Eating Flowers
Nasturtiums have a peppery taste,
orange flame to set alight green salad.
Wide-eyed pansies can be locked in jelly,
orange blossom wedded with stewed meat.
Scented pelargoniums add style to cream.
Rose petals, crimson, crystallized,
curl across the surface of a sponge.
Elderflowers make fritters with a difference.
Gladioli can be stuffed.
I wish I could eat a bluebell wood,
fat orange poppies on a wet June day
or luscious pink clematis falling over itself
to cover the car park wall.
I could gorge on sunshine buttercups
in grass obscuring legs of grazing sheep,
or red geraniums on tidy Austrian balconies.
Yes, I wish I could swallow a bluebell wood,
have a belly full of sky.
Page(s) 52
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