|A fragrant and delicious daylily|
But I like things to be pretty as well as useful, so I grow as many edible flowers as I can, and I make a point of eating - or at least tasting - them all. Besides, without flowers, it wouldn't feel like a garden.
My current favorite is the daylily. I once spent a few weeks on a sheep farm in Iowa. The ditch across from the us had a bank of daylilies perhaps a quarter mile long and five feet across. They grew wild (or maybe naturalized), but looked like the most meticulously cared for garden lillies.
The plant opens new blossoms daily, so you can eat them all today and by tomorrow morning more will be back. If you don't eat them, no problem. They are naturally self-deadheading, so spent flowers don't clutter them up.
Daylilies form large, thick mounds that compete well with grass, but they don't spread much by seed, nor do they runner (at least mine haven't), so they are not in immediate danger of taking over the garden.
They transplant beautifully, and tolerate a huge range of soil and climate types. Some are fragrant, which makes a good dried flower for soups, but can be overwhelming if eaten fresh. I like the less scented varieties in abundance, as a primary vegetable in stir fries. If you use the unopened buds, there is no chance of insects being inside them - not true of all edible flowers.What's not to like?
|Help! They're taking over|
|A pretty orange nasturtium|
|We dug this plant up from a|
How can that improve such a celestial perfume as roses? All I can say is, the musk in cologne is a similar phenomenon. If you caught a whiff of straight musk from the source it would probably not please you. But in a perfume, it pulls down the lighter notes, acting as a counterpoint and holding them in your palate longer. Floral scents can be frivolous, musky ones bring us back to the earth and deeper.
I imagine the satiny roses casting down their petals and tangoing with a dark, somber stranger.
|Borage, a rare, naturally blue food|
|My darling lemon thyme|
|Fennel flowers - pollinators love it too|
Add them to salads, or throw them and some garlic or chive blossoms into hot olive oil and toss with pasta.
|Marjorum (or maybe Oregano?)|
You can laminate edible flowers between sheets of homemade pasta for confetti noodles. I'll get pictures when it happens but it's a lot of work, and I've got a gallon of goats' milk to deal with every day right now, so not this week.
|I can't believe I can grow this stuff!|
|Viola or Johny jump-up|
Tonight I'm scattering viola, calendula, basil and thyme over an omlette of home grown eggs and home made goat cheese.
Dessert will be shortbreads with some of that rose and currant jelly. We can sip some clover, fennel and bee balm flower tea, and call it a night.
There will be more flowers waiting tomorrow.