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Still-life paintings aside, garden-variety veggies usually don’t evoke the decorative appeal that flowers can impart to your home landscaping.

But there’s good news: with a little know-how and imagination, you can lavish your yard this spring with flowers that are both beautiful and edible.

Pansies and johnny jump-ups, roses and lilacs, there’s no shortage of ways to decorate your garden with a profusion of edible delights.

Christopher Robin Healy, an area permaculturalist and co-owner of Cloudburst Cultivated Ecology in Glens Falls, N.Y., says edible flowers extend beyond simple garnishing and can be used in beverages, entrees and desserts.

He cites Rosalind Creasy’s books, The Edible Flower Garden and The Edible French Garden as excellent resources for using flowers and herbs as edibles.

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