Places to visit from here - Saint Hilaire market

Every Wednesday there is  market in the nearest town - Saint Hilaire du Harcouet.  There is one stall selling organic fruit and vegetables, an organic bread stall and a lady who sells jams and vinegars made from wild plants and organic produce.

Some images ...

Woofer Regina towering over the
local ladies at the cheese stall ...

One of many fruit and veg stalls-
currently there is only one organic
one ....

The lady who sells her oils, vinegars
and jams made from wild and
cultivated organic plants ...

Some of her herb oils and vinegars ...

 

Places to visit from here - Mont Saint Michel

We are only half an hour's drive away from Mont Saint Michel .... although it is interesting to actually walk around the site itself, it is often really crowded ... I prefer to see it from a distance without the crowds ...

Some images I have taken of Mont Saint Michel and the bay around it:

 

Chickweed pakoras

Common name: Chickweed

French name: Mouron des oiseaux

Latin name: Stellaria media

Woofer Lauren helped me with the weeding today ... we picked chickweed which had installed itself in a recently dug part of the garden and we combined this with some beetrrot leaves to make chickweed pakoras .... we used chickpea flour, curry powder, chopped onions, weeds and a little water and then made little patties and fried them on both sides in cooking oil  ... YUM

Chickweed - it has little white flowers ...
 

A closer look at the chickweed ...

Chickweed pakoras with salad ....
 

 

Earth floor (sol en terre)

 

A few weeks ago we made a start on the earth floor downstairs.  I am using the book 'Les Sols en terre' by Marie Milesi and Johannes Riesterer as a guide.  So it will be two layers of earth laid onto the existing layer of volcanic rock (pouzzolaine) followed by coats of flax oil and possibly a tempura paint ...

The mix we decided on for the subfloor consists of clay earth (12% clay content) that came from a neighbours land, sand 0,4, a gravel sand mix (mélange à béton), some chopped straw, bark chip and flour glue ... it has cost around 60 euros so far for the materials ...

Some images of the work so far:

The Ingredients/materials

Flour glue - a handful for each concrete mixer load



Mélange à béton (gravel and sand mix)

Chopped straw (we used the lawnmower to chop
the straw so that it could be used in the concrete
mixer - if the strands are too long they get tangled
on the mixer blades ........ the ideal machine is a
malaxeur planetaire (don't know what that is in
English) - it is a machine with horizontal action
blades - but supremely difficult to find ....

Bark shreddings/chips collected free of charge
from a local saw mill ...

Local sand - 0,4
 

The Eco - Builders

Regina, woofer from the USA mowing
 the straw.  Nice glasses!!

Woofer Lauren from Texas USA shovels the sand
into a bucket

 Regina shovels sand into a bucket
 

Kevin at the helm of the mixer ...
 

Regina wheeling in the mix
 

Tipping the mix ....



Lauren using the level taped to a builder's ruler
to level the floor ... ideally we would have
used a lazer and vertical sticks wedged into the floor ...

Woofer 'Yes' from Belgium using the taloche to level
the floor mix

The subfloor half done

Kitty grey cat surveying the work
from the safety of a wooden board
in the middle of the floor - she has
enjoyed leaving her footprints
 everywhere.

What is Permaculture?

In creating this project at La Mariais I am heavily influenced by the ideas and practices of permaculture.  I took a 72 hour permaculture course in the UK many years ago and subsequently wrote a dissertation on 'Permaculture and Rural Planning' at the end of my Masters in Urban Planning where I looked at the idea of opening up the British countryside to small scale rural permaculture settlements as an alternative to intensive agriculture.

So, what is permaculture?  Some definitions and writings from the internet:

http://www.permaculture.co.uk/what-is-permaculture
What is Permaculture?

1. Permaculture is an innovative framework for creating sustainable ways of living.
2. It is a practical method of developing ecologically harmonious, efficient and productive systems that can be used by anyone, anywhere.

By thinking carefully about the way we use our resources - food, energy, shelter and other material and non-material needs - it is possible to get much more out of life by using less. We can be more productive for less effort, reaping benefits for our environment and ourselves, for now and for generations to come.
This is the essence of permaculture - the design of an ecologically sound way of living - in our households, gardens, communities and businesses. It is created by cooperating with nature and caring for the earth and its people.
Permaculture is not exclusive - its principles and practice can be used by anyone, anywhere:

• City flats, yards and window boxes
• Suburban and country houses/garden
• Allotments and smallholdings
• Community spaces
• Farms and estates
• Countryside and conservation areas
• Commercial and industrial premises
• Educational establishments
• Waste ground

