Edible Flowers
Wednesday 21st May 2008 by Tom Aikens
 At 26, Tom Aikens was the youngest recipient of two Michelin stars; today he is one of the most exciting chefs working in the UK today. In 2003 he opened Tom Aikens Restaurant  , in 2006 Tom’s Kitchen and in Feb 2008, Tom’s Place (all in Chelsea), a sustainable fish and seafood eat-in and takeaway restaurant.
Tom’s first cookbook, Tom Aikens: Cooking is hugely popular and he is currently working on his second book. Watch this space...
The warm weather we’ve had has given a big boost to all things green and growing, so at the moment we're enjoying exceptional quality local produce and things coming into season earlier than usual.
Flowers are blooming like never before, with elderflowers, summer violas, pea and broad bean flowers and nasturtiums all putting on a great show and wonderful amounts of flavour.
This fortnight’s Food For Thought: Edible Flowers
With the Chelsea flower in full swing, we can’t resist using some great edible flowers in the cooking at Restaurant Tom Aikens.
Though edible flowers aren’t readily sold to the public, keeping a pot of nasturtiums, violas, pansies or a green bean like Scarlet Empress will keep you in flowers (do keep picking off the flowers even when you're not using them, so the plants don’t go to seed)
 Edible flowers are great for garnishing a dish with a dash of unexpected colour – pull the petals off flowers such as violas and pansies
In salads they add colour, and peppery flowers like nasturtiums are a good flavour component as well (small nasturtium leaves can be used as well but in moderation as they have quite a bite!)
All herb and sorrel flowers are edible too and mimic the flavours of the parent plant (often quite intensely)
Wild garlic (ramsons) or garlic chive flowers (pictured) can be prepared like tempura or simply scattered over any dish for a zesty garnish with finely chopped lemon zest and parsley
Other seasonal ingredients to look out for:
Fennel
English roe deer
English cheeses like Sharpham and Bonchester
Cherries
Mint
Summer rhubarb
And Tom’s final word this fortnight: There’s a lot to get creative with this time of year - for the eyes as well as the taste buds!
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