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 Calendula: Calendula (Calendula officinalis)
One of our favorite edible flowers is the bright orange or yellow calendula that merrily re-seeds in the garden. Referred to as "poor man's saffron" for cooking uses, it is also used for feminine medicinal uses as well as creams and salve for tired hands. May be used fresh, or dried (remove petals from base, spread out and allow to dry in a warm spot then store in an air tight container). Versatile and fun to experiment with.
|  Borage: Blooms have a cool cucumber taste. Use to candy or as a garnish.
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Nasturtiums: These come in orange and yellow. Great as a garnish, in salads, to sprinkle, or to stuff. Spicy flavor.
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 Sunflower:
|  Lavatera, Silver Cup:
|  Daffodils, Yellow:
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 California Poppies: California state flower. Opens during day, closes at night. Great as a cut flower.
|  Larkspur: Dark and light Purples and whites.
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 Figs: Figs are sweet, flavorful, and high in fiber. Figs are great as is, just wash and eat or you can make jam, bread, ice cream and cake.
|  Cherimoya: Eat when soft like an avacado. Slice it in wedges and eat or scoop out with a spoon and enjoy. May add a few drops of lime. Do NOT eat the seeds or the skin. The cherimoya’s velvety fruit is a delicious flavour-blend of banana and pineapple. Sometimes refered to as custard apple fruit.
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 Bok-Choi: One of the most popular vegetables in the Philippines because of its pungent flavor. Good in stews. Cabbage family.
|  Arugula: An Italian green usually appreciated raw in salads or on sandwiches. A rather sophisticated two tiered taste experience: first nutty finishes with a radish flavor.
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Sorrel, French: Tart, lemony-flavored leaves are most tender early spring but can be good if cooked any time of the growing season. Steam with greens and use to make sorrel soup or sorrel sauce. High in oxalates; avoid if prone to kidney stones
| Tat-soi: Oriental greens are flavorful and high in vitamins and minerals. Stir-fry or lightly steam. Peppery flavor
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 Rapini (Broccoli Raab): Popular in Europe, rapini's popularity is spreading. Nutritionally related to broccoli, rapini is good sautéed with garlic, olive oil, nuts and a little crushed red pepper. Toss with hot pasta and top with a favorite grated cheese.
|  Collards: Mild and delicious. A member of the Crucifer family, highly anti-carcinogenic, also related to broccoli. Remove ribs if desired. Stem, simmer or stir-fry. Try adding a dash of Braggs Amino Acids.
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 Country Salad Mix (Mesclun):
|  Purslane: This is one of the most nutritious greens on the planet. Purslane has high levels of magnesium and potassium and more beta-carotene than spinach. It also has alpha linolenic acid, a type of omega-3 fatty acid, which is found to lower blood pressure and cholesterol levels as well as make the blood less likely to form clots. Purslane has the same good omega-3’s as in most fish. Wash and remove larger stems. Some recipes use leaves only. Purslane can be substituted for spinach or wild greens in lasagnas, filled pastas, and salads.
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 Lettuce, Ermosa Butter: Summer lettuce
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Chives, Garlic: Thin flat leaves with delicate garlic flavor. Chop into salad and sprinkle into cooked vegetables. Mince or finely chop and sprinkle over just about anything from baked potatoes to steamed carrots.
| Cilantro: Also known as Chinese Parsley, it is an indispensable ingredient in spicy cooking. Medicinal: Internally for minor digestive problems. Seed oil is fungicidal and antibacterial.
|  Basil, Genovese: Aromatic sweet basil. Slice into julienne strips, use in fresh salads and pastas. See our pesto recipes. Medicinal.
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Beets: As smooth as they come and a nice round shape. Action is choice for baby beets. Solidly dark red-purple interiors. Even with age the taste stays sweet and tender, raw or cooked.
|  Chioggia Italian Beets: White and pink rings inside; scarlet skin. The smooth, medium-height tops are all green with pink-striped stems. The root is sweet and the greens are terrific cooked with other greens or on their own.
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Serrano Chili: Hotter and smaller than Jalapeno's. Starts out as a bright, light to dark green chile, turning red, brown, orange, or yellow as it ripens. Hottest chile readily available in U.S. Use fresh for salsa verde and pico de gallo. Substitutes for Jalapeno, Fresno, and Sta Fe Grande chiles.
|  Fennel: Zefa Fino Fennel has an anise flavor.
May substitute fennel in almost any celery recipe. It can be baked, steamed, or sauteeed.
Fennel is low in calories and also offers significant amounts of vitamin A and the minerals calcium, iron and potassium. Try a sautte of fennel bulb, zucchini, tomatoes, bell pepper, thyme and season with Brittany sea salt and fresh ground pepper to taste. Use the feathery leaves as a fresh herb for seasoning. May use in place of dill. Great or baked or broiled fish with butter and olive oil.
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 Leeks, baby: Mild and tender when young. Great in soups, sautés and dips. When larger use white part only in most dishes but green is good for stock or soups.
|  Lemon Cucumbers: This heirloom variety is mild crunchy and refreshing. Delicious in a summer salad with tomatoes, radishes, salad mix, and a dressing of Pax Jani olive oil, Braggs cider vinegar and a dash of Braggs Amino Acid.
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 Patty Pan Squash, Sunburst: Sunburst variety. Summer squash. Stem or bake. Blends well with other vegetables or stands on it’s own as a side dish. Sprinkle with fresh dill or basil.
|  Shallots: Shallots combine garlic & onion flavor
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