Edible flowers can make a useful and delightful addition to any garden – whether big, small and practical or pretty – they can help boost any garden in question. Edible flowers can be used in a variety of ways and grow easily and quickly for a fast harvest.
I decided to use an old tin bath to create my edible flower garden as part of my smallholding in Suffolk. I enjoyed growing mine, as whilst they were growing and before they were picked ready for eating, they add colour and fragrance to my vegetable garden! I believe they make a welcomed addition to any allotment or garden – they attract the helpful bees too.
I received a bunch of edible flower seeds from Thompson and Morgan. The seeds were:
• Viola tricolor – Wild Pansy
• Calendula ‘Sherbet Fizz’
• Cornflower ‘Blue Diadem’
• Oenothera – ‘Lemon Sunset’
The chives have been so useful. I have been using them to add to salads, soups and to replace onion in other recipes – adding to home produced free range scrambled eggs is a favourite in our house!
My pansies were a beautiful purple and yellow colouring and were very delicate. Pansies have a lettuce and salad like flavour so are perfect to add in small quantities to home-made salads. Additionally, they can be sugared or crystallised to add to a number of sweet dishes such as cakes, desserts or even confectionery.
Calendula ‘Sherbet Fizz’ (Marigold) are the yellow and orange flowers and have a slightly peppery taste to them. I like using them in soups and salads. Additionally, baking with this edible flower can produce tasty breads and biscuits. Note – use in small quantities as can be a diuretic.
Cornflowers have a lovely striking deep blue colour to them and make a delightful addition to an edible flowerbed. They have a clove-like flavour and thus can be used to decorate salads, pasta dishes and eaten with other edible flowers.
Oenothera ‘Lemon Sunset’. Otherwise known as evening primrose; this edible flower has a lettuce; salad flavour to it so is obviously great to add to salads.
When adding to any cooking ensure to wash and rinse them properly, check which parts are okay to eat (i.e. stem, leaves, and petals) and also use in small quantities the first few times you cook with it. I really enjoyed this project making a mini edible garden plot in my smallholding and hope this post has been useful to future edible flower growers!
Katy is a smallholder, cook and writer. She keeps Chickens, Bantams, Meat Rabbits and has a resident cat called Podge. She takes an interest in all aspects of homesteading and has written pieces for a number of magazines including Backwoods Home, Bushcraft, Country Smallholding, Home Farmer and Smallholder. Katy is a member of the Essex and Suffolk Poultry Club and has a Diploma in Countryside Management.