Edible Flowers
Pansies and Violas in a Freestanding Window Box
I first learned about edible flowers when I started growing Nasturtiums in my window boxes back in Denver. The flowers gave my salads a pop of color while the leaves added another layer of texture and brought a peppery taste to my mixed greens. Later when a friend gifted me the cookbook Big Heart Little Stove by Erin French, I learned that Pansies and Violas were also edible!
That was when I decided, I wanted to add Edible flowers to Posh Gardens! Deciding to grow these delicate and versatile flowers is one thing, succeeding at growing them is another story. Growing Nasturtiums, I’ve gotten down, the Pansies and Violas not so much. The first year I tried, I failed completely. This year, I tried again and while I did get a few little sprouts they didn’t last long. Now I only have one or two tiny and spindly seedlings that I will plant up in a larger plastic pot with the hopes that maybe with more breathing room they will continue to grow and perhaps even flourish… fingers crossed.
But in the meantime, I decided to hedge my bets, and I bought some Pansies and Violas from Garfield’s Nursery. I planted them up in free standing window boxes that I have located just outside the door to our South patio; it is the door closest the kitchen. I also planted some Nasturtium seeds in with my herbs in a raised bed on the same patio. While the Nasturtiums will eventually cascade over the sides of the raised beds the Pansies and Violas will remain upright. Once I finished planting the later, I took a moment to deadhead all the spent flowers with the hope this action would inspire new flowers. As these flowers are settling in, the lettuce I planted in Posh Gardens is coming in nicely. It won’t be too long before I can start harvest both the lettuce and the flowers, I am so looking forward to having fresh mixed greens highlighted with pops of delightful color from the flowers.
In fact, one of my favorite salad recipes comes from the Big Heart Little Stove cookbook which I’ve included below, along with an additional list of other edible flowers that Erin notes in her cookbook.
A Salad of Leaves & Blooms
By Erin French, Big Heart Little Stove cookbook, page 103.
Ingredients
2 teaspoons rice wine vinegar
2 teaspoons finely diced shallots
8 ounces mixed lettuce leaves
1 teaspoon extra-virgin olive oil
Edible flowers, such as nasturtiums, pansies, violas, calendula, and or bachelor’s buttons
Freshly ground black pepper, for serving
Directions
In a small bowl combine the vinegar and shallots. Let the mixture marinate for 15 minutes for the flavors to meld and the shallots to soften.
In a chilled stainless-steel bowl, using your hands, gently toss the lettuce leaves with the shallot mixture and the olive oil. Mixing with your hands, although a wee bit messy, ensures your greens get a nice, even coating of dressing. Be tender with the leaves, so as not to tear or bruise them as you toss.
Arrange the leaves in a beautiful bowl or on a platter and sprinkle with the edible flowers. Serve with fresh ground pepper.
Cook’s Note: Tossing the leaves in a chilled bowl will help keep your lettuces perky.
Other Edible Flowers as Noted by Erin French (page 244)
Marigolds: bitter with notes of citrus and tarragon
Borage: tastes like cucumber, salt, and honey
Roses: floral with hits of strawberry and apples
Forget-Me-Nots: mild and grassy
Bachelor’s Buttons: sweet and peppery with a hit of cucumber
Phlox: mild, bitter, fragrant
Dianthus: floral with notes of celery and clove
Cosmos: nectar-like sweetness with notes of mango and a zesty finish
Calendula: sweet, floral, bitter
Garlic Chives: pungent; like a blend of garlic and onion
California Poppies: bitter, warm, aromatic
It turns out that I am also growing some of these flowers including the Marigolds, Roses, Forget-Me-Nots (still in seedling form), Phlox (they are part of the Cutting Garden), and Calendula. I’m still on the fence about the Cosmos, as last time I grew them, they took over the whole raised bed! It will be interesting to see how I do with the Forget-Me-Nots, I’ve potted up the seedlings, now I just need to keep them alive; then I need to figure out where to plant them! But for now, if you like a good garden salad, I invite you to try adding some flowers to your mixed greens. Not only will they add a bit of unexpected flavor, but they will beautify your salad!
Bon Appetit and happy gardening if you decide to try your hand at growing edible flowers!
