Edible Flowers?!

By Michelle L. Dauberman

Yes, that’s right, edible flowers.  The folks in charge of the PSU Master Gardeners Edible Display Garden have added something fun to the garden this year:  A container full of plants with edible flowers.  With a special thank you to Clearview Nursery, who donated several of plants, here’s what you’ll find in our garden this year.

Anise Hyssop (Agastache ‘Blu Boa’)

Scented Geranium (Pelargonium spp.)

Nasturtium (Tropaelum majus)

Nodding Wild Onion (Allium cernuum)

Calendula (Calendula officinalis)

Give them a try in your garden today and for more inspiration here are a couple of quick and tasty recipes:

Anise Hyssop Tea

Steep 2 teaspoons of fresh or 1 teaspoon of dried flowers in a mug of hot water for 7-10 minutes.  Serve hot or cold.

Nasturtium Omelet:

Serves 1

•                
50g/2 oz tender runner beans

•                
2 eggs

•                
30ml/2 tablespoons milk

•                
2 nasturtium seeds

•                
2 young nasturtium leaves

•                
4 nasturtiums, petals only

•                
Freshly ground salt and black pepper, to taste

•                
15ml/1 tablespoon butter

•                
Parmesan cheese, grated, to taste


For an additional blog on edible flowers  Grow, Then Eat your flowers