Signs of Life

After a long and snowy winter here on Cape Cod, we are finally seeing signs of life! We caught these bulbs and perennials popping up in Falmouth this week. If you want early spring color, consider planting some of these in your garden:

Crocus

Crocus

A universal sign of spring, nothing is more cheerful than the crocuses. Plant the bulbs in fall and these bursts of color will reward you repeatedly year after year.

Sedum

Sedum ‘Autumn Joy’

This succulent brings color to a garden for 3 full seasons, its slowly changing colors truly reflecting the ephemeral nature of a garden. In the spring, its bright green leaves brighten up flower beds. By late spring and early summer it has pretty white buds that change from light pink to dark pink flowers throughout the summer. By fall the blossoms are a vibrant burgundy. Sedum ‘Autumn Joy’ is extremely drought tolerant, and hardy. Though it prefers full sun we’ve seen it thriving in some shady parts of the garden.

 

Hellebore_pink frost

Helleborus Gold Collection ‘Pink Frost’

Some of our Hellebores have already been blooming for months, even in the snow. This one is a called ‘Pink Frost’. Put them in your shade garden or near your front door where they will perk up even the dreariest winter landscape.

Snowdrops

Galanthus (Snowdrops)

The delicate ballerina-like flowers of Galanthus are perfect for a woodland garden. Plant them with lily of the valley for a carpet of green and white all spring.

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Sweet, Edible Spring

When clusters of sweet violets recently popped up in the garden, food was not the first thing on my mind. I was thinking birds, blooms, and warmer weather must finally be on the way. But after spotting this flower recipe book at Eight Cousin’s Bookstore, cooking violets into sugary concoctions seems like the only logical thing to do. Cooking with Flowers: Sweet and Savory Recipes with Rose Petals, Lilacs, Lavender, and Other Edible Flowers by Miche Bacher and Miana Jun is full of beautiful photographs and recipes featuring edible blooms.

Cooking With Flowers  by MIche Bacher, Miana Jun

Cooking With Flowers by Miche Bacher, Miana Jun

Dandelion leaves are tender and tasty this time of year, but their yellow flowers can also be used. Toss them in bread crumbs and fry them up as fritters. Tulips? Not only are the petals edible, but so are the bulbs. They taste like onions. And right now is the perfect time to harvest violets, pansies, and dandelions from your garden.  With lovely sounding things like Calendula Orange Cake, Elderflower Marshmallows, and Blackberry Borage Fool, the only problem with this book is that you will want to eat everything in it.

A few edible* flowers to look for this spring:

Apple & Crabapple Blossoms (Malus)
Bachelor’s Button (Centaurea)
Calendula (Marigolds)
Clover (Trifolium)
Dianthus (Carnations, Pinks, & Sweet William)
Dandelions
Elderflowers (Sambucus)
Wild Geraniums or Cranesbill (Pelargonium)
Lilacs (Syringa)
Love-lies-bleeding (Amaranth)
Pansies (Viola)
Tulips
Violets (Viola)

*The flowers on this list are all fairly common, but be sure confirm the identity before eating any plants. Also, never eat flowers that have been sprayed with harmful chemicals. 

Viola Odorata - Sweet Violets

Viola Odorata – Sweet Violets

Now what to do with those Sweet Violets from the garden? Candied flowers are an easy way to add elegance to your favorite cupcake recipe. To make candied violets, all you need are egg whites, very fine sugar, a handful of violets, and water. There is a great How-to at Taste of Home. Don’t use your houseplants for these. African Violets are not members of the Viola family and are not edible. Use Viola Odorata (Sweet Violet), Pansies, or other edible flowers.

Taste of Home Candied Violets Recipe

Taste of Home Candied Violets Recipe

Happy Spring, Happy Flower Cooking, and if you know of any other great flower recipes, we’d love to hear about them.