Arugala, Eruca vericaria
|
Great for Salads
and snacking
|
Nutty, spicy,
peppery flavor
|
Borage,
Borago officinalis
|
Great for Salads
and snacking
|
Tastes like cucumber, remove thorny
backside
|
Bachelor button, Centauria
cynaus
|
Use in Salad
|
Sweet to spicy,
a bit like clove
|
Burnet,
Sanguisorba
minor
|
Use in Salads
|
Flavorless,
but colorful
|
Calendula,
Calenudla
officinalis
|
Add to Salads,
and for
making teas
|
Spicy, tangy, ‘
poor man’s saffron
adds golden color
to foods
|
Daylily,
Hemerocallis
species
|
Great for Salads
sautés
|
Sweet, crunchy,
somewhat like a
water chestnut
|
Lavender,
Lavendula
Species
|
Add to Salads,
and for making teas
|
Floral, strong perfume flavor,
use very lightly for color
|
Marigold,
Tagetes
tenuifolia
|
Add to Salads
and for
making teas
|
Spicy to bitter
|
Nasturtium, Tropaeolum
majus
|
Great for Salads
|
Sweet, mildly
pungent
to peppery flavor
|
Onion/garlic,
Allium species
|
Great for Salads
or stir fry
|
Sweet onion,
garlic flavor
|
Pansy, Viola spp
|
Use in Salads
|
Mild sweet to
tart flavor
|
Pea, Pisum species
(sweet pea is poisonous)
|
Great for Salads
or stir fry
|
Tastes like peas,
also add tendrils
or fresh new shoots
|
Rose,
Rosa species
|
Add to Salads,
and for making
teas, infusions
|
Sweet, aromatic flavor
remove the white
bitter portion of petals
|
Rosemary, Rosmarinus officinalis
|
Add to Salads,
and for making teas
|
Pinelike, sweet,
savory
|
Squah Blossom, Cucurbito
pep species
|
Salads, sautés, stuffed/battered
|
Sweet, nectar flavor
|
Thyme,
Thymus vulgaris
|
Add to Salads,
and for making teas
|
Lemony, adds a
nice light scent
|
Violet,
Viola species
|
Add to Salads,
and for making teas
|
Sweet, nectar flavor
|
