“… Sumptuous… each dish is beautifully presented and a joy to prepare.” -- Mail on Sunday
From the Publisher
An internationally known authority on herbs, Jekka McVicar now turns her talents to cooking with edible flowers. With blooms ranging from chamomile to sweet violets, here are 100 recipes for such surprising delights as Green Thai Chicken Curry with Citrus Flowers and Rice; Lavender Biscuits; Honeysuckle and Carrot Salad; and Elderflower and Raspberry Tart. She also offers tips on how to grow all 50 of the featured flowers, showing you which parts are the tastiest and which should be removed, as well as expert advice on making flower oils, vinegars, butters, and sugars. Jekka McVicar’s many books include New Book of Herbs, Jekka’s Culinary Herbs,
and Jekka’s Medicinal Herbs.