Come on over for dinner! We are having cattails.
Cattails- These plants that line the water’s edge were a staple food in the diet of many Native American tribes. Nearly every piece of a cattail is edible. The brown cattail portion can be harvested in early summer and eaten like corn on the cob.
Boil leaves like spinach, and the white part of the stem base can be eaten raw or boiled. Roots or rhizomes offer a crunch. Munch them raw or boil them. Hmmmmmm yummy...
Let's eat some beautiful and edible Nasturtiums in a salad.Yes, as you can see they are not only pretty but also have a great flavor and a bit sweet and peppery.
I am surprised with the delightful presentation and good taste, that more people don't know just how good they are. What an eye-catching display they make. Try some!
Daylily (Hemerocallis spp.)The colorful buds and flowers of daylily are edible and make fun additions to mealtime. You can eat the cultivated varieties in your garden, or harvest wild daylilies, Hemerocallis fulva. Chop them into egg or seafood salads, or toss torn petals with salad greens or fruit. Individual blooms make a lovely edible garnish for slices of cake and are also used to thicken soups.
Heartsease (Viola tricolor)The cute flowers of johnny jump-up multiply freely in a garden through self-sowing. Those same cute blooms are also edible. Toss them with salad greens or add to fresh fruit salads. Many cooks preserve the flowers in sugar before using them as decorative touches on cakes. Heartsease leaves taste fine in a tossed salad and are a traditional thickener for soups and stews. They also help jams and pies to set. The name heartsease refers to the flower’s use as a remedy for a broken heart.
Prickly pear cactus has been a staple of the Mexican and Central American diet for thousands of years. In parts of the U.S. it has been gaining popularity as an exotic, gourmet and healthy addition to one's diet. The prickly pear plant has three different edible sections: the pad of the cactus (nopal), which can be treated like a vegetable, the petals of the flowers, which can be added to salads, and the pear (tuna), which can be treated like a fruit.
Chicory (Cichorium intybus)The blue and lavender toned blooms of this weed are familiar faces along roadsides. Flowers, buds, leaves and roots are edible. Add blooms and young leaves to salads for a gourmet pick-me-up, or try pickled flower buds. Roots can be boiled and eaten, but harvest them before the stalks appear and boil them with several water changes. Otherwise, they’re bitter. Dried and roasted, roots are often ground to add to coffee or even used as a coffee substitute.
Tulip -Both petals and bulbs of tulips are edible, but the bulbs are more of a famine food. Eat tulip petals raw or cooked. Flavor varies with flower color, with red and yellow petals offering the most flavor and pink, white and peach being more sweet. Tulip bulbs sustained many Dutch through the last winter of World War II. To prepare bulbs safely, remove the outer papery skin and the yellow center, which is poisonous.
Fast growing and invasive...
Kudzu (Pueraria lobata)The vine that’s covering the South is edible. In Asian cooking, chefs steam and boil roots until tender and serve with miso or soy sauce. Pickled flowers are a favorite preparation, as is flower jam and jelly, which tastes like a cross between peach and apple. Or try batter-frying flowers for a flavorful treat. Pick young leaves for juicing or eating as a green. Harvest shoots and prepare like asparagus. Pods and seeds are not edible.
Rose (Rosa spp.)One of gardening’s most beloved and recognized flowers is also edible. Which roses taste best? Use fragrance as a guide. The more fragrance a rose has, the more flavor it has. Pink and yellow roses offer the best flavor. Harvest roses after dew dries. Use immediately or refrigerate until use. Dig into recipes and you’ll discover that rose petals can flavor ice cream, drinks, sauces, cake frosting—all kinds of desserts. Avoid using roses from florists or even ones from your garden if you use systemic pesticides.
Wild Garlic (Allium vineale)This little weed can be the bane of dormant warm-season lawns, showing up bright green above the dormant turf. Use wild garlic like onions or chives. Chop and sprinkle over dishes like scallions, or add to salads and sandwiches. Combine with basil to make a flavorful pesto. Wild garlic shoots tend to be thin, so you’ll need to harvest a handful for seasoning family-size dishes.
Wild garlic was introduced from Europe where it was used as a flavoring in food.
It has four and half times more sulfur compounds than common garlic, which means it is intensely good for you, offering all kinds of antibacterial and antiviral properties
bergamot is both edible and beautiful
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The views & opinions expressed are of the writer of this site. You are thoughtfully encouraged to do your own research on topics of interest to you. Alternative health/food remedies/info provide in any form suggested are not a substitute for professional advice..
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