Edible Flowers Eight easy-to-grow edible flowers.

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Edible FlowersEight easy-to-grow edible flowers.By: O’ConnorWake

up your taste buds with these flavorful flowers that taste as good asthey

look.BorageThis annual grows 2 to 4 feet tall with purplish blue, star-shaped flowersthat “make the mind glad,†according to renowned 16th-century herbalist Gerarde.  Sow seeds in a sunny spot in spring after last frost, or earlierin warm climates. Borage (Borago officinalis) tolerates most soil types andusually reseeds itself. Transplanting isn’t recommended because the planthas a taproot that’s difficult to unearth.Borage adds a cucumber taste to salads, dips, and cold soups. Freeze flowersin ice cubes to float in

decorative drinks. In large amounts, borage mayhave a diuretic effect.CalendulaAlso known as pot marigold, this annual was a favorite in medieval cookingpots. Calendula (Calendula officinalis) grows up to 20 inches tall, withattractive pale yellow to deep orange flowers. Sow seeds in a sunny spot inwell-drained soil. Provide afternoon shade in hot temperatures. In colderclimates,

start indoors. This easy-to-grow plant self-sows freely.Sometimes called “poor man’s saffron,†calendula has a slightly bitter taste Petals

add color to scrambled eggs, cheeses, poultry, and rice. Try choppedleaves

and petals in soups, salads, and stews. Use caution if you haveallergies

to ragweed, asters, and other members of the Compositae family.ChamomileThis

annual has tiny daisy-like flowers immortalized in “The Tale of Rabbitâ€

when Mrs. Rabbit brewed a calming tea for her son . Easilygrown

from seeds sown in spring, chamomile (Matricaria recutita) grows 1 to2

feet tall in full sun. It prefers neutral to slightly acidic soil withgood

drainage. Chamomile reseeds easily, and can be invasive in some regions Check

with your local nursery or cooperative extension service to see ifit’s

invasive in your climate.Chamomile’s sweet apple flavor and fragrance make a delicious tea. Steep 2to 4 teaspoons of fresh flowers with a cup of boiled water for three minutes Strain and serve. Use caution if you have allergies to the Compositaefamily.ChivesThis

perennial (Allium schoenoprasum, Zones 3 to 11) grows 12 to 24 inchestall,

with pink and lavender flowers that have flavored meals for centuries.It

prefers full sun and moist, well-drained soil that’s high in organicmatter.

Planting rooted clumps is the easiest way to propagate chives. Seedsgerminate

slowly and require darkness, constant moisture, and temperaturesof 60°F to 70°F. Divide plants every few years. Chives also grow well insunny

windows.Break apart chive florets to add mild onion flavor to dinner rolls,casseroles, eggs, potatoes, and herb butters.LavenderQueen

I reportedly sipped lavender blossoms in tea. This perennialrequires

dry, somewhat infertile soil with good drainage. It grows best inneutral

or slightly alkaline soil in full sun.Not all lavenders have the same culinary qualities. The most popular areLavandula angustifolia and Lavandula x intermedia ‘Provence’ (both Zones 5to 8). Lavender’s

floral taste combines well with rosemary and thyme inchicken and lamb marinades. Add a teaspoon to sugar cookie and cake recipes.A little lavender goes a long way; too much tastes soapy.NasturtiumThis

annual has cheerful cuplike flowers that Jefferson used to spicesalads

at Monticello. Available in diverse cultivars, including climbing andbushy

types, nasturtium (Tropaeolum majus) comes in bright colors such asorange,

pink, and yellow. Sow seeds in spring in colder climates, or earlierin

warmer zones. Nasturtium prefers light, sandy soils in full sun, withpartial

shade in hot temperatures. It flowers best in less fertile soils.Flowers

and leaves add peppery taste to salads, herb vinegars, sandwiches,and

even pizzas. Immature pods can be pickled and used as capers.RoseEating

roses ( spp.) dates back to the ancient Romans. Roses grow bestin

rich, well-drained soil with full sun and good air circulation. Theseplants

prefer regular pruning, watering, and fertilizing. The older species,such

as rugosa and gallica, are considered the best for taste.Petals

add a floral flavor to jellies, honey, vinegars, and salads. For rosesugar,

mince one part petals with two parts sugar and leave covered for amonth.

Strain and use for cookies, cakes, and sweet breads. Rose hips make adelicious

tea high in vitamin C.Sweet violet, ny-jump-up, pansyThese

three violas are old-fashioned culinary favorites that bloom best incool

weather. They all prefer rich, moist, well-drained soil. In hotclimates,

plant them in partial shade. Sweet violets (Viola odorata) areperennials

with aromatic purple or white flowers. Typically hardy to Zone 5,violets

are propagated by dividing clumps. ny-jump-ups (Viola tricolor)and

pansies (Viola x wittrockiana) are annuals that are easy to find astransplants

in garden centers.These pretty flowers add sweet, perfumed, or wintergreen flavor to salads,fruits, and vegetables. Float flowers in punch, or candy the petals forelegant cakes and cookies. You don’t need to remove their pistils andstamens, however ny-jump-ups have saponins, which can be toxic in largeamounts.

O’Connor is a garden writer in Boise, Idaho. Previously a mastergardener

in California, she is currently training to become a mastergardener

in Idaho.http://www.gardeningclub.com/club/default.aspx?top=148880 & promo6 " The

many blessings of Hugo be upon you. " DesertWind - the " stealth-snagger " @->--We do not inherit the earth from our ancestors, we borrow it from our children--<-@