Edible Flowers

The culinary use of flowers dates back thousands of years to the Chinese, Greek and Romans.

Here in Oregon, we are lucky to have the kind of weather that fosters flavorful varieties. So when you are brainstorming about what to plant in your garden, consider edible flowers.  Besides adding beauty to your landscape, edible flowers will help pollinate your fruit trees and the veggies in your garden; they attract birds, and the best part will taste yummy in your salad. We love planting day-lilies, nasturtiums and chrysanthemums as the radicchio of the edible flowers.  Other notable edibles flowers include lavender, squash flowers and borage.  We encourage clients to plant edibles that are perennials, and flowers are an edible delight to look forward to each year.

For a hint of cloves, spice up your tea or cider with pinks.

Scented Geraniums -with a diversity of scents from nutmeg or ginger to citrus- can be added to ice cream or sorbet, and sprinkled over desserts and drinks. For a hint of cloves, spice up your tea or cider with pinks. They are also delicious in creamy soups, fruit salads, and baked into cookies. And garnish your salads and hors d’oeuvres with lovely pansies.