You’d have to be colour blind not to notice the current fashion for edible flowers and micro greens. They appear in almost every posh restaurant and glossy magazine photo-shoot. And they are very enticing: the bright colours of the flowers and the tiny, delicate but sometimes pungent shoots. Continue reading
I combed the supermarket shelves for crystallised flowers for a cake I was planning to make and could only find some rather garish sugar nonsense.
But the garden is full of primroses and violets so I decided to make my own. Continue reading