Edible Flowers

I intended to plant a garden in the spring. I had grand plans for raised beds filled with lettuces and vegetables, fruit trees growing into a shady canopy, and lots of flowers. But spring turned into summer, and now we are nearly halfway through fall. My backyard gardening dreams might need to wait until next year.

When I finally do get the chance to plant my garden, I know exactly what I want to grow—edible flowers. All the colorful, beautiful blooms that I can bring into the kitchen! I’m envisioning nasturtium cascading down our retaining wall; viola and calendula waving in the breeze; clusters of chamomile, blossoming chive, and borage; bachelor’s button and at least a few varieties of fragrant geranium; plus, of course, rose bushes. There’ll be a medicinal tea garden with lemon verbena, lavender, rosemary, sage, and echinacea. If you come over, I’ll offer to blend a custom cup of tea for whatever ails you.

Photograph by Aya Brackett for The Newlywed Table