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Tag Archives: Dallas County Master Gardener Association

Corning Ware and Cornflower’s

July 11, 2021 

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If you are a baby boomer like me, this is probably a familiar dish. Chances are you might have received similar pieces as wedding gifts during the late 60’s – 70’s. I certainly did. And for the early part of our marriage, corning ware was used often in my kitchen. But I never gave much thought to the blue floral design embossed on the side until we started growing bachelor’s buttons at Raincatcher’s in the edible landscape cottage garden.

A quick google search led me to a fascinating story dating back to the time of Napoleon. As Queen Louise of Prussia was being pursued by Napoleon’s army, she sought protection for her children by concealing them in a field of cornflowers. In order to distract them and keep them quiet, she made wreaths from the flowers. In 1871, the year of Germany’s unification, Wilhelm, son of Queen Louise, honored his mother when he made the cornflower the symbol of unity. Later, the cornflower became the National flower of Germany. 

The name “bachelor’s button” refers to a time when single men with an interest in a specific woman wore them on the lapel of their jacket. If the flower faded too quickly, it was a sign that a woman’s interest in him was not mutual.  Additionally, English maidens wore the cornflower as a sign they were eligible for marriage. If the girl concealed the cornflower under her apron, she had her choice of bachelors.

So, why then, did Joseph Baum, an artist at the Charles Brunelle Advertising Agency in Hartford, Connecticut, choose to feature the cornflower as Corning Ware’s trademark design in 1958? That part of the story seems to have been lost but an endearing answer might be found in the flower’s symbolism. Today, the cornflower symbolizes remembrance, anticipation, fertility, wealth, prosperity, love and the future. Could it be that he was suggesting we should use our lovely corning ware dishes for favorite family recipes that would transcend time? If so, I’m thrilled to still have one of those memorable vintage dishes in my kitchen. And, that adorable blue cornflower emblem on the dish has a new and special meaning for me.

Tips for Growing Cornflowers (Centaurea cyanus)

*To get the most blooms and sturdier stems, plant in a location that receives full sun. (At Raincatcher’s, our cornflowers get a little afternoon shade.)

*If soil is predominantly clay or is sandy, mix in some organic material. We add compost yearly.

*Place plants at least 7 inches apart. Mature growth height is around 15-30 inches. 

*Deadhead plants regularly to prolong their flowering periods. For taller species, staking may be necessary. We’ve had ongoing issues with them falling over so all plants are now supported with bamboo stakes.

*Mulch around plants with bark to keep soil moist and to prevent the root system from getting too much sun. 

*Regular watering will keep the plants healthier.

*Cornflowers make excellent cut flowers and attract bees, butterflies and other pollinating and beneficial insects.

*Cornflower seeds are easy to harvest. When the seeds are ripe, the seedpods open up. Once this happens, extract the seeds for next year.

*Enjoy the vibrant blue flowers in salads, raw or cooked. Their sweet to spicy flavor will remind you of cloves. 

A bit of trivia: 

Bachelor Buttons were the favorite flower of President John Kennedy. His son John John wore one at his wedding to honor his father.

And, it has been reported that the most valuable blue sapphires are called Cornflower blue, having a medium-dark violet-blue tone.

Cornflowers Growing in the Edible Landscape Cottage Garden

Linda Alexander, Dallas County Master Gardener Class of 2008

Introducing Our Cottage Garden

June 22, 2021

“The best cottage gardens look like they planted themselves”.

Raincatcher’s Cottage Garden Beginnings

January 2021 our cottage garden was still in the dream phase. Researching, studying and looking at pictures on the internet filled up most of our time. We had envisioned the look, but a great deal of work lay ahead before this distinctive style could be implemented into our existing Statuary bed. Our goal was to find the perfect blend of colorful edibles transitioning from season to season, much like a butterfly gently flutters among flowers blooming in the garden. We hoped the rhythm of a good design would guide us along the way. 

The English invented the cottage garden, probably in the 1400’s when even the humblest plots of land were pressed into service to produce food for families. Every inch of earth counted—with herbs, fruit trees, and flowers (which attracted bees to pollinate crops) jammed close together. Aside from being practical, the effect was charming. And so, we chose two descriptive words to guide us in our adventure…we wanted our garden to be graceful and charming.

