London - Flowers are turning up on our plates - garden centres are reporting a spike in sales of edible plants such as marigolds and violets thanks to their use in shows like MasterChef and The Great British Bake Off.
Both Mary Berry and Delia Smith recommend using crystallised edible flowers as cake decorations.
And a recent study by the Institute of Food Technologists found some blossoms, including peony and honeysuckle variations, contain antioxidants and phenoics - natural anti-inflammatories that can reduce the risk of heart disease and cancer.
Sunflower and rose petals, lavender, daisies and hollyhocks can also be put in salads or on cakes.
To make crystallised flowers, just brush them with egg white, sprinkle on caster sugar, then leave in a warm place for a few hours to set. But some flowers are poisonous, so always check before eating (try rhs.org.uk). - Daily Mail