What Edible Plants to Grow for Mulch and Improve Sandy Soil

What Edible Plants to Grow for Mulch and Improve Sandy Soil

Gardening in sandy soil can be a challenge, especially in hot, dry climates. Sandy soil drains quickly, lacks nutrients, and struggles to retain moisture. However, by choosing the right plants, you can naturally improve soil health while also growing food. In this post, I’ll share five of the best plants to grow for mulch and improve sandy soil, all of which are fast-growing, drought-tolerant, and multi-functional. These plants help build organic matter, retain moisture, and create a thriving ecosystem in your garden.

Pigeon Pea (Cajanus cajan)

Pigeon pea is a nitrogen-fixing shrub that grows quickly and thrives in poor soil conditions. This makes it an excellent pioneer plant for mulching to improve sandy soil and support other plants in your garden.

Benefits of Pigeon Pea:

  • Fixes nitrogen, enriching the soil naturally
  • Produces edible, protein-rich peas
  • Attracts pollinators and beneficial insects
  • Provides dappled shade for smaller plants
  • Offers abundant biomass for mulch and soil improvement
  • Works as a windbreak and shelter for small birds and insects

Pigeon pea is a short-lived perennial (4-5 years) and can be used to establish a garden while building soil fertility.

Edible Canna (Canna edulis)

Edible canna is a fast-growing, low-maintenance plant that produces starchy, edible rhizomes and large leaves perfect for mulching.

Benefits of Edible Canna:

  • Edible tubers can be eaten raw, cooked, or made into crispy chips or flour
  • Young shoots can be eaten as a nutritious green vegetable
  • Dense growth provides wind protection and shade
  • Attracts pollinators with its red flowers
  • Grows well in poor soil with little water
  • Chop-and-drop plant for organic mulch
  • Helps stabilize soil and prevent erosion

Edible canna is ideal for hot, dry climates and will quickly improve the organic matter and moisture retention of sandy soil.

Banana (Musa spp.)

Bananas are one of the best plants for improving sandy soil and creating a moist, nutrient-rich microclimate.

Benefits of Bananas:

  • Fast-growing with large leaves that provide valuable shade
  • Produces nutrient-rich mulch when chopped and dropped
  • Helps retain moisture in sandy soil
  • Improves soil structure by breaking down organic matter quickly
  • Provides delicious fruit for home gardens

Bananas are heavy feeders, so they benefit from compost, manure, or worm castings. Plant them in groups to create a thriving, moisture-rich ecosystem.

Feijoa (Acca sellowiana)

Feijoa, also known as pineapple guava, is a hardy shrub that thrives in drought-prone and sandy soil conditions.

Benefits of Feijoa:

  • Tolerates drought and poor soil
  • Produces delicious, fragrant fruit
  • Provides dense foliage for wind protection
  • Low-maintenance and easy to grow
  • Can be used as a hedging plant to protect other crops

Feijoa is an excellent addition to sandy-soil gardens, offering both food and improved soil structure. They grow so much each year, which provides a consistent supply of green material to mulch. This is currently my top producer for mulch in the garden, and I use a mini mulcher with the Ecoflow battery pack to give me cordless solar power anywhere in the garden.

Cassava (Manihot esculenta)

Cassava is a tough, resilient root crop that thrives in hot, dry climates and nutrient-poor soil.

Benefits of Cassava:

  • Grows well in sandy, well-draining soil
  • Produces large, starchy tubers that can be boiled, fried, or made into flour
  • Fast-growing, reaching 2-3m tall in one season
  • Drought-tolerant once established
  • Leaves are edible when cooked
  • Chop-and-drop plant for mulch and soil improvement
  • Helps prevent soil erosion with its strong root system

Cassava is an excellent survival crop that helps build soil health and provides a reliable food source.

Mulching for the win!

If you’re gardening in sandy soil, these five plants to grow for mulch will help improve organic matter, retain moisture, and build long-term soil fertility. By growing multi-functional, fast-growing plants, you can create a thriving, resilient garden—even in harsh conditions.

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Watch the full video for more info on mulching

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Are you growing any of these plants? Let me know in the comments! And if you found this helpful, share it with fellow gardeners.

