Includes index

Spring sowings -- Borage -- Calendula or pot marigold -- Carnation -- Coriander/cilantro & dill -- Cornflower -- Courgette/zucchini -- French marigold -- Mustards & rocket/arugula -- Nasturtium -- Viola & garden pansy -- Edible borders -- Agastache or Korean mint & anise hyssop -- Chives -- Dahlia -- Daisy -- English lavender -- Green tulip -- Primrose -- Roman chamomile -- Thyme -- Wild garlic -- Trees & shrubs -- Beach rose -- Elder -- Hawthorn -- Lilac -- Saucer magnolia -- Sweet geranium -- How to take cuttings

On a seven-acre small holding in rural Northern Ireland, organic gardener Jo Facer and head chef Erin Bunting run fork-to-fork supper club, organic small-holding and fledgling cooking and growing school, The Edible Flower. In their first cookbook, learn to grow and cook edible flowers with Jo and Erin's delicious recipes inspired by the seasonal produce they grow in their kitchen garden and the wild food they forage from their local shores and hedgerows. Feast, celebrate and bring people together with over 50 recipes for small plates, mains, desserts, baking, snacks and drinks, at once fresh and flavourful and absolutely stunning to serve."--Amazon