Many flowers that you can find in your garden are actually edible! But before just sticking any flower into your mouth, maybe sure you know for sure which ones it is, for some are poisonous. Edible flowers are historically eaten by the Chinese, Greek, and Roman cultures.

Do’s and Don’ts:

Flowers should only be eaten if they were grown organically, so no eating them from florists, nurseries, or garden centers, or from the side of the road- car emissions are surrounding them. It’s best to grow them in your own gardens. Introduce flowers into your diet slowly- one at a time in small quantities. Also make sure that you only eat the petals(most flowers, only petals are edible), remove the pistils and stamens from flowers. If served a plate with flowers as a garnish, find out if they are edible before eating. Some flowers are pretty and used as garnishes only, but today in most restaurants, only edible foods are places on plates. Allergies can be uproared if not careful. Eat in small quailities to ensure proper safety and so your digestion can become use to new flowers.

Herb Flowers:
Of course there is the ones you probably know that are herb flowers, including: Basil, Chamomile, Chive, Cilantro, Dill, Fennel, Garlic, Lavender, Lemon balm, Lemon verbena, Marjoram, Mint, Oregano,  Rosemary, Saffron, Sage, and Thyme.

Top Edible Flowers:

• Alliums (leeks, chives, garlic, garlic chives)
  • Chive Blossoms: light onion flavor and aroma
  • Garlic Blossoms: white or pink, and the stems are flat instead of round. The flavor has a garlicky zing that brings out the flavor of your favorite food. Milder than the garlic bulb. Wonderful in salads.
• Angelica: Color ranges from pale lavender-blue to deep rose. Flavor similar to licorice. The leaves have a stronger, fresh/clean taste. Angelica goes well along with fish for it’s celery like flavor.  Angelica is used a lot of times for its seeds and stems, which are candied and used in liqueurs. Young leaves can be made into a tea.
• Calendula:(Calendula officinalis) The flowers are single or double. Needs to be in full sun. Color: orange, cream or yellow. Flower petals good in cooking, leaves nice in salads; tangy, savory flavor
• Carnations: Sweet petals, best to cut away from bitter base and stem.
• Cornflower/bachelor button: (Centaurea cyanus)Color: Bright blue. Sweet, spicy, clove-like flavor.
• Dandelions: Sweet honey like flavor. Sweet when picked young, buds have a more sweet flavor. Is a member of the daisy family.
• Daylily:(Hemerocallis) They only bloom for one day. Needs to be in full sun or light shade. Can use petals and leaves in cooking. Mild onion flavor.
• Hibiscus: (Rosa-sinensis) Probably one of the most known edible flowers. Full sun, moist soil. Only red plant flowers are okay to eat. Flowers and juices used in cooking; slightly acidic taste, cranberry flavor.
• Honeysuckle: I use to love these as a kid, they love to grow along fences like vines. Sweet honey flavor. Only the petals are edible. The berries are poisonous.
• Jasmine: (Grandiflorum) Carolina jasmine is poisonous. Delicate plant. Sweet floral flavor.
• Lilac(Syringa vulgaris) Needs fast-draining soil and sun. Lemony, floral flavor.
• Pansy: The have a mild green flavor. Petals are more mild then when eaten as a whole.
• Roses: Flavors vary by type/color. Sweet fruity flavors. Very aromatic. Roses are also made into rose water, a flavored water reminiscent of roses: Can be used in desserts. Persian twist is to mix rose water into vanilla ice cream with saffron.
• Yucca: Yucca petals are white, crunchy and mildly sweet in flavor.

Some not edible flowers include:
Azalea, Buttercup, Crocus, Daffodil, Foxglove, Hyacinth, Iris, Oleander, Rhododendron, Lily-of-the-valley, Wisteria and Jack-in-the-pulpit.

Posted under Gardening

Here is a list of seasons of when to plant your favorite vegetables at home! Transplant is when to move they move crops to a new location with different soil or when you should re-pot with new nutrition soil. The packets of seeds will tell you how far down in the dirt, etc. info you will need to plant them.

• Artichoke (crowns): January through February
• Asparagus: January through first of February
• Beans, Snap and Lima: Mid March through April and mid August to mid September
• Beets: Mid January through February and Mid September through October
• Broccoli (transplants): Mid January through February
• Brussels Sprouts: Mid January through February and September to through October
• Cabbage (transplants): Mid January through February and September through October
• Cabbage, Chinese (transplants): Late-Mid January through February and September through  October
• Cantaloupe (muskmelon): April through June
• Carrots: Mid January through February and through October
• Cauliflower (transparent): Mid January through February or September through October
• Chard, Swiss: Mid January through April and Mid September through October
• Collards (transplants): Mid January through February and September through October
• Corn: March through through April and 2nd week of July through mid August
• Cucumber: Mid March through April and through the month of August
• Eggplant (Transplant): Mid March through April and 2nd week of July through mid August
• Garlic: October through November
• Greens, cool season: January through March and mid September through November
• Greens, warm season: Mid March through August
• Kale (transplant): Mid January through February and September through November
• Kohlrabi (transplant): Mid January through February and  September through October
• Leeks (transplant): Mid January to mid February
• Lettuce: January through March and September through December
• Mustard: February through March and October through mid November
• Okra: April through mid July
• Onion, bulbing (transplant/sets): 2nd week of January through 2nd week of February
• Onion, bunching: Mid September through October
• Parsley: Mid January through 2nd week of March and Mid September through October
• Peas, English, Snap, and Snow: Mid January through 2nd week of February and Mid September through end of September
• Peas, Southern: April through mid July
• Pepper (transplant): Mid March through April and July through mid August
• Potato, Irish: February to end of February and mid August to end of August
• Potato, Sweet (slips): April through June
• Pumpkin: April through June
• Radish: February through mid March and October through December
• Shallots: January through March and October through December
• Spinach: January through March and mid September through December
• Squash, Summer: Mid march through April and August through mid September
• Squash, Winter: April through June
• Tomatoes (transplant): Mid March through April and mid July through mid August
• Turnip: February through March and October through mid November
• Watermelon: April through June

Places to buy seeds online:
Kicthen Garden Seeds
Main Street seed and supply
Burpee: Seller of specialty seeds (flowers too)

Posted under Gardening, Vegetables