Flowers You Can Eat!


Now is the best time to start planning your yard for spring, and there's one question you should ask yourself: would you like to eat your landscaping?

There are a variety of plants that are edible. They are not regular ingredients in salads, but you can snack on them when you are outside! They are also colorful additions to your garden, which include:

- Pansies

Pansies are an easy to grow edible flower. They prefer full to part sun, regular watering, and well drained soil. The grassy “greens” and mild flavor of the pansy makes it an easy one to use in many recipes, from garnishing cocktails, desserts, and salads. They are also high in vitamin C, tannins, carotenoids, and saponins. Pansies have been used by herbalists for their anti-inflammatory properties.

- Chive blossoms

Chives are valued in the kitchen for many recipes, but the chive flower is often overlooked. This small purple flower lends a delicate onion flower to soups, cream sauces, potato and egg dishes, and salads. They are high in vitamins A and C. It’s health as well as daintily pretty. Grow chives in full to part sun, regular water, and good soil drainage.

- Hibiscus

Large, tropical hibiscus flowers come in hues of red, yellow, white, orange, or peach. Try hibiscus flowers in punches or agua frescas, desserts, sauces, and in marinades. They have vitamin A and C. They grow in full sun locations and need consistent water with good soil drainage.

- Sunflowers

Sunflowers are so simple to grow that they remain a childhood favorite. Their large seeds sprout quickly and sunny flower heads appear in record time. The sunflower is the tastiest when it is in the bud stage, and the taste is similar to an artichoke. Once it has bloomed, the taste shifts to bittersweet. They have a good dose of sapogenins, betaine, carotenoids, and sunflower acid.