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The best fertilizer is the gardener's shadow.

~Author Unknown ~

Edible Flowers

Flowers have been used for flavoring foods as far back as the Bible. Although in some parts of the world flowers are still used daily for cooking, in the United States flowers are rarely used in cooking for anything other than a garnish. These days it is more important to eat healthily than ever and looking to nature is a good way to start.

So, you wonder, have I been grazing in my garden? Of course! I have found, however, that although a flower may be edible, it may not necessarily be to my taste. If you do an internet search, you will find long lists of edibles, here are some of my favorites:

  • Borage (Borago officinalis)
    The bluish-purple flowers of borage bloom in June and July and taste similar to cucumber. Borage flowers are typically used for garnish although they can be candied.

  • Marigold (Tagetes tenuifolia "lemon gem" or "tangerine gem" )
    The small yellow to orange flowers of these two cultivars are milder than the average marigold cultivar with a somewhat citrus flavor that can be slightly spicy and pungent.

  • Nasturtiums (Tropaeolum majus)
    Brightly colored nasturtium flowers, probably the most well known of the edible flowers, have a peppery taste and are often used to give some zing to salads. The buds can be pickled and used in place of capers.

  • Violets (Viola odorata)
    Violets are dainty spring blooming flowers with purple, pink, or white blossoms that are often candied or used to decorate tea cakes and pastries because of their sweet taste.

  • Yucca (Yucca filamentosa)
    The creamy white petals of the yucca are the only edible, non-poisonous part of the plant. When sauteed they are slightly crunchy tasting like a milder version of artichoke.

Edible flowers can be grown separately in flowerpots or planted in the perennial border. For the best flavor, pick flowers at the peak of their blooms. Remember to always wash flowers thoroughly prior to eating .

An edible treat - sugared flowers and fruits :

Assorted flowers
Assorted small fruits (berries, fig, pineapple & kiwi pieces)
1 egg white
Granulated sugar

Brush flower petals and fruit with egg white. Sprinkle generously with sugar; place on wire rack to dry.
Serve with plain or vanilla yogurt

Put your plants where they want to grow!

A simple, handy tool can help you determine the amount of sunlight in any location in your yard. The Sunlight Calculator meter measures the duration and intensity of sunlight falling in a location over a 12-hour period. The results are indicated as full sun, partial sun, partial shade, or full shade. This battery-powered, water-resistant meter is attached to a 7-1/2-inch-long stake that you stick into the ground.or a flowerpot.


Available in April:

Brown Turkey Fig Plants    
Marionberry Plants