0:00:02 > 0:00:05Hello, and welcome to The A To Z Of TV Gardening.
0:00:19 > 0:00:24Our next subject may leave you unable to look at your garden in the same way ever again.
0:00:24 > 0:00:26It's all about eating,
0:00:26 > 0:00:30because this E is for edible gardens,
0:00:30 > 0:00:33and it's time for another encounter with Jay Rayner.
0:00:36 > 0:00:39Just marvel at these beautiful nasturtiums,
0:00:39 > 0:00:42and these violas are simply stunning this time of year.
0:00:44 > 0:00:48I'm a man who's not ashamed to admit how much he loves flowers
0:00:48 > 0:00:51but I am not bidding for a job on Gardeners' World.
0:00:52 > 0:00:55In my book, flowers are for eating.
0:00:58 > 0:01:01In today's top restaurants, meals with flowers are very trendy,
0:01:01 > 0:01:04unlike my food hygiene hat.
0:01:04 > 0:01:07Now, major supermarkets are also offering
0:01:07 > 0:01:09new ranges of salads with flowers.
0:01:10 > 0:01:14It may sound a tad surreal, but there's a long culinary heritage behind cooking with flowers.
0:01:14 > 0:01:18There are references to dandelions being eaten in the Old Testament
0:01:18 > 0:01:20and the Victorians ate candied violets.
0:01:20 > 0:01:23But what are today's flower foodies eating?
0:01:24 > 0:01:26Normally, you grow salad leaves.
0:01:26 > 0:01:31When somebody came to you and said I'd like you to grow flowers for food, what did you think?
0:01:31 > 0:01:35I thought they were mad. But we were convinced when we started eating them ourselves.
0:01:35 > 0:01:39We understood there's some colour and flavour that we can get from those leaves, so why not?
0:01:39 > 0:01:43Are there any differences between the kinds of flowers you're growing here?
0:01:43 > 0:01:48The violas, we've worked with our customer to make sure they actually get into the pack
0:01:48 > 0:01:51and are looking good by the time the consumer gets them.
0:01:51 > 0:01:53We are struggling with the nasturtiums.
0:01:53 > 0:01:57They are a very delicate leaf with a lot of shape and structure,
0:01:57 > 0:02:01and to wash those is quite hard at the moment.
0:02:01 > 0:02:05But we are hoping we will get there maybe later this summer.
0:02:10 > 0:02:12Flowers are all very pretty in their place
0:02:12 > 0:02:15and there's no doubt that we eat with our eyes first, but do these
0:02:15 > 0:02:18really amount to anything more than decoration on a plate?
0:02:21 > 0:02:26Yorkshire-born chef Charlie Lakin is preparing me a real treat today.
0:02:26 > 0:02:28There's mackerel salad with nasturtium
0:02:28 > 0:02:32and a creme brulee with gorse-flower syrup.
0:02:32 > 0:02:37Tell me, flowers and cookery, is it merely about what it looks like or does it have an important flavour?
0:02:37 > 0:02:41I think first and foremost it's about flavour rather than the appearance.
0:02:41 > 0:02:44It always looks great on a plate, but you should always look to flavour first.
0:02:44 > 0:02:48- How long have you been cooking with flowers?- Pretty much all my life.
0:02:48 > 0:02:53My mum used to use them a lot in salads and making wine and jams and things like that.
0:02:53 > 0:02:55It's a really exciting time of year as a chef.
0:02:55 > 0:02:58Once your blossoms are coming in and your flowers,
0:02:58 > 0:03:01summer is going to be here soon, and you'll be running around like an idiot!
0:03:01 > 0:03:07So time to find out if flower power really delivers on taste.
0:03:07 > 0:03:11The nasturtiums really are peppery, aren't they? They cut through it.
0:03:11 > 0:03:15And it's a bit floral, if I'm allowed to say that. I hope I am.
0:03:15 > 0:03:18- I would say so, yes. - Creme brulee time. Good crack.
0:03:20 > 0:03:24It's this sort of grassy, earthy taste, isn't it?
0:03:24 > 0:03:26It's a bit like chamomile leaves.
0:03:26 > 0:03:29There's a little bit of bitterness right at the back as well.
0:03:29 > 0:03:33You are left with a finish of the gorse flowers, and it just lingers.
0:03:33 > 0:03:37I would never have thought of flavouring a creme brulee with gorse flowers like that.
0:03:37 > 0:03:40It's fantastic stuff. Thank you very much.
0:03:40 > 0:03:42I'm not surprised that flowers can be delicious.
0:03:42 > 0:03:46Their uses and flavours have been well documented in culinary history.
0:03:46 > 0:03:51What surprises me is that they've taken a backseat in British cookery for so long.
0:03:51 > 0:03:54Beware, British gardeners, the foodies are coming.
0:03:54 > 0:03:56Mmm, lunch!
0:03:58 > 0:04:02Lots of ideas there, so I hope you are feeling inspired.
0:04:02 > 0:04:03That's all from us for now.
0:04:03 > 0:04:08Join me next time for some more top tips on The A To Z Of TV Gardening.
0:04:08 > 0:04:09Bye for now.