This weekend, I nipped next door to snip off a rose from the arch, along with some petals from a rugosa rose to make this subtly flavoured Rose Petal Posset. The lemon juice gives a little sharpness to the dessert and brings out the pinkness and flavour of the rose petals.
In May, the lure of exploring new places with bluebell woods and blossom laden hedgerows is hard to resist and if fine weather is forecast, the maps are soon pulled out and routes planned for a good walk.
Look what’s appeared in one of the grass paddocks at Slamseys ahead of the Royal wedding tomorrow! #flashpost 2
There are all sorts of superstitions attached to hawthorn and though the scent of hawthorn flowers can be offputting, you can eat hawthorn blossom, leaves and berries.
It always surprises me how much the colour of something can be affected by its surroundings or the colours it’s placed next to or by the light.
Spring is the best time to make Stinging Nettle Scones because you need to use young, tender leaves and not the tough stringy plants of late summer. Did you know that nettles are so fibrous that they can be used to make fabric? That’s why you need young plants for these scones.