Wild Carrot (Daucus carota)
- Lacy white umbels; young roots and leaves have culinary uses (use with care).
Oxeye Daisy (Leucanthemum vulgare)
- Petals and young leaves add flavour and texture to salads.
Cornflower (Centaurea cyanus) - Striking blue petals; edible and ideal as a garnish.
Musk-mallow (Malva moschata)
- Mild-flavoured flowers and leaves; beautiful in summer salads.
Wild White Clover (Trifolium repens)
- Nectar-rich blooms; flowers and young leaves are edible.
Common Sorrel (Rumex acetosa)
- Lemony tang; best used sparingly in fresh salads.
Salad Burnet (Sanguisorba minor)
- Delicate cucumber-flavoured leaves for herb mixes or garnishes.
Borage (Borago officinalis)
- Starry blue flowers, often frozen in ice cubes or used to decorate drinks.
Selfheal (Prunella vulgaris)
– Mild-tasting young leaves and flowers; a colourful and soothing addition to salads or herbal teas.
Yarrow (Achillea millefolium)
– Aromatic leaves with a slightly bitter flavour; finely chopped for salads or herb mixes.
Field Scabious (Knautia arvensis)
– Decorative lavender blooms; ideal as edible garnishes or to brighten summer dishes.
Ribwort Plantain (Plantago lanceolata)
– Young leaves offer a mild, earthy flavour; use sparingly in salads or cooked greens.
Kidney Vetch (Anthyllis vulneraria)
– Vibrant yellow flowers; attractive garnish and a charming edible accent for summer plates.
Lady's Bedstraw (Galium verum)
– Sweet-scented flowers once used to curdle milk; blossoms add a delicate aroma to desserts or drinks.
Musk Mallow (Malva moschata)
– Mild-flavoured flowers and leaves; beautiful in summer salads and herbal infusions.