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Section EDI - Potted Edible Flowers

Potted flowering plants with edible flowers (see varieties below that we will accept this year for the 2 classes). The varieties were selected as they should have flowers during the time of the fair. We hope to expand choices next year.

All plants should have a good quantity of open flowers and/or buds.

All entries to be submitted in a 4”-8" pot, with one variety per pot.
The variety name must be identified either by a label, card, pot stick, seed packet or any other form to identify the variety.

You may enter each of the listed varieties in the class, but each variety must be planted in its own pot.
Indicate on your entry form the variety/varieties that you are entering.

Class numbers with descriptions

1.       Edible Flowers Non-Herb - entries will be limited to any of the following varieties:

  • Calendula (Calendula officinalis) – A wonderful edible flower.  Flavors range from spicy to bitter, tangy to peppery.  Their sharp taste resembles saffron (also known as Poor Mans Saffron).  Has pretty petals in golden-orange hues.  Sprinkle them on soups, pasta or rice dishes, herb butters, and salads.  Petals add a yellow tint to soups, spreads, and scrambled eggs. 
  • Marigold (Tagetes tenuifolia – aka T. signata) – The marigold can be used as a substitute for saffron.  Also great in salads as they have a citrus flavor.
  •  Nasturtiums (Tropaeolum majus) – Comes in varieties ranging from trailing to upright and in brilliant sunset colors with peppery flavors.  Nasturtiums rank among most common edible flowers.  Blossoms have a sweet, spicy flavor similar to watercress.  Stuff whole flowers with savory mousse.  Leaves add peppery tang to salads.  Pickled seed pods are less expensive substitute for capers.  Use entire flowers to garnish platters, salads, cheese tortas, open-faced sandwiches, and savory appetizers.
  • Sweet Alyssum – (Lobularia maritima  - Alyssum maritimum)Alyssum is a honey-scented low-growing and profuse-flowering plant. It is often planted as an ornamental companion flower that draws beneficial insects in amongst our productive plants to help with natural pest control. Alyssum comes in whites, pinks and yellows with silvery green foliage. You can pick the sweetly fragrant flowers and scatter them in salads or freeze them in ice cubes.  Trim plants with shears to rekindle fresh flowering if they start to dwindle. Companions: Alyssum is a companion to many vegetable and fruit plants because it attracts hoverflies whose larvae eat aphids. 
  • Wax Begonias (Begonia cucullata) – The fleshy leaves and flowers are edible raw or cooked.  They can have a slight bitter after taste and if in water most of the time, a hint of swamp in their flavor.

2.       Edible Flowers Herbs - entries will be limited to any of the following varieties:

  • Garlic Chives (Allium tuberosum)  – A culinary herb and a beautiful flower, young garlic chive leaves can be used in salads or sprinkled over potatoes. Garlic chives are often included in perennial display gardens, too, where they bloom from late summer to early fall and attract many beneficial insects. The starry white flowers are wonderful in salads.
  • Anise Hyssop (Agastache foeniculum) -Both flowers and leaves have a delicate anise or licorice flavor.  Some people say the flavor reminds them of root beer.  The blossoms make attractive plate garnishes and are often used in Chinese-style dishes.  Excellent in salads.
  •  Basil (Ocimum basilicum) – Depending on the type, the flowers are either bright white, pale pink, or a delicate lavender. The flavor of the flower is milder, but similar to the leaves of the same plant. Basil also has different varieties that have different milder flavors like lemon and mint. Sprinkle them over salad or pasta for a concentrated flavor and a spark of color thatgives any dish a fresh, festive look.
  • Borage (Borago officinalis) – Has lovely cornflower blue star-shaped flowers.  Blossoms and leaves have a cool, faint cucumber taste.  Wonderful in punches, lemonade, gin and tonics, sorbets, chilled soups, cheese tortas, and dips.
  • Burnet (Sanquisorba minor) – The taste usually is likened to that of cucumbers, and burnet can be used interchangeably with borage.

References for the above choices:

 Link and Premiums

Link to Rules & Entry Form

Premiums for EDI

 $3.00 + blue ribbon
Very Good    
 $2.00 + red ribbon        
Good  $1.00 + yellow ribbon
Best in Show for each class in EDI
 additional $5.00 + Rosette