The Herb and Flower Cookbook
We've long been fans of edible herbs and plants and right now it seems they're everywhere. Used as garnishes in top restaurants, in bakes on the Great British Bake Off and now they are the main ingredient in The Herb and Flower Cookbook. The book's author, Pip McCormac, spoke to us about growing his own herbs and offered up recipe inspiration for midweek meals and dinner party showstoppers...
McCormac's interest in edible plants first started when he moved into a place where he had enough outdoor space for a couple of herb pots. Through experimenting with these flavours, he grew his collection and now thinks he has over 20 edible plants in his home. To him, the key to growing edible plants is starting small and then going from there.
Sweet or savoury?
When it comes to picking between sweet and savoury, McCormac can't really decide upon his favourite. He says he personally has more of a savoury tooth but there's lots to be done with edible plants for all palates. One of his favourite savoury combinations is salty cheese with rosemary or lilacs whilst the basil and cheery steamed sponge is sure to delight those with sweet cravings.
Lots of the recipes in The Herb and Flower Cookbook are described as "low-fi impressive cooking" by McCormac. Simple additions of edible flowers and herbs to dishes can add unexpected dimensions to the flavour of a dish. Inside the book are recipes such as Lemonbalm and courgette spaghetti and Pea, purslane and pansy salad which all make the most of the bold flavours of the plants. McCormac even offers his suggestions of substitute herbs incase the specified ones are out of season or aren't available.
Find out more
You can learn more about the book and buy your own copy on McCormac's website. He kindly shares recipes on his website too, so be sure to take a look and start cooking with edible herbs and flowers! When you try out one of the recipes from the book, be sure to share a photo with us on the site!Read more on The Joy of Plants »