We like to make the most of our home-grown resources here at Fairweather’s, so we have started using the edible flowers from Patrick’s Patch.

The volunteers in the garden have been picking a tray of mixed flowers every day for use in some of the Steff’s Kitchen recipes.

So far we have picked: violets (Viola tricolor), marigolds (Calendula officinalis), nasturtiums, coriander flowers, dill flowers and cornflowers.

The cornflowers are gathered from our annual meadow, recently created from a patch of wasteland beside Patrick’s Patch.

There are other edible flowers that can be used in cooking and cake decoration – here is a full list of the commonly available ones: