Edible Flowers

AS I PULLED OFF THE BLUE TUPPERWARE LID with one hand, I shook the salad dressing in the other. Then, without looking, I doused my homegrown garden salad.

Readying my fork, I was surprised to see that I had dressed more than my salad: Like a marching army, dressing-covered aphids were parading around, over, and under it.

Being hungry, at work, and far from any cafeteria, I ate my salad, flicking off aphids with my fork as I went (much to the amusement of colleagues.)

Aphids love nasturtiums and had concealed themselves in the nasturtium flowers that adorned my salad.

Bugs aside, edible flowers are a great way to bring colour to the edible garden—or edibles to the ornamental garden.

Picking and Preparing

• Pick immediately prior to use, as most flowers are delicate and do not keep well.
• Some flowers (such as squash) are only open for one day—so don’t check the garden for supplies on Thursday for a Saturday-night supper.
• If you do need to keep picked flowers fresh for more than an hour or two, try laying them on wet paper towel within a closed container.

Some Edible Flowers

• Borage is an easily grown annual herb with bright blue flowers. This plant will reseed itself if you let it. The cucumber-flavoured flowers add a nice touch of blue to the plate.
• Chives. This perennial herb has edible leaves and flowers, both with an onion-like flavour. When picked with the long stalk, they make a great garnish for a plate.
• Nasturtium flowers and leaves are edible, adding a peppery flavour to a dish. Nasturtium flowers come in orange, red, and yellow—and are easy to grow. Just remember to wash them thoroughly!
• Squash flowers can be battered and fried, then served with a dip. Try stuffing them with a wedge of sharp cheese prior to battering.