Damon Mcknight
Flowers have been used in traditional cooking for thousands of years, and they are now commonly used in modern fine cuisine. Growing your own edible flowers is a great way to add colour, flavour, and scent to your dishes, and it can be an enjoyable hobby. There are many edible flowers that can be grown in Australia, including borage, marigold, nasturtium, and violets. It's important to only eat flowers that you can positively identify as some flowers are poisonous. When growing your own flowers, it's best to avoid chemical pest control and animal manure. You can also forage for edible flowers, but make sure they haven't been sprayed with pesticides and wash them thoroughly.
| Characteristics | Values |
|---|---|
| Flowers to grow | Borage, Marigolds, Nasturtiums, Violas, Geraniums, Roses, Jasmine, Calendulas, Camomile, Elderflowers |
| How to identify edible flowers | Stick to tried and true favourites. Avoid tulips, oleander, sweetpeas, daffodils, jonquils, azaleas, rhododendrons, iris, hyacinth, buttercups, hydrangeas, calla lilies, delphiniums and daphne |
| Where to plant | Sunny spots, alongside fences, well-drained garden beds |
| Care tips | Regular pruning, manual pest control, avoid chemical pest control, avoid animal manure 4 months prior to harvesting |
| How to use | Salads, sandwich fillings, dips, drinks, tea, face masks, crystallised for cakes or desserts, ice-cubes |
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What You'll Learn
How to identify edible flowers
When it comes to identifying edible flowers, it's important to exercise caution. There is no 'rule of thumb' to determine if a flower is edible, so it's best to stick to well-known edible flowers.
Firstly, it's important to distinguish between flowers that are edible and those that are merely ornamental. Some flowers, like artichokes, broccoli, and cauliflower, are technically edible flowers but are more commonly consumed as vegetables. Other edible flowers include nasturtiums, violas, snapdragons, apple blossoms, basil flowers, calendulas, and chamomile. Some flowers, like the Australian Honeysuckle, produce sweet, edible nectar.
When identifying edible flowers, it's crucial to consider the region in which you're located. For example, in Australia, native edible flowers like the Silver Wattle or Brisbane Silver Wattle are commonly found and consumed. The entire plant can be eaten, but the flowers are especially valued for their incredibly sweet flavour. Another example is the Macadamia tree, which is grown commercially and produces edible flowers followed by green fruit containing hard brown nuts.
It's also important to be aware of any potential allergies or sensitivities when consuming flowers. For instance, individuals with severe pollen allergies may want to avoid consuming flowers with high pollen counts, like chamomile.
Additionally, some flowers that appear similar to edible varieties may be toxic. For example, while the flowers of the Mimosa Tree are edible, the beans of the plant are considered toxic and should be avoided.
When in doubt, it's always best to consult a local expert or a guide specific to your region to ensure that you can accurately identify edible flowers and avoid any potential hazards.
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Annual vs perennial flowers
When it comes to growing edible flowers, it's important to understand the difference between annual and perennial plants. Annuals, such as borage, nasturtiums, and some types of marigolds, grow quickly from seeds and can fill your garden with colour within a single growing season. They are perfect for gardeners seeking instant gratification and a constant display of blooms. However, they will need to be pulled up and discarded at the end of the season.
Perennials, on the other hand, live for more than one growing season. They typically go dormant during winter and return the following year. Examples of edible perennial flowers include chamomile, thyme, mint, and some varieties of marigold. Perennials don't flower as frequently as annuals, but they can still add colour and texture to your garden throughout the growing season by mixing them with annuals. Unlike annuals, perennials won't need to be uprooted yearly, but they may require protection from freezing temperatures or even digging up and storing during winter.
When planning your edible flower garden, consider combining annuals and perennials to create a vibrant and flavourful display. For example, you could plant quick-growing annuals like nasturtiums alongside longer-lasting perennials like thyme to have flowers and flavours all year round. Just be sure to match plants with similar light and water needs, such as pairing shade-loving annuals with shade-tolerant perennials.
Whether you choose annual or perennial edible flowers, always ensure they are grown organically without pesticides or untreated manure. Wash your flowers before consuming them, and if foraging for wildflowers, make sure they haven't been sprayed with any chemicals. It's also a good idea to start slowly when introducing new flowers to your diet, and always verify that a flower is safe to eat before consuming it—some flowers are poisonous.
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Flowers that thrive in pots
Flowers are a beautiful addition to any garden, and some varieties can thrive in pots. Edible flowers, in particular, have become increasingly popular in modern cuisine, adding colour and unique flavours to dishes.
Nasturtiums
Nasturtiums are vigorous trailing annuals with vibrant red, orange, and yellow flowers. They have a sharp, peppery flavour with a touch of sweetness, and are packed with vitamin C. They are sensitive to extreme temperatures and require careful temperature control. Nasturtiums usually self-seed with ease, but over time, the mixed colours are often replaced with the dominant orange.
