Edible Plants & Recipes
As summer yields to autumn and the shorter days grow cooler, the time has come to enjoy the last of summer’s fruits and vegetables. This recipe is excellent with September red bell peppers that have grown to full maturity over a long season, concentrating their flavor and sweetness. For best results, choose
Homemade ice cream is a delightful vehicle for summer seasonal ingredients in unexpected combinations. Case in point: lavender-infused ice cream with blueberries. Lavender is more versatile as a culinary herb than most people realize. It has been used for least 2,500 years as a recipe ingredient as well as for
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