Week of May 19, 2015 - Edible Flowers of May

Monday, May 18, 2015 1:46 PM | Anonymous

Some Edible Flowers of May

Violets, violets, violets (Viola)

Here are a few of the many violets blooming in my yard and garden. There are lots more, each with its own distinctive flavor, out in the woods. All violets are edible. (African violets are not violets and are not edible.) A hundred years ago, it was all the rage for ladies to wear a violet, until violets became associated with women-who-love-women. Except for Eleanor Roosevelt, who loved women and maintained the custom, violet wearing fell out of fashion. But eating violets – or pansies or jump-ups, their cultivated sisters – is never out of fashion. Try some tonight.

Dandelion (Taraxacum off)

Only those who live north of me will still be able to harvest dandelion blossoms, though we were able to find a few for our salad on Sunday during the Herbal First Aid class. After everyone left, I walked through the lawn knee deep in dandelion puff balls and made wishes. Tomorrow the lawn will be mowed. There are lots of recipes for using dandelion flowers (as well as the leaves and roots) in Healing Wise.

Ground Ivy (Glechoma hederacea)

This creeping, matting mint torments gardeners who don’t know they can eat it in salads, make an outstanding, tasty, calcium-rich vinegar with it, and even tincture it for midwifery uses. A gardener’s best revenge is to eat those weeds. Ground Ivy is also called: creeping Jenny, Gill over the ground, ale wife, and ale hoof. It is not related at all to true ivy, which is poisonous.

~ Rockets and Cresses ~

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