Borage
Borage is an annual herb with vibrant blue, star-like flowers and a cucumber-like taste. It grows well in most soils but requires ample space as the plants can be quite big. Borage attracts pollinators and helps deter pests.
Marigolds
Pot marigolds (Calendula officinalis) are easy to grow from seeds and can be sown in spring, summer, or autumn. They have edible petals with a sweet and slightly salty flavour, commonly used in salads and sandwich fillings. The whole plant is edible and has medicinal uses as well.
Violas and Violets
Annual violas and pansies, as well as perennial English violets and Australian violets, have edible flowers that add colour to salads. They can be grown in pots and picked in the cool mornings or just before use to prevent wilting in hot weather.
In addition to these, some other flowers that thrive in pots include:
- Geraniums: They come in various shades of pink to deep red and are perfect for window boxes and hanging pots.
- Petunias: They offer bright, trumpet-shaped flowers in many colours and are great for hanging baskets.
- Calibrachoa: Also known as million bells, they spill beautifully over pot edges with nonstop blooms and minimal care.
- Lantana: Clusters of tiny flowers that change colour as they age, attracting butterflies and bees.
- Begonias: These handle heat and shade well and have waxy leaves and bold blooms.
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Companion planting
Firstly, it is important to understand that not all plants make good companions. Some plants may even hinder each other's growth. For example, beans and onions do not make good companions, nor do parsley and mint. However, there are many beneficial pairings to consider. Strawberries and thyme, basil and tomatoes, and borage in the strawberry patch are all good combinations. Basil can also help repel flies and mosquitoes from tomatoes, but it is important to note that a large amount of basil is required for this.
Secondly, certain flowers can be excellent companion plants. Edible flowers such as violas or heartese can be used to decorate salads while also deterring pests like the cabbage moth. Nasturtiums are another example of a beautiful flower that attracts beneficial insects and pollinators while repelling aphids and cucumber beetles. Chamomile, a delicate flower, can improve the flavour of broccoli, making it sweeter. Geraniums, with their peppery aroma, are also useful for repelling cabbage worms and loopers.
Thirdly, companion planting can be used to maximise space and sunlight. Tall, sun-loving plants such as corn can provide shade for plants like pumpkins or squash, allowing you to grow more in a small space. Lettuce, which prefers less intense sunlight, can be grown to the southeast of capsicums and eggbeans, providing them with shelter while ensuring they all receive adequate sunlight.
Lastly, companion planting can help prevent weeds and improve soil health. Legumes such as peas and beans can add nitrogen to the soil, and green manure crops can also improve soil nutrition. Chives, coriander, and dill, when left to flower, can attract beneficial insects and pollinators, while also adding aesthetic value to your garden.
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How to dry flowers
Drying flowers is a great way to preserve their beauty and colour. There are several methods you can try at home, some of which have been outlined below.
Air Drying
Air drying is the most traditional method of drying flowers. To air-dry flowers, you bind a series of small bouquets and hang them upside down in a dark place. This method takes two to four weeks to complete. You can speed up the process by hanging the flowers up against a window with morning light and using a fan.
Using a Microwave
Microwaving your flowers involves heating them in a microwave with a bowl of a desiccant like silica gel or cat litter to help dry the plant without shrivelling. Place the flowers blossom-up in the gel and gently pour more gel over the blooms so the petals do not get flattened. Place the uncovered container in the microwave and heat for 2 to 5 minutes, starting on a low heat setting.
Baking
Baking your flowers to dry them involves putting your blooms in the oven at a low temperature for a couple of hours. This method is quick, but you may lose a lot of petals, and it is not the best for preserving the colour of your flowers.
Pressing
Pressing flowers involves using heavy objects to squeeze the moisture out of them. This method is effective for drying flowers for use in crafts, artwork, or stationery.
Using Silica Gel
You can also use silica gel to dry flowers without the help of a microwave, but it takes longer. Cover the bottom of a container with an inch of silica gel and place the flowers blossom-up in the gel. Gently pour more gel over the blooms so that the petals do not get flattened.
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Frequently asked questions
Easy edible flowers to grow in Australia include borage, marigold, nasturtium, violets, violas, calendulas, chamomile, roses, pineapple sage flowers, and elderflowers.
There is no rule of thumb to determine whether a flower is edible or not. It is important to only eat flowers that you can positively identify by their full scientific name as common names are not specific enough. When in doubt, do not eat the flower.
Grow edible flowers as you would ornamental flowers, but avoid all chemical pest control and animal manure four months prior to harvesting. Most edible flowers love sunlight, so planting them in a sunny spot is a good idea.
Edible flowers can be used in a variety of ways, including as garnishes, in salads, in teas, in syrups, and in desserts.
