Pick & Mix

GROWING AND EATING FLOWERS AND HERBS IS A TREASURED TRADITION. THIS MONTH, LOTTIE STOREY HARVESTS HONEYSUCKLE PETALS AND LEMON VERBENA LEAVES FOR THE KITCHEN

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It's summer and gardens are blooming. Many of the pretty plants we admire are purely decorative but – whisper it – some are edible, too. Re-imagine your garden's flora and foliage as ingredients (with a sprinkle of folklore). These flowers and herbs earn their place in the flowerbed and on the kitchen table alike. Hello, petal HONEYSUCKLE Anyone who's tasted the tiny drop of nectar found at the heart of this extraordinary flower will know why it's named honeysuckle. Other names for honeysuckle include ‘goat's leaf, ‘fairy trumpets’ and ‘woodbine’. A favourite of Scottish wise women (aka witches), honeysuckle was thought to ward off evil spirits when grown around the entrance to a home, bringing good luck, healing and harmony to its inhabitants. LEMON VERBENA Lemon verbena (Aloysia citrodora) is a deciduous flowering shrub native…

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The Simple Things (Digital) - 1 Issue, August 2022

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