The Best Kale Salad

The Best Kale Salad

Simple and so delicious this really is the best Kale salad! Garden-to-plate in a couple of minutes. Kale can be a struggle for many people to like but the curly edges and small dimples are amazing for holding on to flavours. This dressing is so easy and full of flavour it can be used on any of your garden salads.

kale salad

The Best Kale Salad

Prep Time: 5 minutes
Total Time: 5 minutes

Simple and so delicious! This Kale salad is a staple garden-to-plate recipe.

Ingredients

  • 4 cups chopped Kale (I used the Tuscan Variety)
  • 2 TSBP Nuts or Seeds (Pumpkin and Sunflower)
  • 3 Fresh Calendula Flowers
  • 3 Fresh Nasturtium Flowers
  • 1/4 tsp Salt
  • 1 pinch dried chilli flakes

Salad Dressing

  • 2 TBSP Lemon Juice
  • 1 tsp Olive Oil
  • 1 1/2 tsp Maple Syrup (or Honey)

Instructions

  1. Wash and chop the Kale into 1cm strips. Add to a mixing bowl.
  2. Toast the nuts or seeds in a dry frying pan - medium heat - for 2-3 minutes until slightly golden.
  3. Mix together the dressing and massage into the kale with your hands until fully coated.
  4. Sprinkle the salt, chilli, and calendula petals over the Kale and mix.
  5. Add the salad to a serving dish and sprinkle over the seeds and Nasturtium Petals.
  6. Enjoy!

Notes

Serve with a protein of your choice or pan-fried Haloumi or enjoy it on its own!

Ssubstitute edible flowers for what is available in your garden.

Kale

Kale

kale

Kale (Brassica oleracea ) is a member of the Cabbage family and produces an abundance of leafy greens. The great thing about Kale is that it grows vigorously and is much more pest-resistant than cabbages. Kale is packed with nutrients and antioxidants and can be used raw or cooked similar to lettuce or spinach.

kale

What parts of Kale are edible?

PLANT

Autumn – Spring

SOIL

Fertile, well-drained soil. Plenty of compost.

LOCATION

Full sun – part shade position.

CARE

Regular watering.

FERTILISE

Benefits from regular compost and natural fertilizers.

PESTS

Slaters, slugs, aphids, snails, and green caterpillars/ cabbage moth.

HARVEST

Harvest the outer leaves as the plant grows or cut the mature plant off and allow new growth to form.

REPRODUCE

Kale is Bi-annual so seeds usually form in the summer or second season.

Kale salad

Why Grow Kale?

Kale is a fantastic crop for beginner gardeners or those wanting a low-maintenance edible garden. Kale is hardy and grows well in many different conditions.

Here are some of the many reasons to grow Kale:

  • Easy to grow
  • Versatile produce
  • Low maintenance
  • Bulk up salads
  • Nutritious smoothies
  • Less susceptible to pests
  • Visual Aesthetics
  • Supports Immune health
  • Rich in Vitamin C,K,E
  • Can be eaten raw or cooked

‘Tuscan / Tuscano’ – Heirloom variety. Produces long dark green, palm-like leaves. Popular for flavour and texture.

‘Red Russian’ – Silvery green curly leaves with striking purple veins. Young leaves are good raw and older leaves are better cooked. Great for microgreens.

Siberian – Green curly leaves. Mild sweet flavour. Hardy and prolific.

‘Scarlet – Bright purple frilly leaves. Colour deepens with cool weather. Nutritious and ornamental.

When to Plant Kale

Kale is best planted from the end of Summer to Spring. Flavour improves with cool weather. In summer plants can get covered in aphids and caterpillars and the flavour is less palatable.

How to Grow Kale

  • Plant seeds into seed trays first (young kale is popular with pests) and transplant them in a sunny location once they have 4-5 leaves.
  • Dig in compost and composted manure to feed the soil.
  • Kale has shallow roots so add mulch to keep retain moisture and regulate temperature.

