Containers are generally planted with a thriller, a spiller and a filler. The barrels
due to their size had a couple thrillers, a spiller and several fillers plus marigolds and
petunias that were added between in the spring to add color until the main plants
were established. Three of the main plants in each barrel are not edible - two thrillers
and the spiller:
BLUE SALVIA (Salvia ‘Rockin' Blue Suede Shoes')
- Indigo blue flowers with dark black calyx
- Perfect invite for the hummingbirds plus bees and butterflies love it!
BUTTERFLY WEED (Asclepias 'Monarch Promise')
- Variegated foliage, upright habit
- Attracts and feeds Monarchs and many other species of butterflies, bees and hummingbirds with bright red and orange flowers that are like candy for pollinators!
- Tall, upright habit with intensely variegated tropical foliage
SWEET POTATO VINE (Ipomea ‘Sweet Caroline Bewitched & Lt Green')
- Grown for its attractive leaves and vining habit in a range of colors and varying forms.
Three of the edible fillers are in each of the barrels and a recipe for each was included
in the handout, plus those starred were tasted after the presentation:
FENNEL (Foeniculum vulgare)
- Edible from top to bottom – leaves, seeds, stalks
- Strong anise/licorice flavor
- Delicious addition to potato salad, green beans, stuffing or mixed with cream cheese.
*Peach Fennel Salsa: Combine 1/4c diced fresh fennel leaves, 2c peeled and diced peaches,
1c diced roasted red bell pepper, 1/2c diced red onion, 4tsp roasted garlic, salt and pepper.
Refrigerate in airtight container for at lest 30 minutes, but can be kept for 2 days.
TEXAS TARRAGON (Tagetes lucida)
- Edible leaf and yellow flower
- Anise-like flavor
- Herbal butter/cheese spread, fruit punches, vinegar for dressing green salads. Add late in the cooking process, as its flavor tends to cook out.
Texas Tarragon Cookies: Cream together 1/2c butter, 1c brown sugar and 1 tsp vanilla,
then beat in 1 egg. Add 1/2c toasted sesame seeds, 1/2c chopped pecans and 2Tbs finely
chopped Texas tarragon leaves and 1Tbs flowers to the butter mixture. Combine 3/4c flour,
1/4tsp salt and 1/4tsp baking powder and add to mixture. Refrigerate dough for half an hour.
Drop in small mounds 3 inches apart onto greased baking sheet and bake at 350 degrees
for 10 minutes. Let cool slightly on baking sheet, then remove to a cooling rack.
NASTURTIUMS (Tropaeolum majus)
- Whole flower is edible, also leaves and seeds
- Slightly peppery honey-lemon, watercress-like flavor, however the more sun and heat, the spicier the taste!
- Flowers & leaves can be stuffed with herbed cheese, flowers as garnish on open-faced sandwiches or added to salads plus the seeds can be ground and used as a replacement for pepper or pickled whole and used in place of capers
Stuffed Nasturtiums: Blend 8oz of softened creamed cheese with ½ cup softened butter.
Add ½ tsp Worcestershire sauce and 1Tbs of a garlic herb blend. Pipe about a teaspoonful
of the mixture into the center of each nasturtium flower. Fold the petals up around the
stuffing. Chill for up to an hour before serving. Makes 30 appetizers
A different herb is in each barrel:
CHIVES (Allium spp)
- One of the first edible flowers of spring, leaves used instead of scallions without the peeling and tearful chopping!
- Light onion flavor
- Flowers used to make flower vinegar or roll cheese logs in separated blossoms and chopped leaves adds zest to many dishes especially with potato, cheese or eggs, they are excellent for herbal butters
Chive Cheese Log: Combine 16oz cream cheese, 1c grated cheddar cheese, 1/4c red and
green bell peppers, 2Tbs snipped chives and 1tsp garlic pepper, and then form into a log.
Roll in 10 separated chive blossoms. Wrap in plastic wrap and refrigerate. The log easily
slices to use on crackers, breads, or pasta
THYME (Thymus spp)
- Leaves and purple flowers are edible
- Pleasantly hot bite tempered by a savory-sweet note
- It’s flavor heightens most foods but especially good for soups and stews plus as a substitute for salt
Thyme Shortbread Cookies: Cream 1/2c butter & 1/4c powdered sugar. Add 1 1/3c flour,
zest of a lemon and 4tsp fresh thyme to form soft dough. Chill. Roll out dough to 3/8” and
cut out diamonds. Place on greased cookie sheet and bake at 350 for 15-20 mins.
Sprinkle with extra powdered sugar while hot.
SAGE (Salvia officinalis)
- Silvery leaves and purple edible flowers
- Pungent, lemony flavor
- Used to flavor stuffing, sausage, cheese & combined with cranberries
*Cranberry Sage Jelly: Bring 1c cranberry juice and 1c whole cranberry sauce to a boil, add 9 fresh sage leaves and steep 30 mins. Remove sage leaves, add 2c sugar and 1/4c cider vinegar. Boil until sugar dissolves, stir in 3oz liquid pectin and boil 1 minute. Cool slightly, skim off foam, and pour into jars and water-process for 10 mins.
PARSLEY (Petroselinum spp)
- Flowers are not edible only leaves
- A faint peppery tang
- Lessens the need for salt in soups, adds, compliments other herbs, plus lightens the taste of garlic
*Garden Herb Butter: Combine 1/2c butter, 1Tbs minced parsley, 1/2tsp thyme, 1/2tsp
minced chives and 1/4tsp minced garlic. Use on steak, vegetables, potatoes and spread
on bread or crackers.
The following guidelines for harvesting were provided:
- Gather in the morning (11am) – after the dew has dried but before the sun gets hot
- Herb flavors are generally strongest just as the flower buds appear, but before they are fully open
- Pick healthy growth & discard damaged leaves
- Wash in cold salt water before using
plus these 5 rules of edible flowers:
- Eat only flowers identified as safe and edible in at least three references. Just because a flower is served with food does not mean it is edible.
- Eat only those flowers grown organically or treated with organic pesticides like those used on fruits and vegetables. Do not eat flowers from florists, nurseries, garden centers or flowers picked from the side of the road.
- Eat only the petals, remove pistils and stamen unless blooms are small such as lavender, violets, scented geraniums, etc. The white base of the petal of many flowers may have a bitter taste and should be removed from flowers such as chrysanthemums, dianthus, marigolds, and roses
- Taste first. There are many varieties of any one flower. Flowers taste differently and have different flavors when grown in different locations. Rinse flowers in running water before tasting
- Eat only in small quantities and introduce gradually one variety at a time only if you do not have allergies, asthma or hay fever
"Every moving thing that lives shall be food for you.
I have given you all things, even as the green herbs.”
Genesis 9:3
I have given you all things, even as the green herbs.”
Genesis 9:3
