Growing And Cultivating Edible Flowers. Flowers that can be eaten raw or cooked have been used for ages. Edible flowers may appear unusual at first, but they’re rich with plant compounds called phytochemicals, as well as a variety of vitamins and minerals.
Best of all, growing edible flowers does not usually necessitate a vast garden. Some can be grown in window ledges, window boxes, and container gardens. Starting with healthy seeds and soil, following watering directions, and utilizing natural pest control methods as needed is all that’s required.
Here are some flowers that are easy to grow and include in dishes for beginners. Always look for the Latin name when purchasing seeds to ensure you are purchasing an edible type rather than a possibly deadly cousin.
Borage (Borago officinalis)
These star-shaped blossoms come in pink, violet, and blue and have a cucumber-like flavor. Borage is commonly used in savory soups and stews. You can also freeze the flowers in water to form ice cubes to add to your summertime drinks for added cooling. It’s a great dried herb to have on hand at all times. It may be cultivated in almost any soil and in any amount of sunlight.
Chrysanthemums are a type of flower (Chrysanthemum morifolium, or Chrysanthemum x grandiflorum)
Mums taste slightly spicy and fragrant, just like they smell. In salads, stir-fries, and rice dishes, use sparingly; a little goes a long way. Mums require a lot of light and can grow in a variety of soils as long as they are well-drained.
These blooms have a flowery and sweet flavor. It’s preferable to collect them just as the buds are about to bloom. They’re utilized in Asian cuisine, salads, and desserts, among other things. They grow in the sun, in moist, well-drained soil.
Geraniums are a type of geranium that grows (Pelargonium)
These might range from fiery nutmeg or ginger to citrus or peppermint in flavor. Ice cream, sorbet, and ice cubes with lemon and peppermint flavors are delicious. Use the cubes to spice up your pitchers or punch bowls after freezing the flowers. Geraniums prefer soil that is light and well-drained.
Lavender can be used in a variety of ways around the house, including in recipes. For dishes ranging from sweet to savory, English lavender types (Lavender angustifolia) have the best flavor. Lavender water, confectionery, sauces, and dressings all have a mild citrus flavor with rosemary and sage tang. When cooking, remove all of the blossoms off the stalk. These plants require well-drained soil and enjoy being in the sun.
Nasturium is the most well-known of the edible flowers, and it has been used in salads and as an ingredient with a taste comparable to watercress for generations. Both the leaves and the blooms are edible. They come in a variety of hues and can be used as a garnish or as a contrasting color in salads. This plant does well in both direct sunlight and partial shade.
Pansies come in a variety of hues and have a grape-like flavor. The blossoms are used as a garnish, in salads, and to decorate cakes. Pansies thrive in all conditions except direct sunshine. The moisture content of pansies varies depending on the variety, so study the seed packet carefully.
The flavor of pinks is subtle, with a hint of cloves. They’re popular in hot tea and cider as a garnish. The flowers can also be used to decorate creamy soups, fruit salads, and cookie platters. Pinks require a lot of sunlight and nutrient-rich soil to thrive. Pinks come in a variety of species, so study the seed packet carefully before planting.