Care/ Maintenance

Keep Kale well-watered and keep an eye out for pests.

Pests / Disease

Slugs and snails may eat young seedlings. Older plants can suffer from aphids and green caterpillars, especially in warmer months. Use natural pest management.

How/ When to Harvest

The best time to harvest your Kale is during the coldest months. This is when the flavour is at its best! Harvest a few of the bottom leaves off each plant to allow continuous growth. Towards the end of winter/ early spring, you can cut the Kale plants off just leaving the stalk in the ground. This will reshoot multiple side shoots for a new harvest into Spring.

Reproducing

Kale is biennial so it will go to flower and produce seeds in its second season/ year or if the weather gets too warm. If your Kale does go to flower, wait until the flowers turn into seed pods and once they start to dry and turn brown they can be harvested. Keep the seed pods somewhere warm and dry until they have completely dried out. Pop open the seed pods to reveal the small Kale seeds. Keep your seeds in a dry, dark cool location.

Cooking and Using Kale

Kale can be eaten raw or cooked.

Kale pairs well with: Garlic, onion, chilli, apple, lemon, potato, beetroot, sweet potato, cauliflower, cabbage, tomato, mustard, honey, radish

Kale ideas:

  • Salads
  • Smoothies
  • Quiche
  • Pie
  • Curry
  • Pastries
  • Stirfry
  • Pesto

Preserving the Harvest

Kale can be easily preserved to use throughout the year.

  • Frozen raw
  • Fermented
  • Dehydrated green powder
  • Blanched and frozen

Kale Posts

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Previous Feature Plants

Rhubarb Crumble Slice

Rhubarb Crumble Slice

Deliciously sweet, and tart Rhubarb Crumble Slice with hidden garden greens. This gooey-centered slice is easy to make and will make a yummy dessert or sweet treat for lunches.

rhubarb crumble slice

Rhubarb Crumble Slice

Yield: 12- 15 slices

Delicious sweet and tart slice with refreshing hints of lemon. An easy snack for lunches or serve with yogurt or icecream for a yummy dessert!

Ingredients

Crumble / base

  • 1 1/2 Cups Rolled Oats
  • 1 3/4 Cups Plain Flour
  • 1 tsp Baking Powder
  • 1/4 tsp Salt
  • 1 tsp Lemon Zest
  • 1/2 cup Melted Butter
  • 3/4 cup brown sugar
  • 2 TBSP Pureed Spinach Greens (1 1/2 cup fresh greens)*

Rhubarb Filling

  • 2 Cups Chopped Rhubarb (2cm chunks)
  • 1/4 Cup Sugar
  • 2 TBSP Cornflour
  • 3/4 Cup Water
  • 3 TBSP Fresh Lemon Juice

Instructions

  1. Preheat the oven to 180degrees Celcius. Grease a 25cm square dish.
  2. Add all the filling ingredients into a saucepan on medium-low heat until the Rhubarb has softened. Add a little extra water if it is too thick. You want it to be thick but still be able to roll off the spoon.
  3. Allow to cool while you prep the base.
  4. Mix together all the dry ingredients for the crumble. Add in the melted butter and greens. (You can skip the greens and add an extra TSPB of butter).
  5. Press 3/4 of the mixture into the dish to form the base. Bake for 10 minutes and remove from the oven.
  6. Pour over the filling and sprinkle the remaining crumble on top.
  7. Bake for 30-40minutes until slightly golden.
  8. Grate extra lemon zest on top to serve.

    Notes

    *Blanch greens such as spinach or chard leaves, blitz to puree, and add into crumble for added nutrition.

    Other Sweet Recipes

    Garden Green Pikelets

    Garden Green Pikelets

    Packed with fresh greens from the garden these garden green pikelets are so fun to make. With subtle, fragrant herb flavours and vibrant green colour these pikelets are a delight to eat. Served with a delicious Rhubarb compote.

    garden green pikelets

    Garden Green Pikelets

    Yield: 20-25 pikelets
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 30 minutes

    Vibrant green pikelets packed with fresh greens from the garden.

