Edible Garden

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You may be surprised at how many garden flowers are actually edible. Use colorful flower petals and blooms as stunning garnishes to make any meal feel special. They also are gorgeous added to salads, and many make fine herbal tea when dried. Some flowers, such as nasturtium and daisy, have edible leaves that can add a unique flavor to a tossed salad. Other species, such as sunflowers and Jerusalem artichoke, are popular vegetables in their own right.

Herbs add flavor and fun to food, and they can spice up your garden, too. In addition to any of the flowering herbs, try tucking these here and there in your edible garden: 

• Basil – The striking purple-leaved variety is especially popular as an ornamental edible.

• Garlic – Hard-neck garlic looks like miniature corn stalks and sends up a beautiful curlicue-shaped flower stalk (scape) in early summer. Snap these off before they bloom and add to stir fries or soups.

• Chives – Purple-blooming chives make a great border plant and attract butterflies and bees to your spring garden.

• Parsley - Clumps of parsley can look striking as an edging when combined with flowers.

• Rosemary – Let the bushy branches of this woody perennial herb spread naturally, or prune it into a tree shape for a fragrant accent plant.