Permaculture encourages us to be resourceful and self-reliant. It is not a dogma or a religion but an ecological design system which helps us find solutions to the many problems facing us - both locally and globally.
Writer Emma Chapman defines it as:
"Permaculture, originally 'Permanent Agriculture', is often viewed as a set of gardening techniques, but it has in fact developed into a whole design philosophy, and for some people a philosophy for life. Its central theme is the creation of human systems which provide for human needs, but using many natural elements and drawing inspiration from natural ecosystems. Its goals and priorities coincide with what many people see as the core requirements for sustainability."
Permaculture tackles how to grow food, build houses and create communities, and minimise environmental impact at the same time. Its principles are being constantly developed and refined by people throughout the world in very different climates and cultural circumstances.

http://www.heathcote.org/PCIntro/2WhatIsPermaculture.htm

What is permaculture?
In this lesson you will learn:

• One definition of permaculture
• The term permaculture has many definitions
• The origin of permaculture
• Who is practicing permaculture

"Permaculture is a philosophy of working with, rather than against nature; of protracted & thoughtful observation rather than protracted & thoughtless labour; of looking at plants & animals in all their functions, rather than treating any area as a single-product system."
Bill Mollison (from the permaculture.net website)
This definition of permaculture expresses a basic concept in permaculture - examining and following nature's patterns. Permaculture advocates designing human systems based on natural ecosystems. But, there are many other definitions of permaculture, just as there are many definitions of sustainable living.
The term permaculture is a contraction of the words "permanent," "agriculture,” and “culture.” Although the original focus of permaculture was sustainable food production, the philosophy of permaculture has expanded over time to encompass economic and social systems.  It is a dynamic movement that is still evolving.  For example, some practitioners are integrating spirituality and personal growth work into the framework of permaculture.

What is the origin of permaculture?

Permaculture was created in the 1970's by Bill Mollison, an Australian ecologist and University of Tasmania professor. He had spent many years out in nature as a wildlife biologist observing how natural systems work and became very distressed at the destruction that he saw going on around him. He decided that instead of being angry about what was happening and reacting against the destruction he wanted to work on creating a positive solution And he thought the solution would be living based on the patterns he had observed in nature.
By observing nature, Mollison came up with several important insights. He observed that natural systems, such as forests and wetlands, are sustainable. They provide for their own energy needs and recycle their own wastes. He also observed that all the different parts of a natural ecosystem work together. Each component of the system performs important tasks. For example, bees help to pollinate, birds provide pest control, certain plants pull nitrogen out of the air and fix it into a form that other plants can use. So everything does useful work. He applied these and other insights to design and create sustainable agricultural systems.
In the 1970's he and his student David Holmgren wrote and published some books explaining his ideas. In the 1980s he published his design manual and started teaching permaculture design courses to spread his ideas around the world. By the 1990s permaculture had started spreading throughout the US, although it's more well-known in other countries around the world. To this day, it's continuing to grow as a global grassroots movement and people primarily learn about it through permaculture design courses and workshops that generally happen outside of academia.

Who is practicing permaculture?

Besides permaculture practitioners who study and learn about permaculture and consciously use permaculture to live in a more sustainable way, there are many people who practice permaculture without realizing it – concerned environmentalists, organic gardeners, conservationists, land use planners, urban activists, recyclers, indigenous peoples and anyone working toward creating a sustainable human civilization. The reason for this is that the philosophy of permaculture draws on a lot of ideas and practices that have been around for a long time.
Have you heard the terms ecological design, sustainable design, applied ecology or green design? These are other terms that describe the basic philosophy of using nature as a model to foster sustainability. The difference between these approaches and permaculture is their scope and focus. Permaculture draws on these systems and incorporates them into a broader framework. Permaculture is a comprehensive system that can be applied to all aspects of one's life although food production remains an important focus. As mentioned earlier, it is a dynamic, living philosophy which is continuing to evolve.

How can you practice permaculture?

