Most of us love flowers. We send them to each other on special occasions. We use them to add color to our landscape. We place them in the center of our table. Sometimes we eat them. But not as often as you might imagine. Perhaps I should change that.
In a weird coincidence, my grandson and I gave each other bee houses for Christmas. I hung mine near my garden. Now, I’m wondering whether I should include some edible flowers in my spring planting.
Pansies are one possibility. They’re plentiful in my hardiness zone, and they come in a variety of colors. That makes them a great choice if you love playing with color on a plate. The taste is somewhat reminiscent of lettuce, so they’d be perfect for spring salads.
Violas are a related species to consider. Their mild, sweet flavor won’t overpower, plus they can be candied to use as edible cake decorations.
Honeysuckle grows wild around here. I’ve been stealing drops of nectar from it since I was a small child. Perhaps I should expand to deliberately growing it and using the blooms in jelly or dessert.
Rather than something common, I could choose borage. The aroma of its leaves has been compared to cucumbers. The leaves are typically used in salads and lemonade. The flowers can be candied and used along with violas for unique decoration.
Calendula is a versatile choice I can use in pasta or stir fry. I’m a little hesitant to grow two peppery plants and I’ll have arugula, but the flowers can be used in place of saffron and that is a real draw.
Hollyhocks grow well here, but I don’t know of anyone who uses them in cooking. Perhaps I can start a trend by sprinkling them into my ingredient list. In fact, maybe a flower bed filled with hollyhocks and snapdragons is just what I need next to my new fence. I mean, why limit myself to the existing vegetable garden? The snapdragon’s bittery flavor would be a nice balance for the sweeter floral varieties.
I’m not wild about the idea of tulips, roses, carnations, or marigolds. They’re not exactly my style and with flowers, it’s as much about aesthetics as taste.
Another factor to consider when growing edible flowers is outdoor chemicals. I don’t use herbicides and my city doesn’t spray for mosquitos, so I have a bit of control over what my plants are exposed to.
Obviously, chemicals can drift from a neighbor’s yard. I’m not overly concerned where I am, but the environment is something that should be addressed you’re too invested in an edible flower project.
Not only will I enjoy the beauty and flavorful touch of edible flowers, growing blooms should help me fill my bee house this summer. That would be great for my vegetable garden. Plus, now that my grandson has a similar house, it’s a contest!
Writing this has made me crave a refreshing drink garnished with a beautiful flower. Perhaps I should stick with passion flowers in tea. It’s a bit early for a cocktail!