OK almost nothing pisses me off more than a recipe with stuff I don’t have and will never be able to get. So if you are like me then this one is not for you, go away and grow edible flowers for 4 months and then we can make this one together.

Or if you can just ignore them and go with the rest of the ingredients I promise it will still be an awesome salad

Alpine pinks (Dianthus) – a clove-like flavour ideal for adding to cakes as flavoured sugar, oils and vinegars
Bergamot (Monarda didyma) – a strong spicy scent, makes good tea and complements bacon, poultry, rice and pasta
Chrysanthemum (Chrysanthemum) – petals flavour and colour creamy soups, fish chowder and egg dishes in the same way as calendula
Daisy (Bellis perennis) – not a strong flavour but petals make an interesting garnish for cakes and salads
Day lily (Hemerocallis) – add buds and flowers to stir fries, salads and soups. Crunchy with a peppery aftertaste but may have a laxative effect. Avoid buds damaged by gall midge
Elderflower (Sambucus nigra) – used to make wine and cordials, or place in a muslin bag to flavour tarts and jellies, remove before serving. Elderflowers can be dipped in batter and deep fried
Hibiscus (H. rosa-sinensis) – refreshing citrus-flavoured tea, enhanced by rosemary
Hollyhock (Alcea rosea) – remove all traces of pollen and decorate cakes with crystallized petals
Lavender (Lavandula augustifolia) – flavoured sugar, honey or vinegar can be used to in cakes and biscuits while sprigs compliment roast pork, lamb and chicken
Nasturtium (Tropaeolum majus) – brightly-coloured, peppery flowers are good in salads and pasta dishes. The whole flower, leaves, and buds can be used or just the petals for a milder flavour
Pot marigold (Calendula officinalis) – intense colour and a peppery taste useful in soups, stews and puddings. Petals can be dried or pickled in vinegar or added to oil or butter
Primrose (Primula vulgaris) – decorate cakes with crystallized or fresh primrose or cowslip flowers. They can be frozen in ice cubes
Rose (Rosa) – all roses are edible with the more fragrant roses being the best. Petals can be crystallized, used to flavour drinks, sugar and even icing for summer cakes
Scented geraniums (Pelagonium) – flowers are milder than leaves and can be crystallized or frozen in ice cubes for summer cordials
Sunflower (Helianthus annuus) – blanch whole buds and serve with garlic butter. Petals can be used in salads or stir fries
Sweet violet (Viola odorata) – delicate flavour, suitable for sweet or savoury dishes as well as tea. Use candied violets and pansies as a garnish on cakes and soufflés
Tiger lily (Lilium leucanthemum var. tigrinum) – delicate fragrance and flavour enhances salads, omelettes and poultry, plus can be used to stuff fish

Edible flowers from your vegetable patch and herb garden

Herb flowers like basil, chives, lavender, mint, rosemary and thyme

From the RHS

In this one I am using

Borage Narsursums, Sweet Pea, Clive, and Rosemary

Avocardo

Lambs lettuce

Rocket

Watermelon

Strawberries

Grapes

Cucumber

Spring onion

Sweet Pepper

Seeds to sprinkle

Dressing is a blueberry vinergatte

oil of choice, lemon, whole grain mustard, blueberries pinch of chilli

Enjoy whatever it is you have made, with or without the hidden bugs! xxx