All you see here is can be eaten! I love picking an array of pretty blooms and leaves and arranging them in a wildflower-style bunch tied with twine.
These posies make me happy, even happier when the recipient
discovers that they can snip various leaves and blooms throughout the week to
flavour dinners!
The variety of herbs varies week to week – the little purple
orbs of chive flowers always look pretty (be careful, though, or the bouquet
will smell entirely of onion!) but they died out last week. The soft green sage
leaves haven’t grown high enough yet. So what culinary treats are in this
particular bouquet? Let’s see...
Start with one perfect rose...
The liquid resulting from boiling the marsh mallow plant can be used like egg whites. |
Then we need some background greenery. The ferny fronds of sweet cicely and the bold bay leaf work well...
Need some architectural interest - some arching, frothy bronze fennel leaves
And the dainty white-dotted stems of oregano and savoury
I usually give a posy to a fellow foodie friend. To make the
offering even more of a ‘proper’ gift, add a little recipe card featuring one
or more of the plants in the herbal bouquet – a soup, a salad dressing, even
sugared rose petals for cake decorating...
Happy crafting and bon appétit!And the dainty white-dotted stems of oregano and savoury
Just caught the oregano flowers before they completely fade |
The savoury stems curve up nicely... |
Chrissie x