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Edible Flowers: Grow them in your garden — eat them in your salad.

Edible flowers add a special touch to salads. Once the salad has been tossed with dressing, pick off petals from edible flowers and toss them on top. Many flowers have a strong flavor, so use a light hand when adding them to your greens.

Nasturtium

Available in a scope of colors. Both flowers and leaves add a peppery flavor to mixed greens.

Calendula

A prolific grower, calendula blossoms grow in abundance. Sprinkle individual petals lightly on a salad.

Herb Flowers

Basil, chives, dill, fennel, and arugula flowers all add a spark of aromatic flavor and a burst of color to salads.

Viola

Whether wild or cultivated, delicately flavored violas jazz up a bowl of mesclun greens like nothing else.

Borage

Intense blue star shaped flowers add a burst of color that contrasts nicely with greens. The flower’s delicate flavor tastes similar to cucumber. Separate the flower from the stem for a softer texture.

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