June in Ireland feels like proper summer. Days are longer, landscapes are lush and hedgerows burst into bloom. For me, the perfumed scent of honeysuckle and elderflower are the true herald of midsummer.

The month of June marks the arrival of one of Ireland’s most recognisable edible flowers, the elderflower. The creamy white blossoms have been gathered from hedgerows for generations and transformed into cordials, syrups, desserts, fritters and even elderflower champagne. Pink-flowered forms of Sambucus nigra also make a beautiful blush-coloured cordial.

Edible flowers bring both colour and flavour into the garden, and growing them alongside vegetables will create a beautiful kitchen garden. For gardens limited to food crops, they are especially useful, adding vibrancy to both plot and plate while also supporting pollinators.

One rule, however, is to only eat flowers you can confidently identify as edible. It is surprising what appears online nowadays, with flowers often used as garnishes simply because they look attractive. If a flower is not known to be edible, it should never be placed on food. Equally important is avoiding flowers that have been sprayed with pesticides or chemical feeds.

Vegetable flowers

Some of the tastiest edible blooms come from vegetables you may already be growing. Courgette and squash flowers are considered a delicacy in many parts of the world and can be stuffed, fried or simply added raw to salads. Male flowers are generally preferred for picking, as harvesting too many female flowers reduces the eventual crop. They are best gathered fresh in the cool of the morning while still fully open.

Bolting salad rocket produces wonderfully peppery cross-shaped cream flowers, while flowering kale shoots can be cooked much like purple sprouting broccoli. Left to flower, many other brassicas become pollinator magnets while also providing tender flowering stems for the kitchen.

Pea and runner bean flowers are also edible and look beautiful scattered through salads, though it is worth remembering that the more flowers harvested, the fewer pods the plants will go on to produce.

Herb flowers

Many herb flowers are not only edible but delicious, often carrying a softer version of the herb’s flavour. Chive flowers are one of the great joys of June, adding a mild onion flavour and vibrant purple colour to salads, potato dishes and soft cheeses. White star-like garlic chive flowers arrive later in the season and are equally useful.

Coriander, rosemary, thyme, dill and fennel flowers all bring delicate aromatic notes to savoury dishes, while allowing these herbs to flower also benefits pollinators. Beyond savoury herb flowers, many traditional cottage garden plants can also be used creatively in the kitchen. Mallow flowers, chamomile and rose petals lend themselves to desserts and teas, while lavender adds a delicate floral note to biscuits, cakes and syrups when used sparingly.

Easy edible flowers

Some edible flowers are grown specifically for colour and beauty while also earning their place on the plate. Nasturtiums remain one of the easiest and most rewarding edible flowers to grow, with both flowers and leaves bringing a peppery kick to dishes. They can still be sown directly outdoors in June and will quickly scramble through beds and containers.

It is also an excellent month to continue sowing other edible flower favourites for later summer and autumn enjoyment. Calendula, borage and cornflowers all establish when direct sown in warm soil.

Calendula petals will brighten salads, rice dishes and butters in vivid orange and yellow tones. Violas and pansies add contrast to cakes and desserts, while cornflowers bring striking blues rarely found naturally in food.

Borage flowers, with their cucumber-like flavour and starry blue blooms, are especially beautiful frozen into ice cubes or scattered across summer salads and drinks.

When harvesting edible flowers, pick early in the day when blooms are fresh and fully open. Avoid washing delicate flowers unless necessary, and never harvest from roadsides or polluted areas.

Q&A: Should I water vegetables daily?

My vegetables seem to dry out very quickly in warm weather and am unsure what is the best way to water them? – Clare, Co Wexford

Deep watering encourages roots to grow downward, increasing a plant’s drought resilience. Therefore, soaking the soil once or twice a week is often far more effective than a light daily sprinkle.

The best time to water is early morning or late evening, avoiding the hottest part of the day when evaporation is highest.

Mulching around crops with compost, grass clippings or seaweed can also dramatically reduce moisture loss during dry spells while helping improve soil structure over time.

Freshly sown seeds and transplants may still need more regular attention until established, but many plants are tougher and more resilient than we think once their roots are encouraged deeper into the soil.

TO DO LIST

Module/tray sowings for transplanting in polytunnel: sow cucumber, French bean (dwarf and climbing) and basil in modules for later planting into polytunnel beds.

Module/tray sowings for transplanting outdoors next month: sow amaranth, cabbage, calabrese, cauliflower, celery, chard, courgette, Florence fennel, kale, purple sprouting broccoli, parsley and winter leeks now to transplant next month.

Direct sow outdoors: beetroot, carrots, peas, radish, turnip, spring onions and continuous sowings of salad leaves and edible flowers can all be sown directly into well-watered ground.