Tuesday, August 27, 2013


Many water-loving plants are actually herbs that are not only attractive but edible.  Some float, some grow along the edges and some grow in the water with only their leaves above the surface.  If you are going to use these plants as edibles though, be sure they are grown in chemically untreated water gardens and be sure to soak them thoroughly in a mixture of vinegar and water (3Tbs to 6 cups) before using.


Cattails (Typha latifolia) – grown along the edge of a large pond or in containers set into the pond and the tender, inner stalks are used with your favorite dip









Chameleon Plant (Houttuynia cordata) – grown in containers along the edge and used as a lemony vegetable




Four-leaf Water Clover (Marsilea quadrifolia) – grown in shallow pools or containers and used as a raw vegetable with a tart flavor


Lemongrass (Cymbopogon citratus) – grown along the edge of shallow water garden and used in stir-fry, soups and tea










Sweet Flag (Acorus americanus & calamus) – grown along the edges of ponds in containers and the roots are used as a substitute for cinnamon & ginger or candied




Vietnamese Cilantro (Polygonum odoratum) – grown in a container half submerged and used like cilantro in dishes and salsas


Watercress (Nasturtium officinale) – grown in running water and used in salads, sandwiches and soups









Water Lily (Nymphaea odorata) – grown in containers set into the water garden and used as an edible flower




Water Mint (Mentha aquatica) – grown on the edges of ponds and water gardens and used like other mints for flavoring drinks and desserts



The earth is the Lord’s, and everything in it,
the world, and all who live in it;
for he founded it upon the seas and established it upon the waters
Psalm 24:1-2

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