Tag Archives: edible flowers

Edible Flowers from the Summer Garden

roseSummer is here and the garden flourishes. As you pick flowers for arrangements and harvest vegetables for dinner, you may want to experiment with another crop: edible flowers. Chances are you have edible flowers in your garden already. Edible flowers are flowers from plants that can be eaten safely and can add flavor, color, and interest to just about anything – drinks, desserts, and main dishes.

Look around your garden. If you are growing bee balm, daylilies, roses, signet marigolds, and nasturtiums, you can use the flowers in the kitchen. Just keep in mind two caveats: even if you do not spray with chemicals always wash the flowers; and, after washing, taste a raw petal to determine the flavor which can vary and to ensure you are not allergic. For some such as daylilies, you may want to remove the anthers to remove as much pollen as possible.Monarda didyma

For example, the red flowered bee balm (Monarda didyma) has a sweet and spicy citrus taste. Of all the bee balm plants, this species has the best flavor. The red flowers add flavor and color to tea, lemonade, fresh fruit, fruit tarts, pound cakes, simple syrups, butter spreads, or melted butter for fish. The entire flower heads can be in a pitcher of lemonade or separated petals can be sprinkled on top of whipped cream with fresh fruit. The purple flowering type (Monarda fistulosa) is not as flavorful but is still edible. If you only have that plant in your garden you can still use the flowers as a garnish, on the side of a salad or pound cake, or you can sprinkle the lavender-colored petals on a white-frosted, angel food cake.

daylilyThe flavor of daylily flowers (Hemerocallis spp.) will depend on the type but in general the petals taste like lettuce with a crunch. Because of their funnel shape, they are great for filling with cream cheese or a chicken salad. If you support an individual flower in a small glass or egg cup, you can fill it with a scoop of fruit salad. Remember to remove the pistils and stamens before you use them in the kitchen. Daylily flowers can be stuffed with cheese and fried. The unopened flower buds can be battered and fried or added in a stir fry dish.

rose budsRoses (Rosa spp.) vary quite a bit in flavor but all rose flowers are edible so they can always be used to color a dish. Try eating a petal first to see if there is a good flavor. If not, then just use the petals to decorate cakes, fruit salad, or a cocktail. Rose buds are also beautiful garnishes for cheese platters and cupcakes. Rose petals can be dried, chopped and added like confetti or layered with sugar for a red or rose flavored sugar.

Although people often say marigolds are edible, the common French (Tagetes patula) and African (Tagetes erecta) types are not very tasty. The best marigolds for flavor are the signet marigolds (Tagetes tenuifolia). Usually you will find them as the Gem series – Tangerine (orange), Red, and Lemon. These are bushy plants, about a foot tall, with fine, feathery leaves and small flowers, only about an inch wide. The blossoms have a citrus taste and depending on the type, provide a bright yellow, orange, or red color. Pulling off the petals and adding them to green pea soup or red tomato soup adds contrast and interest. Adding petals to cheese dishes, deviled eggs, butter, potato salad, muffins, quiche, and egg salad add flavor and color. Usually signet marigolds are used in savory dishes, not sweet. Because these are not commonly grown as bedding plants in this area, you may have to order seeds online and start from seed in May. They are as easy to grow as the other marigolds.signet marigolds

Nasturtium flowers (Tropaelum majus) are very flavorful and are used to add a pepper taste. There is a wide variety of nasturtium flower colors and shapes but they are usually bright orange, yellow, or red. The varieties with a prominent funnel shape are great for stuffing with cream cheese or tuna salad. The entire flower can garnish a vegetable dish, or the petals can be sprinkled on green beans for contrast. These savory flowers are great for finger or tea sandwiches, butter for potatoes or seafood, green salads, or cream or goat cheese. Think of using nasturtiums to add red petals to an orange butternut squash or yellow petals to a red tomato soup. The nasturtium leaves also are edible so you can layer a blossom on a leaf for added interest.

Other edible flowers that bloom in the summer include fuchsia, gladiolus, hibiscus, hollyhock, and rose of Sharon. There are many more plants with edible flowers, including spring and fall bloomers, vegetable flowers and herb flowers but we will save that information for future articles. This list of edible and non-edible flowers will give you more ideas.

