Tell someone that they can eat nasturtium, chive or courgette flowers and you are likely to get one of two responses. Some people are open to the idea of edible flowers, and may even have tried them before, others will look at you as if you have just confirmed their worst suspicions, and you are truly mad. This latter group may be a lost cause, but for anyone with a sense of adventure eating flowers can open up a whole new range of flavours from the veg plot.
It’s only taken a short spell of warm, dry weather to encourage the salad rocket (arugula) I sowed last autumn to move into flower production. Once flowers start to form, the leaves get tougher and much hotter, not really salad material any more. But I can overlook the loss of leaves because the flowers taste so good. They can be eaten straight from the plant as you wander around the garden, or collected and sprinkled onto a green salad.
Now, I’m not suggesting that you base an entire meal on rocket flowers, but if you haven’t tried them before and the rocket in your garden is beginning to come into flower – why not give them a go?