I just recently learned that cosmos flowers are edible! They’re called “the King’s salad” in Malaysia and the leaves are often served with chili paste.
I’m not sure I’ll be eating a salad of them any time soon but I love knowing that so much of what I grow can be eaten.
Then of course there are the echinacea flowers. I need to give the roots one more season before making tinctures from them.
Finally, I am really enjoying the chicory flower. It opens in the morning and closes by noon! The color is strikingly unique in my garden, where pinks, oranges, and yellows dominate.
