My med-school bestie is starting her first(ish) garden this year. She’s mostly growing veggies in pots, mostly on the porch of her Seattle apartment. She’s found gardening to be a positive thing in her current pandemic reality, soothing and exciting and rewarding.
We’ve been talking about plants a lot, and as you might expect, I am overwhelming her with ideas.
During our call last night, we talked about flower power: specifically, which are edible and delicious and easy to grow. I promised her a short list, which I’m sharing now with you.
My front-yard roses always look ragged because I take a nibble whenever I walk past. Some varieties are tastier than others, but the best can taste much like they smell. Rose petals give a great mood boost, with a fair bit of astringency to tighten and tone tissues. Just make sure you eat only unsprayed roses; those you’ve grown yourself are best. Preserve your harvest with rose petal honey, one of my favorite rites of spring. (Catch the video here.)
These are super hardy perennial plants with prolific, if short-lived blooms. They don’t have a ton of flavor in my experience, but they’re great for a solid, floral texture. You can eat these raw, but they hold up to cooking. Pick flowers or buds and add to soups for a spot of color and joy. If you plant them, they will spread — so you can share bulbs with your neighbors and lift up your neighborhood. (Pictured above.)
It’s hard to imagine any herbalist would leave Calendula off a top-plants list. This sunny plant is incredibly easy to grow, self seeds prolifically (but is easy to remove if, for some reason, you want to), shines in the garden for much of the year and offers great medicine for acute and chronic conditions. Its mild flavor makes for easy garnish on salads, or a sunny wintertime tea. Medicinally it’s used to heal wounds externally and internally, and helps keep the lymphatic system moving as it’s supposed to. (That’s important for immunity!)
If watched my (mostly) daily spring 2020 plant walks on Facebook and Instagram live, you know that lavender is my plant of the year for 2020. Look for an in-depth post about why coming soon. The short version: Lavender leaves and flowers are mood elevating, calm inducing, digestion enhancing and overall microbe busting. A perfect plant for these times.
Unlike many edible flowers with unremarkable flavors, Nasturtiums carry considerable kick. All part of the plant are significantly peppery. Add flowers to spice up salads or garnish other dishes. Toss in some leaves where you’d otherwise add mustard greens — a close cousin. Pickle the green seeds (shaped like little brains) for a homemade alternative to capers. The flowers and leaves are high in Vitamin C and offer antimicrobial benefits as well.
Honorable mention: Violets were my 2019 plant of the year, and they deserve a spot on these kinds of lists. The only reason I’m leaving them off the list is that they’re mostly done flowering for the year. Note that there are many kinds of Viola going by different names: pansies and Johnny Jump Ups are different species of the same plant.
If you’re able to get outside this weekend (or better still, get into a garden), I hope you’ll look at the flowers around you with slightly different eyes. Remember, it’s not cool to take other folks’ plants without permission. But if you’ve got a pot or a plot with some flowers in it, consider whether they’d make an edible addition to your weekend meal plans.
This is just a quick list, and is by no means an exhaustive one. Did I miss your favorites? Shoot me an email and let me know.
P.S. If you’d like to talk about how plants and I can help you with your personal health questions, just drop me a line. If you’re in Oregon, click here to book your appointment.