Kitchen Garden Creation

(Page 6 of 6)

May/June 2009
Margaret A. Haapoja 
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Edible Flowers

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Nasturtiums (Tropaeolum spp.): orange or scarlet flowers, bold, peppery taste, flavorful addition to vinegar.
Pansies (Viola X wittrockiana): blue-flowered ones have mild wintergreen flavor.
Dandelions: flowers edible when young, flavor of a mushroom when dipped in egg and then cornmeal and fried.
Calendulas or pot marigolds (Calendula officinalis) can be used like saffron.
Sunflower (Helilanthus annua): wonderful border plant and birds love the seeds.
‘Lemon Gem’ and ‘Tangerine Gem’ marigolds: only edible marigolds, citrus-tarragon flavor.
Anise hyssop (Agastache foeniculum): mint that attracts bees and butterflies.
Bee balm (Monarda spp.): perennial bees and hummingbirds favor.
Johnny jump-up (Viola tricolor): dip the flowers in sugar to decorate a cake.
Herbs: Most herb flowers are safe to eat, and their flavor is milder and sweeter than their leaves. Try dill, fennel, arugula, basil, chives, cilantro, garlic chives, mustard and society garlic. 

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  • Angie 4/30/2009 8:20:59 PM

    Hi!
    I am in the process of starting a potager and have done a very traditional design (as described). We are starting small until we get the hang of it-the article had some great tips and advice. Thanks! Was wondering what type of stone that was used for the raised bed edges in the picture of the kitchen garden with 4 raised beds and a rustic arbor-? Could you please email this information to me! (others might be interested as well.) We priced cedar-our beds are fairly large- and it might be worth it to put in stone instead-doesn't need replacing! Loved the look of their garden! Gorgeous!

    Thanks in advance!

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