Because permaculture is a comprehensive, dynamic system it can be practiced in different ways and at different levels. To help you begin to use permaculture in your life, the rest of this course will present (1) the ethics - the philosophical core of permaculture, (2) some principles - guidelines for applying permaculture, (3) strategies - goals to help you focus as you apply permaculture, and (4) techniques - concrete ways that you can apply permaculture. You, too, can become a permaculture practitioner! http://www.rodalesorganiclife.com/garden/permaculture-101 Gardening + Permaculture Permaculture emphasizes the use of native plants or those that are well adapted to your locale. The goal here is to plant things you like, while making sure they have a purpose and benefit the landscape in some way. Plants such as fruit trees provide food as well as shade; a patch of bamboo could provide stakes for supporting pole beans and other vining plants. Permaculture gardeners grow many types of perennial food plants—such as arrowhead, sorrel, chicory, and asparagus—in addition to standard garden vegetables. Like all gardeners, permaculture enthusiasts love plants for their beauty and fragrance, but they seek out plants that offer practical benefits along with aesthetic satisfaction. Instead of a border of flowering shrubs, for instance, a permaculture site would make use of a raspberry or blackberry border. Disease-prone plants, such as hybrid tea roses, and plants requring a lot of water or pampering are not good permaculture candidates. Choose a native persimmon tree that doesn’t need spraying and pruning, for example, instead of a high-upkeep peach tree. Consider the natural inclinations of your site, along with the needs of its inhabitants, and put as much of your site as possible to use. Work with the materials already available rather than trucking in topsoil or stone. And remember that a permaculture design is never finished because the plants within a site are always changing. Permaculture Guidelines There is no set formula for developing this type of design, but there are best practices. 1. Copy nature’s blueprint and enhance it with useful plants and animals. Think of the structure of a forest and try to mimic it with your plantings. A canopy of tall trees will give way to smaller ones, flanked by large and small shrubs and, finally, by the smallest plants. Edge habitats, where trees border open areas, are perfect for fruiting shrubs, such as currants, and for a variety of useful native plants, such as beargrass (xerophyllum tenax), which is used for weaving baskets. Mimicking these natural patterns provides for the greatest diversity of plants. 2. Stack plants into guilds. A guild includes plants with compatible roots and canopies that might be layered to form an edge. As you learn more about your site, you’ll discover groups of plants that work well together. For example, pines, dogwoods, and wild blueberries form a guild for acid soil. 3. Make use of native plants and others adapted to the site. 4. Divide your yard into zones based on use. Place heavily used features, such as an herb garden, in the most accessible zones. 5. Identify microclimates in your yard and use them appropriately. Cold, shady corners; windswept spots in full sun; and other microclimates present unique opportunities. For instance, try sun-loving herbs like creeping thyme on rocky outcroppings; plant elderberries in poorly drained areas. Permaculture designers are now working to conceptualize and create whole communities that embody permaculture concepts. If permaculture intrigues you, there is a wealth of online resources. Try Permaculture Institute, Edible Forest Gardens, and Crazy Rooster Farm as a start. Difference Between Organic Gardening and Permaculture difference between organic gardening and Permaculture The Permaculture garden is a lot more than an organic garden. It is a system that is focused on closing the fertiliser loop by using waste, and reducing the dependence on inputs by creating healthy soil and diversity of produce. It is also responsible for its waste, it aims not to pollute the surrounding environment, i.e. neither with excess nitrogen released into the water systems, nor weed seed into any natural systems. It uses design to minimise the gardeners chores and energy input. Repeatative, hard work is the joy of few permaculturalists.  Variety and observation keep people engaged and excited about growing food. Permaculture activists are motivated by reducing their ecological footprint and developing a varied healthy lifestyle. Permaculture needs to engage all people of different ability, not just young strong people who can shovel compost. It aims to imitate nature. Visually this is the most noticeable difference between organic gardening and permaculture. In permaculture gardens (home systems is the more holistic term) there is rarely bare soil, the conservation of soil and water is a high priority. There is a more complex use of space. Plants are allowed to set seed and are interplanted for pest control. You are unlikely to see plants in rows. The permaculture system aims to harvest and maximise water, sun and other natural energies, e.g. wind, dust, leaves, bird droppings. The permaculture system aims to provide nutritious food and habitat for people AND native animals and birds. See more about our Permaculture Design and Demonstration Site http://www.permaculturevisions.com/what-is-permaculture-2/905-2/the-difference-between-organic-gardening-and-permaculture/ What’s the difference between Organic Farming and Permaculture? Basically, Permaculture uses organic gardening and farming practices but it goes beyond these practices and integrates the garden and home to create a lifestyle that impacts less on the environment. Organic Farming promotes the use of natural fertilisers, making use of the natural carbon cycle so that waste from plants becomes the food (fertiliser) of another. In organic farming however, as with ALL farming, minerals are being lost from the farm every time a truck load of produce is carted to market. Permaculture goes one step further. Permaculture brings production of food closer to consumers and the consumer’s wastes back into the cycle. It also reduces the energy wasted in transporting the foods by producing the foods where the people are. In permaculture the people contribute in their daily life toward the production of their food and other needs.

Edible Flowers

 

 

I am cultivating more and more edible flowers on the land here .... to date we have a mixture of wild, decorative and herb flowers that we regularly add to salads (nasturtiums, clover, marigolds, borage, chives, rocket, marjoram ...)

A salad we had recently with nasturtium, clover, borage
and marigold flowers/petals

 

 

 

Flower cookery has been traced back to Roman times, and to the Chinese, Middle Eastern, and Indian cultures. Edible flowers were especially popular in the Victorian era during Queen Victoria's reign.

