I’ve been eating flowers ever since I can remember- white clover and wood sorrel being the starter blossoms of my career of blending food and flora. Tending the gardens first thing every morning sets the tone of my day and ensures that my relationship with the plants is strong and consistent. I grow all of my flowers organically and harvest daily, setting flowers on screens or hanging in bunches to dry gently in the shade. Once dried, I can use the flowers throughout the year to enhance dishes with their sublime flavours, regardless of the season.