Organic and no dig gardener, Stephanie Hafferty, loves to include a wide range of edible flowers in the veg garden. Here Stephanie shares a selection of flowers she grows and how you can use them in various recipes.
Below are some of her beautiful photographs showing edible flowers that you can grow at home.
Borage (Borago officinalis) – annual – tastes like cucumber
Nasturtium (Nasturtium) – peppery flavour
Peas (Pisum sativum) – slightly sweet flavour
Marigolds / calendula (Calendula officinalis) – tangy, citrus taste
Roses (Rosa) – sweet and fragrant
Wasabi rocket – spicy
Viola/heartease (Viola/Viola tricolor) – tastes a little like lettuce
Meadowsweet (Filipendula ulmaria) – intense and sweet
Courgette flowers (Curcubita) – sweet and nutty
Sage (Salvia officinalis) – strong and savoury
Thyme (Thymus vulgaris) – light and spicy
Flower sugar
In a large glass container, gently mix 2 cups of granulated sugar with one cup of flowers (best to use only flowers or petals that can be eaten whole for this) and leave for a week. The moisture and flavours will be absorbed by the sugar. Use in baking or drinks.
Flower vinegar
1 cup of flowers/petals 4 cups vinegar (use white wine or cider vinegar) Put the flowers in a large glass jar and pour on the vinegar. Leave on a sunny windowsill for about a week to infuse. Strain and bottle. Store at room temperature – it will last for about six months.
Flower vodka
1 cup flowers/petals 4 cups vodka (brandy and gin work well too) Put the flowers in a large, lidded glass container and add the spirit. Leave for 2 or 3 days, shaking gently every day. Strain and bottle. Make some flower ice cubes at the same time to use in flower cocktails.
Flower butter
Either sweet or savoury 1 packet (250g) organic butter Either: 12 nasturtium flowers / 10 chive flower heads / a small palmful of rosemary flowers / a cup of fresh rose petals (you can work this out by eye, depending on which petals you are using) Soften the butter and gently mix with the petals. Shape as you choose (you can be as fanciful as you like here), perhaps add some whole flowers to the top and refrigerate for about two hours before serving. This freezes well.
The Creative Kitchen
by Stephanie Hafferty
Edible Paradise
by Vera Greutink
Stephanie Hafferty is a no dig gardener, writer and author of The Creative Kitchen and coauthor of No Dig Organic Home and Garden.