Happy gardening!
Holly 🌿

Feijoa skin chutney – A Zero-Waste Recipe

Feijoa skin chutney – A Zero-Waste Recipe

This a delicious zero-waste recipe to use up your excess Feijoa skins and get the most out of your harvest. Feijoas ripen quickly, within a few weeks, and it can be hard to keep up! This Feijoa skin chutney is a delicious way to enjoy your harvests and makes a great gift! Enjoy on a cheese platter or add flavour to a sandwich.

The Best Way to Use Feijoa Skins

Feijoa season is short but abundant, leaving many gardeners and Feijoa/ Pineapple Guava lovers wondering what to do with the excess fruit. Instead of letting the skins go to waste, why not turn them into a delicious Feijoa Skin Chutney? This simple recipe transforms feijoa peels into a flavorful condiment that pairs beautifully with cheese, meats, and sandwiches.

Using Feijoa skins reduces food waste and ensures you get the most out of your harvest. This chutney is packed with bold flavors, balancing the natural tartness of feijoa skins with warm spices and sweetness. Plus, it makes a wonderful homemade gift for friends and family!

Why Use Feijoa Skins?

Most people scoop out the feijoa flesh and discard the skins, but the skins are packed with flavor and nutrients. I love eating them whole, which gives a balance of sweet and sour flavour! But… with huge harvests, it’s time to get creative!

The skins have a slightly bitter and aromatic taste, which blends beautifully with the spices and vinegar in this chutney.

By using the skins, you can:
Reduce food waste and maximize your harvest
Enjoy a unique flavor that’s different from regular feijoa chutney
Create a versatile condiment for both sweet and savory dishes

What You’ll Need to Make Feijoa Skin Chutney

This recipe uses simple pantry staples to bring out the best flavors in feijoa skins. Here’s what you’ll need:

  • Feijoa skins – Washed and chopped
  • Onions – For a rich, savory base
  • Apple cider & red wine vinegar – Adds tang and preserves the chutney
  • Raw sugar – Balances the tartness
  • Cumin Seeds – Warm spices for depth of flavor
  • Chili (optional) – For a little kick
Feijoa Skin Chutney

Feijoa Skin Chutney

Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes

Sweet chutney is perfect for cheese platters or to add flavour to sandwiches. Great zero-waste recipe to use up left over Feijoa skins.

Ingredients

  • 3 cups feijoa skins chopped
  • 1/2 cup red wine vinegar
  • 1/2 cup apple cider vinegar
  • 2 onions
  • 2 green or red cayenne chilli (mild-medium spice)
  • 1 cup raw sugar
  • 1 1/2 tsp salt
  • 1 tsp cumin seeds

Instructions

  1. Remove the hard flower ends of the feijoas skins and slice the skins into strips (roughly 1cm wide).
  2. Remove chilli seeds (or leave them in if you like it spicey!). Slice into pieces.
  3. Peel (discard skins) and dice onion.
  4. Place all ingredients in a pot or saucepan and lightly simmer for 1-2 hours until thickened and brown.
  5. Sterilise jars by washing and adding them to the oven upside down at 120 degrees celsius for 15mins. Place lids in a bowl and add boiled water.
  6. Spoon hot chutney into hot jars, clean rims and secure lids.

Notes

Once opened use within 1 week and keep refrigerated.

You can add Feijoa flesh as well as skins but this would increase the sweetness so use less sugar.

Ways to Enjoy Feijoa Skin Chutney

This chutney is incredibly versatile! Try these serving ideas:

  • On a cheese platter – A perfect match for sharp cheddar or creamy brie
  • In sandwiches or wraps – Adds a sweet and spicy kick
  • With grilled meats – Delicious as a glaze or dipping sauce
  • As a homemade gift – A thoughtful and unique present

Storage Tips & Shelf Life

  • Store chutney in sterilized jars for up to 6 months in a cool, dark place.
  • Once opened, keep in the fridge and use within 2–3 weeks.
  • The flavors will develop over time, so let it sit for a few weeks before enjoying for the best taste!

A Delicious Way to Reduce Food Waste

Making Feijoa Skin Chutney is one of the best ways to make the most of your feijoa harvest. It’s a simple, delicious, and sustainable recipe that transforms leftovers into a gourmet treat. Give it a try this feijoa season, and enjoy a homemade condiment that’s bursting with flavor!

