EDIBLE FLOWERS. Rose - Using only the petal, you will find they h a v e a s t r o n g

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1 Hibiscus Flower - Delicate cranberry flavour, with citrus overtones. Most often dried and steeped to make tea. Fresh Petals can be candied or added to salads. Elder Flower - A sweet honey scent, best collected right after the buds have opened. Used to make cordial, syrups and teas. Do not eat the stems they are poisonous. Nasturtium Flower A sweet floral flavour wit a spicy pepper finish. You can stuff flowers, add leaves to salads, pickle buds like capers a n d g a r n i s h t o everything with them. Chamomile Flower - small daisy like, the flowers are sweet in flavour and are often used for tea. Rose - Using only the petal, you will find they h a v e a s t r o n g p e r f u m e d f l a v o u r, perfect for floating in drinks or scattered across desserts and great for jams. Flavour is more pronounced in darker varieties. Chrysanthemums - Are a little bitter, come in a range of colours and a range of flavours from peppery to pungent. Make sure you use only the petals.

2 Calendula Flower - A great flower to eat with a p e p p e r y, t a n g y s o m e w h a t s p i c y f l a v o u r. G r e a t t o garnish desserts of mix petals into salads. Cornflower - Also called Bachelors button. They have a slightly sweet to spicy, clove-like flavor. Bloom is a natural food dye. More commonly used as Gem Marigold - The flavour can be spicy with a hint of herbal citrus overtones. You can sprinkle Borage -Blossoms are a lovely blue hue and taste like cucumber! Marigold - Has a tangy citrus flavour and they are great as a colourful addition to appetisers, cocktails, salads or fruit platters. Saffron - The flower is collected and dried to create the spice. It is complex in flavour and described as honey like. It is found in both savoury and sweet dishes.

3 Clover Flower - Sweet, anise-like, licorice. Avoid bitter flowers that are turning brown, and choose those with the brightest colour, as they are the tastiest. V i o l e t - S w e e t, p e r f u m e d f l a v o u r. Related flowers, or violas, and pansies now come in colourful purples and yellows and pastel hues. Eat the tender leaves and flowers in salads. Carnation Flower - Carnations can be steeped in wine, candy, o r u s e a s c a k e decoration. To use the surprisingly sweet petals in desserts, cut them away from the bitter white base of the flower. Lavender - Sweet, spicy, and perfumed, the flowers are a great a d d i t i o n t o b o t h savoury and sweet dishes Peony - In China the f a l l e n p e t a l s a r e p a r b o i l e d a n d sweetened as a teatime delicacy. Peony water was used for drinking in the middle ages. Add peony petals to your summer salad or try floating in p u n c h e s a n d lemonades. Orchids - Fresh and crisps in flavour. Can be u s e d o n c a k e decorations and plate

4 Zucchini or Courgette Flower - Also known as squash blossoms, popular in Mexican dishes, soups also a favourite battered and fried. Jasmine Flowers - These super- fragrant blooms are used in tea; you can also use them in sweet dishes, but sparingly. Dandelion Flower - They have a sweet, honey-like flavour when picked young. Mature flowers are bitter.good raw or steamed. Also made into wine. Young leaves are good steamed, tossed in salads. Apple Blossom Flower - Pink/white flowers in early spring. Add to salads and use infused petals in whipped cream or icecream (good with apple pie/ tarts). Apple blossoms have a delicate floral Buzz Button Flowers have citrus notes. Sprinkles or float in cocktails for an electric bus sensation. Lemon Verbena Flower - The diminutive offwhite blossoms are redolent of lemon and great for teas and desserts.

5 Fuchsia Flowers - Tangy fuchsia flowers m a k e a b e a u t i f u l Dahlia Flowers - have flavours ranging from spicy apple to celery root or even carrot. Can be mixed through salad. Snap Dragons - have a mild slightly tart flavour and fabulous for a decorative plate or