While studying Gertrude Jekyll’s philosophy (1843-1932), we learned that she popularized the informal borders associated with country houses in England and picket fences in the U.S. Instead of the fussy formal planting of the Victorian era, she advocated a more natural look with plants arranged by color, height and flowering season.

After a series of discussions with our team of volunteers, ideas were tossed out for consideration as we started the process of ordering seeds for a Spring presentation. Our time spent learning about the cottage garden style was especially beneficial as flowers were specifically chosen for the role they would play. Variety would create interest while selecting plants with the proper form and texture promised a more pleasing landscape design.

Guidelines used to establish a Texas version of our edible modern cottage garden were:

*Expand Boundaries – plant flowers at the edge of garden beds, allowing them to spill over onto paths.

*Consider Climate – select flowers, herbs and vegetables that are known to thrive locally.

*Embellish Gracefully – provide ways to produce focal points and places of interest. Plant shrubs among flowers to add height and structure.

*Lure Pollinators – use “bee and butterfly” friendly plants.

*Edit Sensibly – remove annuals at the proper time and groom perennials to maintain beauty.

*Evaluate and Experiment – cottage gardens evolve, seasonally. Remove plants that failed to flourish. Add new plant material, as needed, for variety.

Edible plants selected for our cottage garden include, but are not limited to, the following:

Spillers-to expand boundaries: having used scented pelargoniums in previous years, we were familiar with their growth habits and characteristics. For this project the varieties we chose were ‘Old Fashioned Rose’ and ‘Mrs. Tabor’s Red’. Tucked in between the pelargoniums we planted nasturtiums ‘Alaskan Mix’ to satisfy our 2021 variegated theme and to promote the spiller effect. The herbaceous evergreen perennial ‘Pink Chintz’ creeping thyme with its ground-hugging habit of growth brings a delicate texture to the perimeter of the garden.

Thrivers-previously used plant material proven to flourish in our Zone 8 climate: herbs in this category are the familiar basil varieties ‘Cardinal’ and ‘Red Rosie’. Onion chives were planted around the perimeter over two years ago and continue to thrive. Summer Phlox ‘Party Girl’ is a new addition with vintage appeal. ‘Iron Cross’ Oxalis is a frost tender perennial in bloom from June to November.

Embellishers-bring interest to the garden: two varieties of marigolds (tangerine and lemon gem) will bring delicate pops of yellow and orange to the design. ‘Pinks’ (Dianthus) that grew prolifically in many of our grandmother’s gardens provide little dots of color amongst the herbs and flowers. Wax leaf begonias and purple impatiens give long lasting seasonal color to the garden. For a striking touch of blue, Bachelor’s Buttons (Cornflower) add both drama and height. One carefully chosen coral drift rose bush was planted to grace each wedge. Three upright lavender scented pelargoniums softly embrace the centrally located garden statue.

Pollinators-bee and butterfly friendly plants: blue borage has been growing in our edible landscape for the past two years. Adding it to the cottage garden was an easy decision. Bees love those adorable star-shaped blue blossoms as much as we do. Echinacea is a reliable perennial that adds color and height.  Radish flowers are not only tasty but attract beneficial insects to the garden. Some will be harvested, others will be allowed to bolt. Yellow yarrow is a pollinator friendly plant that is known to attract butterflies, bees and other beneficial insects. We added one yarrow plant to each wedge.

 In conclusion: Six months later, the circular bed once referred to as our Statuary Garden has been reclaimed and given a new identity. Yes, the adorable bronze statue of a little boy and girl remained in its original location, a constant reminder that the entire edible landscape was once a much-loved children’s playground.  The same four pie-shaped wedges now feel more relaxed with their harmonious gathering of edible flowers, herbs and a few vegetables. We are overjoyed with the seasonal arrangement of jewel tones displaying their glowy color palette. Varying shades of green gracefully weave their way through a tapestry of color bringing a sense of harmony to each bed. Our new ‘Cottage Garden’ stands proudly as the focal point of the edible landscape. As with the cottage gardens of old, we are hopeful that ours will evolve slowly over time, changing with the seasons yet always impressing with its charm. Please enjoy your visit to our garden whenever possible.

