Break out of your summer salad rut with flowers

If you're looking for an interesting way to liven up yet another bowl of salad, look no further than your favourite flowers.

"As long as you choose wisely, flowers can be a fantastic addition to lots of dishes," says Awapuni gardening expert Tod Palenski.

People have been eating flowers for centuries. Saffron, which is the stamen of the crocus flower, has been used since pre-Roman times and the Victorians often used flowers in their cooking.

"In fact, most of us probably eat flowers on a regular basis whether we realise it or not," says Tod. "Cauliflower and broccoli are both types of flowers and so are capers and artichokes."

He says restaurants and celebrity chefs have sparked new interest in putting flowers on the menu. Crispy courgette flowers stuffed with ricotta and mint are a Jamie Oliver specialty, as is tempura lobster with viola and borage.

Nasturtiums are among the most common edible flowers. Their leaves have a strong pepper taste and the flowers are sweet and spicy like watercress. Flowers can be stuffed with savoury mousses and both flowers and leaves can be added to salads or used to garnish cheese platters.

"Nasturtiums are incredibly easy to grow. They make a good ground cover under trees and they look great trailing from hanging baskets."

Tod recommends adding pansies and violas to the nasturtiums if you want to make a varied hanging basket.

"Pansies have a sweet, grassy flavour and violas have a mild, perfumed flavour. Their range of colours make the petals perfect for brightening up green salads. Or you could try freezing them in ice cubes to add to drinks and punches."

If you don't already have these flowers growing in your garden, Tod says the best way to quick, pretty blooms is to buy seedlings. Awapuni's range of Pop'n'Grow seedlings, which have easy-to-separate root systems, are available at most supermarkets and good garden centres.

"If you plant them now, they'll be in full bloom in four to six weeks," he says. "They're a great way to liven up your garden at the end of summer too, just remove any spent annuals and replace them with edible flowers. They grow well in pots and planters as well."

Of course, anything that is going onto your plate has to be pesticide free, so Tod says it's a good idea not to spray anywhere near edible flowers or vegetable gardens.

"These plants are all fairly disease resistant, especially at this time of year, so there's no need for sprays. But as a precaution, always make sure you rinse the flowers thoroughly before use."

Tod says another hardy plant that's popular in kitchens is lavender. It can be used in jam, or in deserts such as crème brulee and ice cream.

"Lavender is very easy to grow in most gardens as long as it is in full sun. Plant it in a windy spot for air movement and don't water it from overhead or the plant may sweat causing fungus to form."

Cupcakes are enjoying a revival at the moment and look great decorated with sugared flowers. To make your own, dip flowers into whisked egg white and then sprinkle them with castor sugar. They can also be used to garnish wedding cakes and desserts.

In most cases, only the petals are edible, so remove pistils and stamens before eating. To avoid wilting, separate the flower petals from the rest of the flower just prior to use.

"The important thing to remember is not everything in your garden is edible, so use a reliable reference source," says Tod. "You should always remember to use flowers sparingly in recipes to avoid digestive complaints."

The secret to success when using edible flowers is to choose wisely and keep the dish simple so that other flavours don't over-power the delicate taste of the flowers.