Icon - Arrow LeftAn icon we use to indicate a rightwards action. Icon - Arrow RightAn icon we use to indicate a leftwards action. Icon - External LinkAn icon we use to indicate a button link is external. Icon - MessageThe icon we use to represent an email action. Icon - Down ChevronUsed to indicate a dropdown. Icon - CloseUsed to indicate a close action. Icon - Dropdown ArrowUsed to indicate a dropdown. Icon - Location PinUsed to showcase a location on a map. Icon - Zoom OutUsed to indicate a zoom out action on a map. Icon - Zoom InUsed to indicate a zoom in action on a map. Icon - SearchUsed to indicate a search action. Icon - EmailUsed to indicate an emai action. Icon - FacebookFacebooks brand mark for use in social sharing icons. flipboard Icon - InstagramInstagrams brand mark for use in social sharing icons. Icon - PinterestPinterests brand mark for use in social sharing icons. Icon - TwitterTwitters brand mark for use in social sharing icons. Icon - Check MarkA check mark for checkbox buttons.
You are reading

DIY: Add Edible Flowers to Your Salad


DIY: Add Edible Flowers to Your Salad

May 16, 2013

Nasturtium petals in salad, borage in ice cubes, a cake strewn with roses and dianthus: We’ve been eating flowers in our house since author Sarah Raven suggested it in her book The Great Vegetable Plot.

In England, where I live, we’ve had a sun-less spring. But we’re already harvesting our salad from the garden (thank you, pansies). Companion plants among the vegetables attract pollinators and distract pests. How value-added, then–if rather ungrateful–to eat many of these hard-working flowers, as well.

Photography by Kendra Wilson.


Above: Salad leaves should be treated as “cut and come again.” By picking around its edges, you’ll make lettuce more productive (and more attractive than if you’d sliced off its head and left a scar).


Above: A salad that reflects what’s happening in the garden in mid-May.

violas-heartsease-viola-gardenistaAbove: Edible flowers can be had all year round, in England. In winter and spring, Viola ‘Heartsease’ goes into salads and ice cubes. A packet of 100 seeds is £1.95 from Sarah Raven. For a similar tricolor johnny jump-up, consider Viola ‘Helen Mount.’ A packet of 100 seeds is $3.45 from Johnny’s Seeds.


Above: Primrose does well in a climate with mild winters; it’s useful for cake decorating and crystallizing. For a mixture of colors, Primula x polyantha blooms white, red, yellow, pink, and purple; a packet of 100 seeds is $1.99, from Swallowtail.


Above: In summer and autumn, the garden yields Nasturtium, Calendula for salads (petals only), Borage (petals only) for ice cubes and crystallizing, and Courgette flowers (follow River Cottage’s easy recipe for Stuffed Courgette Flowers). A packet of seeds costs from $1.75 to $2, depending on the variety, at D. Landreth. Nasturtium ‘Tip Top Mahogany’ (above) from Sarah Raven, £2.50 for 25 seeds.


Above: Sarah Raven’s The Great Vegetable Plot ($39.95 at Amazon) is about “growing veg for busy people – not aiming to grow everything, but prioritizing the easiest, tastiest and most unusual things,” says the author.

For more edible flower recipes, see 5 Delicious Ways to Eat Edible Flowers.

N.B.: This is an update of a post originally published May 28, 2012.

(Visited 328 times, 1 visits today)
You need to login or register to view and manage your bookmarks.

Product summary  



$1.75 USD from D. Landreth Seed Company

Have a Question or Comment About This Post?

Join the conversation