written, innovative and inspirational guide to using garden flowers in cooking. Whilst many of us regularly add herbs to culinary creations, flowers tend to be overlooked, maybe just saved to decorate the table. But here Kathy Brown offers a multitude of ways to include them in both savoury and sweet dishes, punches and teas. From the hot and spicy nasturtiums added to omelettes and salads to fragrant lavender added to chicken or turned into jelly; frosted roses adorning a cake or rose petal sorbet and primroses added to shortbread mix, this highly satisfying, attractive book will open your eyes to all sorts of floral possibilities. The addition of planting techniques and cultivation guides for each plant mentioned make this ideal for cooks with an interest in gardening or gardeners with an interest in cooking. It will amaze not only yourself but your friends to these novel floral flavours so popular throughout the centuries but lost to yesterday. - Lucy Watson

Combining gardening and cookery, this book shows how to cultivate edible flower combinations and how to use the blossoms, blooms and petals in the kitchen. Choose from over 25 themed planting schemes to create a variety of sweet and savoury dishes and drinks, such as roasted peppers with sweet cicely, scrambled eggs with chive flowers, or rose-petal and strawberry punch. The illustrated flower directory provides at-a-glance information on over 40 edible flower varieties and their complementary foods. Keen gardeners and avid cooks should find a range of interesting ideas.