In my dreams, I live in an old rambling house – the kind of place with a series of rooms off a large, airy kitchen. One of these is a scullery for conditioning my freshly picked flowers, and another is a pantry lined with sturdy wooden shelves housing rows of glass jars filled with jams, syrups and other floral preserves and condiments – all the results of the past season’s harvest. Beautiful bunches of dried flowers are suspended from the ceiling, waiting to be used at a moment’s notice in my food prep. The truth, of course, is that, like most people, my home has limited storage space, but that doesn’t stop me from finding ways to make my edible garden-grown flowers last so I can use them year-round.
Stocking your…
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Red UK (Digital) - 1 Issue, May 2024