Arguably, 2020 has been the year of the edible garden with many tending to herbs and vegetables in their backyards while waiting out isolation. With this trend firmly in place, we thought - why not add edible flowers to the mix?
Without further ado - here are six of our favourite edible flowers to consider growing for the upcoming spring season.
Note! Please always research how much of any individual flower is appropriate for you to eat. Although flowers may be edible some can cause serious digestion issues if eaten in excess. With this in mind, it's best to research case by case. Also, don't eat flowers with pesticides or insecticides on them - of course.
Yes, you can eat roses - just make sure to cut out the white portion of the petals closer to the stem, as it's quite bitter. Otherwise, roses taste sweet with a hint of spice - perfect for jams and sweet desserts, such as cookies.
Viola (Pansy, Viola, & Violets)
Possibly the prettiest flowers to decorate food with, violas come in a range of colours and have a sweet, grassy flavour that pairs them perfectly with cakes, lollipops, salads and more.
You've doubtless heard of calendula because it's a skin-healing flower that's used in creams to fix rashes. But calendula petals can also be used as a substitute for saffron with their spicy, peppery, tangy flavour. Available in a range of yellows and oranges - just be warned - calendula will also colour your food yellow - similar to the saffron spice.
Sweet-smelling and beautiful to look at - did you know you can also eat lavender? They have a sweet, floral taste with a hint of rosemary and mint. Cut out the white base to remove the bitter stem. Lavender goes beautifully when used sparingly in sweet dishes. Note - don't think you can also eat lavender oil - 5ml or more is toxic to adults.
Nasturtiums have a peppery, spicy flavour that's likened to a cross between a watercress and radish. Available in upright or trailing varieties these favourites are vibrant in red, yellow and golden colours and do well in containers.
These blooms have a mild squash taste and can be eaten raw or stuffed with ricotta and batter fried - which makes an excellent tasting, vegetarian entree dish. All types of squash blooms are edible but
Other notable mentions go to Daylilies, Dandelions, Echinacea, Chives, Marigolds, Anise hyssop and many others - we recommend researching with books like The Edible Flower Garden by Kathy Brown to know exactly what flowers you can use and how much of each one.
Did our list inspire you to #growyourown? Please let us know if it did by tagging us on social media - we'd love to see your results. Happy gardening!