Linda Alexander, Dallas County Master Gardener Class of 2008

Are You Growing Curry Plant?

June 15, 2021

You may have seen Curry plant (Helichrysum italicum) at local garden centers. Its silvery-gray to silver-green leaves are needle-like in shape, much like lavender or rosemary. Crushing the leaves gently in between your fingers, that familiar curry-like fragrance is easily released. If you happen to be in the garden after a refreshing rain, the scent intensifies. 

The Curry plant is a perennial with a bushy growth habit reaching to about 28 inches. It is in the daisy family (Asteraceae), and is related to many other herbs such as the marigold, dandelion, tarragon and chamomile. As is typical of herbs that originated from the Mediterranean it prefers a dry, sunny location. Planting in less humid, even sandy soils which have good drainage is recommended. Water sparingly and avoid a damp, moist location. During the flowering period, usually between late June and mid-September, it produces relatively small, bright yellow flowers. 

This easy to grow shrub usually requires no fertilizer. At Raincatcher’s we have grown it in the same spot for several years, choosing to mix in a little compost in early spring. Although the Curry plant is frost hardy, the extreme winter temperatures this year did cause some damage to our plants. We gave them a careful spring trimming which has helped to regenerate and restore most of the plants.  

Not to be confused with the spice called curry, curry plant is used in many different recipes including rice, pasta, paella, vegetable dishes, soups and meat dishes. Curry leaves are best enjoyed when freshly chopped. Branches can also be used for cooking certain dishes but should be removed before consuming. (For clarification, curry powder is a combination of herbal seeds and other seasonings including coriander, pepper, cardamom, nutmeg, cumin, turmeric and various other spices.) 

In England, fresh curry plant leaves are chopped up and used in a cream cheese spread on sandwiches. From Germany, a recipe using a combination of herbal seeds and spices caught my eye. Curry plant leaves are stir fried into the mix. It is an Indian style potato dish topped with yogurt and mango chutney. Figs and curry plant leaves are used to decorate the dish. 

For a multi-cultural experience, give curry a place in your garden.

Linda Alexander, Dallas County Master Gardener Class of 2008

Squash Vine Borers

June 12, 2021

If you are like me, you dread the thought of pests like the squash vine borer invading your garden. Beverly sent this helpful note this afternoon with a few tips.


I have been enjoying the stunning growth of the squash “volunteers” around Raincatcher’s. Last year’s plants dropped seeds that have become this year’s squash plants.  Having a big concern about squash borers, I read up on the subject.

 It seemed necessary to check each plant daily for the sawdust colored frass (poop) that appears at the stem when the larva is present.

After a week of wondering if I would be able to identify it, eureka! The squash plant below was planted in the Sensory Garden of the Edible Landscape. It went from healthy looking to kind of unhealthy looking overnight.

The next picture shows a close-up of the frass.  I removed the diseased section of the plant and replanted the remainder of the squash plant with 3 nodes in the soil.

Extra mulch seems to be helping other squash plants evade the borer so far. Continued vigilance will help us to slow down the squash borer population at least a little bit.

Beverly Allen, Dallas County Master Gardener Class of 2018

Many years ago at our Joe Field Location we had a lunch with every menu item made from squash starting with squash blossoms quesadillas! Links to the articles are provided below.

Squash squash and more squash

Squash recipes following our squashme event

New DCMGA Partnership Brings PlantTAGG Mobile Experience to Their Gardens

June 4, 2021

Gardening in North Texas has a unique set of challenges. We know there’s always a story to be told and advice to share, from coping with the scorching, dry summer heat to planting in the unforgiving, heavy clay soil. Part of our mission at Dallas Garden Buzz is to share our journey through the triumphs and missteps of gardening. To that end, we are delighted to announce the new partnership between the Dallas County Master Gardener Association (DCMGA) and PlantTAGG!

What is PlantTAGG?