The benefits of eating flowers

Flowers, especially those with deeper colours, are very high in antioxidants.  They also contain Vitamins A, C and E.  Some even have Vitamin D.  Others contain beta-carotene.  And some even have pollen in them that when eaten, can lessen allergy attacks.  Some are sweet, some bitter, and some are salty.  All of them have some fibre to them.  Some even have substances that are good for your stomach. 

 

Some Precautions

You should NEVER use pesticides or other chemicals on any part of any plant that produces blossoms you plan to eat.

·         Never harvest flowers growing by the roadside.

·         Identify the flower exactly and eat only edible flowers and edible parts of those flowers.

·         Always remember to use flowers sparingly in your recipes due to the digestive complications that can occur with a large consumption rate. Most herb flowers have a taste that's similar to the leaf, but spicier

Some Edible Flowers (photos are of flowers here at La Mariais)

Begonia - Tuberous begonias and Waxed begonias  -

Tuberous Begonias (Begonia X tuberosa) - The leaves, flowers, and stems are edible. Begonia blossoms have a citrus-sour taste. The petals are used in salads and as a garnish. Stems, also, can be used in place of rhubarb. The flowers and stems contain oxalic acid and should not be consumed by individuals suffering from gout, kidney stones, or rheumatism. 

Wax Begonias (Begonia cucullata) - The fleshy leaves and flowers are edible raw or cooked. They can have a slight bitter after taste and if in water most of the time, a hint of swamp in their flavor.

Calendula (Calendula officinalis) - Also called Marigolds. A wonderful edible flower. Flavors range from spicy to bitter, tangy to peppery. Their sharp taste resembles saffron (also known as Poor Man’s Saffron). Has pretty petals in golden-orange hues. Sprinkle them on soups, pasta or rice dishes, herb butters, and salads. Petals add a yellow tint to soups, spreads, and scrambled eggs. Only the petals are edible.
 

Carnations (Dianthus caryophyllus - aka Dianthus) - Carnations can be steeped in wine, candy, or use as cake decoration. To use the surprisingly sweet petals in desserts, cut them away from the bitter white base of the flower. Dianthus are the miniature member of the carnation family with light clove-like or nutmeg scent. Petals add colour to salads or aspics. Carnation petals are one of secret ingredients that has been used to make Chartreuse, a French liqueur, since the 17th century.

Chrysanthemums (Chrysanthemum coronarium) - Tangy, slightly bitter, ranging in colours from red, white, yellow and orange. They range in taste from faint peppery to mild cauliflower. They should be blanched first and then scatter the petals on a salad. The leaves can also be used to flavor vinegar. Always remove the bitter flower base and use petals only. Young leaves and stems of the Crown Daisy, also known as Chop Suey Greens or Shingiku in Japan, are widely used in oriental stir-fries and as salad seasoning.

Clover (Trifolium species) - Sweet, anise-like, licorice. White and red clover blossoms were used in folk medicine against gout, rheumatism, and leucorrhea. It was also believed that the texture of fingernails and toenails would improve after drinking clover blossom tea. Native Americans used whole clover plants in salads, and made a white clover leaf tea for coughs and colds. Avoid bitter flowers that are turning brown, and choose those with the brightest color, which are tastiest. Raw flower heads can be difficult to digest.
 

 

Cornflower (Centaurea cynaus) - Also called Bachelor’s button. They have a slightly sweet to spicy, clove-like flavor. Bloom is a natural food dye. More commonly used as garnish.



Cornflowers here arranged with marigolds in a vase
at the dinner table - we pick off the petals and
use them to decorate salads and other dishes

 

Dame's Rocket (Hesperis matronalis) - Also called Sweet Rocket or Dame's Violet. This plant is often mistaken for Phlox. Phlox has five petals, Dame's Rocket has just four. The flowers, which resemble phlox, are deep lavender, and sometimes pink to white. The plant is part of the mustard family, which also  includes radishes, broccoli, cabbage, cauliflower, and, mustard. The plant and flowers are edible, but fairly bitter. The flowers are attractive added to green salads. The young leaves can also be added to your salad greens (for culinary purposes, the leaves should be picked before the plant flowers). The seed can also be sprouted and added to salads. NOTE: It is not the same variety as the herb commonly called Rocket, which is used as a green in salads.

Dandelions (Taraxacum officinalis) - Member of the Daisy family. Flowers are sweetest when picked young. They have a sweet, honey-like flavor. Mature flowers are bitter. Dandelion buds are tastier than the flowers: best to pick these when they are very close to the ground, tightly bunched in the center, and about the size of a small gumball. Good raw or steamed. Also made into wine. Young leaves taste good steamed, or tossed in salads. When serving a rice dish use dandelion petals like confetti over the rice.

