“You’d be surprised to discover what is safely edible in the plant world, growing right under your nose,” says Brie Arthur, horticulturalist and author, also known as “the Plant Lady.” “From typical garden annual blooms to leafy greens like curly-leaf kale, Swiss chard and mustard, purposeful plantings in your landscape can add interesting flavors and colors to your cuisine.”

Foodscaping pros

An early proponent of the foodscape movement, Brie has discovered that interspersing various edible plants and greens among shrubs in the landscape is beneficial to the gardener and the plants.

“Rabbits, squirrels and chipmunks love to seek out tasty plants to forage; it can be very frustrating,” she says. “By mixing different seeds of leafy edibles—like lettuce and carrots that these rodents love—with arugula, beets, chives and Swiss chard that are not appealing, you have created a passive barrier and will make it more difficult for them to consume.”

She suggests generously broadcasting mixed seeds over bare ground, gently watering them in, then lightly covering them with a light layer of soil.

“As the weather turns to spring, you can add flower seeds as well among the greens,” she explains. “That’s what I call planting to forage with purpose.”

Edible flowers and greens can be added to sweet and savory dishes. Add them to cheese spreads, sprinkle them on pizza and add them to soups. For beverages, freeze blooms in ice cubes.

“One of my favorite ways to use floral edibles is to wash and dry them, brush with egg white, then toss them in fine sugar. They look so delicate as decorations for cupcakes, cakes or pressed into cookies.”

Top picks

Here are some of the most common floral edibles:

Violas, a daintier version of pansies, are one of Brie’s top choices for edible flowers. “People typically mix violas into salads or garnish an entrée or dessert with them,” she says. “Consider infusing them into syrups or vinegars, not only for the added color but their flavor, which is mildly sweet, a bit like lettuce with wintergreen or mint overtones.”

Calendula petals and foliage are edible, with the petals used either fresh or dried. Their bright yellow and orange hues add color to salads and make an attractive garnish for soups, sauces and rice dishes, where they lend a mild, saffron-like flavor. Dried petals tend to be more tart than nutty. The leaves are bitter and can be used sparingly in salads for a peppery note.

“For best flavor, avoid the center of the flower, which is unpleasantly bitter,” she says. “Instead, remove and use only the petals for garnish, flavor or color. Be sure you are growing a true calendula (Calendula officinalis) and confirm, as with all edible flowers and foliage, that the plants have not been treated with pesticides or other chemicals.”

Most people think of vegetables when they hear the words “edible plants,” but if you’re willing to be a little adventurous, take a look in your backyard. You’ll find edible flowers, foliage and stems that can punch up an ordinary salad, casserole or dessert.

Every part of the nasturtium is edible, with its flowers ranging from bright reds to orange and yellow.

“The blossoms and the leaves have a very peppery taste that’s much like arugula or radishes, which makes them great for salads, or to make herb butter or pesto,” Brie says.

Chop the stems as a substitute for green onions or chives. Or purée the stems with basil, garlic and olive oil to use as a dip or a sandwich dressing.

Brie urges caution when preparing foraged florals and greens.

“Always be certain that they have not been treated with pesticides,” she says. “Wash thoroughly and pat dry, then remove the bitter-tasting stamens, pistils and the green base from such blossoms as calendula, roses and hibiscus. Some flowers can be used whole; others, like calendulas and roses, should be separated into petals.”

Other edibles include lavender buds, bachelor’s buttons, borage and pansies. The flowers of certain herbs, such as thyme, chives and chamomile can be used for flavoring or garnishes.

“To ensure freshness, store fresh herbs and salad greens in the refrigerator in a plastic bag,” she says. “To keep dried herbs at their best, place in an airtight container and store at room temperature.”

“It’s fun and easy to spice up your recipes and meals with edible foliage and florals,” Brie says. “Especially when you grow them yourself, you’ll be able to experiment using them in the dishes you love to eat.”