Some plants are both decorative and edible. Do not wait any longer to savor them.
In some plants, everything is eaten. This is the case with daylilies : plant them in the spring, they grow so luxuriantly that you can enjoy them all summer. Enjoy the blanched young leaves with dressing or mixed with other vegetables. The flowers are eaten blanched or sautéed in oil with Chinese noodles. But they're even better if you eat them raw and unprepared.
Sprinkle marigolds in your garden, they will bloom until frost. These sun-colored flowers work wonders in a salad for coloring. You can candy the flower buds in vinegar. Use the dried petals like saffron in rice or to flavor desserts.
Edible exotic herbs
Sow “Lucida” marigolds (family of Indian carnations) in a sunny place away from the wind. You will enjoy a slender plant with small, bright yellow flowers. Leaves and flowers added to your hot dishes at the time of serving will bring a scent comparable to that of thetarragon.
Associate them in culture with the mafane brède and purple basil : these three plants complement each other so well in color and on the plate! Sow the mafane brède in May, straw and that's it. The more terminal shoots you harvest, the more productive the plant. At the table, this herb will amaze you with its sparkling side, used in many Malagasy and Asian recipes.
Nasturtiums in the salad
Plant stonecrop (Telephium sedum) in a sunny spot: its fleshy leaves can be eaten as an aperitif, accompanied by a cottage cheese sauce.
If you have never eaten your nasturtiums, do it from the first new flowers! Taste them naturally, to feel their slightly peppery flavor. You can use leaves and flowers in salads or in donuts.
Also think about primroses, violets, thoughts, rosesflowers lavender, borage… So many beautiful varieties in the garden… and on the plate!