Harvestable Blossoms and Autumnal Herbs for Consumption
In the world of herbs and edible flowers, few are as versatile and delightful as Calendula, Nasturtium, Basil, and Dill. These plants, each with their unique flavours and benefits, can be found in many gardens and kitchens across the globe.
Cooking Uses
Calendula petals, with their vibrant hues and mild, slightly peppery taste, are a delightful addition to salads, such as citrus maple tahini dressings or mixed fruit salads. They can also be infused in oils or elixirs for skincare or beverages, making them a versatile ingredient in the kitchen and beyond.
Nasturtium, with its peppery flavour, is another garden favourite. Both its leaves and flowers are edible, making it an excellent choice for salads, garnishes, or even infused oils.
Basil, with its sweet, slightly spicy, and clove-like undertones, is a staple in many dishes. It's often used fresh in salads, sandwiches, and fruit salads, pairing wonderfully with olive oil, salt, and fresh herbs.
Dill, with its fresh, grassy flavour and hint of citrus and anise, is typically used fresh or dried in pickles, dressings, seafood dishes, and as a garnish.
Gardening and Growing Tips
Each of these plants has its own growing requirements. Calendula, easy to grow and beneficial for gardens as it attracts pollinators, can be harvested when flowers are fully open to use fresh or dried.
Nasturtium thrives in reasonably poor soil and needs full sun. It's often planted to deter pests due to its peppery scent.
Basil prefers warm weather, lots of sunlight, and well-drained soil. Pinch off flower buds to extend the leaf-growing season.
Dill grows best in sunny spots with well-drained soil. It attracts beneficial insects and can self-seed easily.
Additional Tips on Use and Storage
Edible flowers like calendula are delicate and should be kept fresh by storing them in a container lined with a damp paper towel in the fridge and added to dishes just before serving.
Calendula can also be infused into oils for topical uses or elixirs that may be used as botanical cocktail bases or wellness infusions.
In Summary
Whether you're growing these herbs and flowers in your garden or using them in your culinary creations, they offer a myriad of flavours and benefits. Here's a quick guide:
- Use calendula petals fresh in salads or infused in oils.
- Use nasturtium flowers and leaves fresh for a peppery flavour in salads.
- Use basil leaves fresh in salads and fruit dishes.
- Use dill fresh in dressings, seafood, and pickles.
Remember to grow these plants with plenty of sunlight, ensuring proper soil and watering conditions to maximize yields and flavour. So, go ahead, savor the season with these delightful herbs and flowers, and share your experiences with your community.
Plant: Anethum graveolens (Dill) is a fast-growing annual with delicate foliage.Plant: Ocimum basilicum (Basil) belongs to the mint family.
- In the realm of food and drink, dill, with its unique combination of fresh, grassy flavour and subtle hints of citrus and anise, is commonly used to enhance pickles, dressings, seafood dishes, and as a garnish.
- Calendula, a Versatile addition to the home-and-garden and food-and-drink lifestyle, can be used fresh in salads, infused in oils for skincare or beverages, or dried for future use in cooking recipes.
