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Grow Your Own Edible Flowers

Turn your backyard into a culinary paradise!

Gardening is very big right now thanks to COVID-19. We're all stuck in our house, looking for something to do. If you're looking for a productive garden that is also aesthetically appealing, try growing edible flowers! We love plants that will produce beautiful flowers we can enjoy in the garden and in the kitchen. These flowers will give your dishes a unique flavor and make you seem like a culinary genius.

These plants are all relatively easy to grow and produce flowers you can eat! Try using these beauties on top of cupcakes, as a cocktail garnish, or in a salad!


Pansy- These are one of the most popular edible flowers- for good reason! Their beautiful, bright blossoms will add that wow-factor to whatever you cook. We think pansies are especially impressive on top of cupcakes or cakes!

Nasturtium- These flowers pack a peppery punch and can bring extra flavor to your salads. Plus, the leaves are edible as well!

Lavender- We don't have to introduce you to this plant! Lavender is beautiful, smells amazing, and the small flowers will add a familiar floral note to many dishes. We like lavender baked into cookies or mixed into a latte!

Chamomile- Yes, like the tea! The dainty chamomile flower can also be used in salads.

Honeysuckle- Have you ever enjoyed honeysuckle nectar straight off the stem? It's delicious! These flowers smell and taste very sweet; it's the perfect garnish in a summer cocktail.

Food

Food Waste Feast’s 2 Favorite Recipes to Make with Beans

Plus tips from a chef on how to cook with dried beans and ditch the cans

We all know having a can of beans on hand means whipping up dinner can happen pretty quickly. While we love a quick and easy dinner, we aren't as thrilled by a meal that might introduce us to some unnecessary chemicals. Why would whipping up some rice and beans do that? The quick answer is that cans are often lined with BPA, a substance often used to line aluminum cans to keep the food inside from reacting with the metal. So, we talked to a chef Mei Li, co-founder of restaurant Mei Mei in Boston, MA, forthcoming cookbook author, and co-founder of Food Waste Feast, to figure out what's up with dried beans.

Guess what we learned - dried beans aren't that scary.

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