Cookery Masterclass | Edible Flowers with Liz Knight

You might already eat violas, nasturtiums and rose petals but did you know that a huge range of garden flowers are not just edible, but delicious and beneficial to eat?

In this workshop you’ll be introduced to some of the most easy to identify and grow plants that fill your garden with edible flowers though the year. You will learn delicious ways to eat the flowers when they are fresh and how to preserve them to enjoy through the rest of the year.

Throughout the class you get to explore floral salts, herb blends and dressings to kick start your own adventures into eating flowers.

Sample recipes (to be confirmed)

• Marigold Svaneti salt with flatbreads and extra virgin olive oil
• Bee balm slaw
• Lavender onion tart flavoured with potager herb blend
• Dessert: Rose petal dukkah & rose syrup with strawberries or jasmine jelly with lychees and mango.

All of these dishes will be enjoyed for lunch, which will take place at the end of the class, and you will also be able to take some of the floral salts, blends and dressings that you make home.

This class is a mixture of hands on and demo by Liz.

Open to all levels of skills and interests.  This class is suitable for Adults 18 and over.

*This class is part of our hands-on monthly masterclass cooking sessions, which focus on specialist topics or advanced cooking techniques.  Sessions are usually on Sunday and held in the Garden Museum’s food learning studio. Each class is 3 hours, and will include tastings or a full meal eaten together depending on the course. All profits from our cooking masterclass series help to cover food costs for our community programmes.