 

Day Lilies (Hemerocallis species) - Slightly sweet with a mild vegetable flavour, like sweet lettuce or melon. Their flavor is a combination of asparagus and zucchini. Chewable consistency. Some people think that different coloured blossoms have different flavours. To use the surprisingly sweet petals in desserts, cut them away from the bitter white base of the flower. Also great to stuff like squash blossoms. Flowers look beautiful on composed salad platters or crowning a frosted cake. Sprinkle the large petals in a spring salad. In the spring, gather shoots two or three inches tall and use as a substitute for asparagus. NOTE: Many Lilies contain alkaloids and are NOT edible. Day Lilies may act as a diuretic or laxative; eat in moderation.

English Daisy (Bellis perennis) - The flowers have a mildly bitter taste and are most commonly used for their looks than their flavor. The petals are used as a garnish and in salads.

Fuchsia (Fuchsia X hybrida) - Blooms have a slightly acidic flavor. Explosive colors and graceful shape make it ideal as garnish. The berries are also edible.

Garden Sorrel (Rumex acetosa) - Sorrel flowers are tart, lemon tasting. So use like a lemon: on pizza, a salad topping, in sauces, over cucumber salads.

Gladiolus (Gladiolus spp) - Flowers (anthers removed) have a nondescript flavor (taste vaguely like lettuce) but make lovely receptacles for sweet or savory spreads or mousses. Toss individual petals in salads. It can also be cooked like a day lily.

 

 

Hibiscus (Hibiscus rosa-sinensis) - Cranberry-like flavor with citrus overtones. Use slightly acidic petals sparingly in salads or as garnish. The flower can be dried to make an exotic tea.

Hollyhock (Alcea rosea) - Very bland tasting flavor.

Honeysuckle (Lonicera japonica) - Sweet honey flavor. Only the flowers are edible. NOTE: Berries are highly poisonous - Do not eat them!

Impatiens (Impatiens wallerana) - The flowers have a sweet flavor. They can be used as a garnish in salads or floated in drinks.

Johnny-Jump-Ups (Viola tricolor) - Lovely yellow, white and purple blooms have a mild wintergreen flavor and can be used in salads, to decorate cakes, or served with soft cheese. They are also a great addition to drinks, soups, desserts or salads.

Lilac (Syringa vulgaris) - The flavour of lilacs varies from plant to plant. Very fragramt, slightly bitter. Has a distinct lemony taste with floral, pungent overtones. Great in salads and crystallized with egg whites and sugar.

Linden (Tilia spp.) - Small flowers, white to yellow was are delightfully fragrant and have a honey-like flavor. The flowers have been used in a tea as a medicine in the past. NOTE: Frequent consumption of linden flower tea can cause heart damage.

Marigold (Tagetes tenuifolia - aka T. signata) - The marigold can be used as a substitute for saffron. Also great in salads as they have a citrus flavor.

 

Nasturtiums Tropaeolum majus) - Comes in varieties ranging from trailing to upright and in brilliant sunset colors with peppery flavors. Nasturtiums rank among most common edible flowers. Blossoms have a sweet,spicy flavor similar to watercress. Stuff whole flowers with savory mousse. Leaves add peppery tang to salads. Pickled seed pods are less expensive substitute for capers. Useentire flowers to garnish platters, salads, cheese tortas, open-faced sandwiches, and savory appetizers.
 

 

 

 

 

 

 

 

 

Pansy (Viola X wittrockiana) - Pansies have a slightly sweet green or grassy flavor. If you eat only the petals, the flavor is extremely mild, but if you eat the whole flower, there is a winter, green overtone. Use them as garnishes, in fruit salads, green salad, desserts or in soups.

Peony (Paeonia lactiflora) - In China the fallen petals are parboiled and sweetened as a tea-time delicacy.  Peony water was used for drinking in the middle ages. Add peony petals to your summer salad or try floating in punches and lemonades.

Phlox, Perrennial Phlox (Phlox paniculata) - It is the perennial phlox, NOT the annual, that is edible. It is the high-growing (taller) and not the low-growing (creeping) phlox that grows from 3 to 4 feet tall. Slightly spicy taste. Great in fruit salads. The flowers vary from a Reddish purple to pink, some white.

Pineapple Guave (Feijoa sellowians) - The flavor is sweet and tropical, somewhat like a freshly picked ripe papaya or exotic melon still warm from the sun.

Primrose (Primula vulgaris) - Also know as Cowslip. This flower is colorful with a sweet, but bland taste. Add to salads, pickle the flower buds, cook as a vegetable, or ferment into a wine.

