There’s something bewitching about the use of flowers in food and drink. This year we’ve earmarked a patch of garden near to the raised vegetable bed outside the kitchen for edible flowers. Nasturtiums and calendulas, grown from seed, have burst into bloom in the last week and will keep flowering the summer through. A borage plant has been added in the hope that it will self-seed the area.
The flowers will be used to adorn cakes, and to add colour to salads and flavour, locked in ice, to cold drinks.
Borage works particularly well in this way; the frozen flower cubes added to drinks that are best garnished with cucumber, such as Pimms, or Hendricks gin.
Pick a few borage flowers, give them a quick wash and place them up-side-down in an ice cube tray. Fill the tray with water and place in the freezer.
For extra colour try adding a range of edible flowers, or a mixture of flowers and blueberries or raspberries, to your ice cube tray.
Borage is loved by bees too, so remember to leave some flowers for them to enjoy.