We’re well known for extolling the virtues of a plant-based diet. In celebration of the Flower Show coming to Tatton Park this month, the team at The Garden are embracing the floral trend and adorning our specials of the month with even more edible flora and fauna.
We’ve been using edible flowers to flavour and decorate our dishes since they launched in 2014. If you are keen to embrace the floral trend and decorate your own dishes with added flower power at home, the team at The Garden, alongside garden designer, Shelley Hugh-Jones, have developed a short and snappy guide to help you determine what is and isn’t safe to eat.
– When it comes to flowers, as a general rule, it is only the petals of the flowers that are edible, discard everything else.
– It’s great if you can grow your own. Don’t graze on general flora and fauna however. It may sound obvious but make sure the flower is correctly identified and has not been sprayed with insecticides or anything toxic for human consumption.
– If you suffer from hayfever/pollen allergies – it’s probably best to steer clear of edible flowers depending on how bad your allergy is.
– Don’t forget about the flowers of vegetables and herbs as well – all of the following can be eaten: courgettes and marrow flowers, the flowers of chives, dill, borage, fennel, garden pea and rosemary.
– There are a number of flower petals that are edible – try some of these out: Roses, hibiscus, daisies, primroses, hollyhocks, dianthus, chrysanthemum, day lily, elderflower, lavender, nasturtium, sweet violet, sunflower, pelargonium, pot marigold, clover and bergamot.
The Garden’s July floral specials will be available at the cafe throughout the month.