What do you make with your excess feijoas? Let me know in the comments! 🌿

Feijoa crumble slice

Feijoa crumble slice

Feijoas or pineapple guavas come in thick in fast over the Autumn month. Their sweet, perfumey flavour is delicious and eaten fresh but once the trees are established you will have a hard time keeping up with them! This Feijoa crumble is delicious and not too sweet. Serve with ice cream yogurt or custard. Feijoas can be frozen to make this throughout the year or switch out the feijoas with other fruit such as apples, apricot, or plum.

Feijoa Crumble Slice

Feijoa Crumble Slice

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes

Feijoa crumble slice is delicious served warm with icecream, yoghurt, or a sweet treat for packed lunches.

Ingredients

Crumble

  • 2 cups flour
  • 1 1/2 cup rolled oats
  • 1/2 cup shredded or desiccated coconut
  • 1/2 teaspoon baking powder
  • 1 /2 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 1/4 cup yoghurt
  • 1/3 cup maple syrup
  • 1 teaspoon vanilla extract
  • 80g Butter

Filling

  • 3 cups Feijoa flesh (scooped out of the skin)
  • 1 TBSP Raw sugar (or honey)
  • 1 TBSP Flour
  • 1 tsp Lemon Juice
  • 1/2 tsp Cinnamon

Instructions

  1. Preheat oven to 180 degrees Celsius.
  2. Scoop out the flesh of the Feijoa (or thaw out previously frozen ones).
  3. Add Crumble ingredients to a bowl and lightly mix into a crumble.
  4. Grease or line a 20cm baking dish and press 2/3rds of the mixture in to form a base.
  5. Bake for 15 minutes or until edges turn golden.
  6. Mix filling ingredients together and pour over the base.
  7. Evenly spread the remaining crumble on top and bake for a further 20-30 minutes until golden.
  8. Enjoy!

Notes

Feijoas can be mixed with finely sliced apple if you do not have enough.

Swap out the Feijoas for whatever fruit you have in season such as Strawberry, Plum, Apricot

How to Grow Feijoa / Pineapple Guava – The Ultimate Garden-to-Plate Guide

How to Grow Feijoa / Pineapple Guava – The Ultimate Garden-to-Plate Guide

How to Grow Feijoa

Learn how to grow Feijoa and what to make with their abundant crops! Feijoas or Pineapple Guava (Feijoa Sellowiana) are an abundant-producing fruit tree with green, sweet-tasting fruit. The trees are evergreen with dark green and silver foliage. Feijoas are easy to grow and, due to their thick foliage, they make a great screening tree or edible hedge!

This fruit tree is a prolific producer and can grow in a range of climates from temperate to subtropical, but grows best from zones 8-11.

What parts of Feijoa are edible?

Quick Tips on How to Grow Feijoa at Home

PLANT

Plant in Spring or Autumn

SOIL

Free-draining compost.

LOCATION

Warm sunny location at least 6-8 hours of sun

CARE

Prune for size in autumn. Keep well watered in summer when fruiting.

FERTILISE

Feed with compost and keep well mulched.

PESTS

Rats, fruit flies, birds, guava moth, possums, scale.

HARVEST

Ripe when they fall from the tree. Collect daily.

REPRODUCE

Can grow from seed but best results are from grafted plants.

feijoa

Why Grow Feijoa?

Here are some of the many reasons to grow Feijoa

  • It produces in abundance!
  • It is self-fertile
  • Evergreen – ornamental all year round
  • Delicious juicy fruit that are sweet with a perfumey flavor
  • Green fruit, which is harder to see from pests
  • Hardy tree – easy to grow
  • The whole fruit is edible!
  • Flowers are edible
  • Foliage is said to have fire-retardant qualities
  • Drought tolerant
  • Dense foliage can be pruned into a hedge for screening areas

Popular Feijoa Varieties

Feijoas are commonly sold as seedling plants under the name Pineapple Guava or Feijoa Sellowiana these will perform with mixed results and can take 6+ years to start fruiting. Choosing a grafted or named variety will offer a quicker-producing tree that will be true to type. Varieties will vary from country to country.

Duffy – Medium – large-sized fruit. Popular all-around variety.

White Goose – Large fruit with juicy white flesh. Early season fruiting that can last quite a long time.

Mammoth – Large round fruit with thick wrinkled skin. Can benefit from a pollinator tree. Tall upright tree.

Apollo – Medium – large oval fruit. Smooth light green skin. Tall upright tree. Semi-self-fertile – benefits from another pollinator tree.

Unique – Medium-sized fruit. Smooth, juicy, and sweet. Starts fruiting from a young age.

