Edible Flowers

We’re harvesting flowers! Flowers are awesome. They help attract pollinators and beneficial insects to the garden, they look lovely, and the squirrels don’t like them. More for me!

In this photo (clockwise from upper left): Calendula, Nasturtium, Borage, Lavender

In this photo (clockwise from upper left): Calendula, Nasturtium, Borage, Lavender

But what do I DO with them? Well, as a general rule they add colour to salads, desserts, and even sandwiches if you feel like it.

Calendula is a mild flower, with lovely colour. Commonly infused into oil, and then used in other preparations such as lip balms, salves, etc. Allow them to dry before infusing.

Nasturtiums are my personal favourite - they love the California heat, and grow quite wild when allowed! Their flavour is peppery - add them to a sandwich or a salad! I’ve heard legends people make pesto out of them.

Borage is a beautiful, and delicate flower! If you want pinterest worthy cupcakes, throw some of these on top! Candy them if you want them to last longer.

Lavender is a different beast entirely! Woodsy and fragrant, I don’t recommend eating it straight. I enjoy simmering it simple syrup (and then straining!) to make lavender lemonade. Grind it and throw it in your favourite baked goods, or try using it as a substitute for rosemary. A little goes a long way!

Many flowers make great tea. A garden favorite is chamomile. Those pretty little daisy-like flowers help induce restful sleep and calm the mind.