Pansy flowers can freeze completely at this time of year due to the frost and then as the sun thaws them out in the morning, they defrost and smile up at you, hence the Afrikaans name “gesiggies”.
Both pansies and the smaller Viola, from which the pansies originate, produce adorable flowers that are hard to resist. They produce masses of charming flowers over a long period, making them the most popular choice for sunny spots in the winter garden, in pots, or even hanging baskets on the patio.
If planted late in winter it is advisable to plant them in semi-shade to protect them from the harsher spring sun. Both pansies (Viola x wittrockiana), Violas (Viola cornuta) and Viola tricolour “heartsease” make for the prettiest edible flowers for decorating pastries, garnishing cocktails, soups, and even lemonade.
Violas are a more delicate garnish while the pansy flowers crystallise very well and can also be eaten as sweets or used to decorate ice-cream.
Pansy’s claim to fame
Their name in French, “Pensee”, means loving thought, and if a lover was near (and a bouquet of pansies was as well) the lovers could communicate without talking.
Edible Calendulas
Calendulas flowers can be eaten whole, however, the petals are the tastiest part of the flower, with the white section that joins to the flower base removed. Their colourful petals lift the colour and mood of a salad, while their spicy flavour is used to garnish and season curries and soups.
Edible flowers are great fun to use as garnish and you may already have plants in the garden that you did not know have edible flowers.
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