In addition to the plants traditionally grown as herbs, there are also a number of plants many gardeners grow as ornamental plants that are edible as well. Who doesn't like a plant that does double duty? The only caution is to make sure you are not eating any plants that you use any kind of pesticides on or fertilizers not suitable for edible plants. The following is not a comprehensive list of edible ornamental plants but includes some of the most common. Edible Annuals
Marigold (Tagetes teniufolia, Tegetes signata)- While many cultivars of marigolds can be eaten, most are bitter and better left in the garden. The Gem hybrids (Lemon Gem and Orange Gem) are single flowered marigolds that add a citrus flavor to salads. Use the flowers fresh throughout the season as they don't dry or freeze well.
Curry Plant (Helichrysum italicum) - This plant is generally grown for its striking silvery-gray foliage. It is not what is traditionally thought of as curry as that is a blend of several spices. However, this plant has a flavor reminiscent of curry and can be added to rice and vegetable dishes to give it a hint of curry-like flavor. It's also great to dry for use in potpourri.
Nasturtium - Not only is this easy-to-grow annual gorgeous in the garden, but it's gorgeous in food as well. Use the flowers and leaves in salads, sandwiches or in dips. Make sure flowers are washed thoroughly to get rid of hiding insects. Too much nasturtium can cause stomach upset due to the high amount of mustard oil in the plant. However, more than an ounce a day would need to be eaten for problems to occur. The strong peppery-taste means a little goes a long way so the chances of overeating this plant is unlikely. Nasturtium is especially gorgeous when planted with Bright Lights or Rainbow Swiss Chard. Use these two plants together for a colorful and delicious salad.
Perilla - Even Magilla Perilla, the very popular, gorgeously colored foliage plant is edible! The plant is commonly used in Asian cuisine. Its leaves have a cinnamon-lemon flavor. Use them whole or chopped for garnish, in tempura or sushi. Use the flower spikes fresh in salads.
Calendula - This is another easy-to-grow annual that's not too fussy about growing conditions and handles our cool weather. Known as "poor man's saffron", calendula flowers can be added to stews, pasta, rice and potatoes as well as cakes and muffins. Fresh calendula can be bitter but mellows with cooking. Petals can also be added to herbal teas.
Edible Perennials
Bee Balm (Monarda) - This popular perennial is easy to grow and attracts bees, butterflies and if you're in the right area, hummingbirds. Use the leaves to make a minty, citrus-scented tea or add leaves to salads and summer beverages. Bee Balm, part of the mint family, can be used interchangeably with mint.
Catmint (Nepeta x faassenii) - Catmint is another popular perennial in this region. It's a drought-tolerant plant with beautiful silver foliage and violet-blue flowers. Use the leaves to brew tea which is thought to reduce anxiety and induce sleep. It's also a good source of magnesium and manganese. Fresh leaves can also be used in soups, sauces, pasta and vegetable dishes. Use the youngest shoots chopped and sprinkled in salads.
Rose - Both the flowers and the rose hips of this plant are edible although the best rose hips come from rosa rugosa plants. Rose hips are a great source of vitamin C. All roses are edible but the best for eating are those that don't need to be sprayed. If roses are being treated for insects or other diseases, do not eat. Rose petals can be sprinkled in salads or preserved in butter or vinegar. They can also be crystallized in sugar for gorgeous decorative edibles. Use both the flowers and rose hips in herbal teas. Use rose hips dried or fresh as a fruit or in preserves or desserts.
For a lot of gardener's, these plants are already in their gardens. How wonderful to discover that in addition to beautifying the garden, they can also beautify your food.
Next week: My favorite annuals of 2010
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