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:
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:
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):
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:
All facts are from Wikipedia