Edible flowers add a special touch to salads. Once the salad has been tossed with dressing pick off petals from edible flowers and toss them on top. Many flowers have a strong flavor so use a light hand when adding them to a salad.

Nasturtium: Available in a scope of colors. Both flowers and leaves add a peppery flavor to mixed greens.
Calendula: A prolific grower, calendula blossoms grow in abundance. Sprinkle individual petals lightly on a salad.
Borage: Intense blue star shaped flowers add a burst of color that contrasts nicely with greens. The flower’s delicate flavor tastes similar to cucumber. Separate the flower from the stem for a softer texture.
Viola: Whether wild or cultivated, delicately flavored violas jazz up a bowl of mesclun greens like nothing else.
Herb Flowers: Basil, chives, dill, fennel, and arugula flowers all add a spark of aromatic flavor and a burst of color to salads.

Nasturtium Calendula Borage Viola

Here at Mcshane’s we have the experts you need to advise you on all your edible gardening needs. Come on by or check out our website at www.mcshanesnursery.com.

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