Why settle for plain when your garden can be on the menu? Home-grown herbs and edible flowers add flavour, flair, and freshness straight to your table …
Grow it yourself
Consider oregano, rosemary, thyme, basil, dill, and sage for a sunny spot. Mints (try spearmint and catnip), coriander, parsley, rocket, chives, fennel, and lemongrass grow in shadier spaces. Lemon verbena, bay, and curry leaf plants can all grow very big, but can be trimmed to fit a small area or container. Avoid sprays or pesticides if you’re going to eat them.
Ideas:
• Fill gaps between stepping-stones with thyme.
• Edge a flowerbed with chives which make a dainty display, especially when the papery mauve flower heads appear.
• Give white roses a petticoat of lavender bushes.
• Plant up a flowerbed with frilly white dianthus and mounds of nutmeg geranium.
Bountiful basil watermelon salad
Simply cut watermelon into chunks, then add sliced red onion, a bit of crumbled feta and a few fresh basil leaves. Make a simple dressing of two tablespoons olive oil and one tablespoon lemon juice with a pinch of salt. Pour the dressing over the salad when you are ready to serve.
Breakfast is served
Scrambled eggs enriched with chive pesto (blend olive oil, parsley, garlic, chives, Parmesan). Serve with prosciutto or salmon.
A zingy twist on pesto
Coriander pesto adds bright, herby flavour to veggies and grains.
You’ll need: Juice of 1 lime • 2 cloves garlic, crushed • 50g peanuts • 100g coriander (leaves + stalks) • 6–8 Tbsp olive oil
To make: Soak garlic in lime juice for 20 minutes. Blitz peanuts until finely chopped. Add coriander, garlic and lime juice, blend, then drizzle in oil until it becomes pesto.
Freeze your herbs for later
Tear or chop hearty herbs (rosemary, sage, thyme, tarragon, oregano). Pack into ice cube trays, cover with olive oil, and freeze. Once frozen, slip into resealable freezer bags.
Perfect for: Starting sauces, sautéing veggies, drizzling pizza, brushing over grilled meats, or tossing into pasta.
The ultimate green sauce
Chimichurri
Make it at least 30 minutes in advance of using. Store in a glass jar in the fridge for up to one week, but bring it to room temperature before using.
You’ll need:
1 cup flat-leaf parsley (stems removed) • 1/4 cup fresh oregano leaves • 3 cloves garlic (peeled and roughly chopped) • 1 small jalapeño pepper (deseeded and chopped) • 2/3 cup olive oil • 1/4 cup red wine vinegar • 1 tsp salt • 1/2 tsp smoked paprika
To make: Pulse parsley, oregano, garlic, and jalapeño in a food processor until minced. Transfer to a bowl, add oil, vinegar, salt, and smoked paprika. Adjust seasoning.
Uses: Marinade for meat, drizzle for grilled veggies, dipping sauce for bread, or a pasta salad dressing.
Cucumber and dill salad
You’ll need:
2 cucumbers (thinly sliced) • ½ red onion (thinly sliced) • 2 Tbsp fresh dill, chopped • 2 Tbsp olive oil • 1 Tbsp apple cider vinegar • Salt and pepper
To make: Toss cucumbers, onion, and dill in a bowl. Whisk oil, vinegar, salt and pepper, then pour over salad just before serving.
Yes, you can eat these flowers
Not every bloom is safe to eat, so always use unsprayed, well-washed flowers. A few to try:
• Chrysanthemums – tangy, slightly bitter petals for zest.
• Nasturtiums – peppery flavour and bold colour, great in salads.
• Fuchsia – striking shapes and vivid hues, dazzling on desserts.
• Lavender – soft, fragrant blooms for teas, syrups, or bakes.
• Pansies & violas – sweet and delicate, perfect for cakes.
• Rose petals – fragrant and romantic, delicious in cordials or scattered over desserts.
Butter, but make it beautiful
Herbed butter with edible flowers
You’ll need:
½ cup unsalted butter (room temp) • 1 tsp flaky sea salt • ¼ tsp black pepper • zest of 1 lemon • ½ cup edible flower petals (geranium, marigold, nasturtium, pansy, rose) • ¼ cup fresh herbs (thyme, chives, parsley, tarragon, dill, chervil) • 1 baguette
To make: Smear butter on a board or platter. Season with salt, pepper, and lemon zest. Scatter petals and herb leaves over the butter. Serve with a sliced baguette or rustic loaf.
Frozen flower power
Pretty popsicles
You’ll need:
Popsicle moulds and sticks • Juice, sweet tea, or coconut water • Rinsed edible flowers
To make: Pour liquid into moulds, add flowers, insert sticks. Freeze 2+ hours. Leave on the counter for 2 minutes, remove from moulds, and enjoy your frozen flower power.
