Edible flowers are the ultimate gardening mix

The easiest way to turn a kitchen garden into a colourful paradise is to grow flowers along with vegetables. Many vegetables have flowers you can eat EG: beans, peas, members of the allium family ( onions, chives and leeks), brassicas, squashes, chicories, salsify, scorzonera, corn salad and many more. Herbs to such as thyme, fennel, lavender and rosemary are a rich source of flavoured blooms. Along with these add a list of edible flowering plants from the common place nasturtium to the exotic yucca and the choice is huge.

Anise hyssop

This erect branching plant boasts lovely,dense spikes of lavender flowers ( occasionally pink or white in colour) in summer up to 15cm (6″) long. Bees love it and the gentle aniseed flavour that comes from the leaves and blooms, hence it is used in cooking, salads and for flavouring drinks.

A hardy self seeding perennial dying down in autumn, it will not survive much below -5C (23F), unless it is protected. In mild climates, sow in situ in autumn, but in cooler areas start the tiny seed off indoors in spring, planting in a sunny place in early summer 45cm (18″) apart. It will flower in its first season. Cut the flower spikes as they fade to encourage a second flush. More on Eat Tasty Edible Flowers