Do you love gardening? Why not try growing edible flowers? Many cake decorators and chefs will ‘spice’ up their dishes with flowers that not only look pretty but can be safely consumed (which is more than we can say for poinsettias, which are poisonous—but we digress). Here are some edible flowers you may want to plant when spring comes around.
What can lavender not do? They’re pretty, and their wonderful scent make them a favorite ingredient for potpourri and even perfumes. And they’re also flavorful. They are sweet with a touch of citrus—which is why soem bakers will incorporate them into custards, sorbets and even as decorations for a chocolate cake. It’s hard to grow lavender straight from a seed, though, so consider getting a lavender plant from a nursery and then growing it from there.
These are gorgeous blue flowers that are (as the name implies) shaped like a star. They have a flavor similar to cucumber, which is why they are often chilled soups and dips for salads. The mild flavor also makes them an ideal for custards. Chefs also pair starflowers with spinach, brassicas and strawberries.
While we often use chive leaves and stems for cooking, the flowers are equally edible and can be used in salads or any dish that requires onions. Some chefs like to sprinkle the flowers on soups, or chop them up and then sprinkle on steaks. They are easy to grow from seeds.
The dianthus has petals that are sweet with a nutmeg scent. It is ideal for salads, though you can also steep the entire flower in wine, which can then be used to marinade meat. You can try growing this plant straight from the seed but it is easier to just get a small plant.
These pretty flowers come in sunset colors or yellow, orange and red. They are often used to garnish a salad. They are easy to raise from a seed but need space to climb or trail. They thrive in cool climates and in partial shade.
Read about edible flowers and how to identify them.
Photo from herbalvideo.com