The flower garden has been the
cook’s extended kitchen for generations from Chrysanthemum petals floating in a
Chinese soup to hibiscus flowers in a cool Mexican infusion. Edible flowers add a subtle flavoring plus another
dimension – color. Although not as nutritious
as the leaves, edible flowers can provide us with a good range of vitamins and
minerals. They add pizzazz to almost
everything and can be used fresh as a garnish, tossed into a salad, stuffed or
used in stir-fry dishes. They also may
be frozen in ice cubes for beverages, made into jellies or vinegars, used to
make tea, added to cheese spreads and herbal butters or candied to decorate
desserts. More than 70 plants produce
flowers that are safe to eat. These are a baker’s dozen of my sweet &
savory favorites!
Sweet
Anise
Hyssop ( Agastache foeniculum)
Bee Balm (Monarda didyma)
Lavender (Lavandula spp)
Pineapple Sage (Salvia elegans)
Rose (Rosa spp)
Roselle (Hibiscus sabdariffa)
Texas Tarragon (Tagetes lucida)
Viola - Johnny Jump-Up (Viola tricolor),
Pansy (Viola wittrockiana), Violet (Viola odorata)
Bee Balm (Monarda didyma)
Lavender (Lavandula spp)
Pineapple Sage (Salvia elegans)
Rose (Rosa spp)
Roselle (Hibiscus sabdariffa)
Texas Tarragon (Tagetes lucida)
Viola - Johnny Jump-Up (Viola tricolor),
Pansy (Viola wittrockiana), Violet (Viola odorata)
Savory
Borage (Borago
officinalis)
Calendula (Calendula officinalis)
Chives: Onion (Allium schoenoprasum),
Garlic (Allium tuberosum)
Daylily (Hemerocallis spp)
Nasturtium (Tropaeolum majus)
Calendula (Calendula officinalis)
Chives: Onion (Allium schoenoprasum),
Garlic (Allium tuberosum)
Daylily (Hemerocallis spp)
Nasturtium (Tropaeolum majus)