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Maddocks Farm Organics

Small delicate blue or white start shaped flowers have a cool cucumber flavour and make a wonderful garnish. They are traditionally used as a garnish for Pimms and look wonderful frozen in icecubes.

Only the petals can be used. They have a tangy almost citrus flavour and are fabulous in salads, folded into pasta and in a citrus butter for melting over fish or chicken.

The petals of chicory can be used and have the same bitter flavour as the plants. They come in blue, pink or white and can be used as a garnish and in a wide range of dishes.

The individual florets have a strong onion flavour which is lovely in salads and particularly good with eggs. They are fabulous folded into omelettes or scrambled eggs.

Coriander flowers have the same flavour as the leaves and are produced in masses of tiny white delicate fronds which make a beautiful and delicate garnish for many dishes.

Courgette flowers have a sweet nutty flavour and are robust enough to use in tempura, for stuffing or folding into pasta dishes.

The common daisy has some wonderful modern cultivars that come in a range of reds and pinks and white. The petals are not particularly intense in flavour but make a lovely garnish for both sweet and savoury dishes.

The petals of day lilies have a wonderful sweet crunch and are used in a lot of recipes from East Asian where the plant originated. The buds can be sliced across and eaten or the petals can be removed once the flower has opened.

Leaves add fabulous sweet garlic crunch to salas, soups and stir frys all summer. Do not overcook as you will loose the flavour. The starlike white flowers appear in August and add a lovely bite to salads and savoury dishes.

Both the flowers and leaves have a lovely spicy flavour and the flowers come in a range of fabulous hot colours which look fabulous in a salad. If the stigma and stamens are carefully removed then the flowers can be stuffed with guacamole or cream cheese.

Roses have had culinary uses for centuries. They vary enormously in flavour but generally the more scented the better the flavour will be. They are fabulous in jam, cakes and crystallised.

The flowers of french or salad rocket have exactly the same spicy flavour as the leaves. They have a delicate star like appearance and are available for most of the year. Pretty as a garnish for salads but delicate.

Sunflower petals have a great bittersweet nutty flavour and a good crunch. They add a fabulous burst of colour to salads, pasta dishes or a stirfry. Sunflower buds can also be cooked and are not dissimilar to Jerusalem Artichokes in flavour.

Devon violets are famous across the country and have a distinctive fragrant flavour.

A delicate fragrant flavour and look beautiful as a Spring garnish. They also look stunning set in a jelly.

Lleaves and flowers available in April. Leaves are broad and spinach like and impart a wonderful subtle garlic flavour when wrapped around chicken or fish.

Dainty spicy yellow flowers which are very pretty but are easily damaged by water or dressing.