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Agastache ‘Lavender Hyssop’
Agastache foeniculum is a popular perennial & edible flower which is very aromatic. Foliage emits a potent lemony fragrance, plus lavender blue flower spikes that pollinators love! Blooms midsummer to fall first year from seed. Leaves & flowers can be used fresh or dried to flavour drinks, salads, soups, pasta, desserts. Although the leaf scent has been described as anise, the chemical anethole, associated with anise or licorice, is not found in high amounts in the plant. The seeds can be added to cookies or muffins. Flower spikes can be an attractive addition to fresh cut or dried arrangements.Pollinator magnet!
Chives – Garlic Chives
Also known as Chinese chives, garlic chives (Allium tuberosum), can be used the way you use regular chives. They are distinguishable from chives by their flat, broader leaves and fragrant white edible flowers in midsummer, in the second year of growth. Flowers make a great addition to bouquets. The budded flower stalks known as "gow choy" can be found in Chinese grocery stores. Pull the florets apart and sprinkle on salads, dips, sauces, soups, stir-fries, and pizza & potato salad.
Flavour is a delicate garlic, midway between garlic & onion - used extensively in oriental dishes. Good choice for those who shy away from full-flavoured garlic.
Feverfew -Matricaria
Matricaria, also known as feverfew, botanical name Tanacetum parthenium, is very cheerful, prolific branching flower, excellent as a filler in bouquets!
Long, strong stems that support abundant, 1/2–1" daisy like blooms with yellow disks and white petals. Easy to grow and harvest.
Feverfew is believed to aid digestion, and lower blood pressure. There is some scientific evidence that drinking feverfew tea, or adding a few fresh leaves leaves to a sandwich everyday, can for some people, reduce the frequency and severity of migraine headaches.
