| Welcome to the third and final session of The Gourmet Gardener's online class 'Edible Flowers' |
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We will be using the book 'Edible Flowers from Garden to Palate' by Cathy Wilkensen Barash for the class text.
Viewers who are paid registrants will receive this book to compliment the course.
Those who are auditing the class may purchase the book, if you wish, from the
'Book Nook' section of our website. (No. 810)
In this our third and final class on edible flowers, we will cover the following:
*Important Notes for all participants:
| Name | Flower Color | Scent | Flavor |
|---|---|---|---|
| Anise Hyssop | lilac | Anise | Licorice |
| Basil | White to Lavender | *Varies | *Varies |
| (*We sell 8 Basil Varieties. Flavor and scent ranges from traditional Italian Basil scent to lemon scented Basil to anise flavored Siam Queen.) | |||
| Borage | Blue | Cucumber | Cucumber |
| Lavender | Purple | Sweet perfume | Sweet |
| Nasturtium | Red, Orange, Yellow | none | spicy |
Of course there are many more herbs that flower. An added advantage is that usually leaves are also edible. (Buy the book and always check first!)
Garden Design Concepts and Cultivation of Herbal Flowers
'Garden Designs From Design to Palate', by Susan McClure is a great resource for edible garden designs. (Book is available from The Gourmet Gardener by special order only.) Email us at information@gourmetgardener.com for more information.)
Anise Hyssop: Many are surprised to discover that Anise Hyssop is not in the Hyssop family. It is actually a mint. Six inch, spiking lilac flowers and many smaller flowerets bloom continuously throughout Spring and Summer on plants about three feet tall. We have had success growing Anise Hyssop in full sun to partial shade. The profuse flowers and hardy nature of the plant make it an excellent choice for edging around flower beds in areas where it won't shade out smaller plants. Anise Hyssop is a tender perennial. It will die back at the first threat of frost, and will return late in spring once the ground is completely warm. Brush the edges of this plant as you walk by and you'll catch whiffs of anise (the smell of licorice.)
Start Anise Hyssop from seed in the spring and expect flowering by summer.
Basil: For a low, fragrant hedge, consider Spicy Globe Basil. This small rounded bush stays neat without trimming and has dainty whitish pink flowers that are attractive in basil vinegars. Due to its small size and rounded shape, Ms. Barash suggests planting Spicy Globe in containers for an attractive and fragrant topiary.
Sweet Basil grow so well with tomatoes that I won't recommend you grow it anywhere else.
Lettuce Leaf Basil has much larger leaves, up to three inches, and stronger sent than Sweet Basil. Plant it in full sun where its height, up to three feet, can have full sun but will not shade out smaller plants. Lettuce leaf can begin to look a little raggedy as summer wears on if deprived of water or additions of rich soil. Frequent leaf harvesting boosts the appearance of this plant.
For a very attractive garden, interplant Purple Ruffles Basil with Lettuce Leaf Basil. The beautiful burgundy leaves contrast nicely with the bright green of Lettuce Leaf Basil, and the tall flower spikes create continuity between varieties.
Borage: The umbrella like bright blue, star shaped flowers of Borage are more easily seen in your ice cubes than they are prior to harvest. Plant them where you can see the flowers from beneath its drooping blooms for the best view. (Barash recommends on a hill or slope.)
Borage prefers full sun and tolerates poor soil. Direct seed into the garden because Borage does not like to transplant.
Borage self seeds and will grow easily for you for years.
Lavender: Most Lavenders grow into a branching shrub. The spiking purple flowers have an intoxicating aroma and have a multitude of uses, from perfumes and soaps to flavored vinegars, jellies, and ice cream.
Lavender is in general hardy from zones 5-8, with some varieties expanding hardiness to an additional zone on either end of the spectrum. English lavender is considered the hardiest. We grow this in Florida in Zone 8 and have seen it growing as far as zone 9.
Plant from cuttings or sow indoors and transplant to a sunny, dry area. Depending on the cultivar, Lavender grows up to 24 inches tall so plant in an area where it won't shade other plants. Munstead and Hidcote are good dwarf cultivars. Lavender can be grown and trimmed as a hedge. It is also popular in rock gardens.
Space plants 12 inches apart. Mulch with coarse sand or gravel to encourage drainage. Cover plants in freezing weather in southern climates. Northern climates should cover plants with pine boughs until spring.
Nasturtiums: In this class, we refer to Tropaeolum Majus as Nasturtiums. Nasturtiums are an excellent annual plant for the beginning edible flower gardener. The large seeds can be sown directly into the garden and germinate easily. The sprawling bright green, round leaves are attractive and even make an attractive ground cover. A single plant provides spicy scented blooms of several different colors, from golden to mahogany. Nasturtiums' bloom time usually begins in late spring and lasts through until the first frost.
Nasturtiums can be grown in full sun or partial shade. I find in Florida that they weather the heat better in partial shade. I've read that they bloom better in poor soil, but mine bloom very well in soil as rich as mushroom compost.
Sow seeds 20-24 inches apart. They bloom better when somewhat crowded. Varieties: I enjoy Alaska Nasturtiums. Flower production is excellent and the variegated, radish flavored leaves are a beautiful cream on green color combination.
Ice Cream
Anise Hyssop and Lavender are excellent flowers in sorbets and ice cream. Try the following recipe, listed in 'Edible Flowers from Garden to Palate'.
1 1/2 Cups Milk 1 1/2 Cups Cream 1-inch section of vanilla bean, sliced lengthwise 6 egg yolks 1/3 cup granulated sugar 2 TB lavender flowers, finely choppedIn a saucepan, heat milk and cream to a scald. Add vanilla bean. Remove pan from heat and allow to cool slightly. In the top of a double boiler, whisk egg yolks and sugar. Slowly pour in the milk, whisking constantly. Continue to cook until the mixture begins to thicken and coats a spoon. Add lavender flowers. Remove from heat and allow to cool to room temperature for at least 1 hour. chill in the refrigerator for an hour. Strain liquid and pour into an ice cream maker and freeze according to manufacturer's instructions. Serves 4-6.
Basil Flowers with Fresh Tomatoes and Mozzarella
Slice several fresh tomatoes and lay them in concentric circles on a serving plate. Top each tomato with a basil leaf. Drizzle tomatoes and basil with balsamic vinegar and a light olive oil and finely chopped shallots. Allow to stand for at least 20 minutes. Add a thin slice of mozzarella to each tomato. Top the mozzarella with a sprinkling of chopped basil flowers. Garnish the center of the dish with two whole basil flower spikes. Serve with thin slices of fresh bread or with good crackers.
Nasturtiums:
Nasturtiums are large, brightly colored flowers that taste like radishes. They are beautiful as a garnish, add flavor and color to salads, and making a stunning vinegar. Their leaves are also edible.