If you’re a food-loving gardener, early March is the perfect time to start planting edible flowers and planning future plates. Edible flowers not only add vibrant color to your garden but also bring unique flavors, textures, and surprising nutritional benefits to your plate. From peppery nasturtiums to delicate violets, edible flowers have a long history in culinary traditions worldwide. Ready to give it a try?
Top Edible Flowers to Plant in March
Edible flowers can be used in salads, desserts, beverages, and even savory meals. Either used as a garnish or incorporated into baked goods, sauces, and recipes, they enhance both visual appeal and taste. Here are some edible flowers that you might already have in your garden. Find your taste favorites and experiment!
Nasturtiums
Flavor: Peppery, similar to arugula
Story: Native to South America, nasturtiums were introduced to Europe in the 16th century and quickly became popular in salads and herbal remedies.
Nutritional Benefits: Rich in vitamin C and antioxidants, nasturtiums support immune health and have antimicrobial properties.
Pansies
Flavor: Mildly sweet and grassy
Story: Used in traditional European folk medicine for respiratory and skin conditions.
Nutritional Benefits: High in antioxidants, including anthocyanins, which support heart health.
Calendula
Flavor: Slightly bitter, reminiscent of saffron
Story: Known as “poor man’s saffron,” calendula has been used for centuries in herbal teas and soups.
Nutritional Benefits: Contains flavonoids that promote skin health and support digestion.
Borage
Flavor: Refreshing, similar to cucumber
Story: Originating in the Mediterranean, borage was often used in medieval European kitchens and medicinal gardens.
Nutritional Benefits: Rich in gamma-linolenic acid (GLA), an omega-6 fatty acid beneficial for inflammation and hormonal balance.
Violets
Flavor: Floral and sweet
Story: Used by the ancient Greeks and Romans in syrups, wines, and desserts.
Nutritional Benefits: High in vitamins A and C, which support immune function and skin health.
Spring Herb & Edible Flower Butter
This vibrant, floral-infused butter brings a burst of color and delicate flavor to your meals.
Prep Time: 10 minutes
Chill Time: 1 hour
Total Time: 1 hour 10 minutes
Ingredients (Makes 1 cup)
- 1 cup unsalted butter, softened
- ¼ cup mixed edible flowers (nasturtium, pansy, calendula petals, borage, violets), finely chopped
- 2 tbsp fresh herbs (chives, parsley, or thyme), finely chopped
- 1 tsp lemon zest
- ½ tsp sea salt
- ½ tsp black pepper
Instructions
In a bowl, mix the softened butter with chopped edible flowers, herbs, lemon zest, salt, and pepper until well combined.
Place the butter on a sheet of parchment paper, roll it into a log, and twist the ends to seal. Refrigerate for at least 1 hour to firm up.
Slice into rounds and use on warm bread, roasted vegetables, grilled meats, or seafood.
Keep in the fridge for up to a week or freeze for longer storage.
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