Judielaine Bush wrote:Violet leaves are a delightful addition to salads and i understand the tougher leaves are decent potherbs. I think they make an excellent ground cover, although i've had rabbits denude twenty five square feet overnight.
I've a lilac too -- not the abundance of lilac you apparently have -- and did not know the flowers were edible! Mixing the lilac with the violets is brilliant. I';ve been trying to source some of the scented violets, Viola odorata. Someone said they were selling bare root plants, but i have begun to worry they did not know the difference from V odorata and V sororia. I'm going to be cranky if i've bought more V sororia. I think my seed starting skills have gotten better so i think i might have success with the cold stratification to start from seed. I'm thinking about getting a white variety and then i will be able to visually identify the scented flowers - it's such a strong scent i think i could use it with the purple blossoms providing the visual impact.
Anyhow, great blog post!
Tim Kivi wrote:Fragrant rose petals are used in Persian cooking. They’re used in sweet and savoury dishes.
Rose petals also make rose water, which is essential to many middle-eastern and North Indian recipes.
Joylynn Hardesty wrote:Jellies!!!
If you think low growing flowers like dandelions are too fussy to harvest, check our this awesome picker! Link below has a brief video of it in action.
I found the picker too late for my own use this year. Next spring, you can be sure I'll be busy during dandelion season! I'll be trying it out on viloets too!
Lisa Brunette wrote:. HOWEVER, I recently tried to harvest and eat several parts of the Hemerocallis fulva (daylily or ditch lily), with disastrous results.
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