Triumph – Medium-sized fruit. Slightly gritty but good flavour. Late season bearing.

Nazemetz – Large oval/pear-shaped fruit. Smooth skin with sweet flesh. Self-fertile but will bear heavily with cross-pollination.

QUICK TIPS ON HOW TO GROW FEIJOA

  • Choose a named variety (x2 different ones for bonus pollination)
  • Choose a sunny location
  • Add plenty of compost
  • Mulch
  • Ensure plenty of water during fruiting (summer)
  • Fruit is ready in Autumn

When to Plant Feijoa Trees

Plant your Feijoa plants in Spring or Autumn to avoid added stress from summer and winter temperatures.

How to Grow Feijoa

To plant your Feijoa, pick a sunny spot, they like full sun for 6-8 hours at least. And quite a bit of space, as these trees will grow quite large (2-5m). You can prune them back heavily though, so it’s not a major issue. They will also grow well in a large pot.

Dig a hole twice as big as the pot and mix a little compost in with the soil. If your plant has tightly bound roots, free them up before planting them out. Firmly pack the soil back around and cover it with mulch. Just pull back the mulch from the trunk so you don’t rot the trunk. Feijoas have shallow feeder roots so keep weeds and plants at a minimum under the tree line.

Give it big water! Now you basically don’t have to do anything for the first couple of years except keep it watered, especially during the dry season. You may get flowers in the first year or it makes take a couple of years until it is established enough to put out flowers. It flowers in spring and the fruits are usually ready and ripe in Autumn.

How to Care and Maintain Feijoa Trees

Feeding

Once your tree is established and starting to flower and fruit you can look at more fertilizing and watering. You can feed your plants near the end of winter, spring, and summer with compost or worm teas, or liquid seaweed. I don’t do a lot of feeding but I do chop and drop the prunings and add layers of mulch each year.

Watering

Another key tip is to ensure your plants get plenty of water during summer and late summer as the fruits are developing. This is something we struggle with here in Perth because we basically get no rain in summer. This last summer was so dry in Perth, and my trees were loaded with fruit. I obviously didn’t water them enough for the amount of fruit they had and the results are a strange hollow center. The fruit still tastes delicious, just not quite as juicy as it should be.

So I will have more mulch and more water next season. From memory, I was only hand watering max twice a week, and it was extremely hot here, so I’m not surprised really.

Pruning

Once your feijoas have finished fruiting, and you have picked up all the dropped fruit. It can be a good time to prune your trees if you want. I like to prune mine each year so that the fruit is always within reach. Otherwise, it ends up over the neighbor’s fence or is bruised from falling so far to the ground. Feijoas love a prune and it can actually improve fruiting. I cut back about 20-30% each year and I find that it grows back about that much so my trees stay relatively the same height by doing this.

Plus, by cutting back 20% of the tree, I get a whole lot of green material to chop and drop. In my food forest-style garden, I don’t remove anything so all prunings go directly back into the garden. I prune using hedge shears or loppers for larger branches and then run them through my small mulcher. You can also chop them into small pieces, then lay them around the trees. This will break down and act as a natural fertilizer.

Pollination

You may notice lots of small birds in your trees when they are flowering. Don’t worry as they are helping pollinate the flowers. They harvest the nectar and also eat the petals but generally allow the main flower to stay put and fruit. Bees and small birds are the main types of pollinators.

One tree will still perform amazingly as they are self-fertile but having multiple just increases your harvests. It can also extend your season. Meaning different varieties take longer or shorter to flower or ripen and you can get extended harvests.

One thing to note is that feijoas ripen quickly and in bulk. So they come in hard and fast.

Pests / Disease

Rats and possums will love your fruit, and also parrots and birds. You may want to net or bag fruits if you are worried. I definitely have rats and parrots but so far I haven’t needed to bag fruit as they are doing minimal damage to my large harvests. Fruit flies and guava moths are also a problem in other areas. Again, this would mean you need to bag the fruit or net the tree when the fruit is young before they get stung.

How/ When to Harvest Feijoa

Now comes the fun part – harvesting. How do we tell when the fruit is ripe if it remains green? Well, it falls off the tree. So each morning, you can go out and pick up all the fruit from the ground. It is important to pick all the fruit up because otherwise, you will attract pests like rats and possums, or fruit flies. Feijoas do continue to ripen off the tree so you want to eat them quite quickly or use and preserve them. I like the tartness of fresh feijoas, and they get sweeter and more perfumy as they ripen, which is why I never like feijoas from the stores, as I find them too overripe.

