Last night, 8th June, I made a stir-fry for dinner using only the flower stems of plants. Strongly flowered plants often become much milder when they are about to flower. The flower stems are also often crispy at this stage and not very fibrous, although some of them need peeling. Some such as Scorzonera spp., Tragopogon spp. (goatsbeards), Myrrhis (sweet cicely) and Arctium spp. (burdocks) are even, surprisingly, sweet! Due to the record cold weather (now the coldest spring/early summer since the 1920s – there was even frost over large parts of Western Norway last night! – many plants have stopped growth just before flowering. Here they are (I could also have included Myrrhis (sweet cicely) and Crambe maritima (sea kale) if we hadn’t eaten most at the weekend!