THE CULTIVATION OF EDIBLE FLOWERS
It is important to select edible flowers that thrive during spring and cultivating edible flowers during spring will not only produce several plants that will enhance foods but will also create a colourful addition to the organic garden. Selecting the best edible flowers is very important and it is advisable to create favourable conditions to ensure success.
Edible flowers to cultivate in spring
Nasturtiums: Brightly coloured and peppery-tasting, both the leaves and flowers are edible.
Pansies: Mild flavour with a beautiful range of colours; great for salads and garnishes.
Calendula: Also known as marigold, its petals have a spicy, slightly bitter flavour.
Chive Blossoms: Delicate purple flowers with a mild onion flavour.
Bee Balm: Aromatic leaves and colourful flowers that are great for teas.