Queen Anne's Lace (Daucus carota) - Also known as Wild Carrot and Bishop's Lace. It is the original carrot, from which modern cultivars were developed, and it is edible with a light carrot flavor. The flowers are small and white, and bloom in a lacy, flat-topped cluster. Great in salads. NOTE: The problem is, it is closely related to, and looks almost exactly like another wild plant, Wild or Poison Hemlock, which often grows profusely in similar habitats, and is said to be the most poisonous plant native to the United States. The best way to differentiate between the two plants is to remember that Queen Anne's Lace has a hairy stem, while the stems of Wild Hemlock are smooth and hairless and hollow with purple spots.

Roses (Rosa rugosa or R. gallica officinalis) - Flavors depend on type, color, and soil conditions. Flavor reminiscent of strawberries and green apples. Sweet, with subtle undertones ranging from fruit to mint to spice. All roses are edible, with the flavor being more pronounced in the darker varieties. In miniature varieties can garnish ice cream and desserts, or larger petals can be sprinkled on desserts or salads. Freeze them in ice cubes and float them in punches also. Petals used in syrups, jellies, perfumed butters and sweet spreads. NOTE: Be sure to remove the bitter white portion of the petals.
Rose Petal Jam
Rose Petal Drop Scones
Rose Petal Tea

 

 

 

 

 

 

 

 

 

 

 

Scented Geraniums (Pelargonium species) - The flower flavour generally corresponds to the variety. For example, a lemon-scented geranium would have lemon-scented flowers. They come in fragrances from citrus and spice to fruits and flowers, and usually in colours of pinks and pastels. Sprinkle them over desserts and in refreshing drinks or freeze in ice cubes. NOTE: Citronelle variety may not be edible.

Sunflower (Helianthus annus) - The flower is best eaten in the bud stage when it tastes similar to artichokes. Once the flower opens, the petals may be used like chrysanthemums, the flavour is distinctly bittersweet. The unopened flower buds can also be steamed like artichokes.

Sweet Woodruff (Galium odoratum) - Also known as Wild Baby's Breath. The flower flavor is sweet and grassy with a hint of nutty, vanilla flavor. NOTE: Can have a blood thinning effect if eaten in large amounts

Tulip Petals (Tulipa) - Flavor varies from tulip to tulip, but generally the petals taste like sweet lettuce, fresh baby peas, or a cucumber-like texture and flavor. NOTE: Some people have had strong allergic reactions to them. If touching them causes a rash, numbness etc. Don't eat them! Don't eat the bulbs ever. If you have any doubts, don't eat the flower.

Violets (Viola species) - Sweet, perfumed flavor. Related flowers, Johnny jump-ups or violas, and pansies now come in colorful purples and yellows to apricot and pastel hues. I like to eat the tender leaves and flowers in salads. I also use the flowers to beautifully embellish desserts and iced drinks. Freeze them in punches to delight children and adults alike. All of these flowersmake pretty adornments for frosted cakes, sorbets, or any other desserts, and they may be crystallized as well. heart-shaped leaves are edible, and tasty when cooked like spinach.

Yucca Petals (Yucca species) - The white Yucca flower is crunchy with a mildly sweet taste (a hint of artichoke). in the spring, they can be used in salads and as a garnish.
 

Herb Flowers

Most herb flowers are just as tasty as the foliage and very attractive when used in your salads. Add some petals to any dish you were already going to flavor with the herb.

Alliums (leeks, chives, garlic, garlic chives) - Known as the "Flowering Onions." There are approximately four hundred species that includes the familiar onion, garlic, chives, ramps, and shallots. All members of this genus are edible. Their flavors range from mild onions and leeks right through to strong onion and garlic. All parts of the plants are edible. The flowers tend to have a stronger flavour than the leaves and the young developing seed-heads are even stronger. We eat the leaves and flowers mainly in salads. The leaves can also be cooked as a flavoring with other vegetables in soups, etc.

Chive Blossoms (Allium schoenoprasum) - Use whenever a light onion flavor and aroma is desired. Separate the florets and enjoy the mild, onion flavor in a variety of dishes.

Garlic Blossoms (Allium sativum) - The flowers can be white or pink, and the stems are flat instead of round. The flavor has a garlicky zing that brings out the flavor of your favorite food. Milder than the garlic bulb. Wonderful in salads.

Angelica (Angelica archangelica) - Depending on the variety, flower range from pale lavender-blue to deep rose.  It has a flavor similar to licorice. Angelica is valued culinary from the seeds and stems, which are candied and used in liqueurs, to the young leaves and shoots, which can be added to a green salad. Because of its celery-like flavor, Angelica has a natural affinity with fish. The leaves have a stronger, clean taste and make a interesting addition to salads. In its native northern Europe, even the mature leaves are used, particularly by the Laplanders, as a natural fish preservative. Many people in the cold Northern regions such as Greenland, Siberia, and Finland consider Angelica a vegetable, and eat the stems raw, sometimes spread with butter. Young leaves can be made into a tea.

