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Flowers, Flowers, Flowers! So many shapes, sizes and colors. Mother Nature knows what she is doing! I love gardening and what better way to not only play in the garden but nourish our souls and stomachs than adding some color and flavor to a delicious and refreshing summer salad. There are so many edible flowers but always be sure to check before eating!
I love things that are really seasonal. You have to wait until their time has come and then savor them while they last. One of those things are elderflowers. Right now on every walk I inspect the elder trees I pass to see how much longer I have to wait until the blossoms are open. I love their smell and aroma and I love the direct connection to the world around me, that gives so graciously. One of the first things I am going to make is an elderflower cordial. It is super refreshing and a wonderful treat of late spring that all of us love.
Have you ever heard about pickled magnolia? For me it was an absolute surprise how tasty and gorgeous they are after just tree days of being marinated. I found this recipe on Fern Freud Instagram feed and was more than happy to illustrate it. Enjoy!
The best time for me to make this toast is NOW - because that’s when we have these edible flowers in our Florida garden! In a pinch, I can use purslane flowers and purple sorrel flowers, too. The flowers are arranged artfully over a smear of soft cheese, and bread fresh from our local supermarket seals the deal!
Sunflowers, a very edible plant. Prepare and eat the roots, throw the sprouts on salads or sandwiches, enjoy the stalks with hummus, use the leaves and petals for a salad, or gather some seeds and enjoy! It's not just a beautiful flower 🌻
Working with colour, working digitally and working with flowers...this has been pure joy from start to finish. Something as simple and fresh as this doesn't need a recipe. Simply some olive oil, a splash of white wine vinegar, a little salt and pepper and you can taste the sunshine.