My inspiration in the kitchen often comes from the garden. I am motivated to start cooking when I harvest a bowl of freshly picked tomatoes or a handful of crisp spinach, herb or kale leaves, but more about that as the seasons progress.
The flower garden also impacts on our meals as I always stroll around the garden to see what is available before I plan my table setting. Other than on the roses, I do not use insecticides, so edible flowers are used.
I love visiting gardens on my travels. The formal gardens of Europe and the exotic Asian gardens fascinate me.