- Anise Hyssop
- Arugula flowers
- Basil flowers
- Scarlet Runner beans (flowers too)
- Bee Balm
- Tuberous Begonia (begonia x tuberhybrida)
- Borage
- Broccoli (yes, flowers too)
- Calendula
- Chicory
- Chives
- Garlic Chives
- Chrysanthemum
- Daylilies
- Dianthus (pinks)
- Dill
- Elderberry
- English Daisy
- Garlic
- Hibiscus
- Hyssop
- Johnny Jump Up
- Lavenders
- Sweet Marjoram
- Mint (all)
- Mustard
- Nasurtium
- Orange (currently researching if lemon blossoms are edible too)
- Greek Oregano
- Pansy
- Parsley
- Peas
- Radish
- Roses
- Rosemary
- Sage
- Summery Savory
- Scented Geraniums
- Sunflower *recipe below
- Thyme
- Sweet Violet
- Sweet Woodruff
- Yuccas
- Zucchini
Sunflower 'Mock Artichokes'
Pick the Sunflowers while still in the bud stage. Clean and then boil for 2 minutes. Meanwhile bring a second pot of water to boil and transfer the Sunflowers to the fresh water (reduces bitterness). Boil until tender. Fry in a blend of olive oil and butter. You can add bread crumbs and salt if you prefer.
Disclaimer - I am by no means a leading expert on edible landscaping items, and if you poison yourself by eating the wrong thing it's your own dang fault...that's what www.google.com is for. These are merely *my* suggestions :)
Cheers!!
No comments:
Post a Comment