Leigh Beisch; Food styling by Dan Becker
Our favorite salad flowers
- Bachelor’s buttons
- Herb flowers (basil, chives, rosemary)
- Violas, including pansies and Johnny-jump-ups
Recipe: Eat-Your-Garden Salad
When your garden gives you flowers and vegetables, use them both to make a salad that tastes like pure spring.
Ingredients you can grow in your flower bed:
The largest of the viola-type flowers, all of which you can eat (the littlest are Johnny-jump-ups). Faint lettucelike taste; velvety texture.
Sweet and spicy. Eat only the petals, and taste each flower before using, as they can sometimes
Usually orange or yellow, with a daisylike appearance; mildly tangy.
Spiky-looking but soft; can be blue, purple, pink, rose, or white. Cucumberish flavor and a fun, frilly texture.
The tastiest flower. Peppery and mustardy, with a touch of honey. Ranges from yellow to reddish orange, with variegations too.
Next: How to grow our favorite salad flowers