Incredible edible flowers

When my husband put in two elevated garden boxes a few years ago, we jokingly said they were “his” and “hers” and entered into a friendly growing competition. It has become apparent that I may not have a green thumb, or maybe it’s patience I’m short on, but I’ve tried a variety of herbs such as basil, cilantro and oregano. My basil always dies. The cilantro bolts. My sage, rosemary and thyme are in the ground, so they are good. (Yes, I know I’m missing the parsley.) They say mint is impossible to kill, but I think I have. Really it just got too big for the pot and I didn’t tend to it in time. My chives are planted in the ground and besides looking pretty, the lavender-colored sphere-shaped flowers make lovely garnishes. Through all of this, I’ve determined that I like to grow pretty little fragrant food garnishes and flavorings that are accessible only a few steps off my patio to decorate a dish or garnish a dessert. Last summer I decided I needed some edible flowers and planted chamomile, pansies and violas in my garden box. The latter of which are just starting to pop up again to say hello.