PlantTAGG is the most technically advanced mobile solution for helping gardeners learn about and care for their plants. It’s FREE to use; and because it’s a web app, there’s nothing to download or install and no credentials to remember. PlantTAGG uses patented formulas to analyze data from NOAA, USDA, Texas A&M AgriLife, and Master Gardeners from around the country. This data is turned into accurate, easy-to-follow plant care guidance localized for your yard and plants.

Beyond the technology, PlantTAGG’s goals to educate gardeners blends seamlessly with the mission of the Master Gardener program. Abbe Bolich, President of the DCMGA, said it best,

“We’re thrilled to partner with PlantTAGG on this exciting new program. Our shared mission to educate the public about best horticultural practices really comes to life in our community gardens with this new mobile experience.”

What does the partnership mean for Dallas gardeners?

This partnership sets the gold standard in gardening by coupling sophisticated, easy-to-use technology with proven, research-based horticultural information for gardeners of all levels. As part of the partnership, we’re rolling out PlantTAGG-enabled gardens across the DCMGA ecosystem – and Raincatcher’s Garden is one of the first to benefit from this new mobile experience. 

It’s easy to use PlantTAGG in the DCMGA gardens – as you can see in this quick video:

For now, you can also try the PlantTAGG mobile experience at R&B 1, Bath House Cultural Center, Lakewood Elementary School Gardens, and Plano East Senior High Pollinator Garden. Other community gardens will launch in the coming weeks, including the Texas Discovery Master Gardeners’ Garden.

What’s next?

Come and see us! We’d love for you to visit Raincatcher’s (or any of the DCMGA gardens) and try out the new PlantTAGG-enabled mobile experience.

Learn more about the DCMGA and PlantTAGG partnership on the Dallas Garaden Buzz blog at https://planttagg.com/planttagg-and-dallas-master-gardeners/

Be sure to follow @dallascountymastergardeners and @planttagg on Instagram to be alerted of new garden launches and other program updates.

Until then, text PLANTS to 46376 to get started at home with PlantTAGG. 

We’ll look forward to seeing you in the gardens!

Cynthia Jones, Dallas County Master Gardener Class of 2013

Lemon Balm and Rainy Days

May 27, 2021

After two glorious weeks of puddle-filling, gutter-gushing rain, I’ve had time to think and cook a little more than usual. Initially, my thoughts turned to an experience shared with another master gardener a few days ago in the edible landscape.

The two of us were having a discussion about a big clump of the common herb, lemon balm, that had taken over a small area of the Hügelkultur bed. It wasn’t planned for the space but, this spring, had volunteered to take up residence in that location.  Now, completely covering a new rosemary plant and a low growing French tarragon, the space was too crowded for all three to survive. Too many plants in too small a space and that “real estate”, we determined, belonged to our ‘Arp’ rosemary plant. Patti offered to dig up the lemon balm and move it to an open spot in our newly designed sensory garden.  

Lemon Balm on the left, Variegated Lemon Balm right

Because lemon balm is known for growing like a weed, some gardeners choose not to have it their gardens. The big clump Patti dug up could just as easily have been tossed into the compost pile but then we would have missed the fun of using it in more beneficial ways. Thankfully, the rainy weather had given me some time to research and learn more about this fragrant and tasty herb. 

Lemon balm is a lemon-scented, aromatic perennial plant native to the Mediterranean. It belongs to the Lamiaceae (mint) family of plants with four-sided stems. The genus name, Melissa, is derived from the Greek word meaning “honeybee”. This herb’s lemony fragrance attracts bees. Hives were once rubbed with its leaves to bring in swarms.

Lemon balm is easy to grow, accepting partial shade to full sun exposure. You can expect the leaves to turn pale yellow green in full sun. Some gardeners believe the plant is happier and more handsome when grown in the shade. Prefers moist fertile soil with good drainage. 

Just a few feet away from the clump Patti transplanted is a new variety of lemon balm that we found at a local garden center this spring; Melissa officinalis ‘Aurea’ (Variegated Lemon Balm). It is a robust grower with variegated gold/green foliage. Like its cousin, the variegated variety can be used for many culinary purposes. 

