Edible Flowers from the Herb Garden

Violets, both annuals and perennials, bear edible flowers. These are often used for making a delicately tinted jelly. These can be candied for use as decorations for cakes and desserts.

Annual herbs that produce edible flowers include pot marigold, nasturtium, and borage. Nasturtiums have a peppery flavor, and are generally best used in small amounts. The pot marigolds can be used at all stages from when they first start to open to the time the blossoms are fully mature.

Though borage does look very hairy, the flowers are edible. These are noted for their cucumber-like aroma. They're wonderful for using as garnish.

For some general guidelines, I like to use the sharper-tasting edible flowers as garnish and flavoring. In addition, some of the blooms are also used for making flavored butters, and spreads for vegetables. These spreads are great for serving on crackers and bread.

All edible flowers should be washed carefully before use. Insects are particularly fond of pollen, and hide out in blooms. For that reason, I give these a thorough washing before eating them.

Whether they are used in salads, or as garnish and flavoring, edible blooms add zip to almost any dish.

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