Pineapple Sage for You and the Hummingbirds

Currently, my pineapple sage plants (Salvia elegans) are blooming in my garden, their bright scarlet flowers are attracting butterflies and hummingbirds. Members of the salvia or sage family, pineapple sage plants are herbaceous, tender perennial herbs. I have two pineapple sage plants, which I bought last year as tiny babies, and I often use their leaves and flowers in the kitchen. Continue reading

Dill: Easy, Versatile Herb to Grow

dill flower headsDill (Anethum graveolens) is easy to grow from seed. I just throw a few seed in a large plastic container on my deck in late March. I don’t worry about frost or cold nights but I do make sure the top of the soil is moist until I see the leaves come through the soil and then I water a little less often. Here in Virginia, we seem to have plenty of rain or snow in March so the seeds do not dry out. Now, when the garden soil is warmer, I will gently lift the seedlings out with a trowel and plant in the garden bed in full sun.

Continue reading

Culinary Herbs and Edible Flowers Decorate Pumpkin Pies

Yesterday I made pumpkin pies using Libby’s can of pumpkin and recipe (the one on the can). This is a traditional recipe I have used every year and the pies taste great. This year however I decorated the pies with fresh sage leaves and chrysanthemum blossoms from my garden. Keep culinary herbs and edible flowers in mind during the upcoming holidays as you bake and cook. Right now, mums, pineapple sage, rose, calendula and signet marigolds are blooming and can be used to garnish dishes. Perennial herbs such as rosemary, sage, thyme, and oregano can be used when preparing dishes and also to garnish and decorate. Remember to always wash your herbs and flowers before you put them on food.

A Fall-Blooming Culinary Herb: Pineapple Sage

Currently, my pineapple sage plants (Salvia elegans) are blooming in my garden, their bright scarlet flowers are attracting butterflies and hummingbirds. Members of the salvia or sage family, pineapple sage plants are herbaceous, tender perennial herbs. I have two pineapple sage plants, which I bought last year as tiny babies, and I often use their leaves and flowers in the kitchen. Continue reading

Edible Flowers from the Summer Garden

roseSummer is here and the garden flourishes. As you pick flowers for arrangements and harvest vegetables for dinner, you may want to experiment with another crop: edible flowers. Chances are you edible flowers in your garden already. Edible flowers can add flavor, color, and interest to just about anything – drinks, desserts, and main dishes. Edible flowers are flowers from plants that can be eaten safely. While many are tasty and used for flavor, others add color and interest to a meal, decorate a dessert, or garnish a cocktail. Continue reading

Local Resources for Gardeners Interested in Culinary Herbs

According to the Herb Society of America, herbs are “plants (trees, shrubs, vines, perennials, biennials, or annuals) valued historically, presently, or potentially for their flavor, fragrance, medicinal qualities, insecticidal qualities, economic or industrial use, or in the case of dyes, for the coloring material they provide.” I am particularly interested in “plants valued for their flavor,” i.e., culinary herbs. This is a work-in-progress guide to culinary herbs resources in the Washington DC metropolitan area.

The following are the local public herb gardens, sources for buying herbs, societies, magazines, and books. The asterisk indicates that the locations listed also offer herb events, classes, and workshops. This is not all inclusive, there are other groups and businesses such as master gardeners and nurseries that provide herbal presentations. These are listed on my local monthly events tab on pegplant.com.

Public Herb Gardens

National Herb Garden, U.S. National Arboretum, Washington DC*

National Library of Medicine’s Herb Garden, Bethesda, Maryland

Green Spring Gardens (Potomac Unit donated the Doris Frost Herb Garden in 1995), Alexandria, Virginia*

Meadowlark Botanical Garden’s Herb Garden, Vienna, Virginia*

U.S. Botanic Garden and the Bartholdi Park, Washington DC*

The Bishops Garden at the National Cathedral, Washington DC.

The Franciscan Monastery’s garden, Washington DC (annual plant and herb sale in April)

The Green Farmacy Garden, Fulton, MD*

Plant and Seed Sources

See pegplant.com for a list of nurseries and a list of seed sources. Most local nurseries sell herbs in the spring. Two nurseries that specialize in herbs are Debaggio’s Herb Farm and Nursery in Chantilly, VA, which is only open from spring to mid-summer; and Willow Oak Flower and Herb Garden* in Severn, MD.

