Rarely do we have the space to have sprawling country gardens, plus your allotment kitchen garden, and that's a lot of work.” “Ultimately we have only gardens of a certain size. “Edimentals is a way of making the most out of your ornamental space,” said designer Harry Holding. Items on the menu foraged from the garden include fennel sauerkraut and tomatoes dressed in oregano oil and nasturtium.Īn exhibition garden designed for charity School Food Matters is made up of 80 per cent edimental varieties, including lesser known species such as king's spear plant, a yellow flower which has sweet leaves and roots that are nutty when cooked, alongside more typical varieties such as radishes and lettuces. Its kitchen is manned by the show’s first chef in residence, Sam Buckley, who served up lunch to Chelsea pensioners on Monday.
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