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Edible Flowers: E’s & F’s

Elderflower, Sambucus spp. Besides its well-known medicinal value, elderflower can be used to make jelly, wine, syrup, liqueur and tea. It has a delicately sweet flavor and the flowers make wonderful fritters!   Fennel, Foeniculum vulgare The bright yellow fennel flowers have a mild anise flavor, which makes it a tasty addition to any salad, …

Edible Flowers: The D’s

Dandelion, Taraxacum officinale My heart always goes out to the much-maligned dandelion. It provides early food to the bees, attracts other pollinators, repairs compact soil and provides us with food and medicine. What’s not to love…? With the advent of manicure lawns, the dandelion lost rank. It was suddenly classified a “weed” where it was …

Edible Flowers: The C’s

Calendula, Calendula officinalis This easy-to-grow annual responds to frequent harvest. The more you pick, the more flowers it will produce, so plan on harvesting almost every day once they start blooming, and you’ll be gifted with blossoms until die back. I usually let a few go to seed near the end so they can self-seed. …

Edible Flowers: The B’s

Bachelor’s Button, Centaura cyanus Grassy in flavor, the petals are edible. Avoid the bitter calyx (the green petal-looking parts that sit beneath the petals).   Basil, Ocimum basilicum Part of the mint (Lamiaceae) family, basil blossoms come in a variety of colors, depending on the cultivar you choose. The flowers are either bright white, pale …