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Digital Subscriptions > Healthy Magazine > September 2017 > In season… EDIBLE FLOWERS

In season… EDIBLE FLOWERS

The Insta-trend proving beautiful blooms aren’t just for vases

EAT YOUR 5 - A – DAY

*Products from hollandandbarrett.com. Compiled by Francesca Specter. Photographs iStock

TEA TIME For a fragrant brew, add a couple of tsp of fresh violet flowers to a cup with hot wate r, and steep for five minutes

Chances are your Instagram feed has been taken over with edible flowers right now and no wonder – nestled in a fruit salad or sprinkled atop a cake, they transform everyday foods into visual masterpieces. Popular petals include borage (a star-shaped bloom in pink and violet), magenta chrysanthemums and orangeyellow nasturtiums. These gorgeous garnishes are celebrated in Belinda Jeffery’s The Salad Book (Lantern, £19.99) – think pickled beetroot topped with delicate chive flowers. She advises using petals that contrast with your dish, like a handful of viola blooms to make a peach and goats’ cheese salad pop.

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About Healthy Magazine

Prolong that summer health kick with our brand new #feelgood365 issue. Inside, we expose the health mistakes that even the experts make, and round up 7 simple tips to help you sleep better. You can also find a whole 25 brilliant veggie recipes – from plant based protein bowls to sharing supper. Plus! We ask: what's the real truth about dairy? Find out more in the brand new issue of Healthy.