Most people will cut the fruit in half and scoop out the inside to eat but you can eat the whole fruit. Especially when they are quite ripe the skin is sour and the inside is sweet it has a nice balance.

Reproducing

Ripe feijoas may have small brown seeds inside. These can be planted in moist soil. Feijoas do not grow true to type from seed so they may produce fruit different from the one you saved the seeds from.

Ways to cook and use Feijoa

Feijoas are delicious when eaten fresh off the tree. You can eat the whole fruit or cut it in half and scoop out the insides. Once they fall from the tree, they may still be a little tart. Allow them to ripen for a few days, and they will become softer, sweeter, and juicier. However, they will continue to ripen and become over-ripe. Fruit flies may also find them on the bench, so I like to keep them in the fridge.

Feijoa flowers are beautiful, and the petals are edible. I saved a bunch to add to teas. Just carefully remove the soft white and pink petals without removing the whole flower.

Feijoa pairs well with: Ginger, Coconut, Apple, Cinnamon, Chilli, Citrus, Pear, Nuts, Dark chocolate, Yogurt

Feijoa ideas:

  • Juices
  • Smoothies
  • Cakes
  • Jam
  • Crumble
  • Muffins
  • Icecream

Preserving your Feijoa Harvest

Feijoa trees, once mature, will produce bucketloads of fruit! They can be frozen to use in smoothies and juices or baking, or preserved in jams, chutney, alcohol infusions, and bottled.

More Feijoa Tips and Recipes

Other Grow Guides

Beginners Guide to Edible Flowers

Beginners Guide to Edible Flowers

Edible flowers offer so many beneficial relationships within a home garden. When creating a sustainable permaculture garden, everything should have multiple functions and uses. The more the better! Edible flowers not only look beautiful, but they also aid in pollination, provide food and habitat to beneficial insects for pest management, add diversity to the soil and provide food, and in some cases, offer medicinal qualities for us.

Without adequate pollination, crops may be smaller, less abundant or may not produce at all. So, it is important that we attract pollinators to our gardens to increase yields along with the quality of produce.

Note: not all flowers are edible. Make sure you identify them correctly. Do not eat flowers from florists or areas unknown, as they may have been sprayed with pesticides. The safest option is to grow your own.

Why Grow Edible Flowers?

  • Attract beneficial insects to your garden for natural pest management
  • Attract pollinators to increase harvests
  • Create diversity in the garden
  • Add colour and aesthetics to your garden
  • Have subtle, delicate flavours
  • Add nutrients to your meals
  • Living ground cover to protect the soil
  • Have medicinal qualities
  • Create beautiful aesthetic dishes

How to Harvest Edible Flowers?

Pick your edible flowers in the morning but after the sun has come up. First thing in the morning the flowers will still be closed, so wait until they fully open up. They will be at their best in the morning, full of life and well-hydrated. If you are serving them fresh, pick your edible flowers as close to serving time as possible. Otherwise, place stems in a jar of water or keep in a moistened towel somewhere cool.

Read How to Preserve Edible Flowers – click here

A-Z Top Edible Flowers

Flowers for the bees

Borage

Borago Officinalis

Sow Spring to Autumn

  • Edible flowers
  • Great living ground cover to protect the soil and drop leaves for added nutrients
  • Very popular with the bees!
  • Great for salads and cocktail garnishes

best edible flowers

Calendula

Calendula officinalis

Sow Spring to Autumn

  • Edible petals and leaves (leaves are a bit bitter)
  • Medicinal properties
  • Attracts pollinators
  • Often used as natural dye
  • Vibrant coloured edible petals that look striking as garnishes.

