Q&A: Carolyn Dunster – Botanical Stylist and Author

Carolyn Dunster on the joy of growing edible flowers, her favourite ways to preserve a moment from the garden, and what motivates her to write.

Roses and honeysuckle in a vase on a windowsill

If you were a flower, what would you be?
I probably most resemble a hibiscus flower – a bloom that has a tendency to open and close with the sun. I feel better in warmer weather and love to travel to hot countries. Hibiscus plants were originally cultivated in the Middle East but can tolerate a northern winter just as I do with a bit of protection – lots of blankets, hot baths and open fires for me.

Are you an early bird or a night owl?
To my surprise, I have turned into an early bird – my body clock has changed over the last ten years. Now, I like to get up at daybreak – that’s when I feel my most energetic and productive. If I have a writing project on the go, it’s when I get my words down, and in the summer, I love to potter around my garden at first light.

What inspired you to start writing about gardening?
After staging a small show garden at RHS Hampton Court, I was offered my first book deal. The aim was to demonstrate how to grow flowers for cutting in a small space, and my London garden was the inspiration. My book, Urban Flowers (published by Frances Lincoln), was based on personal experience and the lessons I have learnt.

You’ve written three books; which have you enjoyed working on the most?
My favourite so far has been Cut & Dry (published by Laurence King) – a modern guide to dried flowers from growing to styling. I felt we were at the beginning of an important change in the way people see flowers. It has been my most successful book, too, with a wide global reach and eight different language co-editions.

Do you have any tips for dealing with writer’s block?
Once I have a project or a commission to work on, I am very motivated to meet my deadlines. I tend to procrastinate more with pitching my ideas in the first place. Not hearing back from publishers/editors for ages can be very demoralising. Unfortunately, it’s the name of the game, and you need to keep believing in yourself. I find that hands-on gardening or styling work is what gives me momentum. I would find it hard to write all the time and not do anything practical alongside.

What’s your favourite edible flower?
My favourite flower to grow and eat is a rose. I have six different varieties of roses growing in my garden, which is a lot for a small space, but they are mostly ramblers and climbers. Roses are so versatile when it comes to cooking, as they work in both sweet and savoury dishes and can be used fresh or dry. The most important thing is to choose a strongly scented rose and work out if you prefer a spicy, sweet or fruity flavour.

> Read Carolyn’s guide to growing roses and making floral syrups

What is the best way to preserve a moment from the garden?
I make jams and syrups from my scented garden flowers to use in cakes, desserts, or cocktails. They keep for ages, and there is nothing better than tasting a moment from the garden preserved from summer once we are in the gloom of winter.

What are the benefits of growing your own flowers?
I love to know the provenance of everything if I am using flowers in food. The benefit of growing your own flowers is that you know they haven’t been sprayed with chemicals. I use flowers from the garden to bring into the house, either as fresh bunches or to dry so that I have them on display year-round. Flowers cheer me up, and I love to grow them from seed to nurture until they are ready to pick. It is life-enhancing and immensely satisfying.

What’s the best entry-level plant for growing and eating?
I would say that nasturtiums are amongst the easiest edible flowering plants to grow. They require no special conditions and can be sown from seed directly into the ground in the spring. The seeds are large, can be easily spaced out, and germination is reasonably quick. The flowers are brightly coloured and have a mild peppery flavour; you can also eat the beautiful foliage, which makes a tasty pesto. Even the seed pods can be pickled in vinegar and used like capers to add to all sorts of savoury dishes.

Do you have any tips for botanical photographers and budding stylists?
I have worked hard to improve my flower photography. I move vases around all the time to experiment with the light in my house and find it easier to photograph flowers once they have been picked. Garden photography is a lot more challenging. I love to do close-ups to show the full beauty and intrigue of a flower. Starting off with a single stem in bud and catching it at different stages as it unfurls is a good way to get to know a flower.

Which gardening resources would you recommend?
I follow a lot of flower growers/small-scale flower farmers on Instagram. Flowers from the Farm is an umbrella organisation for lots of individual growers and a very useful resource. I buy my plug plants and seeds from Sarah Raven and my tools from Niwaki. I visit lots of gardens and go to the flower shows for inspiration and to see what’s new, but I know after many years or trial and error what grows in my own garden. I try not to fall into the temptation of buying a plant if the conditions I can provide are not right for it. I garden on London clay, and although it is sheltered, there is only one area that is in full sun.

Any new books or projects on the horizon?
I’m at the very early stages of work on a children’s book about flowers.