Flowers

Add flower petals to salads, cakes, teas or as a garnish to add colour and beauty.

Red: dianthus, hibiscus, nasturtium, pineapple sage, rose

Orange: calendula, marigold, nasturtium, sunflower, zucchini

Yellow: calendula, chamomile, chrysanthemum, dandelion, dill, hibiscus, fennel, nasturtium,

Blue: borage, common sage, cornflower,

Purple: basil, lavender, mint, passionfruit, rosemary, violets

Pink: cornflower, dianthus, echinacea, fruit sage, rose

White: basil, citrus, dianthus, elderberry, mint, rocket

borage, dianthus, fennel, fruit sage, lavender, mint, pineapple sage, rose, violets

The flowers of herbs such as basil, chives, coriander, dill, mint thyme, have the flavour of the herb itself plus an added sweetness. Allowing herbs and vegetables to flower and go to seed extends the harvest, providing flowers to use in cooking, seed saving for the next crop and food for bees and other pollinators.

Calendula, chamomile, basil, chive,

For summer drinks add the flowers of borage, cornflower, elderberry, lavender, mint to add colour and flavour 

For teas The flowers of lavender, mint, chrysanthemum, chamomile, 

Read more about tea

Basil, dandelion, chives