Edible flowers make salads, summer rolls, fancy desserts, cocktails, and even mundane meals gorgeous, nutritious, and flavorful. Plus:
- Easy to grow.
- Attract pollinators.
- Confuse nuisance predators and pests = garden insurance.
- Broccoli, artichoke, and cauliFLOWER are “normal” edible flowers.
- Ensure they’re pollution-free /chemical-free and properly identified.
Our favorites, in the greenhouse and gardens:
- Nasturtiums – orange, yellow, red, pink – spicy-sweet flavor.
- Borage – sky-blue little stars – mild cucumbers flavor.
- Calendula – bright orange petals – have anti-inflammatory properties.
- Johnny Jump Ups – purple and yellow, no real flavor
Our favorites that only grow outside include:
- Daylilies – orange, yellow, red, pink, purple – deeee-lish.
- Roses – pink ones especially – taste like… roses.
- Violets – purple – faintly sweet.
- Chives – purple and oniony.
- And so many more!
Next time you seek a pretty meal topper, instead of croutons or bacon bits, pick some edible flowers!
Planetarily,
Laura & Gil
Our friends Laura & Gil Richardson are, in their own words, “imperfect” but they are much further down this Planetarian path than anyone I know. They are a treasure trove of sustainable living inspiration and we’ve asked them to share one simple swap per week that they’ve made (and the products they love) in hopes it might inspire you to make them, too.
