I have long enjoyed colorful nasturtiums in containers and to dress with their peppery taste. Last spring I thought “why stop here” and was delighted to find a great online resource on the University of Minnesota’s Extension Master Gardener website.
Beyond salads, cakes and other desserts can be decorated with colorful blooms and cold drinks can be enhanced with a floral garnish. The small test tube-like containers used at florists can be inserted in a cake to hold small blooms and provide water.
To assure your flowers come from pesticide-free plants it is best to grow them yourself. Several of the plants listed below grow well in containers. Harvest blossoms the same day you will use them and gently wash them and allow them air dry. Remove the tart internal stamens and styles of larger flowers such as tulip or squash blossoms. If need be, store the flowers in covered containers in the refrigerator. Add the pretty posies just before serving.
The University of Minnesota Extension website suggests the following edible posies:
- alpine strawberry anise hyssop
- apple or plum
- bee balm
- begonia
- borage
- calendula
- chamomile
- chives
- daylilies
- dill
- English daisy
- galdiolus
- Hollyhocks
- lavender
- lemon balm
- lilac
- majoram
- mint
- mustard
- nasturtium
- pansy
- petunia
- pinks
- rose
- scarlet runner beans (not sweet pea flowers are NOT edible)
- sage
- squash
- tulip petals
Bon appetite!
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