There are so many ways to incorporate what you grow in the garden into your daily life. Herbs and blossoms may be prettiest as cuttings, but they also work as ingredients. Pot marigold petals (Calendula officinalis, annual) look great in a salad. Borage blossoms (Borago officinalis, Zones 2–11) are lovely frozen in ice cubes. How about putting candied violets (Viola spp. and cvs., Zones 3–9) on a cake? Here are some ideas, recipes, and new edibles to try at home.
My friend Stefani Bittner is owner and gardener at the acclaimed Homestead Design Collective, a San Francisco Bay Area landscape design firm specializing in aesthetic edible and low-water gardening. The firm provides design, installation, and full-service organic maintenance, as well as harvesting, beekeeping, and composting services. Stefani shares this recipe for iced tea made with anise hyssop (Agastache foeniculum, Zones 4–11):
Anise Hyssop Iced Tea
Harvest the anise hyssop leaves for a refreshing…
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