When thinking of eating flowers some may think they are all going to be very perfumey and fragrant, for many this is just the case, however, the flowers chosen in this recipe actually tastes more like the things they are from as the wild garlic flowers taste of garlic, the chive heads taste quite oinioney, the dandelion petals are buttery and the rapeseed flowers almost like bitter honey. There are many edible flowers available throughout spring and summer found both in your garden and out in the fields and hedgerows.
It is important when choosing and using rapeseed oil as there are two common types to choose from. It is best to always buy one that is 'cold pressed' or 'extra virgin’, this is great for dressing and drizzling with its slightly nutty flavour. These basically are the same thing, meaning, the first pressing. The other type is seen more as cooking oil and sometimes just labeled as 'vegetable oil', this is generally not from the first pressing and can, in some cases, have chemicals added to extract as much of the remaining oil as possible.