One of the easiest, and loveliest, ways to preserve the bounty of a floral season is to make an infused honey. So many of our wild native flowers and also our non native garden varieties are edible. Some even have benefits to our health too.
The sight of my first dandelion (taraxacum officinale) is always a special moment. They start to slowly appear in fields, hedgerows and in our gardens at this time of the year and they are like little bursts of sunshine on these changeable March days.
This week I made a lemon verbena & rose geranium shrub and it received so much attention on my social media pages that I thought I would tell you a bit more about it and give you a simple recipe to try yourself.
