Cultivating Herbs and Edible Flowers

Inch for inch and row for row, herbs offer a wealth of flavor in every square foot of the garden, while edible flowers provide a feast for both the eyes and the plate.

Imagine a small balcony overflowing with containers of basil, lavender, thyme, and mint. Or envision a garden where calendula, dianthus, and nasturtiums mingle with roses and berry brambles. The culinary delights and design possibilities are endless when herbs and edible flowers are within arm's reach.

Summer is the high season for Mediterranean natives like rosemary, thyme, sage, and savory. However, here in the Pacific Northwest (PNW), we can cultivate a variety of herbs year-round. From chives, chervil, parsley, and mint in spring to the heady perfume of a late summer basil harvest, herbs add a rich, sensual dimension to even the most basic diet.

Many edible flowers also provide valuable support to pollinators and beneficial insects.

How to Grow

Most herbs and flowers need at least 6 to 8 hours of sun per day, although parsley, mint, and begonias will tolerate less light. Herbs are generally not fussy about soil but, like most plants, they do require good drainage. Annual herbs and flowers are easily and economically grown from seed, while perennial plants and woody herbs are best purchased as starts. When choosing herbs, don't hesitate to pinch, sniff, and sample to select those with the strongest aroma and flavor. Also, ensure that flower starts like daylilies, dianthus, and begonias are toxin-free if you plan to consume them.

Resist the urge to over-fertilize herbs; you may promote lush plants, but this often comes at the expense of taste as excessive growth dilutes the essential oils that impart flavor. Harvest edible flowers as blooms open and petals are at their most vibrant. Pick herbs from young plants before they flower, ideally after the dew has dried in the morning, for the highest concentration of flavorful oils. The more you pick, the more the plants produce.

You can plant herbs and flowers in just about any container as long as it has been drilled with drainage holes. Buckets, old kitchen tins, window boxes, terracotta pots, wooden crates, and agricultural troughs all make whimsical yet practical homes for herb and flower gardens. No matter how you choose to grow them - integrated among vegetables, in a separate plot, or in containers on a sunny porch or windowsill - herbs and flowers deliver big.

What to Grow

No kitchen garden is complete without the added cheer of fresh herbs and flowers. Here are some favorites:

Basil: Annual; seed or transplant. Tender green (or purple) leaves have a spicy perfume and come in a variety of flavor profiles like lemon, cinnamon, and spicy Thai.

Bay: Woody; transplant. This evergreen shrub adds a zippy citrusy aroma to savory and sweet dishes alike.

Chamomile: Perennial (Roman); transplant or division; annual (German); seed. A versatile herb with excellent antifungal properties.

Chervil: Annual; seed or transplant. Delicate feathery foliage and a mild licorice flavor.

Chives: Perennial; seed or transplant. Bright, oniony snap when minced, and pretty pink starburst blossoms.

Cilantro: Annual; seed. Flat-leafed cilantro with a citrusy flavor; seeds known as coriander.

Dill: Annual; seed. Delicate thread-like leaves with a bright, zesty flavor.

Fennel: Perennial; transplant. Finely cut, anise-flavored foliage and aromatic seeds.

Garden Sage: Woody; transplant. Velvety leaves with a savory, slightly camphorous flavor.

Lemon Balm: Perennial; seed or transplant. Lemon-mint flavor, great for tea.

Lemon Verbena: Perennial; transplant. Long, pointed leaves smell and taste of fresh lemons.

Marjoram and Oregano: Perennial; transplant. Similar flavors, commonly mislabeled.

Mint: Perennial; transplant. Hardy plant with aggressive growth; varieties like spearmint, lemon, ginger, apple, and pineapple.

Parsley: Perennial; seed or transplant. Fresh grassy flavor packed with nutrition.

Pineapple Sage: Perennial; transplant. Tropical pineapple fragrance and sweet flavor.

Rosemary: Woody; transplant. Resinous, needle-like foliage with a strong coniferous flavor.

Sorrel: Perennial; transplant. Tart and lemony; French sorrel has a refined garden appearance.

Summer Savory: Annual; seed or transplant. Peppery blend of thyme and mint flavors.

Tarragon: Perennial; transplant. Refreshing licorice flavor, classic combo for fish and eggs.

Thyme: Perennial; transplant. Peppery flavor with hints of citrus.

Edible Flowers

Anise Hyssop: Perennial; transplant. Sweet licorice flavor with a minty undertone.

Bee Balm: Perennial; transplant. Citrus-mint flavor, traditional in tea; attracts hummingbirds.

Begonia: Annual; transplant. Citrusy flavor, great for salads, fish dishes, and cocktails.

Borage: Annual; seed or transplant. Refreshing cucumber flavor; sky-blue flowers.

 Calendula: Annual; seed or transplant. Golden hued petals, mild, peppery flavor, anti-inflammatory properties.

Chrysanthemum: Annual; seed. Pungent, slightly bitter flavor; traditional in Asian cuisine.

Daylily: Perennial; transplant. Sweet and peppery; great in salads or quick-fried.

Dianthus: Perennial; seed or transplant. Spicy sweet clove-like flavor; fragrant.

Lavender: Perennial; transplant. Traditional in herb blends; soapy or perfumed flavor.

Marigold: Annual; seed or transplant. Pungent lemon fragrance and flavor; yellow or tangerine hues.

Nasturtium: Annual; seed or transplant. Peppery bite, edible flowers and foliage.

Pansy: Annual; seed or transplant. Mild flavor, colorful garnish on meals and desserts.

Rose Petals: Perennial; transplant. Fragrant, traditional "rose" flavor, great for sweets and cocktails.

Violets: Perennial; transplant. Highly fragrant, deep purple blossoms, traditionally candied with sugar.