|Dimensions||19 × 10 × 1.8 cm|
GROW WITH SALAD FLOWERS:
cauliflower, cucumbers, onions, spinach, tomatoes
CALENDULA is a wonderful edible flower. Its flavors ranges from spicy to bitter, tangy to peppery with their sharp taste resembling saffron (also known as Poor Mans Saffron). It 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. Only the pedals are edible. Calendulas also benefit the soil as they form partnerships with soil-borne fungi that turn the plants into soil-cleaning machines. They are not only useful in the restoration of soil contaminated with high levels of cadmium but also suppress root-knot nematodes. Growing calendulas among cabbage resulted in fewer problems with aphids, cabbageworms, and diamondback moths and reduces cutworms.
CAMOMILE leaves and flowers are edible and they differ in taste. Chamomile flowers have a slight apple taste. Both can be tossed into a salad or a mug to make fresh chamomile herbal tea. Pick fresh flowers or dry to make a herbal tea that sooths various stomach problems and reduces muscle spasms. Roman chamomile has a low bushy growth habit and is good as a ground cover. As they are a mild fungicide, they protect seedlings from mildew and damping off in young seedlings. Spray plants with the tea.
VIOLA Lovely yellow, white and purple blooms have a mild wintergreen flavor and can be used in salads, to decorate cakes, or served with soft cheese. They are also a great addition to drinks, soups, desserts or salads.
DID YOU KNOW? Heirloom Seed has been protected and passed down the generations. It is the purest seed on earth with exceptional taste and nutrition. The award winning trademarked ‘Slab of Seed’ only grows heirloom vegetables & herbs