Spring brings colourful blooms to the garden. The splendour of the flowers is not only pleasing to the eye, but also for the lunch table. Some flowers from the garden can be used to enrich salads or decorate meals. 

Plants from the garden with edible flowers

Nasturtium. The plant grows quickly and is easy to care for. Its vibrant red, yellow or orange-coloured flowers make a pretty contrast in salads. The flowers have a peppery flavour and should therefore be used sparingly.

Dandelion. The roots, leaves and stems have been used in traditional Chinese medicine since time immemorial. Dandelion leaves are rich in vitamins A, C and K as well as calcium and potassium. The yellow flowers taste particularly good when they are still small and young and are best picked at dawn when they are still closed. 

Borage. The slightly gherkin-like flavour of the borage flower goes wonderfully with salads. The pretty star-shaped flower adds a touch of colour to meals. Borage is one of the few blue flowers that are edible.

Roses. Rose petals have a special, slightly perfume-like flavour. The petals are best separated from the head, which is somewhat bitter. Rose petals go well in salads and add an incomparable flavour to jellies and jams.

Basil. The white flowers of the culinary herb are pinched off as soon as they appear so that the seeds are not ejected. The flavourful flowers taste good in salads and sauces.

Pansies. The delicate flowers of pansies are mostly used as decoration for meals, but can also be eaten. They are rich in vitamins A and C and contain antioxidants.

Lemon balm. The white, pink or purple-coloured flowers make salads visually and flavourfully appealing. They taste slightly of lemon with a hint of mint. 

Daisies. The daisies growing wild in the garden meadow can be added to salads.

Note: Do not eat flowers if herbicides or pesticides have been used. Always wash all flowers before eating.