I always make a run to the local nursery at the end of May and shell out more money than I’d like to surround my home in the colorful loveliness of wave petunias, impatiens, geraniums, and whatever else catches my eye. These annual beauties are destined for the compost pile and the cycle will repeat itself, but I’d like to transition to only adding useful vegetation to our landscape.
But does this mean that I have to sacrifice beauty and vibrant, summery hues that make my home a cheerful and welcoming place?
It turns out, the answer is, “NO!!”
I found this most lovely book at the library on the topic of adding functional, edible flora to the landscaping called The Edible Flower Gardenby Kathy Brown.
Now I’m planning on incorporated edible flowers and herbs into my landscaping.
Not only is the book a feast for the eyes, but it is full of helpful tutorials to make eating your landscaping less of a challenge.
There are recipes…
I wanted to throw a tea party…
And I don’t even drink tea!
But I might start if it means that I can have a reason to bake that cake, (other than for a birthday cake for my Hannah Rose.)
I bookmarked and took notes until I realized that it was of no use. At some point I’m just going to have to have this one for the book shelf.
I love the idea for repurposing an unused basket! How quaint!
Did you know that borage, the little iris-blue flowers above stimulate strawberry growth in addition to being a wonderful flower to add to fruit salads?
Lavender Jelly made with apples, lavender flowers, water, and sugar inspires me to work more diligently to cultivate lavender plants, something that I’ve struggled with in the past.
A listing of edible flowers along with which foods they’d best compliment will save me from wasting the beautiful blossoms in applications they’re not suited for.
And finally an illustrated cultivation guide makes this a sure addition to my home library. Unfortunately, it doesn’t seem to be in print any longer which is going to make finding it at a reasonable price tricky at times, but it’s definitely worth keeping a watch on.
This is certainly going to be an exciting and interesting year! With the exception of squash blossoms last year (which I loved!), I’ve never tasted an edible flower before.
Do you have any recommendations for additions which I should try or delicious recipes or useful applications for edible flowers? I’d certainly appreciate any suggestions!