Flower power: the cliched ideology behind the long-haired, funny fag smoking, Volkswagen driving, badly dressed late sixties generation. After 30 years, this line of thinking has become a joke. But perhaps we should take a step back and consider the power of the flower. What is the obvious choice of offering when visiting someone in hospital, in the hope that it will aid their recuperation? Why is it perceived that a bunch of flowers can placate a guilt-ridden situation or win you favour on birthdays, Valentine's and Mother's day? The most expensive piece of art ever to change hands was, of course, a still life of flowers, and it is behind the might of that spiky bud, the thistle, that our tartan army will march forth to France this summer. The power of the flower surely goes deeper than some Afghan coat-clad genre.

Flowers are generally regarded purely in a visual and olfactory context. Now it's time to regard them from a truly alternative angle. Flowers for your tea!

We're not talking about flowering herbs here, although they are a nice treat that only those who grow their own will ever appreciate, we're talking about potted plant-type flowers, garden centre type stuff. Easy to get hold of, easy to grow; all round easy.

They make the ultimate natural garnish, all the colours of the rainbow adding a spectacular edge to any dish. As with most things to do with natural cooking, edible flowers always seem best used in conjunction with seasonal foods. Adding fresh, vibrant petals to a salad lifts its appearance to new culinary heights. Not all flowers are edible, but it is surprising how many readily available garden plants are, from tiny traditional elderflowers to that monster of blooms, the sunflower. Starting in the spring with lovely wild primroses (possibly protected by law, so we won't dwell on that one), through the summer and well into the autumn there is a profusion of choice.

Flowers are never going to form the basis for a meal, but on the periphery they are great. Next time you are refilling your ice cube tray, why not try slicing a little mint into each cube then a single borage flower, the perfect accompaniment to a summer gin and tonic.

Or, slightly more complex, you can make a blossoming, iced fruit bowl. Take two bowls, one being one inch smaller than the other. Half fill the larger one with water, then sprinkle with golden marigold petals, purple violas, auburn nasturtiums and a few rose petals. Press the smaller bowl into the water until the level rises to the top of the large bowl. Place a weight in the smaller bowl so that it remains at the correct height. Put the whole lot in the freezer, making sure that the smaller bowl doesn't float to one side. Yes, okay, it's a bit of a fouter, but filled with succulent fruit salad as the finale to a balmy evening's dinner party, it's a definite winner. The only drawback is that you have to be rather careful with the G&Ts lest you lose concentration and your bowl turns rapidly into a quagmire (they do have a limited shelflife).

There are age-old recipes that make sublime jellies and jams from that quintessential summer bloom, the rose. Sugared violets have been considered a delicacy for centuries. In keeping with the herby eating theme (no hippy car pun intended) why not resurrect some of these practices? Of course the perfect place to start has to be at Scotland's National Gardening Show. Today and tomorrow, it has a staggering variety of herbs and edible flowers. We returned from it last year with our boot full of wee pots, most of which, having supplied us with wonderful floral garnishes at Stravaigin last year, are beginning to flower again for this season. Well worth the trek to Strathclyde Park.

If you're worried about the queues, why not take a leaf out of our book. Not known for leaping out of bed at the crack of drawn (more likely crawling in), last year we didn't set off until after midday. We drove in, got parked straight away and had a magic day.

l the Herald is delighted to be supporting the Scottish National gardening Show at Strathclyde Country Park. Tickets are available from the Hotline on 0990 900123

and to drink ...

New Zealand is the world's most southerly wine-making country, with its main wine- growing area lying between the 35th and 45th parallels, in European terms between Morocco and Bordeaux.

New Zealand's introduction to the world of wine has been quite revolutionary. Over two decades ago, the country's wine was just a footnote in the world's wine catalogue; nowadays things have changed. In the 1970s, New Zealand was best known for its Germanic style of wine. Using the Muller Thurgau grape and great marketing, New Zealand's wine was initiated into the British Liebfraumilch-sodden wine market as the southern hemisphere equivalent.

This led to a serious misconception about the country's wine style and it was something of a revelation to find that Sauvignon, Chardonnay, Pinot Gris, Cabernet Sauvignon and Pinot Noir were being produced to a very high standard.

New Zealand's Sauvignon blanc brought celebrity status to the country. Not as easy to grow as Chardonnay, with flavours not so adaptable and the range of style not as wide, this grape has brought world class accolades to the country.

Following the Sancerre method of production, like France, Italy and some of South Africa, where the grapes are picked when not too ripe, fermented cool

in stainless steel containers and bottled

early to produce headily aromatic wines full of gooseberries and (would you believe it) Kiwi fruit.

From pale, green, unthreatening wines in colour, with a wonderfully aggressive nose (smell to you and me) full of asparagus, canned peas, cut grass and the one reek that is responsible for the liking or loathing constituent of sauvignon ''cat pee''. Fortunately, there is no hint of this in the taste of the wine!

Stoneleigh, meaning stony paddock, was established on the banks of the Wairau river, which flows through the Marlborough region in the north-east of the south island of New Zealand.

With its unique terrain, high sunshine and cool winters this is an exceptional grape-growing area. Marlborough Sauvignon Blanc, Stoneleigh Vineyard 1995, is a great wine from one of the best producers in the country. Available from Threshers at #5.99.