A refreshing trio: Lemon Balm Shortbread, Roasted Blueberries and Lemon Balm Ice Cream and Lemon Balm Infused Green Tea

Acclaimed chef and cookbook author, David Leibovitz, combines lemon balm with roasted blueberries for a delicious ice cream treat. Other delightful recipes include Lemon Balm Shortbread with fresh Lemon Balm Tea. 

Give lemon balm a try this year. Hopefully, you will agree with poets and herbalists of old who referred to it as “heart’s delight” for its uplifting qualities. 

Linda Alexander, Dallas County Master Gardener Class of 2008

Salad From The Garden

May 25, 2021

Thank you, Starla Willis, for the video and Beverly Allen and Sharon L. Wright for teaching us about salad gardening. It is my understanding that your lettuce varieties were planted the first week of March and may last through June.

If you are like me, and hate to see your salad garden coming to an end, make summer plans!

I hear Beverly is trying a heat resistant romaine lettuce from Johnny’s seeds called Monte Carlo. Along with using a location with part shade, she plans to harvest often and early to beat the effects of our summer heat. She also said with this cool spring, there might be time to get one more round of quick growing radish seeds such as Cherry Belle or French Breakfast planted and harvested before summer. Her favorite sandwich consists of thinly sliced radishes from the garden and arugula. Sounds good, Beverly!

More summer salad ideas-Swiss Chard and Malabar Spinach. Buy transplants from your local garden center and put them in your garden when your spring lettuce begins to bolt or turn bitter.

Ann Lamb, Dallas County Master Gardener Class of 2005

Beverly Allen, Dallas County Master Gardener Class of 2018


Here’s more information from Johnny’s Seeds about heat resistant varieties. We can’t vouch for them yet, but plan to try some in our gardens. Dallas Garden Buzz readers, what do you grow for your salad bowl when the heat comes on? We would love to know.

Jewels of Opar

Jewels of Opar, an edible plant
and cottage garden favorite

Are you imagining a rare and brilliant necklace worn by a beautiful Persian woman of antiquity? If so, it may surprise you to learn that Jewels of Opar (Talinum paniculatum) is a plant which is native to the New World. My first experience with it was a few years ago when ‘A Year on the Plate’ was being created for the Dallas County Master Gardener Association.

Ann Lamb, my dear friend and one of the photographers for the cookbook, brought a small floral arrangement to the photo shoot for Lemon Verbena Scones. Earlier that morning, she had gone to her yard and gathered up a lovely collection of flowers and herbs. Placed perfectly in an ordinary “ball jar”, its simplicity was stunning. But it was the delicate addition of a branched display filled with tiny jewel-colored balls that caught my eye.

My curiosity led to a discussion of the plant which she quickly identified as Jewels of Opar. And so, the story continues with the gift from her garden and a recently discovered piece of information. True gardeners are always learning about the plant world. And, that information is easily shared through emails and texts or as we are working together in the garden.

Thanks to Susan Swinson, one of the volunteers at Raincatcher’s, we have just learned that Jewels of Opar is also an edible plant. Hooray! Remembering what Ann had told me back in 2016, to “choose your location carefully because once planted, your will always have it your garden”, our “Jewels” is growing in a small, manageable garden bed.  

Growth Habits and Characteristics:

*A self-seeding perennial that prefers full sun but can tolerate a small amount of shade during the day. Grows to about 24” tall.

*Does best in well drained soils and is tolerant of poor soils and heat. 

*Stunning lime green leaves with sprays of tiny pink flowers followed by ruby-orange seedpods. 

*Elliptical to rounded oval leaves are succulent and make an excellent addition to salads and sandwiches. 

*Seeds are tiny but nutritious and have recently been compared favorably with flaxseed.If you would like to add this beaded beauty to your garden, stop by Raincatcher’s on Tuesday, May 25th from 9:00am – 1:00pm. We have about two dozen small Jewels of Opar plants ready to be “gifted” on a first come, first served basis. 

