Edible flowers don’t just look beautiful, they make amazing salts, moreish syrups – and add subtle depth to most dishes. Here are the easiest – and safest – ways to add some floral notes to your meals
Bringing flowers into the kitchen – in a recipe, not a vase – is a way to add a touch of flavour, as well as a feast for your eyes. Cassie Winslow loves flowers – “they are so magical and special. They’re just a wonderful part of our world” – and has been using them as an ingredient for around a decade. The trend for edible flowers has been blooming for several years but, for many of us, the idea of munching petals, instead of admiring them, is still a leap. Winslow’s new book, Floral Provisions, guides you through the edible flower garden. “If you love flowers, it’s just another way to incorporate them into your life,” she says. Here’s her advice on how to do it.
