You eat with your eyes first

Getting back to first principals this week. Making our tables, plates and meals a little prettier. I don’t know about you, but I fancy some whimsy and I’ve got the inspiration.

After our long planning course in the spring, and the last few weeks on composting, watering and feeds, it’s time to remember what it is all about.

One easy and very quick way to use what we grow to bring more beauty is on our food. You don’t need many flowers and if you collect them just as the water boils, or you lay the table, they don’t need any preparation. Just collect and sprinkle.

There are so many plants that are edible, you’re probably growing loads already. And don’t just go for full flowers, pulling apart, sprinkling petals creates a pretty confetti too.

Scroll down for the long list of edible flowers - there are a few surprises and some ideas as how to use them (canapés in tulip petals anyone?)

Flowers can be the star of the show, as here, when Liz at the Modern Table cooked for our Dine Among the Flowers Weekend of meals (a 7 course dinner on Friday night, lunch on the coals Saturday and a picnic on Sunday) these chilled pea starters looked really special with a single pansy flower a top.

or for the Saturday lunch, these fruit tarts just artfully sprinkled. The flowers really make these looks special don’t they?

I’ve done the same for course and workshop lunches. Elevating, what at first glance is simple (but tastes delicious! ha!) a final flourish makes the food look extra thoughtful. We rarely make the time for that nip around the garden. This is a very good reason not to have your cut flowers growing separately in productive beds hidden. I have no idea why people do this. I think these areas are so beautiful rather than staged perfect beds. And a very good reason to grow organically so you can always pick any flowers! I often don’t wash flowers unless they are close to the ground. If they are dusty then I wouldn’t pick them anyway.

Last week at an open day for Dig It Community Allotment we sprinkled viola flowers on the cakes and make herbal teas with lemon balm and mint. Cordials and simply sparkling water was made fancy with petals and herb leaves. Treat yourself! You deserve it!

Don’t just leave it there though, flowers can become an integral part of the meal rather than just a garnish.

These open sandwiches took ages to make but I knew what I wanted to do, so made it into an activity not to be rushed and enjoyed the creative time, nourishing more than just my belly. Each was different - you know flowers taste different with spicy achillea and soft dahlia petals. Anchusa and borage flowers are fresh and cucumber like.

Even just a few petals on top of a cake

And baked biscuits. Pretty!

Some flowers are better as a garnish as bitter but others are delicious. Experiment!

Here is the long list!