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It's so easy to grow an edible flower garden, even if you've never been known to have a green thumb. Most edible flowers are easy to grow and take very little maintenance. The hardest part is getting the soil ready and starting your seedlings. Once you get the plants in the ground all you need is to remember to water and pull the weeds daily. Once you make a habit of doing this everyday it really only takes about 20 minutes a day.
Click here to see some of Grandma's Favorite Edible Flower Recipes.
Planning Your Edible Flower Garden
First it's important to think about your soil. Since you're planning on eating these flowers you want to make sure everything you put into the soil is organic. Never buy a potting soil or fertilizer that has chemicals in it. If you are planning on buying your plants from a nursery, make sure they only use organic soil and fertilizer. Starting your plants from seeds is sometimes the safest way to insure you're plants are organic. I like to start my plants in mid-spring on my windowsill in those little peat pots. Once the plants are ready for planting you can plant them into the ground or containers right in the peat pots since they break down in the soil very quickly.
Let's start with a simple edible flower garden and herb garden. 10 Easy to grow Edible Flowers:
Here are some common herbs and vegetables whose leaves and seeds you probably already know. Try the flowers of these old favorites for a new taste sensation. 8 Easy to grow Edible Herb and Vegetable Flowers:
Eating and Harvesting Edible FlowersEating Introduce flowers into your diet gradually. If you have allergies, try one species at a time. Eat only the petals on most edible flowers. Violets, pansies, and Johnny-jump-ups are the exception you can eat the entire flower. Just before eating, remove interior flower parts such as the pistils and stamen. These can taste bitter, and the pollen can cause allergic reactions. Flowers may taste different next year or at the end of the season. Weather, fertilization, and soil can all affect a flower's taste. When cooking with flowers, match the flavors to your recipes. Sweet violas and floral-scented roses, for instance, bring an old-fashioned taste to cakes and cookies. Cucumber flavored borage and peppery nasturtiums add spicy zing to crisp salads or cold soups. Harvest For best flavor, harvest flowers at their peak in the early morning, after dew has evaporated. Avoid faded, wilted, or insect-damaged blossoms. Check carefully for hidden bugs. Keep flowers cool after harvesting. Place long-stemmed flowers, like roses or lavender, in fresh cold water to keep them fresh. Store short-stemmed flowers between damp paper towels or in a plastic bag and refrigerate until ready to use. Wait to wash flowers until right before you eat them.
Play it Safe Before you start picking your favorite blossoms, check a good reference book to make sure the flower isn't poisonous. Sometimes only a portion of the plant is safe to eat. Rhubarb stems are edible, for example, but not the flowers, leaves or roots. When in doubt, err on the side of caution. Consider the source of your flowers, too. Gardening centers, nurseries, and florists often treat flowers with systemic pesticides not labeled for food crops. It's safest to consume only flowers grown specifically for culinary purposes. That's why growing your own edible flower garden is the best way to ensure a fresh, healthy supply.
The statements made here have not been approved by the Food and Drug Administration. These statements are not intended to diagnose, treat or cure or prevent any disease. This notice is required by the Federal Food, Drug and Cosmetic Act.
Leave Edible Flower Garden and Return to Grandma's Incredible Edible Flowers
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