Is there no end to their potential? Not only do some fill the garden air with their evening scent, others blind you with their beauty (except the common Pansy. Bad name, bad look), and the best bring in the bees to get your garden fruity, you can now have them as a delicacy.
Great news, so along with my already established chives I'm looking forward to adding borage flowers to Pimms and filling my courgette flowers with whatever Jamie Oliver tells me to.
With my chives blooming, I now have the chance to venture into this new culinary world.
|Chive flower, recently opened, soon to be toast|
Except, well do I just shove the thing in whole? Do i need to fry it, chop it, roast it? And what if there's a rogue earwig in there?
And what does it go with? Chips?
Will I be conned, like I was when I believed people that said swiss chard tastes divine (it really doesn't).
I know how this will go. I'll take a tiny nibble, rapidly test its flavour on the edge of my tongue, pull a face like a disgusted five year old, spit it out and proclaim a dislike on these pages. Until someone reveals just how I'm meant to eat them.
Answers on a comment please