...a feast for the plate & palate!
Annual and perennial flowers offer a rainbow of colors all season long, but these edible beauties can also lend fresh flavor and color to salads, appetizers, vinegars, herb butters and even cookies. Try growing the plants from the list below and include some in your favorite recipes:
- Garlic Chives
- Sweet William
- Bee Balm
- Sweet Alyssum
- Calendula (Pot Marigold)
- 'White Swan' Coneflower
- Bachelor Button
After your Nasturtiums are producing plenty of flowers and leaves, try a tasty recipe from Botanical Interest.
Bright green and full of garlic, traditional pesto is as versatile as it is delicious. However, basil doesn't have to be the only star of pesto. Try adding nasturtium leaves from your flower garden. Nasturtium adds a fresh, peppery kick to your pasta, pizza, or even eggs!
- 1 cup packed nasturtium leaves and stems, washed and dried
- 15 – 20 basil leaves
- 4 garlic cloves
- ½ cup pine nuts, lightly toasted
- ½ cup or more of extra virgin olive oil
- ½ cup Parmesan cheese, grated
- ½ teaspoon salt
- ½ tablespoon lemon juice
Add all ingredients to a food processor or blender and blend until smooth, scraping the sides periodically to fully incorporate ingredients. Add more olive oil for desired consistency.