Anise Hyssop (Agastache foeniculum) - Both flowers and leaves have a delicate anise or licorice flavor. Some people say the flavor reminds them of root beer. The blossoms make attractive plate garnishes and are often used in Chinese-style dishes. Excellent in salads.

Basil (Ocimum basilicum) - Depending on the type, the flowers are either bright white, pale pink, or a delicate lavender. The flavor of the flower is milder, but similar to the leaves of the same plant. Basil also has different varieties that have different milder flavors like lemon and mint. Sprinkle them over salad or pasta for a concentrated flavor and a spark of color thatgives any dish a fresh, festive look. Linguine with Tomatoes and Basil


 

Bee Balm (Monarda didyma) - Also called Wild Bergamot, Wild Oswego Tea, Horsemint, Monarda. Wild bee balm tastes like oregano and mint. The taste of bee balm is reminiscent of citrus with soft mingling of lemon and orange. The red flowers have a minty flavor. Any place you use oregano, you can use bee balm blossoms. The leaves and flower petals can also be used in both fruit and regular salads. The leaves taste like the main ingredient in Earl Gray Tea and can be used as a substitute.

Borage (Borago officinalis) - Has lovely cornflower blue star-shaped flowers. Blossoms and leaves have a cool, faint cucumber taste. Wonderful in punches, lemonade, gin and tonics, sorbets, chilled soups, cheese tortas, and dips.

 

Burnet (Sanquisorba minor - The taste usually is likened to that of cucumbers, and burnet can be used interchangeably with borage.

Chervil (Anthriscus cerefolium) - Chervil flowers are delicate white flowers with an anise flavor. Chervil's flavor is lost very easily, either by drying the herb, or too much heat. That is why it should be added at the end of cooking or sprinkled on in its fresh, raw state in salads.

Chicory (Cichorium intybus) - Earthy flavor, eat either the petals or the buds. Chicory has a pleasant, mild-bitter taste that has been compared to endive. The buds can be pickled.

Cilantro/Coriander (Coriander sativum) - Like the leaves and seeds, the flowers have a strong herbal flavor. Use leaves and flowers raw as the flavor fades quickly when cooked. Sprinkle to taste on salads, bean dishes, and cold vegetable dishes.

Fennel (Foeniculum vulgare) - It has a star-burst yellow flowers that have a mild anise flavor. Use with desserts or cold soups, or as a garnish with your entrees.

Jasmine (jasmine officinale) - The flowers are intensely fragrant and are traditionally used for scenting tea. True Jasmine has oval, shiny leaves and tubular, waxy-white flowers. NOTE: The false Jasmine is in a completely different genus, "Gelsemium", and family, "Loganiaceae", is considered too poisonous for human consumption. This flower has a number of common names including yellow jessamine or jasmine, Carolina jasmine or jessamine, evening trumpetflower, gelsemium, and woodbine.

Lavender (Lavandula angustifolia) - Sweet, floral flavor, with lemon and citrus notes. Flowers look beautiful and taste good too in a glass of champagne, with chocolate cake, or as a garnish for sorbets or ice creams. Lavender lends itself to savory dishes also, from hearty stews to wine-reduced sauces. Diminutive blooms add a mysterious scent to custards, flans or sorbets. NOTE: Do not consume lavender oil unless you absolutely know that it has not be sprayed and is culinary safe.

Lemon Verbena (Aloysia triphylla) - Tiny cream-colored citrus-scented blossoms. Leaves and flowers can be steeped as an herbtea, and used to flavor custards and flans.

Marjoram (Origanum majorana) - Flowers are a milder version of plant's leaf. Use as you would the herb.

Mint (Mentha spp) - The flavor of the flowers are minty, but with different overtones depending on the variety. Mint flowers and leaves are great in Middle Eastern dishes.


 

Oregano (Origanum vulgare) - Milder version of plant's leaf. Use as you would the herb.


 
 




Rosemary - Milder version of leaf. Fresh or dried herb and blossoms enhance flavor of Mediterranean dishes. Use with meats, seafoods, sorbets or dressings. Lemon Rosemary Chicken

Safflower (Carthamus tinctorius) - The dried flowers, Mexican saffron, are used as a food colorant in place of the more aromatic and expensive Spanish saffron.

Sage (Salvia officinalis) - The flowers are violet-blue, pink or white up to 1 3/8 inches long, small, tubelike, clustered together in whorls along the stem tops. Flowers have a subtler sage taste than the leaves and can be used in salads and as a garnish. Flowers are a delicious companion to many foods including beans, corn dishes, sauteed or stuffed mushrooms, or pesto sauce.



