Edible Flowers

Having a diversity of different kinds of plants in your garden is a good thing. I normally like to recommend a combination of fruits, vegetables, flowers and herbs. A careful and thoughtful combination of companion plants that compliment one another allow for shared nutrients while attracting beneficial insects, encouraging pollinators, discouraging harmful bugs and pests, and helping to build the soil.

The addition of edible flowers to your garden is not only an excellent way to add diversity but, they also obviously can add another dimension of beauty to your garden. And, they provide you with yet another crop that you can harvest for food. Edible flowers can be eaten raw and can be added as a garnish to soups, salads, and entrees. Not only are they a colorful and beautiful addition to your meals but they are loaded with nutrition. For example, flowers such as dandelion, purslane, marigolds, nasturtiums, rose petals, and zinnias are rich in vitamins A and C. Plus, they taste great! 

Not all flowers are edible and not all edible flowers taste good. Here is a partial list of some of the other edible flowers that I like: 

• Anise hyssop (Agastache foeniculum)
• Basil (Ocimum basilicum)
• Bergamot (Monarda didyma)
• Chamomile (Chamaemelum nobile)
• Chinese hibiscus (Hibiscus rosa-sinensis)
• Chrysanthemum (Chrysanthemum spp.)
• Dianthus (Dianthus spp.)
• English daisy (Bellis perennis)
• Geranium (Pelargonium spp.)
• Hollyhock (Alcea rosea)
• Lavender (Lavandula spp.)
• Lilac (Syringa vulgaris)
• Okra (Abelmoschus esculentus)
• Passionflower (Passiflora spp.)
• Red clover (Trifolium pratense)
• Snapdragon (Antirrhinum majus)
• Violet (Viola odorata)

Article by, Brian Hetrich, Greenhouse Manager