Books. I own hundreds. They are an essential reference for my working life. I regularly dip into this particular shelf full when creating the floral designs, ornamental and productive borders for the King and Thai restaurant in Broseley.
On Tuesday, flowers cut from the garden included.
Emerging young hosta leaves can be used in a stir fry. Fennel is a great culinary flavour enhancer with a sweet aniseed flavour. Or as a central table arrangement.
Day lily flowers, can be stuffed and fried; with their crunchy texture they have the flavour of mangetouts followed by a peppery aftertaste. Marigold petals with their tangy flavour can be added as a garnish on a salad.
Lavender (can be used to flavour both savoury dishes and desserts) with Crocosmia ( which has no culinary use). Orange and purple are described as complementary colours, which creates for an intense visual experience. This was further enhanced by the decor of the dining room.
Monbretia, Eryngium and Verbena bonariensis against a frosted window.
With my original training being in Landscape Architecture I consider each floral arrangement as all my garden and border designs where form follows function without ornamentation. Or in other words – the simpler the better.
Love the frosted glass image Sal. X
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Me to. It really added something extra to the design. I found a fantastic nursery today – The Wildgoose Nursery , you will love it .
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[…] you eat any of the flowers you grow? If that sounds tempting, take a look at the flowers blogger Sally cut from her garden […]
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