Flowers are often the precursor to something tastier in the form of seeds, fruit or nuts. This doesn't stop us enjoying their beauty, however, and the flavour of the resultant fruit can be a million miles from what the petals offer us and therefore well worth a nibble. At this time of year, flowers are all around us in many forms so we have put together this seasonal mix of edible species to show off some foraged floral flavours.

Our seasonal mixes can vary, especially with ever-changing weather, however you can expect a decent selection along the lines of the following: Ox Eye Daisy, Rose, Tufted Vetch, Himilayan Balsam, Rosebay Willowherb, Common Daisy, Dandelion... All of these are decent garnishes, and their striking colours will enhance any dish, but each have their own unique flavour so can be paired with anything from falafel to crème brûlée.