    Ingredients

    • 1.5 cups of raw leafy greens*
    • 1 cup flour
    • 3 TBSP Sugar
    • 1 tsp Baking Powder
    • 1/4 cup milk
    • 1 egg
    • 20-25 herb leaves (Pineapple Sage and Lemon Balm)*

    Instructions

    1. Rinse the leafy greens and remove any hard stems. Blanch the leaves by submerging them in a pot of simmering hot water for 30-40 seconds and then add them straight to a bowl of ice-cold water. This step will help the pikelets retain their vibrant green colour. Skipping this step may result in a duller green.
    2. Strain the greens and place them in a blender or mixer along with the milk. Blitz until all the greens are combined to create green milk.
    3. Add in the egg and lightly blitz to combine.
    4. In a mixing bowl add flour, baking powder, and sugar. Stir to combine. Add the green mix slowly and stir to combine. Add about 1/4 cup of water to the empty green mixer or blender jug and shake to clean the residual green mix from the sides. Use this if the mixture needs a little more liquid. It should fall from the spoon quite easily.
    5. Clean your herb leaves and remove any hard stems. have these laid out ready to add while cooking your pikelets.
    6. Place a frying pan on low-medium heat and coat with a little vegetable oil. Spoon in your pikelets and add a leaf to the top. Once the pikelet has 3-4 bubbles appear carefully flip and cook for a further minute.
    7. Serve with Rhubarb compote and yogurt or cream.

    Notes

    Leafy Greens - I used Warrigal Greens (NZ Spinach) and a few Nasturtium leaves. You could use any mild flavoured leafy greens such as spinach or chard.

    Herbs - Pineapple Sage and lemon balm worked the best as they handled the heat. I also tried Mint and pineapple sage flowers and they were ok too.

    Loquat and Chilli Jam

    Loquat and Chilli Jam

    Loquat trees grow fruit in huge abundance and this Loquat and Chilli jam is a delicious preserve to go on a platter. Choose your level of heat by adding or removing seeds and using mild or spicey chilli varieties.

    loquat and chilli jam

    Loquat and Chilli Jam

    Yield: 1 small Jar
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes

    Sweet and spicey Chilli jam that is great for serving on platters.

    Ingredients

    • 1 cup chopped Red Chillies (approx 6 large whole chilli)
    • 1 cup chopped Loquats
    • 1/2 cup of Vinegar
    • 1/2 cup of Sugar
    • 1/4 tsp Salt
    • 1cm cube of fresh Ginger

    Instructions

    1. Wash the Loquats and remove the seeds including the seed membrane. Cut the hard end pieces off and dice them into small pieces.
    2. Place the Loquats in a saucepan with the sugar and mix to combine allow to sit while you prepare the Chillies.
    3. Chop the Chilli and remove the seeds. Keep them to the side as you can add them extra if you want to increase the heat later. Dice into small pieces or use a food processor.
    4. Peel the ginger and finely dice.
    5. Add the chillies, vinegar, salt and ginger to the saucepan and turn on a low heat. Cover and allow to lightly simmer for 20-30minutes. Keep an eye on it so that the mixture doesn't burn or get too thick. Add a 1/4 cup of water if it does start to clump together or stick to the bottom. Once the chilli and loquats have softened taste and add extra chilli seeds if you like.
    6. Spoon the hot mixture into a sterilized small preserving jar. Invert for 5 minutes to help the seal. Allow to cool. Store in the refrigerator and use within 2 months.

    Notes

    If it is too sweet add a splash more vinegar or a pinch of salt.

    This Chilli Jam is quite spicey so I did not add any seeds. If you want it to be more mild add more loquats and less Chilli.

    I used large red Cayenne Chillies.

    18 Lettuce Substitutes to eat all year round

    18 Lettuce Substitutes to eat all year round

    It’s no secret in Australia and New Zealand that the price of lettuce has lost the plot.. $7.50 – $12 for a whole lettuce or $7 a bag 150gram mixed leaves. Now, obviously, this varies from place to place but these 18 substitutes for lettuce will allow you to have salad and sandwich greens all year round! You may already have some of these growing in your garden.

