Eating flowers sounds like the title of a surrealist painting, however flower cookery has a rich history with roots as far back as Roman times, and to the ancient Chinese, Middle Eastern, and Indian cultures.

Today, the art of livening up plates with edible flowers is enjoying a revival and it’s not just for the aesthetics - the nutrient-dense flavours of flowers span an incredibly vast palate from anise to honey.

In Glenlyon, Lauren Richardson started her edible flower farm over a decade ago under the banner Foraged Flavour Edible Flower Farm.

“Every day is different. Every season is different,” quips Lauren, in between her busy schedule. “Cutting back our lavender, preparing garden beds, mulching and fixing irrigation. Yesterday we spent the whole day picking.”

She was raised on the property, which doubles as her parents farm. She says, “I went to school in Daylesford. I loved growing up in the country. I always liked gardening and gardens.”

Lauren didn’t have any formal background in gardening. But it was always a passion.

“I always loved flowers and even as far back as I can remember I used to get lavender mustard and lavender honey from those types of foods. I really loved Turkish delight which is made with rose petals and rose flavours.”

She eventually moved to Melbourne and acquired an Arts Science degree before embarking on her Masters of Architecture.

“I was talking to friends who had a fresh produce business in the Melbourne wholesale market. They were saying that there was a demand for edible flowers and that that trend was was starting to grow and develop. And so I saw that opening and decided that was something I could do while I was studying.”

The business was rapidly blossoming. Lauren eventually moved back to Kyneton with her family.

“I was towards the end of my Master's of architecture when the business took over. And I realised that’s where my passion lies.”

Lauren asked her parents for an acre of their land and got to work. To begin with she planted roses, viola and nasturtium flowers. “And plants that I had access too like elderflower,” adds Lauren.

“The biggest challenge was seeing what works specifically in my location, because every kind of garden is different. Every climate is different. Everyone's soil is different. And just working out what works for me.”

Lauren’s research was deep, she was talking with suppliers, growers, reading and watching “lots of Gardening Australia.” It still wasn’t enough. For Lauren, the key to her success was her community and plenty of trial and error.

“We have a really large community of micro flower farms in the area, from edible flowers to cut flowers and market gardeners. This community of micro flower farms rely on each other and we have a great collaboration,” explains Lauren. “We share a similar environment, it’s such a good way to share knowledge, talk about problems and any success we are having.”

Lately, Lauren has become increasingly interested in the way nature can help her farm thrive. “One of my biggest interests that I've learned through doing this is about the importance of beneficial insects to balance other pests. And they're a really important part of my flower farm and what it means to have a balanced, healthy ecology.”

Some of Lauren’s produce is available on her website, and her dried edible flower jars are available at Winespeake in Daylesford and the Glenlyon General Store.

Foraged Flavour
info@foragedflavour.com

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