Linda Alexander, Dallas County Master Gardener Class of 2008

Spotted Manfreda Plant

May 12, 2021

Spotted Manfreda Plant

Several weeks ago during a recent work day at the garden, we noticed a flower stalk coming up from the middle of a couple of our spotted manfreda plants on the courtyard of Raincatcher’s Garden.  This particular succulent plant, also know as Texas Tuberose or Manfreda maculosa is short (grows 12 – 15 inches tall) with silvery green leaves and is covered with purple spots. It is native to southern Texas and northern Mexico and does best in full sun.  It is considered a tender perennial but is often an evergreen plant in mild winters.  It completely died back this past winter and not only came back this spring but quickly produced a flower stalk.  

Manfreda in Bloom

The plant eventually grows into a thick clump of shoots connected at the roots and is often referred to as a ground cover plant.  The best part about the growth habit of this plant is that it is begging to be shared.  In fact, I got my plant many years ago from a couple who were on the city of Dallas Water Wise Garden tour.  As soon as I asked the home owner about the plant, she quickly retrieved a trowel and dug up an offshoot for me.  I have lost count of how many of these plants I have given to gardening friends as well as planting several in the courtyard at Midway Hills Christian Church.

The Alien Looking Flower of the Manfreda

I did a bit of research about the flower and I found that the relatively tall inflorescent carries mildly fragrant tubular flowers.  The flowers lack colorful petals, but have especially long pistils and stamens.  One website described the flower as “alien looking.”   

This is a plant to consider growing in your garden or in a container.  And if you’re lucky, it will gift you with a large, alien looking flower!

Jackie James Dallas County Master Gardener Class of 1993

We will have a couple of varieties of manfreda plants available at our plant sale on May 13th and 14th.   Hope to see you there.

Jackie James, Dallas County Master Gardener Class of 1993

Flower Photos by garden friend, Diane Washam 


PLANT SALE LOCATION: 11001 MIDWAY ROAD, DALLAS, TEXAS 75229

MAY 13TH AND 14TH

Edible Spring Blossoms…Our Top Ten

May 11, 2021

Want to bring some unexpected tastes to your palate? A recent walk around our edible landscape gave us the answer. Yes, we are growing kale for the foliage, chervil for its delicate, lacy leaves and chives to top baked potatoes and egg dishes but many other beautiful spring blossoms offer special gifts not to be missed.

Salads become more vibrant and enticing, soup receives a touch of elegance and lightly steamed or sauteed vegetables sparkle when flower blossoms garnish the dish. We’ve selected ten of our favorite spring blossoms to whet your appetite. Some are familiar, others may surprise you with their distinctive and very pleasant tastes. Enjoy your springtime visit to our garden to catch a glimpse of these lovely blossoms before they fade away.

#10…German Chamomile (Chamaeomelum nobile; Matricaria recutita)

Dainty, apple scented, daisy-like spring blossoms become the perfect ingredient for brewing a cup of German chamomile tea. To make the tea, place 1 tablespoon fresh (or 1 teaspoon dried) flowers in a cup. Pour 1 cup boiling water over the top and steep for 5 minutes. Strain out the petals before drinking or using in a recipe. Let the soothing taste calm and comfort you on a crisp spring morning. Petals can also be used in salads. 

#9…Scented Geraniums (Pelargoniums spp.)

At Raincatcher’s we’ve fallen head over heels with scented pelargoniums (geraniums). Their fragrance is so captivating that we’re constantly searching for new varieties. This spring, we’re growing some of the following: chocolate peppermint, lavender, lemon fizz, rose, peach and pink champagne. From smooth-as-velvet rounded leaves to deeply lobed, the foliage of scented pelargoniums makes a lovely statement in the garden. Use scented geranium leaves to lend a nice fragrant addition to cookies, cakes, butter, drinks, and many other types of foods. Garnish the beverage of your choice with a tiny blossom. For a sweet finish, give it a gentle swish in the liquid before consuming.

#8…Chervil (Anthriscus cerefolium)

After the deep freeze of February, chervil gave us a spirit-lifting surprise. Our tender little plants growing in the Hügelkultur stayed nestled in the ground just long enough to survive the bitter cold. Over the past few weeks, we’ve been drawn to tiny white anise-flavored blossoms covering the plants. Harvest chervil blossoms and leaves as close to preparation time as possible. Partner it with eggs, salmon, cream soups, and many classic sauces. Use the blossoms to garnish watercress for a simply divine salad.