    Many of these 18 lettuce substitutes have more nutrients and multiple uses so you can get more out of the food you grow. Lettuce is often used in sandwiches and salads so for today’s lettuce alternatives I will share which ones are best for these two main uses.

    Click below to Watch Lettuce Substitutes

    18 Substitutes for Lettuce

    1. Calendula

    Calendula is an edible flower and the leaves are also edible. Calendula leaves do have quite a strong flavour but you can add a few of these to your salads or sandwiches. Calendula flowers also have many healing qualities as well as attract pollinators to the garden. An amazing multi-use plant to add to your edible garden.

    calendula

    2. Nasturtium

    Nasturtiums thrive well in most soil types and you will often see them spilling out onto the street from gardens or popping up in the wild. They have quite a weed-like growth because they are so easy to grow and self-seed. The whole plant is edible including the leaves, flowers, and seed pods. Nasturtium leaves are great for salads and are also the perfect size and shape to add to sandwiches. With a natural peppery flavour, Nasturtiums are a great substitute for lettuce.

    3. Baby Beetroot Leaves

    Baby Beetroot leaves can be harvested a few off each plant to use in salads and sandwiches. Beetroot leaves can have beautiful red veins or be entirely red depending on the variety. A beautiful and nutritious substitute for lettuce.

    4. Rocket / Arugula

    Rocket or Arugula is a popular substitute for Lettuce. Rocket has a distinct peppery taste and is delicious in salads, sandwiches and served on top of pizzas. Rocket grows quickly so if you plant both Rocket and Lettuce seeds you will have Rocket ready to eat while you wait for the lettuce to get established.

    5. Kale

    Kale is a popular substitute for lettuce and can be grown all year round in many climates. Kale comes in many varieties some are better than others for salads and sandwiches. My favourite is the Tuscan Kale as it has a softer texture. Choose the smaller leaves and chop Kale up finely to add to salads and sandwiches.

    6. Purslane

    Purslane is an edible weed that has succulent-like leaves. Purslane thrives in dry climates and is often popping up in my gardens in Perth. Purslane is a great addition to salads and sandwiches as an alternative to lettuce.

    7. Sweet Violet

    Sweet violets are known for their delicate purple or white flowers and beautiful fragrant scent. The sweet violet leaves are also edible and can be added to salads and sandwiches. They do have a bitter flavour so it can be a good idea to mix a few with other greens.

    8. Rainbow Chard

    Rainbow chard is a fantastic versatile green to grow during the colder months of the year. Baby rainbow chard leaves can be picked and used in salads and sandwiches. Larger leaves contain more oxalic acid so it is recommended to blanch them first.

    9. Celery

    Celery is a fresh, crunchy and hydrating vegetable just like lettuce. Celery leaves and stalks can be used in both salads and sandwiches.

    10. Cabbage

    Cabbage is a great all-around vegetable that has many culinary uses. Finely sliced cabbage is a deliciously fresh and crunchy substitute for lettuce. A little bit of Cabbage goes a long way so it is a very economical vegetable.

    11. Asian Greens/ Bok Choy, Tatsoi, Choy Sum

    Asian greens such as Bok Choy are great additions to your edible garden because they grow fast, can be harvested multiple times from each plant and are versatile in the kitchen. Use the softy leafy ends in salads and sandwiches and the thicker stems in soups or stir-fries.

    12. Dandelion Greens

    Dandelions are another edible weed. Choose young dandelion greens to add to salads and sandwiches as a substitute for lettuce. Always make sure you identify weeds correctly and only forage from places you know have not been sprayed with chemicals.

    13. Sweet Potato Leaves

    Sweet Potato Leaves are abundant green in the garden. Use the young leaves in a salad or blanch or stirfry the larger leaves.

