Going Beyond Beauty: 3 Edible Flowers to Add to Your Garden
POSTED ON March 5, 2015 BY Steve Fillmore
By Steve Fillmore
Edible landscaping is a great way to use your garden for a purpose that includes both beauty and function. Edible plants can be mixed with non-edible plants and flowers to create a refreshing oasis; they reap great benefits in the form of bountiful harvests of things that can be enjoyed – not only by sight and smell, but also by taste.
But did you know there are also flowers that are not only beautiful but also tasty?
Here are some edible flowers you may want to use in your landscaping and ideas on how you can use them after they have grown:
1. Daisies are well-known for their white petals and yellow inner areas. High in Vitamin C, this is a flower whose leaves are both edible and beneficial for health. Daisies are also known to help coughs and indigestion.
2. Chamomile is very similar in appearance to the daisy, with white outer leaves and yellow on the inner area. It is popular and used as a remedy with soothing properties, both topically and internally. Chamomile is a useful, edible flower to have on hand for its many uses.
3. Calendulas are a bold, bright flower, known for their healing abilities when used in many herbal remedies. Calendulas beautiful mix of orange and yellow makes it great for decorating items, such as cakes and cupcakes. Due to its bitter flavor, it is best admired as a topper rather than consuming great quantities of it.
Edible flowers are a great addition to any landscape. There are many kinds to choose from and using a wide variety will ensure that you have a number of colors and shapes in your garden. There are many things you can do with your edible flowers and growing them is only the beginning.
Try to grow your flowers organically and without pesticides. Keep them as pure as possible since you will eventually be consuming them. Choose a few edible flowers to grow today and you will forever want to experience the joy that flowers bring to the table when you use them beyond the limits of a vase.
Large handful of fresh calendula petals or medium handful of dried calendula petals
Bouquet garni made of 1 bay leaf; 3 to 4 thyme sprigs or 1 teaspoon dried thyme; 6 to 8 parsley sprigs; 1 to 2 garlic cloves; and 6 to 8 peppercorns
Scrub vegetables well. Chop them roughly and put them in a stockpot. Add water and salt the stock lightly.
Add calendula petals and the bouquet garni to the pot. Bring the broth to a boil, then reduce to a simmer.
Simmer for 30 minutes, skimming the stock occasionally. Cool the broth for an hour in the pan, then strain.
The broth can be enjoyed as is or used in any soup preparation.
Just about every other day during the summer, we go out and harvest the blossoms from the flowers that have bloomed the day before. We bring them inside and remove the florets from the center disk (the disk tastes very bitter and we don’t use it in cooking). Susan has a small baking pan that she keeps in her smaller oven and sprinkles the petals in the pan, occasionally fluffing the ones that are already there, and puts them in the oven to dry. Every week or two, she transfers the dried calendula into a dark brown glass jar where she stores them out of light and away from heat. Tina dries the whole flower heads or pulls the florets from the flowers and dries them in open-ended paper bags in the refrigerator or in her pick-up truck. She shakes the bags gently every day so that the petals dry evenly. Then they are ready for herbal preparations when needed.p truck. She shakes the bags gently every day so that the petals dry evenly. Then they are ready for herbal preparations when needed.
Steve Fillmore is a 2-time cancer THRIVER! His motto in life is: Love, Laugh, Live - Love yourself first; Laugh through all the crazy times; Live for life right now! Through proper diet, exercise and mindfulness, Steve has been able to recreate his body to work with and for him.
For fun, you can find Steve either teaching a Zumba class, or creating websites for clients.
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