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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