As regular readers will know, I enjoy cooking with flowers. I’ve done several edible flower based supper club nights and it will be the theme of my menu at Camp Bestival.
As well as the classic fried courgette flowers, I have used nasturtiums and their leaves in salads, added borage and rocket flowers to drinks, turned prosecco a deep pink with hibiscus flowers and steamed brightly coloured tulips with broad beans and tapioca pearls. Rose petals can be candied and sprinkled over desserts while lavender and thyme flowers are plunged into bags of sugar, permeating the crystals with floral hints.
My latest flower crush is Daylilies, possibly the sweetest almost sherbety of them all. Simply steamed, the stamens removed, the honeyed petals delight. I used the ones from my garden, thereby ensuring that they are organically grown and pesticide free.
Other ideas: crushed into ice cream, as garnish for salad, in hot and sour soup (very Chinese), battered and fried….