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Edible Flower Container Recipe

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Edible flowers massively influence our cooking here at Petersham Nurseries. The scope of use for edible flowers extends far beyond just the decorative. They can be used to infuse, flavour, and preserve to name just a few of their many purposes.

Duration:
30 minutes
Serves:
n/a
Ingredients
7
Pelargonium 'Attar of Roses'
9
Strawberry 'Cambridge Favourite'
5
Variegated Lemon Balm
5
Calendula (in 1 litre pots)
1
Large terracotta bowl with drainage holes
15 litres
Organic multipurpose compost
Preparation
1
Line the bottom of a large terracotta bowl with broken terracotta or gravel for drainage. Approximately five pieces of terracotta or four handfuls of gravel will be enough.
2
Add 10 litres of compost to the bowl. Dont overfill the container before you have added the plants.
3
Plant five Strawberries around the edge of the container, to trail down the sides. Plant the remaining four in a square at the centre of the container.
4
Plant one Calendula in the centre of the container and the remaining four next to the strawberries at the edge of the container.
5
Fill in the gaps at equal distances with the Lemon Balm and pepper the Pelargonium 'Attar of Roses through the entire planting (this will trail and can be plated at the edges too).
6
This will make the perfect container for a garden table or balcony and give you lots of edible flowers and fruit to add to salads, drinks and cakes.
7
N.B. The plants require full sun, so would not be ideal in a shady corner of the garden.