Easy to Grow Edible Flowers/Mediaverks

Eight Easy-to-Grow Edible Flowers
Wake up your taste buds with these flavorful flowers that taste as
good as they look.

The Ancient Romans ate them. So did the Greeks. Even Queen
Elizabeth I was said to enjoy them. Eating flowers may raise
eyebrows today, but history shows it’s a centuries-old culinary
tradition. Today, many of us eat flowers without knowing it.
Broccoli and cauliflower are undeveloped flower buds. Saffron
comes from the stamen of the crocus flower. Many teas are
made with roses, chamomile and other flowers.

Edible flowers add flavor and color to your cooking. Some are
even high in vitamins and nutrients. Here are eight to consider
for your garden:

1) Borage (Borago officinalis)

This annual grows 2-4 feet tall with purplish blue, star-shaped
flowers that “make the mind glad,” according to renowned 16th
century herbalist John Gerarde. Sow seeds in a sunny spot in
spring after last frost, or earlier in warm climates. Borage
tolerates most soil types and usually reseeds itself.
Transplanting isn’t recommended due to the taproot.

Borage adds a cucumber taste to salads, dips and cold soups.
Freeze flowers in ice cubes to float in decorative drinks. In large
amounts, borage may have a diuretic effect.

2) Calendula (Calendula officinalis)

Also known as pot marigold, this annual was a favorite in
medieval cooking pots. Calendula grows up to 20 inches tall,
with attractive pale yellow to deep orange flowers. Sow seeds
in a sunny spot in well-drained soil. Provide afternoon shade in
hot temperatures. In colder climates, start indoors. This easy-to-
grow plant self-sows freely.

Sometimes called “poor man’s saffron,” calendula has a slightly
bitter taste. Petals add color to scrambled eggs, cheeses,
poultry and rice. Try chopped leaves and petals in soups, salads
and stews.   Use caution if you have allergies to ragweed, asters
and other members of the Compositae family.

3) Chamomile (Matricaria recutita)

This annual has tiny daisy-like flowers immortalized in “The Tale
of Peter Rabbit” when Mrs. Rabbit brewed a calming tea for her
son Peter. Easily grown from seeds sown in spring, chamomile
grows 1-2 feet tall in full sun. It prefers neutral to slightly acidic
soil with good drainage. Chamomile reseeds easily, and can be
invasive in some regions. Check with your local nursery or
cooperative extension service to see if it's invasive in your
climate.

Chamomile’s sweet apple flavor and fragrance make a delicious
tea. Steep 2-4 teaspoons of fresh flowers with a cup of boiled
water for 3 minutes. Strain and serve. Use caution if you have
allergies to Compositae family.

4) Chives (Allium schoenoprasum, Zones 3-9)

This perennial grows 8-20 inches tall, with pink and lavender
flowers that have flavored meals for centuries.   It prefers full
sun and moist, well-drained soil, high in organic matter. Planting
rooted clumps is the easiest way to propagate chives. Seeds
germinate slowly and require darkness, constant moisture and
temperatures of 60-70 F. Divide plants every couple years.
Chives also grow well in sunny windows.

Break apart chive florets to add mild onion flavor to dinner rolls,
casseroles, eggs, potatoes and herb butters.

5) Lavender (Lavandula angustifolia; Lavendula x intermedia,
Zones 5-8)

Queen Elizabeth I reportedly sipped lavender blossoms in tea.
This perennial requires dry, somewhat infertile soil with good
drainage. It grows best in neutral or slightly alkaline soil in full
sun.

Not all lavenders have the same culinary qualities. The most
popular are Lavandula angustifolia and Lavandula x intermedia
‘Provence.’   Lavender’s floral taste combines well with rosemary
and thyme in chicken and lamb marinades. Add a teaspoon to
sugar cookie and cake recipes. A little lavender goes a long way;
too much tastes soapy.

6) Nasturtium (Tropaeolum majus)

This annual has cheerful cuplike flowers that Thomas Jefferson
used to spice salads at Monticello. Available in diverse cultivars,
including climbing and bushy types, nasturtium comes in bright
colors such as orange, pink and yellow. Sow seeds in spring in
colder climates; earlier in warmer zones. Nasturtium prefers
light, sandy soils in full sun, with partial shade in hot
temperatures. It flowers best in less fertile soils.

Flowers and leaves add peppery taste to salads, herb vinegars,
sandwiches and even pizzas. Immature pods can be pickled and
used as capers.

7) Rose (Rosa spp.)

Eating roses dates back to the ancient Romans. Roses grow
best in rich, well-drained soil with full sun and good air
circulation. These plants prefer regular pruning, watering and
fertilizing. The older varieties, such as Rosa rugosa and Rosa
gallica, are considered the best for taste.

Petals add a floral flavor to jellies, honey, vinegars and salads.
For rose sugar, mince one part petals with two parts sugar and
leave covered for a month. Strain and use for baking cookies,
cakes and sweet breads. Rose hips make a delicious tea high in
vitamin C.

8) Sweet Violet (Viola odorata); Johnny-jump-up (Viola tricolor);
Pansy (Viola x wittrockiana)

These three violas are old-fashioned culinary favorites that
bloom best in cool weather. They all prefer rich, moist, well-
drained soil. Partially shaded locations are preferred in hot
climates. Sweet violets are perennials with aromatic purple or
white flowers.   Typically hardy to zone 5, violets are usually
propagated by dividing clumps. Johnny-jump-ups and pansies
are annuals easily found as transplants in garden centers. Only
eat flowers grown without pesticides. Johnny-Jump-ups have
saponins, which can be toxic in large amounts.

These pretty flowers add sweet, perfumed or wintergreen flavor
to salads, fruits and vegetables. Float flowers in punch, or candy
the petals for elegant cakes and cookies. Unlike other plants,
you do not need to remove their pistils and stamens.