The Edible Flower: A Modern Guide to Growing, Cooking & Eating Edible Flowers

On a seven-acre small holding in rural Northern Ireland, organic gardener Jo Facer and head chef Erin Bunting run a fork-to-fork supper club, organic small holding and fledgling cooking and growing school, The Edible Flower.

In their first cookbook, learn to grow and cook edible flowers with Jo and Erin's delicious recipes inspired by the seasonal produce they grow in their kitchen garden and the wild food they forage from their local shores and hedgerows.

Feast, celebrate, and bring people together with over 50 recipes for small plates, mains, desserts, baking, snacks, and drinks, at once fresh and flavourful and stunning to serve.

Recipes include:
  • Ribboned Courgette & Avocado Salad with Poppy Seeds & Calendula,
  • Pot Marigold Soda Bread,
  • Lilac Panna Cotta with Strawberries,
  • Rice with Lemon Verbena, Cardamom & Edible Flower Petals,
  • Marigold Petal Pasta,
  • Courgette Flower Tacos,
  • Carnation and Blackberry Cooler,
  • Slow Roast Lamb with Lavender, Lemon & Apricots,
  • Blackberry & Sweet Geranium Tart,
  • Vietnamese Summer Rolls with Violas,
  • Aubergine Katsu Curry with Pickled Magnolia
and many more ...

By Erin Bunting and Jo Facer
304 pages
Published by Laurence King Publishing, 2023
7.45 x 1.13 x 10.4 inches