Cornflower

Centaurea Cyanus

Sow Spring & summer

  • Edible petals – no flavour
  • Great living ground cover to protect the soil and drop leaves for added nutrients
  • Attracts pollinators
  • Dry the petals and use as cocktail garnishes or floral salt, tea anything really they are amazing!

chive

Chive Flowers

Allium schoenoprasum

Sow Spring to Autumn

  • Edible flowers (mild chive flavour) and leaves
  • Press the petals or let them dry naturally to use throughout the year
  • Great for pollination
  • Culinary herb – try infusing in vinegar for salad dressings
  • Deter pests for natural pest management

feijoa flower

Feijoa Flowers

Acca sellowiana

Flowers in Spring

  • Edible petals – subtle strawberry flavour
  • Fruit trees that produce sweet green fruit
  • Edible hedge option
  • Attracts small birds and bees for pollination
  • Only select a few to eat as this may reduce fruit crops

fennel

Fennel Flowers

Foeniculum vulgare

Sow Spring & summer

  • Edible flowers, leaves and bulb
  • Attract both bees and butterflies to the garden
  • Anise or liquorice flavour pairs well with pasta and savoury dishes
  • Flowers look like popping Fireworks

hollyhock

Hollyhock

Alcea rosea

Sow Late Summer & Autumn

  • Edible petals
  • Press the petals or let them dry naturally to use throughout the year
  • Attracts Bees, Butterflies and Birds
  • Tall Striking flowers
  • Great for stuffing

hibiscus

Hibiscus

Hibiscus rosa-sinensis

Bloom Spring to Autumn

  • Edible Flowers – citrus notes
  • Press or air dry to preserve
  • Attracts Bees, Butterflies and Birds
  • Medicinal properties
  • Used for teas, jams and garnishes

lavender

English Lavender

Lavandula angustifolia

Blooms Spring & Summer

  • Edible flowers – can be very pungent
  • Attracts Bees and Butterflies
  • Fragrant flowers – pairs well with citrus
  • Dried flowers can be used for teas, baking, fragrance, skincare
  • Medicinal properties

marigold

Marigold

Tagetes patula

Sow Spring to Autumn

  • Edible petals only – peppery can be bitter
  • Strong aroma deters pests
  • Attracts Pollinators to the garden
  • Brighten up the garden

Nasturtium

Tropaeolum Majus

Sow Spring to Autumn

  • Edible flowers , leaves, stem and seeds
  • Peppery flavour
  • Great pollinators
  • Medicinal properties
  • Chicken & animal feed
  • Nasturtiums make great living mulch

best edible flowers

Pansy

Viola Wittrockiana

Sow Spring to Autumn

  • Edible Flowers
  • Press or air dry to preserve
  • Attracts Pollinators to the garden
  • Add fresh to salads or garnishes
  • Crystallise for baking and cakes

pumpkin

Pumpkin

Cucurbita Maxima

Blooms Spring & Summer

  • Edible flowers – choose male (no small pumpkin at the base) or you will not get pumpkins!
  • Attracts Bees
  • Can be eaten raw, stir-fried, stuffed or battered
  • Added nutritional value

rose

Rose

Rosa

Boom Spring to Autumn

  • Edible petals and buds – flavour varies
  • Some have strong scents
  • Attracts Pollinators to the garden
  • Great cut flowers
  • Drinks, baking, jams, sugars

rosemary

Rosemary

Salvia rosmarinus

Blooms mainly Spring to Autumn

  • Edible Flowers – subtle rosemary flavour
  • Medicinal properties
  • Attracts Pollinators to the garden
  • Add fresh to salads, pickles, baking or garnishes

snapdragon

Snapdragon

Antirrhinum Majus

Sow Spring to Autumn

  • Edible flowers
  • Bright vibrant colours
  • Attracts Pollinators to the garden
  • Can be eaten raw in salads or garnish
  • Added nutritional value

Flowers for the bees

Sunflowers

Helianthus Annuus

Sow Spring & summer

  • Edible petals and seeds
  • Press the petals or let them dry naturally to use throughout the year.
  • The bees LOVE sunflowers and so do the birds
  • Sunflowers remove toxins from the soil
  • Tall and don’t take up much space.

zinnia

Zinnia

Zinnia Elegans

Sow Spring & summer

  • Edible petals – slightly bitter
  • Lush green leaves that are great for beneficial insects to live
  • Beautiful stand out cut flowers. The more you cut Zinnia, the more flowers they produce
  • Attract both bees and butterflies to the garden
  • Vibrant coloured edible petals that look striking as garnishes

How to use Edible Flowers?

  • Herbal Teas
  • Cocktail Garnish
  • Infused oils
  • Infused Vinegar
  • Cake decorating
  • Every day meal garnishing
  • Salads
  • Botanical Salts
  • Arts and crafts
  • Bath bombs or decoration
  • Hand scrubs
  • Infused spirits
  • Healing body balms and lotions

More on Edible Flowers

Botanical Shortbread

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