    14. Spinach

    Spinach is another popular substitute for lettuce and is a versatile plant to have in the garden. Baby spinach leaves are best for raw salads or sandwiches due to the oxalic acid contained in the plant.

    15. Chickweed

    Chickweed (Stellaria media) is an edible weed that grows in abundance during winter. Chickweed has small delicate leaves and flowers and loves to grow in moist shady spots during winter. Chickweed has a mild fresh flavour similar to sprouts and makes a delicious lettuce substitute. Chickweed is also a popular feed for chickens.

    16. Carrot & Radish Tops

    Carrot tops and Radish tops can be finely sliced to add to salads. The younger leaves will be more tender than the older larger ones. Finely slice and drizzle with salad dressing. They can also be wilted down in the pan to soften first. The tops also go great in a Garden Pesto to dress your salads.

    17. Watercress

    Watercress grows in abundance during the winter months and is a great substitute for lettuce. Watercress does have a strong peppery flavour so it can be good to mix a little with other more mild greens and a dressing. Watercress is also good for soups and stir-fries. Watercress can be foraged but always ensure you have a safe source with no chemicals contaminating it.

    18. Parsley

    Parsley is a common herb that is often under-utilized. Parsley can be delicious chopped up fine in a salad or added to a sandwich! Flat leaf parsley is my favourite variety for this.

    Sustainable Living Alternatives

    The great thing about growing food is you have access to so many parts of the plant that are often discarded. Learning what parts of the plant are edible and how to use them can help you double your food supply overnight!

    There are many more options than this so let me know in the comments if you use any of these or if you use other plants as lettuce substitutes in your garden. That will help others that find this post and are looking for more ways to expand their food source.

    Of course, grab yourself some lettuce seeds too, and get your own little salad bar growing. I like to grow mixed loose leaf varieties and then I pick one or two leaves of each plant. Combined with other greens from your garden you can make your salad greens go a whole lot further.

    NOTE: It’s important to note that some greens from the garden do contain higher levels of oxalic acid than others. This can block the absorption of some nutrients. Oxalic acid is reduced by cooking which is why many leafy greens such as spinach and chard are cooked first. This is mainly only a problem if you eat a lot of that plant. So by chopping up a little from each and choosing the younger leaves you can reduce the amount of oxalic acid consumed.

    Rhubarb

    Rhubarb

    Rhubarb

    Plant of The Month Info Card

    Rhubarb (Rhubarb rharbarmarum) is a long-living herbaceous perennial. Rhubarb is a hardy cold tolerant plant and many varieties have beautiful red stems to bring colour and aesthetics to your garden. Older heritage varieties can be saved for 100s of years and passed down through generations.

    Rhubarb stems are the edible part of the plant and the leaves are poisonous. It is easy to grow and is often left alone by pests so it makes the perfect addition to a low-maintenance section of the garden.

    Rhubarb

    What parts of the Rhubarb are edible?

    PLANT

    Autumn – Spring

    SOIL

    Fertile, well-drained soil. Plenty of compost.

    LOCATION

    Full sun – part shade position.

    CARE

    Regular watering.

    FERTILISE

    Benefits from regular compost and natural fertilizers.

    PESTS

    Slaters, slugs, aphids, snails, and green caterpillars.

    HARVEST

    Harvest once established (1 year at least). Pull outer stalks rather than cutting.

    REPRODUCE

    Rhubarb can be split from the crown to reproduce. Seeds can also be collected from mature plants.

    Rhubarb

    Why Grow Rhubarb?

    Rhubarb is an edible that is easy to grow and looks beautiful and ornamental in the garden.

    Here are some of the many reasons to grow Rhubarb:

    • Easy to grow
    • Delicious for baking
    • Low maintenance
    • Jams and preserves
    • Cold tolerant
    • Less susceptible to pests
    • Visual Aesthetics
    • Anti-inflammatory
    • High in vitamin K
    • Leaves can be used to make natural insecticides.

