Edible flowers and late-summer herbs

UNIVERSITY OF MINNESOTA EXTENSION - www.extension.umn.edu

August gardens in Minnesota are bursting with color, fragrance, and flavor. Calendula, nasturtium, basil, and dill are some easy-to-grow favorites that bring beauty to your beds and bold taste to your table.

Here’s how to enjoy them from soil to salad.

Calendula: Petals with a peppery twist

Calendula officinalis is a cool-season annual with daisy-like blooms in orange, yellow, and bi-color. Flowers bloom until frost and make great cut flowers.

• Flavor: Mildly peppery, tangy, with saffron-like notes
• Uses: 
  • Sprinkle petals on salads
  • Infuse in oils or vinegar
  • Use dried petals as natural food dye
• Grow tip: Deadhead to extend bloom; harvest before petals fade.

Nasturtium: The spicy showstopper

Tropaeolum majus is a warm-season annual with round leaves and vibrant flowers in red, orange, and yellow. Blooms from late spring to early fall.

• Flavor: Peppery, like arugula
• Uses: 
  • Add flowers to salads or pasta
  • Stuff blossoms with herbed cheese
  • Pickle seed pods as faux capers
• Grow tip: Thrives in poor soil and full sun; leaves are edible too.

Calendula adds a tangy taste to salads

Peppery nasturtium

Basil: The aromatic hero of summer

Ocimum basilicum is a tender annual from the mint family. Basil comes in sweet, spicy, and citrusy varieties with green or purple foliage.

• Flavor: Sweet, slightly spicy, with clove and anise
• Uses:
  • Make pesto (try adding calendula petals)
  • Layer in tomato sandwiches or caprese
  • Freeze in oil or herb cubes for winter
• Grow tip: Pinch flowers to boost leaf growth; harvest in the morning.

Dill: The feathery flavor booster

Anethum graveolens is a fast-growing annual with delicate foliage and a fresh, grassy flavor. Dill attracts pollinators and beneficial insects and serves as a host plant for swallowtail butterflies.

• Flavor: Grassy, citrusy, with a hint of anise
• Uses:
  • Pair with cucumbers in soups or pickles
  • Add fronds to potato salad, fish, or yogurt dips
  • Use flowers in vinegar or as a garnish
• Grow tip: Let some plants go to seed for next year.

Greek basil growing with petunias

Dill

From garden to gathering

Whether you’re harvesting herbs for a backyard dinner or sprinkling petals on a summer salad, these plants invite you to savor the season with all your senses. So snip a sprig, pluck a bloom, and bring your garden to the table. Share your favorite edible flower moments with your community and inspire others to grow beauty they can taste.