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Add a fun element to your table with edible flowers

Edible flowers were especially popular in the Victorian era and are now making a resurgence, with cooking and garnishing with flowers now very much in vogue.

Whether it is on a cake, in a salad or adorning a cocktail, edible flowers add a burst of colour and subtle flavours quite unlike any other and make an eye-catching addition to any dinner table.  Among the fashionable blooms now adding interest to dishes at home and in restaurants are the viola, with its sweet flavour and plethora of colours, the peppery taste of nasturtium, marigold with its citrus tang and the floral essence of rose petals.

Of paramount importance is the correct identification of the flowers, to ensure they are not poisonous. One of the best ways to do this is to grow your own from seed so you know not only exactly what the flowers are, but also their provenance so you can be certain they haven’t been sprayed with preservatives or pesticides. This doesn’t require you to have a vast garden as many varieties produce more than enough blooms if grown in a container or raised bed and, what’s more, as these flowers are best eaten soon after harvest, growing your own makes even more sense.

With a little time and effort, you will soon be able to dazzle your friends and family with your stunning culinary creations.



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