Annuals Barbie's garden Gardening Home page features Miscellaneous Recipes

Garden on a plate

Wow – that was some storm we experienced over the weekend. I was so worried that the hail storm was going to ruin my veggie patch and when it rained cats and dogs, it was going to wash everything away! Glad to report that there are only small pools of water and the garden has survived. So much so, that I could pick an amazing lunch salad from the greens all around my garden. Take a look at the colourful plate of goodies – even edible flowers.

This collection of greens makes for the most delicious salad. I have experimented with edible flowers and include the peppery nasturtium flowers and the cucumber tasting borage flower. I have also added chamomile fronds and these are so delicate and have their own unique flavour. This is why I garden – to create beautiful plates of food. All it needed was a drizzle of olive oil and a squeeze of lemon (from my lemon tree!) – nothing more! The flavours speak for themself.

The beautiful borage flower is also packed with healthy goodness.  This is called the happy plant, historically known to bring comfort and joy! It is said to be mildly antidepressant. It has anti-inflammatory properties and used by the pharmaceutical industry for its oil (this contains gamma-linolenic acid). Borage is used for its leaves, flowers and seeds. What a marvelous plant – also used in the garden as a green fertilizer! Multi-tasking at its finest!

Did you know that Nasturtiums is known as “Mother Nature’s Antibiotic” because it is packed with Vitamin C? It is great in assisting fighting colds and flus by assisting the immune system. The leaves, flowers and seeds are all edible! It has a fresh peppery flavour so a big must in any salad! And the colours are eye catching, brings a simple salad to Master Chef level!!

The salad greens are a variety of seedlings I bought – oak leaf, curly red, cos and butter lettuce. The rest were sown from seed, such as the english spinach, broad been shoots, fennel  shoots, tender celery tips and new swiss chard leaves.

My first ever attempt at growing Baby Chinese Greens – tatsoi (a spinach mustard), Mizuna (a lettuce), Arugula (we know it as rocket) and Bok Choy (also known as Pak Choi – a chinese cabbage). What you see here (above) in Bok Choy. It is the tender new growths that I use. I am busy thinning, so it is a great way to use these in salads.

This is, for me, the the joy of gardening! My edible garden! What makes you happy about your garden??

Enjoy xxxx

Christine's garden Gardening Home page features

Too pretty to eat

Hi Barbie – I was very inspired by your post about the Edible Flowers in your garden. It got me thinking, how many edible flowers do I have in my garden? Your list is really very comprehensive and includes some flowers I did not know were edible.

I’ve been watching a lot of MasterChef series lately and am always charmed by the look of the dishes that use edible flowers in their plating, but have never ‘tried this at home’. I’m starting to get the whole attraction of decorating a dish with edible flowers, so armed with my camera I went to investigate what flowers I could use to impress guests at my next dinner party.

I was amazed at just how many I have …

[one_half]Sweet little Coriander flowersCoriander flowers[/one_half]

[one_half_last]The Waterblommetjies in my pondThe Waterblommetjies in my pond[/one_half_last]

[one_half]Borage is a popular oneBorage is a popular one[/one_half]

[one_half_last]Lavender … I always have plentyLavender ... I always have plenty[/one_half_last]

[one_half]Salvia – Really? People eat them?Salvia - Really? People eat them?[/one_half]

[one_half_last]Jasmine – could be nice with riceJasmine - could be nice with rice[/one_half_last]

[one_half]Chrysanthemum are prettyChrysanthemum are pretty[/one_half]

[one_half_last]White Violas are lovelyWhite Violas are lovely[/one_half_last]

[one_half]Tiniest little violets I’ve ever seenTiniest little violets I've ever seen[/one_half]

[one_half_last]Mint – smells wonderfulMint - smells wonderful[/one_half_last]

[one_half]Cute little blue pansiesCute little blue pansies[/one_half]

[one_half_last]The common MarigoldThe common Marigold[/one_half_last]

[one_half]Dianthus – who knew they were edibleDianthus - who knew they were edible[/one_half]

[one_half_last]Flower on the purple pepperFlower on the purple pepper[/one_half_last]

Some that are not flowering right now …

[one_half]Day Lily – Do people really eat them?Day Lily - Do people really eat them?[/one_half]

[one_half_last]Apple blossoms are prettyApple blossoms are pretty[/one_half_last]

[one_half]and Lemon blossoms are so fragrantand Lemon blossoms are so fragrant[/one_half]

[one_half_last]Four leaf clover – oxalisFour leaf clover - oxalis[/one_half_last]

A few others I’m not showing here are Impatiens, Fuchsia, Sweet Basil, Nasturtium and Begonias amongst others. I’m not sure I’d use many of them in cooking though but I’ll give a few a try.

What Edible Flowers do you have growing in your garden? And do you use them for cooking?

I would love to see a chart made of every single “edible flower” with a photograph, full name and “best used in …” info. A fun project if people from all over the world contributed. Hmmm…. I’ll make the chart if people send me info and once complete I’ll share it.

Happy Gardening

Annuals Barbie's garden Gardening Home page features Miscellaneous

Edible flowers in my garden

I came across an article on edible flowers some time ago and while I was thinking of something to blog about, I remembered this and I was quite surprised that I have quite a few of them that grow in my garden (some from Spring to Summer). Of the 35 or so flowers mentioned, I have 21 of them!! These blossoms are used in teas or salads. The borage flower has a light cucumber flavour, the chamomile has a honey flavour and it great as a tea, The marigold is spicy and bitter,  and the lemon blossom is good for making citrus water. The jasmine has a delicate sweet flavour and the lemon verbena is perfect for a lemony tea. If you want something spicy or peppery, use Nasturtiums or carnations.

Personally, I would make teas out of the sweet blossoms, like Verbena, Borage, Jasmine and Chamomile and know that they are health giving and delicious to drink. The others I can add to any plate or table for decoration – whether I will actually eat them is another thing!

[one_half]Lemon (Citrus) blossom[/one_half]








[one_half_last]Lemon Verbena[/one_half_last]


[one_half_last]Squash flower[/one_half_last]



The corn flower

[one_half]Sweet Basil[/one_half]








Well, not all beautiful flowers are edible – some are actually poisonous!!  Can you believe that the Azalea, Clematis, Daffodil, Deadly Nightshade (Belladonna), Delphinium, Nandina, Iris, Lobelia, Potato flower, Sweta Pea, Yesterday-Today-Tomorrow are ALL in the POISONOUS CATEGORY?

Well, be careful and Happy Gardening xxxxx