A few years ago, I had been inspired by one of my favorite gardening books, The Curious Gardner’s Alamanac: Centuries of Practical Garden Wisdom, by Niall Edworthy, to use my 4th of July party guests as guinea pigs. It is kind of fun experimenting on unsuspecting guests . . . Mr. Edworthy offered a very simple recipe for lavender infused lemonade that I couldn’t resist. I put two and two together and realized I had plenty of lavender in the garden just ripe and ready for this sweet, cool, summer drink.

Of course, it was a hit and now has become an annual expectation at most of our summer gatherings – and I can never make enough!

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Nasturtiums – Decorative and Yummy in Salad

I plant a healthy amount of nasturtiums every year because I love decorating platters and serving colorful salads in the summer and of course it is fun to watch people’s faces when they ask, “is this edible?” It has a wonderful peppery flavor and the flowers bloom in a wonderful variety of oranges and yellows, which contrast nicely in a green salad or on a cheese or veggie platter.

Get my recipe for this crazy delicious GF, vegan veggie wrap, which is decorated w/ a nasturtium here, but could definitely contain them as well! 

There is a plethora (love that word) of edible flowers, some that you may have in your garden and didn’t even know you could eat! Here’s a great link to find out what flowers are edible and what flowers aren’t!

Also, Epicurious.com has a mess of great recipes for edible flowers.

So, stop and smell the flowers and take a bite (of the edible ones only, of course!).

Listen to this Green Divas Foodie-Phile podcast

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