From ‘Flower Pot’ to ‘Plate’ – learn how to sprinkle a bit of Spring into your cooking with Linda Brennan, organic horticulturist, eco educator and author of A Delicious Bunch, as she chats with ABC Radio Canberra Breakfast host Lish Fejer about Edible Flowers in this instalment of the Floriade: Reimagined Podcast series.
For the foodies looking to turn their hand at gardening, this podcast will inspire you with blooming edible ideas on planning and growing your own edible flower garden. For green thumbs with a meal in mind, you’ll want to go out and grow a blossoming bed, just for eating.
Linda will share with you the most beautiful and tasty blooms that you can eat and some wonderful ideas around how to convert them into delectable sweet and savoury dishes with a floral flourish. This podcast is sure to leave you a little hungry and a lot inspired…
Lish Fejer presents ABC Radio Canberra’s Breakfast program.
She loves an early start. Growing up in the bush she studied science at ANU.
She’s worked in the field of science communication as a presenter, speaker, writer and exhibition developer including co-hosting ABC TV’s eco-home-reno show Carbon Cops.
Lish rides a bike, does science experiments at parties (she met her husband when she fired a scone out of a potato cannon), spends her downtime in the garden and kitchen and loves Canberra.
Linda Brennan is a horticulturist specialising in organic gardens, environmental educator and passionate green thumb goddess. She’s a prominent horticultural figure, devoted to health and vitality through nurturing life, people and the environment. She is an inspiration for adults and children who want to grow bountiful gardens, edible flowers and organic food in abundance.
Her childhood was spent wandering the bush with her parents, picking wild foods, harvesting honey and growing a huge variety of veggies and fruit in the family garden in Gippsland, Victoria. Her first garden by the age of 5 was full of her favourite foods, broad beans, peas, radish, asparagus, sweet corn and dianthus flowers. Her outdoor childhood helped to sow the seeds of a love of nature and the potential for productive gardens.
As an adult, she naturally progressed from a career in midwifery into the equally nurturing field of horticulture, especially organic food, permaculture and education. In between times she also ran her own catering business, making gourmet meals for health-seeking executives and staff. She went on to teach at TAFE in Horticulture, and at several Queensland Universities in both undergraduate and postgraduate degrees around environment and sustainability.
Linda has facilitated workshops for adults and children for over 2 decades. You’ll find her giving demonstrations, talks and workshops at her own garden at Ecobotanica, at libraries, eco festivals and food events such as Regional Flavours. She enthusiastically promotes the enjoyment of homegrown organic food and inspires families to grow their next meal.
A Delicious Bunch by Linda Brennan
This beautiful book shares the authors lifetime of growing, tasting and cooking with the most delicious food and flowers, both home-grown and foraged. The easy to follow organic growing guidelines and garden designs are suitable for all climates and gardening abilities.
A Delicious Bunch features a range of flowers to grace your garden and menu. Gardeners will appreciate the detailed information on over thirty treasured and exotic edible flowers, with growing notes and inspiring images that make correct identification a breeze. For the foodie, there are easy to follow recipes with mouth-watering photography for each flower that celebrate the flavours, fragrance and aesthetics of that bloom.
Some of the most popular recipes are pure sensory delights that tickle the taste buds. And it’s not just Crucifix Orchid Sponges and SnapDragon Muffins! Discover how edible flowers can be the hero of each dish, from fermented drinks such as Bougainvillea Switzel and Elderflower Fizz, to homemade Cornflower Granola for breakfast, Sunflower Pesto and Society Garlic Biscuits for a snack, to Torch Ginger and Tempe Salad. From garden fork to kitchen fork, you’ll be inspired to bring edible flowers into your garden and onto your plate.