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GARDEN GROW? Anna Taylor, owner of Anna’s Flower Farm in Audley End, shares what’s going on in the garden this month How does your A pril must be the truest spring month, no? Blinking from the winter afterparty, there’s a still, cool, blue hue to the daylight,
often with a chillier breeze and showers, but the sun is much higher in the sky. Grass and new leaves are more verdant as they emerge. There’s a moment on the road to our village when the tree foliage comes out over a few days. The tapestry of greens is utterly beautiful. It’s very Hockney, but blink and it’s gone! The leaf buds pop and the chlorophyll settles to a mid-green for the next few months. Lonesome skeletal tree shapes become huge shade umbrellas of refuge, with blossoms in the air and finally a whisper of warmth on your skin. One of my favourite things about the UK is the seasons, all of them anchoring us in a time and place. Most of us can be accused of wistfully wishing our winters away for long summer days, but without them, there’d be no spring or autumn on the journey round. In the UK, we’re positioned perfectly to enjoy a temperate climate, never too cold or too hot, so the most incredible variety of plants from all over the world can be grown. It’s thanks to our global location and weather that we have the historic reputation for our gardens and flower growing. After a long, cold start to the year, Easter is giving new life, new plants and a fresh start. It’s so joyful to see all the bulbs popping from the soil, and those bright colours against true mid-green. I’m using a lot more of those same flowers on salads and to decorate cakes, too, literally bringing the outside onto my plate. More than decoration, edible flowers can add a
© ANNA TAYLOR
APRIL FLOWERS Edible petals are simple to grow and add a beautiful flash of colour to your dishes and drinks
those I know are certified organic, that I have grown or a trusted few others! Many summer-flowering annuals are edible, too; these can be sown now under cover or direct into the soil. Garden beds will be warm enough to germinate and, with less disturbance for the plants, will result in better growth. Great summer edibles are cornflowers, snapdragons, calendula and nasturtiums. The latter have some seriously spicy leaves. All of these are beautiful in drinks, ice cubes or scattered on salads. Blossoms are utterly magical, and I love gathering amelanchier, lilacs and elderflower for decoration. Theirs are an unmatched delicate fragrance, too; subtler than the stronger soapy winter shrubs and lighter than the heady summer evening scents. Eating flowers grown throughout the year epitomises gardening seasonally, and inspires all five senses.
texture and a welcome spring freshness to your dishes. I grow edible flowers all over the garden. Most are for cutting, so have a double use. Smaller ones tumble over the edges of beds or pots. Raised up, out of the main growing areas, they’re less likely to be covered in soil, damaged or sprayed with foliar feed – all of which render the flowers far less pretty, or worse, inedible on a plate. Spring is one of the best times for edible flowers, and it’s surprising how many there are: forget-me-nots, hyacinths, pansies and violas, violets, sweet rocket and primroses, to name a few. These are most lovely on puddings or crystallised, but also in drinks, creating a delightful and enchanting touch. Tulips are fantastic petals to eat, and a real showstopper if you use the petals as cases for canapés. Since you never know what a grower has sprayed their flowers with, I only eat
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