Nasturtium: The Peppery Powerhouse
Nasturtiums are a perfect example of a plant that works twice as hard. Their cheerful, jewel-toned flowers in shades of orange, yellow, and red are a magnet for pollinators and add a brilliant splash of colour. They can be grown as compact bushes or as trailing
vines, making them versatile for beds, borders, and hanging baskets. But their beauty is matched by their usefulness in the kitchen. Both the leaves and flowers have a pleasant, peppery taste similar to watercress. You can toss the flowers into salads for a colourful accent or use the leaves in sandwiches for a zesty kick. Even the seeds can be pickled to create a condiment known as 'poor man's capers'. As an added bonus, nasturtiums are known to deter pests like aphids and whiteflies.
Swiss Chard: Rainbow on a Stalk
If you want to add dramatic colour to your garden beds, look no further than Swiss chard, especially varieties like 'Bright Lights'. With stems that glow in shades of red, yellow, pink, and white, these plants are as stunning as any ornamental. The large, deep green leaves provide a beautiful contrast. Swiss chard is not just for looks; it's a highly nutritious and versatile leafy green. The leaves can be used raw in salads when young and tender, or sautéed or steamed like spinach. The colourful, crunchy stalks are also edible but take a bit longer to cook. It’s a hardy plant that can tolerate heat, often producing leaves from spring right through to autumn.
Rosemary: A Fragrant & Hardy Herb
Rosemary is a must-have in any dual-purpose garden. This woody, evergreen herb can be grown as a structured shrub, providing year-round texture and a deep green backdrop for other plants. In late winter or spring, it produces delicate blue or white flowers that are highly attractive to bees. The main draw, of course, is its intensely aromatic leaves. A staple in Mediterranean cooking, rosemary pairs wonderfully with roasted meats, potatoes, and bread. Its pine-like fragrance and robust flavour make it a kitchen essential. You can even use the woody stems as flavourful skewers for kebabs. Rosemary is generally drought-tolerant and thrives in sunny, well-drained spots, making it a low-maintenance choice.
Lavender: More Than a Pretty Scent
Known for its iconic purple flower spikes and calming fragrance, lavender is a garden classic for its beauty and ability to attract pollinators. But its uses extend well into the kitchen. While not all varieties are created equal for cooking, English lavenders are known for their sweet, floral flavour with hints of citrus and pine. Lavender buds can be used sparingly to infuse flavour into sugars, syrups, and baked goods like scones and cookies. It also pairs surprisingly well with savory dishes, including roasted chicken and lamb, often as part of an 'Herbs de Provence' blend. A little goes a long way; use it as a background note to avoid an overpowering taste.
Marigold: A Burst of Sunshine
Marigolds are famous for their bright, pom-pom-like flowers in sunny shades of yellow and orange. They are exceptionally easy to grow and are prized in organic gardening for their ability to repel pests like nematodes. Beyond their pest-control duties and cheerful appearance, the petals of some marigold varieties are edible. They can have a citrusy or slightly spicy flavour and are often used to add colour to salads, rice dishes, and desserts. Signet marigolds, such as 'Lemon Gem', are particularly noted for their pleasant flavour. Always be sure you are using an edible variety and that the plants have not been treated with pesticides.
Borage: The Star-Flowered Herb
Borage is a charming herb with fuzzy leaves and brilliant, star-shaped blue flowers that are a favourite of bees. The plant itself adds a unique texture and form to the garden. The real treat is its culinary use. The leaves have a fresh, mild cucumber-like flavour, making them a wonderful addition to salads, sandwiches, and cold drinks. The beautiful blue flowers are also edible and are popularly used to garnish salads, desserts, and cocktails, or even frozen into ice cubes for a decorative touch. Borage can grow quite large and will readily self-seed, so give it some space to spread out and enjoy its recurring presence in your garden year after year.