The Potomac Unit of the Herb Society of America sells herbs at the Friends of the National Arboretum plant sale at the U.S. National Arboretum in DC, in April.

The Franciscan Monastery has an herb and plant sale in April.

The Baltimore Herb Festival is in May at the Leakin Park, Baltimore, MD.

Blooming Hill Lavender Farm specializes in lavender and has an annual lavender festival in June as well as other herb-related events throughout the year, Purceville, VA.*

Smile Herb Shop, College Park, MD.*

Societies

The Herb Society of America, Ohio. The website has many resources and a library of webinars.

The Potomac Unit of the Herb Society of America is the local unit for the Washington DC metro area. There is a membership form on the website or come to a meeting as a guest.

Magazines

The Essential Herbal magazine (a website, blog, magazine).

Herb Companion was bought by Mother Earth Living which keeps the content on their website. Herb Quarterly, can subscribe or buy at Barnes & Noble.

Culinary Herb Books, chronological order

Botanical Baking: Contemporary Baking and Cake Decorating with Edible Flowers and Herbs by Juliet Sear, 2019

The Herbalist’s Healing Kitchen: Using the Power of Food to Cook Your Way to Better Health by Devon Young, 2019

The Kitchen Herb Garden: Growing and Preparing Essential Herbs by Rosalind Creasy, 2019

Grow Your Own Herbs: The 40 Best Culinary Varieties for Home Gardens by Susan Belsinger and Arthur O. Tucker, 2019

Beyond Rosemary, Basil and Thyme: Unusual, Interesting and Uncommon Herbs to Enjoy by Theresa Mieseler, 2019

The Herbal Kitchen: Bringing Lasting Health to You and Your Family with 50 Easy-to-Find Common Herbs and Over 250 Recipes by Kami McBride, 2019

A Taste for Herbs: Your Guide to Seasoning, Mixes and Blends from the Herb Lover’s Garden by Sue Goetz, 2019

Herbal Handbook for the Homesteaders: Farmed and Foraged Herbal Remedies and Recipes by Abby Artemisia, 2019

The Art of Edible Flowers: Recipes and Ideas for Floral Salads, Drinks, Desserts and More by Rebecca Sullivan, 2018

The Herbalist’s Kitchen: Cooking and Healing with Herbs by Pat Crocker, 2018

The Homesteader’s Herbal Companion: The Ultimate Guide to Growing, Preserving and Using Herbs by Amy K. Fewell, 2018

The Art of Cooking with Lavender by Nancy Baggett, 2016

The Culinary Herbal: Growing and Preserving 97 Flavorful Herbs by Susan Belsinger and Arthur O. Tucker, 2016

Homegrown Herb Garden: A Guide to Growing and Culinary Uses by Lisa Baker Morgan and Ann McCormick, 2015

Cooking with Flowers: Sweet and Savory Recipes with Rose Petals, Lilacs, Lavender and Other Edible Flowers by Miche Bacher and Miana Jun, 2013

Edible Flowers: 25 Recipes and an A-Z Pictorial Directory of Culinary Flora by Kathy Brown, 2012

Eat Your Roses: … Pansies, Lavender and 49 other Delicious Edible Flowers by Denise Schreiber, 2011

Essential Guide to Growing and Cooking with Herbs by Herb Society of America, edited by Katherine K. Schlosser, 2007

The Edible Flower Garden by Kathy Brown, 1999

Edible Flower Garden by Rosalind Creasy, 1999

Edible Flowers: Desserts and Drinks by Cathy Wilkinson Barash, 1997

Living with Herbs: A Treasury of Useful Plants for the Home and Garden by Jo Ann Gardner 1997

Edible Flowers: From Garden to Palate by Cathy Wilkinson Barash, paperback 1995; hardback 1993

Herbal Treasures: Inspiring Month-by-Month Projects for Gardening, Cooking and Crafts by Phyllis Shaudys, 1990

Rodale’s Illustrated Encyclopedia of Herbs, edited by Claire Kowalchik and William H. Hylton, 1987

The Pleasure of Herbs: A Month-by-Month Guide to Growing, Using and Enjoying Herbs by Phyllis Shaudys, 1986