#7…Begonias (Begoniaceae – Semperflorens Cultorum Group)

We are growing the wax leaf variety in our Statuary/Cottage Garden. The fleshy leaves and flowers are edible both cooked and raw. In Japan, India and Indonesia they have been cooked up as potherbs. The Chinese use them to make a sauce for meat. Children in northern Mexico and China eat them as a snack. Tuberous begonias are also edible. The flowers have a delicious, light, lemon taste and a crisp texture.  We hope to add some in the shady parts of our garden. 

#6…Rat’s Tail Radish (Raphanis sativus var. caudatus)

Edible podded radish plants look very similar to traditional radish plants except that the flowers are allowed to go to seed and form seed pods. Rat’s Tail radish is grown for its edible pods. The pods are green and pencil-thin with a smooth, somewhat lumpy appearance. Flowers can range from white to pink and purple and can be added to salads. Pods can be eaten raw or cooked, sliced and added to salads or crudité platters. Because Rat’s Tail radish plants are heavy producers, it’s fun to use both flowers and pods in different dishes.

#5…Kale, Red Russian (Brassica napus)

Kale is typically grown as a leafy green crop. But have you tasted the blossoms? Surprisingly, they are very tender and delicious. And, with the extreme cold in February, it brought out their sweetness even more. If fully opened, use them in salads. If they are still in the bud stage, try adding them to stir fry dishes. Or, after a light sauté, add them to soup or pasta. Other members of the brassica family also produce these tender flowering tops known as raabs. Raab is a tangible, edible sign that the kale (or broccoli or whatever you have) “overwintered” and survived into spring. 

#4…Calendula (Calendula officinalis)

With nicknames like pot marigold and poor man’s saffron, you might have missed the opportunity to grow calendula. At Raincatcher’s, we’re thrilled to have it growing alongside the greenhouse beds and in our sensory garden. Springtime is the best time to enjoy calendula flowers in the landscape and, especially, for culinary purposes. Calendula flowers have a spicy, peppery taste that give a nice flavor to cornbread, quiche, ravioli and sweets.

#3…Wasabi Arugula (Diplotaxis erucoides)

If you’re ready for tasting notes of horseradish and peppery aromatics, give wasabi arugula a try. It has deep green spoon-shaped leaves with slightly toothed edges and stems that are delicately crisp. Once it bolts, let the edible flowers attract pollinators or enjoy their tender, tangy bite in salads and as a garnish for your favorite bowl of soup. 

#2…Borage (Borage officinalis)

In our crescent bed, you’ll find both white and blue borage in full bloom. Bees are buzzing and can’t stay away from the striking star-shaped blossoms. Borage is an extremely old plant, originating from an area around Aleppo, a Syrian city that dates back to the eleventh century B.C. After spreading to Europe, Pliny the Elder wrote, “it maketh a man merry and joyful.” His comment, along with others, may refer more to the wine it was drunk in than the herb itself. Fresh borage flowers can be used in salads, dips and cold soups as a garnish.

#1…Nasturtiums (Tropaeolum majus)

Not surprisingly, nasturtiums are the number one pick in our edible landscape. There are almost a dozen varieties of nasturtium on the market but this year we chose ‘Variegated Alaska Mix’ for our Statuary/Cottage Garden bed. Their unique variegated foliage delivers a colorful display of gold, orange, salmon and mahogany flowers on compact plants reaching about one foot in height. A big attraction for growing nasturtiums is that the flowers, leaves and seed pods are all edible. Their tangy flavor is mustard like with an added perfume and sweetness. (For a special treat, go to our link for Nasturtium Risotto. This incredible recipe includes all parts of the nasturtium plant.)


(FYI…Come back in a few months for our next seasonal look at a Baker’s Dozen favorite edible summer flowers.)

Linda Alexander, Dallas County Master Gardener Class of 2008

Nasturtium Risotto

Nasturtium Pesto

Nasturtium Bouillon

Don’t forget our plant sale May 13th and 14th.

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