PETAL POWER

THERE’S MORE TO EDIBLE FLOWERS THAN BORAGE ICE CUBES. YOUR BORDERS ARE PACKED WITH A WORLD OF TONGUE-TINGLING FLAVOURS AND CULINARY POSSIBILITIES

Words: CINEAD McTERNAN Recipes: PIP MCCORMAC

Edible flowers polarise opinion. Either you think they’re unnecessary decoration or, like me, you think they add texture, flavour and colour. I must confess, however, that I am a late convert. For years I thought flowers were superfluous garnish. I changed my mind after visiting Mark Diacono’s Otter Farm in Devon (for more of Mark’s cleverness, see page 120) and ate a peppery nasturtium. It was delicious. Since then, I have been visiting kitchen gardens around the country for my book (Kitchen Garden Experts: Twenty Celebrated Chefs and Their Head Gardeners, Frances Lincoln). I have discovered that if chefs and gardeners invest time and money growing a crop, they want to eat as much of it as possible – the horticultural equivalent of nose-to-tail butchery. Adventurous and thrifty, these chefs delight…

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The Simple Things (Digital) - 1 Issue, 1-Aug-2015

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