Some edibles flowers, berries, fruits, herbs and vegetables from my garden
used sparingly, can transform a simple shortbread or fruit sorbet.
Don't go crazy with it though, because too much will leave a soapy aftertaste!
leaves and flowers adds a peppery-flavour to any summer salad.
The plants also produces seeds, which when pickled can be a caper substitute.
the flowers are delicious in east Asian cooking.
They can be use fresh or dried in soups or stir-fries
They contain 50% more vitamin C than oranges.
Because of the high vitamin C content they are an excellent immune system booster, and are often used as a supplement to prevent or treat a cold.
The pulp from rose hips may be used in sauces or made into jam or jelly.
all fuchsia berries are edible, flavour quality is highly variable between varieties - some are sweet and fragrant while others watery and tasteless
Wild Cherry Plum tree
Lovely sweet fruit with a slight sharp edge.
Vietnamese Mint Persicaria odorata
produce an abundance of male flowers (only female flowers turn into courgettes)
snip them off to make quesadilla, risotto or stuffing them with cheese like the Italians do
a member of the rose (Rosaceae) family.
It has a cool, cucumber flavour. The leaves can be tossed into salads or used on sandwiches.
It is known as ‘herb of the angels’ because it was believed to have medicinal properties.
Candied angelica is made by boiling the stems in sugar syrup.
The stems can be cooked with rhubarb or apple for pies or crumbles.
They’re also used in jams and preserves, and the leaves go well with fish or in salads.