Edible blooms.

Give your cooking a vibrant vibe this season with edible blooms. Peppery nasturtiums can be eaten from top to bottom, flowers, leaves...even the seeds can be pickled like capers. Scatter the blooms over sweet or savoury dishes and add the leaves to a lovely fresh salad for a spicy kick. Pot marigolds or calendula, give soup a flavour boost.  Then there are the flowering herbs such as basil, chives, dill, borage, mint, sage and rosemary. Edible flowers don't need special care, just a sunny spot and well-drained soils.  Check that you're buying a food-friendly variety and avoid non-organic pest control.  Pick your blooms just before using and don't wash them. Just check for insects.  Enjoy a healthy burst of flower flavour.