    ‘Victoria’ – Oldest heirloom variety. Produces large pinkish-red stalks.

    ‘Winter wonders’ – Stems are green in summer and red in winter. Cold tolerant that produces after many other varieties have gone dormant.

    Ever Red – Year-round producing. Stalks remain red all year round.

    ‘Wandin Red – Hardy year-round producing rhubarb with red stalks.

    ‘Next Generation  – Hybrid with bright red stalks. Easy to grow all year round.

    When to Plant Rhubarb

    Rhubarb is best planted from Autumn to Spring. Plants can go dormant during winter in very cold locations.

    How to Grow Rhubarb

    • Choose a sunny location that will be available as a long-term home for the Rhubarb. Rhubarb will need a bit of space so choose a location that is roughly 1m per plant although you can plant multiple plants a little closer. Rhubarb can overshadow surrounding plants.
    • Dig in compost and composted manure to feed the soil.
    • Plant roots or seedlings at least 0.5m apart as the leaves will grow large. If planting from a root ball ensure the eye or parts where the leaves will come out from is just above the surface.
    • Add mulch to keep retain moisture.

    Care/ Maintenance

    For abundant harvests, you can feed Rhubarb every 2-3 weeks with liquid fertilizer over Spring and Summer. Rhubarb may go dormant over winter so you can stop feeding and stop harvesting. Mature Rhubarb plants may send up large flowers on a stalk. These suck all the plant energy and as Rhubarb is easily propagated from splitting the plant the seeds are not really necessary. Rhubarb seeds will not grow true to type so the results may be varied. It is recommended to cut the flower off as you see it forming (unless you want to try and save the seeds).

    Pests / Disease

    Slugs and snails may eat young seedlings. Use natural pest management.

    How/ When to Harvest

    The best time to harvest Rhubarb is once the plants are mature enough to support their growth and can handle having stems removed. This is usually best to wait 1 year after planting. Remove one or two outer stalks from each plant. Hold the stalk near the base and gently pull and twist to remove the stalk. Do not cut the stalks as the small remaining piece may rot and cause disease to the plant. Remove the leaves as just the stalk is edible.

    Reproducing

    Wait until the plants are mature and have many stalkings forming from the main crown. It is best to split the plants every 3-4 years to reset and renew the plant. Split your Rhubarb in early Spring before the new growth has started. Dig up the whole plant and using a clean, sharp knife cut the main root ball into sections. Ensure each section has at least one bud or point where new leaves will form from. Place the root sections back in the soil to regrow new plants.

    Cooking and Using Rhubarb

    Rhubarb stalks can be eaten raw or used in baking.

    Rhubarb pairs well with: Apple, lemon, orange, yoghurt, cheese, butter, cream, vanilla, strawberries, honey, mint, sugar, custard, ginger,

    Rhubarb ideas:

    • Pies and tarts
    • Rhubarb crumble
    • Cakes and baking
    • Rhubarb jam
    • Fruit leather
    • Syrups
    • Sauce
    • Liqueur
    • Stewed
    • Candied

    NOTE: Rhubarb leaves are poisonous.

    Preserving the Harvest

    Rhubarb can be easily preserved to use throughout the year.

    • Stewed and frozen
    • Canned
    • Pickles and ferment
    • Dehydrated fruit leather
    • Jams and chutney

    Rhubarb Posts

    Rhubarb

    Plant of The Month Info Card Rhubarb (Rhubarb rharbarmarum) is a long-living…

    Previous Feature Plants

    Botanical Shortbread

    Botanical Shortbread

    Beautiful and delicious floral shortbread with subtle flavours of orange and thyme. This basic shortbread recipe can easily be adjusted to add seasonal edible flowers and herbs from the garden. The perfect treat to impress your guests and enjoy with tea or coffee in the garden.

    botanical shortbread

    Botanical Shortbread

    Prep Time: 20 minutes
    Cook Time: 20 minutes
    Additional Time: 1 hour
    Total Time: 1 hour 40 minutes

    Fresh, subtle flavours infused in soft melting biscuits. These botanical shortbread biscuits can be made using seasonal edible flowers and herbs.

