Every year, I like to try new things in the garden: plants never grown before, innovative methods of gardening, fresh plant combinations, and more.
This year, I plan to grow and use a large variety of edible flowers. Since I plan to grow them alongside vegetables in containers on my sun-drenched deck, I will look to annuals for my floral cuisine. Why don’t you grow some edible flowers, too?
First, and most importantly, flowers should be researched to guarantee they are edible and not poisonous. Books and reputable websites are good sources.
Refrain from using pesticides. Organic methods of gardening are preferred. And make certain that no one who will be eating them is allergic to flowers.
Here are the flowers I plan to grow and eat this year:
Calendulas have pretty yellow or orange petals with a peppery flavor. Only the petals of calendula are edible. Plants grow up to two feet tall.
Dianthus, or Sweet William, has clove-scented flowers in shades of white, pink, salmon and red. Plants grow up to 18 inches tall.
Marigolds may be creamy white or yellow, gold or orange, red or burgundy. Some are compact remaining a tidy 6 inches; others stretch to 3 feet tall. Flowers are available in both single and double forms.
Nasturtiums are available in climbing or mounding varieties in colors ranging from near white to sizzling red. Some selections are bi-colored. Some have variegated foliage.
Pansies and violas are synonymous with spring. Varieties are available in a rainbow of colors. Flowers are painted with whiskers, display cute-as-a-button faces, or show off brilliant solid-colored petals.
Petunias can be found in any color imaginable in bold, bright shades or soft, pastel tones. Flowers may be single or double. Some varieties grow very wide; others form well-behaved mounds.
Stay tuned for recipes as flowers are harvested for salads, soups, pasta, scrambled eggs, spreads, drinks and desserts. It’s going to be a tasty summer. Garden with me!