Edible Plants
by iVerde
November 12, 2017

An ‘edible garden’ quickly brings vegetables, fruit or herbs to mind. But there are actually many more edible plants than you might think! Plant them in your garden and enjoy them both there and on your plate. Give them a try: you’ll be impressed by the delightful flavors, aromas and colors of these superfoods.

Top 10 edible plants

You might not be aware of it, but there’s a very good chance that you already have some of these edible plants in your garden. Use them to prepare some really delicious things like flower-scented syrup, salads with flower petals, or blanched plant shoots. Here are our top 10 edible plants:

1. Artichoke (Cynara scolymus)

2. Common Bugloss (Anchusa officinalis)

3. Giant hyssops (Agastache varieties)

4. Lavender (Lavendula officinalis)

5. Curry Plant (Helichrysum italicum)

6. Pimpernel (Sanquisorba officinalis)

7. Lungwort (Pulmonaria angustifolia)

8. Horned Violet (Viola cornuta)

9. Roman Chamomile (Chamaemelum nobile)

10. Peach-leaved Bellflower (Campanula persicifolia)

Snacking on edible plants

Single-flowered daylilies (Hemerocallis varieties) are perfect examples of delicious edible plants. Every part of them is edible, even the roots. The petals are ready-to-eat snacks: just pick and eat. The flowers can be used in sweet or savory dishes. The anise-flavored leaves of Giant Hyssop (Agastache varieties) and young Columbine leaves (Aquilegia varieties) add something special to salads. And did you know that some edible plants can add flavor to a pesto or herb butter?

Harvesting edible plants every year What’s nice about edible plants is that they require so little maintenance and emerge again year after year. This is because they are perennial plants (or just perennials for short). This means you can harvest and enjoy your edible plants for years to come. Many practical tips about perennials are available at

Interesting facts about edible plants

• How about dressing up a beverage with something special? When making ice cubes, add a few smaller edible flowers such as pansies (Viola), chamomile flowers (Chamaemelum) or borage blossoms (Borago) to the water before freezing.

• Many edible flowers can also be dried and then added to oils or vinegars. You can even toss them in granulated sugar for giving desserts or a cake a personal touch.

• Forget about store-bought flavor enhancers: instead, use lovage leaves (Levisticum officinale) to ‘soup up’ your soup.

• You’ll find lots of interesting recipes for using edible plants on the internet. All you need to make a lavender-flavored syrup, for example, are dried lavender flowers, water and sugar. Delicious not just for adding to water to make a sweet drink, but also in tea, on yoghurt and on ice cream!

• Important: use only those parts of the plants that you know for certain are edible.

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