    Ingredients

    • 250gram butter
    • 1 cup icing sugar
    • 3 cups flour
    • 2 tbsp orange juice
    • 2 tbsp ( 1 orange) zest
    • 1 tsp chopped fresh thyme
    • 1 /2 cup edible flowers

    Instructions

    1. Beat sugar and butter until very pale yellow/white and creamy.
    2. Grate the zest of one large orange and add to the mix along with 2 TBSP of juice.
    3. Mix through the flour to make a soft dough.
    4. Wrap or cover the bowl and refrigerate for at least 1 hour.
    5. Preheat the oven to 140 degrees. Lightly dust a baking tray with flour.
    6. Remove the dough and lightly knead to bring it together.
    7. Roll out the dough on a lightly floured surface to approx 1 cm thick (easier to manage using 1/2 the dough at a time)
    8. Sprinkle over edible flower petals and fresh thyme leaves (removed from the stalk).
    9. Gentle roll over the flowers. Some may not stick so just lightly press into place. Cut out shapes using a cookie cutter and place on to the baking tray.
    10. Merge the leftover edges and re-roll out and continue to cut shapes. The second roll will incorporate the flowers into the dough so you may want to add extras on top.
    11. Bake for 15-20mins or until very slightly starting to go golden. You want to keep them pale so they don't become too dry and crumbly. Remove and allow to cool on a wire wrack.

    Notes

    Edible flowers I used: Pineapple Sage (red flowers), Calendula, Rose, Sweet Violet, and Nasturtium.

    Use seasonal edible flowers and herbs: other options to try are Lemon and Lavender, Lemon and Rosemary, or Mint.

    Check out the edible flower list for options.

    Botanical Shortbread

    Beautiful and delicious floral shortbread with subtle flavours of orange and thyme….

    Calendula and lemon Infused Sugar and Salts

    Calendula and lemon Infused Sugar and Salts

    Calendula-infused salts or sugars make perfect gifts from the garden. It is a great way to preserve calendula to use throughout the year. Infused sugars can be great for finishing cakes, desserts, cookies, cocktails, or other sweet treats. There are two easy ways to make infused salt or sugar:

    1. Mix dried herbs and flowers with Salt or Sugar and place in a jar.
    2. Blend equal parts (1:1) of fresh herbs or flowers with Salt or Sugar and lay flat on a tray and allow to dry completely in a dehydrator or oven at 40 degrees celsius. Once the herbs are dry you can loosen the mix back up and place in a jar. 

    Note: blended sugar will turn to fine powdered sugar, similar to icing sugar. If you want more of a granular salt or sugar just blend a small amount with the herbs and mix the rest through at the end.

    calendula

    Calendula and Lemon Sugar

    Ingredients

    • Zest of 1 lemon
    • 1 cup Raw Sugar
    • 6-8 fresh Calendula Flowers

    Instructions

    1. Zest Lemon using a fine grater.
    2. Remove petals from the fresh calendula flowers and add to a bowl with the sugar and lemon zest.
    3. Lightly blitz in a mixer or blender.
    4. Spread on a tray to dry. Use a dehydrator at 40degrees celsius or the oven for 4-5 hours or until lemon zest and flowers are completely dry.
    5. Place in an air-tight jar to store.

    Notes

    To make an infused salt simply swap the sugar with salt.

    How to Grow Calendula – The Ultimate Garden-to-Plate Guide

    How to Grow Calendula – The Ultimate Garden-to-Plate Guide

    How to Grow Calendula

    Let’s dive into this incredible companion plant and explore how to grow Calendula and what to make with it! Calendula (Calendula officinalis) is a hardy edible flower that has many beneficial uses both in the garden and in the home. Calendula is easy to grow and if left to go to seed, will pop up each year in your garden with bright pops of colour.

