An Edible Bouquet

The bouquet pictured above is not only pulchritudinous, but also edible; it is not made of cut-up fruit, like the ones people send or gratefully receive as get-well-soon gifts, but of blooms from my backyard.

Counter-clockwise from left:

Lavender the common name of a genus of at least 47 species of flowering plants, part of the mint family.  One of the frequently found in herbal gardens is English lavender; with an unmistakeable scent used in aromatherapy and to freshen up linens, it is also helpful in the kitchen for tea, and as a spice in salads and baked goods:

001 Lavender
English Lavender (Lavandula angustifolia)

Oregano an ubiquitous herb in many cuisines, including Mexican.  Although the best time to harvest the leaves for the kitchen is just before the plant goes to bloom, it was captured from a different angle in the photo below, for the beauty of its tiny flowers:

002 Oregano in bloom
Oregano (Origanum vulgare)

Nasturtium – botanically speaking, has around 80 different species of annuals and perennials. T. majus is one of the most common species in the garden, and it is also 100% edible, from seed to flowers, which are great as a pop of colour in salads, while imparting a peppery taste.  In Spanish it is called mastuerzo (twister, for its pungency) or capuchina (for the shape of the flower reminiscent of a monk’s pious cap).  The one featured here is a variety new to my garden this year:

003 Nasturtium
Nasturtium (Tropaeolum majus)

Calendula –  Last but not least, the humble pot marigold, recognized for its anti-fungal and anti-bacterial properties, it is also used in the kitchen to add colour to salads, for tea, and its petals are sometimes used instead of saffron:

004 Calendula
Calendula (Calendula officinalis)

All facts are from Wikipedia

I am joining Cee’s Fun Foto Challenge (CFFC) Topic of the Week: close-Up of Flowers

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