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The Future is Abundant
A Guide to Sustainable Agriculture
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Edible Flowers
Many plants have edible flowers which will brighten any meal. Some, like Daylilies and Squash Blossoms, are cooked as vegetables, while others can be used to top off a summer salad. A sampling of edible flowers is provided below. Bon appetit!
- Borage (Borago officinalis)
- Calendula (Calendula officinalis)
- Chamomile (Matricaria recutita or M. chamomilla)
- Chives (Allium schoenprasum)
- Chrysanthemum (Chrysanthemum spp.)
- Comfrey (Symphytum officinale)
- Dandelion (Taraxacum officinalis)
- Daylily (Hemerocallis spp.)
- English Daisy (Bellis perennis)
- Gladiolas (Gladiolas spp.)
- Hops (Humulus lupulus)
- Lavender (Lavandula officinalis)
- Lilac (Syringa vulgaris)
- Mallow (Malva neglecta)
- Marigold (Tagetes spp.)
- Mariposa Lily (Caloshortus macrocarpus)
- Mustard (Brassica spp.)
- Nasturtium (Tropaeolum majus)
- Pansy (Viola spp.)
- Primrose (Primula vulgaris)
- Red Clover (Trifolium pratense)
- Rose (Rosa spp.)
- Squash Blossom (Cucurbita spp.)
- Viola (Viola spp.)
- Yucca (Yucca spp.)
- Zinnia (Zinnia spp.)
From The Future is Abundant, A Guide to Sustainable Agriculture, copyright 1982 Tilth, 13217 Mattson Road, Arlington, WA 98223.
Tilth Producers of Washington Home | WA Tilth Assoc. | Conference | Directory | Journal | Placement Service | Calendar | Action Alerts
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