Published on Organic Gardening (http://www.organicgardening.com)
| Edible flowers add a special touch to salads. Once the salad has been tossed with dressing, pick off petals from edible flowers and toss them on top. Many flowers have a strong flavor, so use a light hand when adding them to your greens. | |
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Nasturtium Available in a scope of colors. Both flowers and leaves add a peppery flavor to mixed greens. |
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Calendula A prolific grower, calendula blossoms grow in abundance. Sprinkle individual petals lightly on a salad. |
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Herb Flowers Basil, chives, dill, fennel, and arugula flowers all add a spark of aromatic flavor and a burst of color to salads. |
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Viola Whether wild or cultivated, delicately flavored violas jazz up a bowl of mesclun greens like nothing else. |
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Borage Intense blue star shaped flowers add a burst of color that contrasts nicely with greens. The flower's delicate flavor tastes similar to cucumber. Separate the flower from the stem for a softer texture. |
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Learn More: Plant an Edible Landscape.
Links:
[1] http://www.organicgardening.com/learn-and-grow/soothing-calendula
[2] http://www.organicgardening.com/learn-and-grow/flowering-herb-garden
[3] http://www.organicgardening.com/learn-and-grow/4-edible-landscaping-ideas