I know I did a piece last year about flowers to eat or not to eat, here’s to year to year 2 of using flowers on dishes. I’ve stood on both sides of the fence just hopped from one side to the other. I’m now looking at flowers in a different light and becoming a more integrated part of my work in tbe restaurant, as it has by many other restaurants around the world, so here’s to spring.
Spring has a magic like no other season, everything bright, colourful, fragrant, and pretty springs back to life. Primroses and dandelions, both off to a flying start, along with sweet briar also known as flowering currant or wild currant depending on where you were brought up always loved the smell that these flowers bought to the yard at home. The wild leek and wild garlic flowers have been slow to show this year due to the abismal weather over the past few months, as the temperatures gradually rise the buds begin to show. The gorse flower is still going strong and flourishing in the cool weather, be careful of the thorns use a scissors, a knife to avoid getting caught by thorns or my personal favourite get someone else to do it ( haven’t been so lucky on this one though) marigolds have also begun to pop up around gardens along with the wild mustard beginning to flower (small yellow flower on top of a plant about 2 feet tall). At this point I feel like I’m grandad from Jackie Chan adventures “one more thing”, firethorn or berberry, is flowering at the moment these bright almost luminous orange flowers bring a nice little colour pop to any plate of food. Later in the year they produce a Berry the flesh itself is not poisonous but the seeds inside are so take the seeds out. I will be doing different things with these Berries so stay tuned to all our social media channels,
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