ART OF EDIBLE FLOWERS

Rebecca Sullivan is passionate about developing and passing on what she calls ‘granny skills’. Discover the many ways flowers can be used in a range of delicious recipes, from Rose and Lavender Cocktail Syrup, to Jasmine and Green Tea Ice Cream, to Courgette Carpaccio with Wood Sorrel Flowers, to Poppy Milk; and open up nature’s treatment cabinet for travel sickness pastilles, herbal chest rub, tarragon tincture, lemon balm bliss balls and ginger infused ice cubes, to boost your health and soothe mind and body.