Edible Plants & Recipes
The daylily is a beloved ornamental plant whose flowers open in the cool hours of the morning and fade the next evening. Aptly named, the genus Hemerocallis is derived from the Greek for “beautiful for a day.” As an edible, it is prized in Eastern cuisine, but its culinary value is often overlooked in Western culture.
Edible flowers, either harvested from your own garden or purchased from the farmer’s market, can add color, whimsy, and flavor to the seasonal table. Many are fairly easy to grow and are abundant now as spring moves into summer. They can be used fresh as garnish, made into syrups or cordials, candied into crystalized
Allium tricoccum is an ephemeral, perennial wild garlic in the onion family that’s native to eastern North American woodlands. Better known as ramps, the plant's greens and bulbs have gotten quite popular in the culinary world over the last decade. Their distinctively delicious flavor (akin to garlic), combined with
Microgreens make a nutritious addition to salads and sandwiches and can elevate a humble dish as a beautiful and tasty garnish. These tiny plants are simply the young seedlings of the plants we often grow for greens—usually lettuces, cooking greens, and herbs. They’re sold at farmer’s markets and well-stocked
The Herb Garden is in its late-summer glory now. Several beautiful cultivars of tomatoes and peppers are ripe, and legumes and grains are maturing. Some specialty crops—like roselle, which is used in making sorrel drink—look pretty spectacular too. Curator Maeve Turner has also started to plant cool-season crops like
When I teach people how to make sauerkraut, I encourage them to treat cabbage as a base for other vegetables, fruits, herbs, and spices. Cabbage is a great starting point for fermentation, and by adding some of the same ingredient combinations you love in salads and other dishes, you can create all kinds of amazing