I find nothing more exciting and humbling than to play in the dirt and watch my seeds "grow-up" and turn them into something beautiful!
"We all respond to beauty" - says Matthew Benson, photographer, writer & organic farmer I've been following....
What better way to experience it........ than to see it on your plate every day?!
I enjoy watching nature, wildlife and most anything that grows for that matter...and some things that don't! I really find it hard to put into words how in AWE I am of the life cycle of things.....all of God's creations...big and small. This is why I love taking pictures......I cherish all of them! And as the saying goes...A picture is worth a thousand words!
This pic is just for fun! >>>>> Meet Gizmo!
He's our loveable French Bulldog - and is just as fascinated with nature as I am!
Let's talk EDIBLES! Specifically flowers & herbs!
I've been experimenting this summer with so many different kinds of tantalizing edibles....from mint to nasturtium. Below are a few pics. I hope you enjoy. I'll also include a list of edible flowers at the end - and yes, Roses are one of them!
TRY SOME OF THESE - Or come up with your own creation! Sometimes I just love to put a Fushia, Fennel Frond, Impatient or a Pansy on my CUPCAKES! YEP - Edible.
All you need is a Few Popsicle Molds, Ice Cube Trays or Cookie Cutters. I used a juice glass to cut the thick circle shaped slices of watermelon for the watermelon-feta salad below! These were all fairly SIMPLE!
Whether you just enjoy the pictures, or try something new yourself.......Remember to have a little Fun in all you do!
List of Edible Flowers/herbs below the pictures!
Here's the list of EDIBLES! - Ask for them by name at your local farmers market, farm stand or greenhouse - quite possibly some at your local grocery store!
All blossoms from the Allium family (leeks, chives, garlic, garlic chives) are edible and flavorful! Flavors run the gamut from delicate leek to robust garlic. Every part of these plants is edible.
Depending on the variety, flowers range from pale lavender-blue to deep rose and have a licorice-like flavor.
3. Anise hyssop
Both flowers and leaves have a subtle anise or licorice flavor.
Blossoms are small with dark centers and with a peppery flavor much like the leaves. They range in color from white to yellow with dark purple streaks.
5. Bachelor’s button
Grassy in flavor, the petals are edible. Avoid the bitter calyx.
Blossoms come in a variety of colors, from white to pink to lavender; flavor is similar to the leaves, but milder.
7. Bee balm
The red flowers have a minty flavor.
Blossoms are a lovely blue hue and taste like cucumber!
9. Calendula / marigold
A great flower for eating, calendula blossoms are peppery, tangy, and spicy — and their vibrant golden color adds dash to any dish.
10. Carnations / dianthus
Petals are sweet, once trimmed away from the base. The blossoms taste like their sweet, perfumed aroma.
Small and daisylike, the flowers have a sweet flavor and are often used in tea. Ragweed sufferers may be allergic to chamomile.
Delicate blossoms and flavor, which is anise-tinged.
Mildly bitter earthiness of chicory is evident in the petals and buds, which can be pickled.
A little bitter, mums come in a rainbow of colors and a range of flavors range from peppery to pungent. Use only the petals.
Like the leaves, people either love the blossoms or hate them. The flowers share the grassy flavor of the herb. Use them fresh as they lose their charm when heated.
16. Citrus (orange, lemon, lime, grapefruit, kumquat)
Citrus blossoms are sweet and highly scented. Use frugally or they will over-perfume a dish.
Flowers are sweet with a hint of licorice.
Read more about dandelions here: Backyard Forage for Dandelions.
Yellow dill flowers taste much like the herb’s leaves.
20. English daisy
These aren’t the best-tasting petals — they are somewhat bitter — but they look great!
Yellow fennel flowers are eye candy with a subtle licorice flavor, much like the herb itself.
Tangy fuchsia flowers make a beautiful garnish.
Who knew? Although gladioli are bland, they can be stuffed, or their petals removed for an interesting salad garnish.
Famously used in hibiscus tea, the vibrant cranberry flavor is tart and can be used sparingly.
Bland and vegetal in flavor, hollyhock blossoms make a showy, edible garnish.
Flowers don’t have much flavor — best as a pretty garnish or for candying.
These super-fragrant blooms are used in tea; you can also use them in sweet dishes, but sparingly.
28. Johnny Jump-Up
Adorable and delicious, the flowers have a subtle mint flavor great for salads, pastas, fruit dishes and drinks.
Sweet, spicy, and perfumed, the flowers are a great addition to both savory and sweet dishes.
30. Lemon berbena
The diminutive off-white blossoms are redolent of lemon — and great for teas and desserts.
The blooms are pungent, but the floral citrusy aroma translates to its flavor as well.
The flowers are — surprise! — minty. Their intensity varies among varieties.
One of the most popular edible flowers, nasturtium blossoms are brilliantly colored with a sweet, floral flavor bursting with a spicy pepper finish. When the flowers go to seed, the seed pod is a marvel of sweet and spicy. You can stuff flowers, add leaves to salads, pickle buds like capers, and garnish to your heart’s content.
The flowers are a pretty, subtle version of the leaf.
The petals are somewhat nondescript, but if you eat the whole flower you get more taste.
Varying in color, radish flowers have a distinctive, peppery bite.
Remove the white, bitter base and the remaining petals have a strongly perfumed flavor perfect for floating in drinks or scattering across desserts, and for a variety of jams. All roses are edible, with flavor more pronounced in darker varieties.
Flowers taste like a milder version of the herb; nice used as a garnish on dishes that incorporate rosemary.
Blossoms have a subtle flavor similar to the leaves.
40. Squash and pumpkin
Blossoms from both are wonderful vehicles for stuffing, each having a slight squash flavor. Remove stamens before using.
Petals can be eaten, and the bud can be steamed like an artichoke.
Another famous edible flower, violets are floral, sweet and beautiful as garnishes. Use the flowers in salads and to garnish desserts and drinks.
From True Food: Eight Simple Steps to a Healthier You (National Geographic) by Annie B. Bond, Melissa Breyer and Wendy Gordon.
Make it A GREAT DAY!!! Beauty is EVERYWHERE.....we just have to look for it!