Savory (Satureja hortensis) - The flavor of the flowers is somewhat hot and peppery and similar to thyme.

Thyme (Thymus spp.) - Milder version of leaf. Use sprigs as garnish or remove flowers and sprinkle over soups, etc. Use thyme anywhere a herb might be used.)
 
Vegetable Flowers

Broccoli, cauliflower, and artichokes are all flowers?.Also the spice saffron is the stamen from the crocus flower? Capers are unopened flower buds to a bush native in the Mediterranean and Asian nations. The general rule is that the flowers of most vegetables and herbs are safe to eat. Always check first, because as with anything in life, there will always be exceptions. NOTE: Avoid - the flowers of tomato, potato, eggplant, peppers and asparagus.

Arugula (Eruca vesicaria) - Also called garden rocket, roquette, rocket-salad, Oruga, Rocketsalad, rocket-gentle; Raukenkohl (German); rouquelle (French); rucola (Italian). An Italian green usually appreciated raw in salads or on sandwiches. The flowers are small, white with dark centres and can be used in the salad for a light piquant flavour. The flowers taste very similar to the leaves and range in colour from white to yellowish with dark purple veins. Arugula resembles radish leaves in both appearance and taste. Leaves are compound and have a spicy, peppery flavour that starts mild in young leaves and intensifies as they mature.
ArugulaSalad
Arugula, Pear and Asiago Cheese Salad
Walnut,Arugula & Gorgonzola Crostini


 

Artichoke (Cynara scolymus) - The artichoke is considered a flower in which the leaves of the flower are eaten and the choke or thistle part is discarded.

Broccoli Florets (Brassica oleracea) - The top portion of broccoli is actually flower buds. As the flower buds mature, each will open into a bright yellow flower, which is why they are called florets. Small yellow flowers have a mild spiciness (mild broccoli flavor), and are delicious in salads or in a stir-fry or steamer.

Corn Shoots (Zea mays) - Corn shoots may be eaten when they resemble large blades of grass with a strong sweet corn flavor, which could be used as a garnish for a corn chowder. The whole baby corn in husk may also be eaten, silk and all.

Mustard (Brassica species) - Young leaves can be steamed, used as a herb, eaten raw, or cooked like spinach. NOTE: Some people are highly allergic to mustard. Start with a small amount. Eating in large amounts may cause red skin blotches

Pac Choy (Brassica chinensis) - A sister of the Broccoli plant.

Pea Blossoms (Pisum species) - Edible garden peas bloom mostly in white, but may have other pale coloring. The blossoms are slightly sweet and crunchy and they taste like peas. The shoots and vine tendrils are edible, with a delicate, pea-like flavor. Here again, remember that harvesting blooms will diminish your pea harvest, so you may want to plant extra. NOTE: Flowering ornamental sweet peas are poisonous - do not eat.

Radish Flowers (Raphanus sativus) - Depending on the variety, flowers may be pink, white or yellow, and will have a distinctive, spicy bite (has a radish flavor). Best used in salads. The Radish shoots with their bright red or white tender stalks are very tasty and are great sautéed or in salads.


 
Scarlet Runner Beans (Phaseolus vulgaris) - Have brilliant red blooms that are very tasty and can be served as a garnish for soups, in salads. Bean pods toughen as they age, so make use of young pods as well as flowers.

Squash Blossoms (Curcubita pepo) - Squash and pumpkin blossoms are edible and taste mildly of raw squash. Prepare the blossoms by washing and trimming the stems and remove the stamens. Squash blossoms are usually taken off the male plant, which only provides pollen for the female.

Fruit Flowers

Most fruit trees are usually sprayed just before and during the bloom. If you are using you own flowers that have not sprayed, use only the petals, not the pistils or stamen.

Apple Blossoms (Malus species) - Apple Blossoms have a delicate floral flavor and aroma. They are a nice accompaniment to fruit dishes and can easily be candied to use as a garnish. NOTE: Eat in moderation as the flowers may contain cyanide precursors. The seeds of the apple fruit and their wild relations are poisonous.

Elderberry Blossoms (Sambucus spp) - The blossoms are a creamy color and have a sweet scent and sweet taste. When harvesting elderberry flowers, do not wash them as that removes much of the fragrance and flavor. Instead check them carefully for insects. The fruit is used to make wine. The flowers, leaves, berries, bark and roots have all been used in traditional folk medicine for centuries. NOTE: All other parts of this plant, except the berries, are mildly toxic! They contain a bitter alkaloid and glycoside that may change into cyanide. The cooked ripe berries of the edible elders are harmless. Eating uncooked berries may cause nausea, vomiting, and diarrhea