Once you have your emergency drypack food storage in place for you and your family, you may want to give some thought to growing a few perennially fresh items that can be used to garnish your emergency meals in case you can't get to a market or they are all closed for the duration. It will help make your food storage meals more attractive, and add some valuable vitamins and minerals to your diet as well.
Hikingware.com suggests you consider having a flower garden that not only brightens up your yard, but can provide you with additional food flavor in case of disaster or emergency. Beauty is never more appreciated than when it is also functional!
If the thought of feasting on flowers makes you feel a bit standoffish, then here's food for thought: You may already be eating flowers without realizing it. If your diet includes broccoli, cauliflower or artichokes, you are essentially consuming the flowering bud of the plant. Need further convincing? Flowers have been accenting world cuisines for thousands of years, dating back to the use of chrysanthemums by the ancient Chinese.
Consider these bright ideas for your edible flower garden:
BORAGE (Borago officinalis)
Star-shaped blooms with eye-catching appeal in pink, violet or shades of blue. Subtle flavor slightly akin to cucumbers, though some note a grassy undertone.
How to use: Show off their beauty by freezing the flowers into ice cubes and floating them in a beverage, or sprinkle over soups, salads or dips.
Growing tip: This self-seeding annual tolerates a wide range of soil conditions and can be grown in full sun to light shade.
CHRYSANTHEMUMS (Chrysanthemum morifolium, syn.C. x grandiflorum)
All are slightly spicy to strongly pungent, so a little usually goes a long way.
Edible note: As the "radicchios" of edible flowers, their petals kick up the flavor of salads, stir-fries, rice dishes and even burritos.
Growing tip: This perennial thrives in full sun and well-drained soil.
DAYLILIES (Hemerocallis)
Flavor profile varies from sweet and floral to vegetal or slightly metallic, depending on the variety. Always harvest the plumpest buds, just before they open.
How to use: In Asian cuisine, salads, desserts, deep-fried, or sautéed with garlic and asparagus.
Growing tip: Best in full sun or light shade in fairly moist, well-drained soil amended with organic matter.
NASTURTIUMS (Tropaeolum majus)
Arguably the all-star of edible flowers, with a somewhat spicy, peppery tang similar to watercress. (Both leaves and blooms are edible.) Flower colors range from a moonlit yellow to bright yellow, orange, scarlet and red.
How to use: Sprinkle flowers over salads, vegetables, pastas, stir-fries and meat dishes, or blend with salsas, cream cheese or butter.
Growing tip: This easy-to-grow, self-seeding annual thrives in most well-drained soils in full sun to light shade.
ROSES (Rosa)
All rose types vary greatly in flavor -- from full-bodied floral to pleasantly sweet and floral, to slightly metallic or even overtones of ginger -- so it's best to taste-test first.
How to use: Use petals to flavor honey, beverages, a sorbet or fruit compote or make a classic rose-petal jam. Also remember that the rose hip, which comes after the bloom, is a rich source of Vitamin C -- it can be made into a tea or boiled down with sugar for a syrup that goes well with pancakes and waffles.
Growing tip: Best in full sun to light shade and moderately moist, well-drained soil.
SQUASH Blossoms (Cucurbita)
The giant of culinary flowers, all squash flowers are edible -- both winter and summer squash-- though zucchini tends to produce the largest flowers. The texture is somewhat crisp with a sweet zucchini-like flavor, only milder.
How to use: The large yellow blooms are perfect for stuffing or deep frying.
Growing tip: Plant this warm-summer annual in deep, rich and well-drained but moist soil containing plenty of organic matter.