Petal, Leaf & Seed – Book Review

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“Cooking with the treasures of the garden” 

Have you ever infused a fig leaf in custard and had it’s coconut and elderflower scent waft up to you on clouds of milky steam? or picked a handful of fennel seeds when they are still green and fat and scalded them with boiling water for a sweet, grassy, anise-scented tea? Or maybe you have decorated a salad with bright purple sage flowers, with a flavour that’s deeply herbal yet honeyed? If the answer to any of these questions is no, this book will open your eyes to the hidden flavours in your garden.

Well someone clearly knew me when they bought me this as a birthday present! What a lovely lovely book!

On reading the introduction above I immediately  wanted to answer yes, Yes, YES to all of those questions! Just those opening words sent me off on a deliciously intoxicating foodie daydream.

Petal, Leaf Seed by Lia Leendertz does exactly what it says on the tin and offers up a whole heap of recipes from cocktails and drinks through to main meals and desserts with butters, tisanes, sprinkles and sherbets along the way. It covers Spring, Summer, vegetable and herb flowers, fruit leaves, exotic leaves, leaves from herbs as well as herb, vegetable & flower seeds.

 

It’s the most bizarre thing, but every time I’ve picked this book up, I’ve sniffed the pages as if expecting to release the aromas from the glorious photography within.

I have a feeling that this book might well be to blame for some of my next few plant purchases, I’ve already added lemon verbena and borage to my list. My new favourite recipe book for sure – a perfect gift for a gardening loving foodie! (Thank you G!)

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