    Calendula has anti-inflammatory, anti-viral, and antibacterial properties great for making healing teas, balms and lotions.

    best edible flowers

    What parts of the Calendula are edible?

    Quick Tips on How to Grow Calendula

    PLANT

    Autumn – Spring. Mild summers can grow all year round.

    SOIL

    Grows well in most soil types.

    LOCATION

    Full sun – part shade position

    CARE

    Consistent watering.

    FERTILISE

    Doesn’t require feeding.

    PESTS

    Slaters, slugs, aphids, snails, green caterpillars.

    HARVEST

    Harvest young leaves fresh and flowers once fully open.

    REPRODUCE

    Seeds can be saved once the petals have fallen and the flower has dried off.

    Why Grow Calendula?

    Calendula is an edible that provides flowers for the bees they look beautiful and ornamental in the garden.

    Here are some of the many reasons to grow Calendula:

    • Easy to grow
    • Flowers for the bees
    • Natural pest management
    • Low maintenance
    • Edible flowers
    • Can be used raw or cooked
    • Edible leaves
    • Healing and medicinal qualities
    • Protects soil
    • Anti-inflammatory, anti-viral, anti-fungal
    • Natural food colouring or dye
    • High in vitamin A&C
    • Cut flowers
    • Chicken coop health

    ‘Pink Surprise’ – Large double-layer petals with a peachy colour.

    ‘Double Red’ – Large double-layered petals with a deep orange colour.

    Golden Emperor – Large single-petal flowers. Daisy-like flower with bright yellow colour.

    ‘Balls improved orange – Large double orange flowers.

    ‘Pacific Apricot’  – Large double-petal light yellow-peach flowers.

    When to Plant Calendula

    Calendula can be sown at the end of summer or autumn. It can grow all year round in some locations that have mild summers.

    How to Grow Calendula

    • Choose a sunny location.
    • Plant seeds directly in the soil or in seed trays.
    • Plant seeds or seedlings 1 hand width apart
    • Protect young seedlings from slugs and snails but adding a ring of crushed eggshells
    • Add mulch to retain moisture

    Care/ Maintenance

    Calendula is a hardy, easy-to-grow plant. Harvest flowers regularly once petals are open to encourage more blooms.

    Pests / Disease

    Slugs and snails may eat young seedlings. Use natural pest management. Caterpillars can eat the leaves and flowers. Calendula can become a “trap” for pests and this will keep them away from your other plants.

    How/ When to Harvest Calendula

    The best time to harvest flowers and most vegetables is early in the morning, while the plants are hydrated. Wait until the flowers have opened usually once the sun is out. For medicinal uses, dry the flower with the green central structure attached, as that is where a lot of the healing properties are.

    Reproducing

    Wait until the flowers start to die off, their petals will fall and the seeds will start to form at the centre of the flower. Once they start to go brown and dry you can pick the flower and allow it to dry inside. Calendula self-seeds easily. If you would like to have flowers pop up in your garden next year, allow the seeds to dry on the plant and fall onto the soil. Once you know what calendula leaves look like you will be able to identify volunteer plants next year and dig up seedlings to spread around your garden.

    Cooking and Using Calendula

    Calendula flowers and leaves can be eaten raw or used in baking and home products.

    Calendula ideas:

    • Fresh in salad
    • Cake decoration
    • Fresh in Ricepaper rolls
    • Calendula oil
    • Calendula salve
    • Baking
    • Jams
    • Eco dye
    • First aid
    • Garnish
    • Calendula Salt
    • Calendula Sugar
    • Teas
    • Infused Honey
    • Lip balm
    • Infused cheese or butter

    NOTE: Calendula is not suitable for those who are pregnant or trying to conceive, as it may affect menstruation. Or those who are sensitive to the Asteraceae/Compositae family. 

    Preserving the Harvest

    Calendula can be easily preserved to use throughout the year.

    Other uses

    Calendula petals can be sprinkled in chicken bedding to help reduce ticks and bacteria. They can also be incorporated into their food which can make the egg yolks a deeper yellow colour.

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