There are few things more lovely than edible flowers. They bring so much colour and vibrancy to a dish that it becomes divine to eat! Choose carefully and a flower salad can be really delicious. Use only the freshest and those that you know are definitely edible!
This is simply seasonal garden leaves and edible flowers with cucumber and strawberries – we used lettuce (many varieties), rocket, mizuma, watercress, nasturtium, calendula, borridge, basil, coriander, fennel & mint… Go for it!