An excellent pollinator plant, ornamental, herbal, and culinary herb. Both flowers and leaves have a … Continued
browsing plants: edible flowers
Take your food prep to gourmet level with edible flowers, a fun and easy way to add color and flavor to all sorts of dishes that you can grow and pick from your own garden.
Most edible flowers are best eaten raw — simply pick and rinse with water. Flowers will taste and look their best right after they have opened, rather than after they have been open for a few days.
Just remember that not every flower is edible — some can be poisonous — and avoid flowers that may have been sprayed with an insecticide, fungicide or herbicide.
Mild onion flavor. Can be used fresh in salads, or can be frozen or dried … Continued
A staple grain for Mayans, Aztecs, and the Incas, Victorian English gardens took up this … Continued
Ararat The best tasting purple basil. This heirloom has purplish-gray, mottled foliage, wonderful aroma and … Continued
Big fuzzy plant bears uncommonly true-blue flowers which are prized for garnishes and salads from … Continued
Each petal is a soft peach edged in dark russet for a two-toned look. Also … Continued
Cilantro flavor and fragrance with ferny foliage similar in appearance to dill. Open, frilly leaves … Continued
Low growing, silvery-blue mat of foliage spreadst and cascades, creating an evergreen groundcover that produces … Continued
Delicious, easy to grow, tangy dill provides both seeds and greens to flavor many foods. … Continued
With striking foliage, flowers, and seed pods, this vigorous grower covers fence and arbor quickly … Continued
Leaves make a flavorful addition to salads, cole slaw, and dressings. Plants produce seed the … Continued
Ornamental strawberry with mounded habit and dark green foliage, topped with deep rose red flowers … Continued