British Herbs for Summer weddings – Edible bouquets and table displays


Depending on your point of view, it was either very unfortunate or a tremendous stroke of luck, that Cambridge’s annual food festival, Eat Cambridge, clashed with Meghan and Harry’s big day.

At the very moment Archbishop Welby was joining the Royal Couple in holy matrimony, I was following my own calling and preaching to Eat Cambridge about the wondrous joy of our British heritage herbs.

As wonderful a British spectacle as the wedding was, I think the poor old hosts and guests missed out on a couple of things.

British Kerb Kitchen would’ve given Meghan an edible bouquet of British Herbs. How good would that be? Something to nibble on during the sermon. And she could have had some beautiful colours in May, think white flowers of English Mace, Sweet Woodruff and Chervil. White Borage is starting to appear and very soon the beautiful blues of Borage and Cornflower will be available. The oranges and yellows of Marigolds and Alexanders are ready in May and as summer progresses the yellow Daylilies will start to appear too, which taste so good raw or cooked.


Some of the prettiest Thymes and Rosemaries are flowering in May and make fragrant table centres. Vases of edible flowers are a great idea for the wedding table too. Encourage your guests to season with their own nasturtiums, marigolds, violas, borage!


Those wedding guests missed some real, locally-produced British artisan treats - very ‘refreshing’ gins from The Cambridge Distillery and Pinksters (it was a very hot day, after all) and wickedly tempting Gourmet Brownies. (photo above - Allotment Cafe)

My special favourite was a reusable beeswax wrap from BeeBee Wraps. Say goodbye to wilting, soggy herbs and salad leaves in the fridge. Made from recycled cotton and coated in beeswax you can just wash them out and use them again. And the designs are delicious too.

What’s not to love? British Bees love British Herbs and British Herbs love British Bees.

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Chris White