Pretty TASTY
WOMAN'S WEEKLY|August 17, 2021
Lots of flowers are edible, so why not take your pick?
BECKY DICKINSON

Garden blooms aren’t just beautiful and fragrant, they can add a finishing flourish to your plate, too, turning the ordinary into a showstopper. Just make sure you know exactly what you’re picking before eating, as some flowers are poisonous, and check that they haven’t been sprayed with any gardening chemicals. Here are some of our favourites.

Cornflowers

From electric blue, to pink and white, cornflowers look dazzling scattered on cakes, cupcakes and desserts, or sprinkled over fruit salads. The small petals have a mildly spicy, clove-like flavour, and can also be dried to use as a tisane during the colder months.

Calendulas

Also known as poor man’s saffron, calendula is easy to grow. The plant’s soothing oils have long been used in skincare, while the petals can be used to tint cheeses and butter. They add a slightly spicy, citrusy twist to salads, seafood and pasta, and can be added to teas and vinegar too.

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