An artistic and culinary delight

Growing your own edible flowers at home is also a great way to add beauty and flavour to your food. Many cultures have been using edible flowers in food for centuries, using edible blooms in cooking dates back to early history when Romans would use them in salads. Whether you want to grow them indoors or outside, there are just a few steps you need to take to make sure your flowers thrive.

Begin by researching and choosing different types of edible flowers to determine which one’s you’d like to grow. Popular choices include marigold, pansy, nasturtium, calendula, borage and lavender, among others. However, ensure the flowers you select are safe for consumption and have not been treated with any chemicals or pesticides, Growing your own edible flowers from seed is often the safest option. Many vegetables and herbs, including chives, courgettes, mint and runner beans, also have edible flowers, you can use them in salads for flavour or to decorate drinks. Many are also perfect to grow in a small garden, containers, or window boxes. They offer a great selection of colour and will bring joy to any sweet or savoury dish. Try them in salads, fruit salads, ice cubes, cocktails or liven up and decorate cakes and desserts.

If you are growing indoors, you’ll need to ensure you have the correct environment. Ensure your indoor space has plenty of sunlight by placing it in bright, indirect light and in a consistent temperature. You will also need specially formulated soil for edible flowers, which usually has fertilizer incorporated into it. Plant seeds according to packet instructions, making sure to keep moist but not soggy. 

When growing outdoors, you will need to choose suitable soil that is rich in organic matter and well-draining and in the correct location ensuring plenty of sunlight and is protected from wind and other harsh weather elements. Once planted, you’ll want to make sure they get plenty of water. If your flowers are in a container, you will need to water them more often to ensure that the soil doesn’t dry out. 

Pick edible flowers on a dry, sunny day. Most flowers should be picked when they have fully bloomed, lightly rinse under cold water or swirl them in a large bowl of cold water to remove dirt or insects.

Additonally, I love using dried edible flowers in recipes as they have a long shelf life, they’re easy to source and stand up well in cooking and baking. Some of my favourites include roses, chamomile, lavender, calendula and hibiscus.

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