Gallery of Beautiful and Edible Flowerbed Flowers

Hollyhocks are plants that can grow quite tall and the flowers are large, showy, and beautiful. They are also edible. Hollyhocks are members of the mallow family and in fact are the largest kind of mallow. They are available in a wide range of colors.

Adorning many flowerbeds, nasturtiums produce pretty flowers of various colors and they bloom for a long period each year. All of this is true, but it is also true that a true salad garden just isn't complete without nasturtiums. The flowers brighten salads, the leaves add a delightfully peppery flavor, and even the seed-pods are edible.

Whether you want to call them violas, violets, pansies, or Johnny-Jump-Ups, violas are hardy perennials that are among the first flowers to bloom in the spring and among the last to bloom in the fall. Available in many colors, these flowers are quite edible and add plenty of color to salads.

Red clover isn't often purposely grown in flowerbeds, but it could end up growing there as a weed. That is good fortune because the flowers are pretty, the plant is edible, and as a side benefit, like other clovers, red clover increases the nitrogen in the soil it grows in. The flowers can be used in salads and the leaves can be steamed, boiled, or added to soups and stews. The leaves can also be eaten raw and are great when used in tea. Clover is also nutritionally packed.

Again, chicory isn't normally grown in flowerbeds, but it could be. The flowers are quite pretty. They are also quite edible. Chicory also produces a root that can be fried, boiled, added to soups and stews, or dried and ground, then used as a coffee substitute.

Chamomile looks like small daisies. The flowers are pretty and cheerful, yet the flowers are also edible. The leaves are so popular for a calming tea that chamomile is commonly sold at stores. Chamomile is incredibly easy to grow and in a lot of locations, it grows wild.

Fenugreek leaves are edible, quite pretty, and the leaves of this plant are prominently used in Indian and Middle Eastern cooking. This plant isn't native to the US, but it is widely naturalized in the states.

Chives aren't commonly grown in flowerbeds, but there is no reason not to and I actually do. The flowers are stunning. The flowers add color to food and both the blossoms and the leaves can be used for flavoring. Both are great when chopped and added to salads and they are superb when a hint of onion flavor is desired, without the flavor being overpowering. The blooms are