Articles from the March 18, 2016 edition

Mar 18, 2016

Lavendar photo By Kym Pokorny Pop some flowers in among the beans and lettuce and you’ll have two times the chance for an edible harvest. “Edible flowers look great in the garden and on the plate,” said Brooke Edmunds, horticulturist for the Oregon State University Extension Service. “Some especially pretty and tasty ones are the blue blossoms of borage, classic roses and chamomile with its little, white flowers.” Others on her list include annuals such as happy orange or yellow flowering calendula, marigold or nasturtium; the distincti...