Flowers are not just for looking at! Did you know that many flowers are also edible? In this video, we'll go over 21 different plants that you can use as a source of food. From common garden flowers to more exotic blooms, we've got you covered. So the next time you're out in the yard or garden, be sure to give these plants a try!
Links mentioned in this episode:
Edible Weeds: https://www.therusticelk.com/edible-weeds/
2022 Seed Varieties - https://bit.ly/3GQeHye
Pampered Gardener Box by Kitchen Botanicals - https://bit.ly/3HQHvYD
The Self Sufficient Life - https://bit.ly/3rMwqSO
Not So Modern Living - https://bit.ly/3GKSL7u
Episode Sponsor
Kitchen Botanicals
Use code GROUNDED for 20% off your first purchase.
If you enjoyed today's episode and you love this show, can you help us convince others to watch too? All you have to do is leave a quick review and rating (and subscribe if you haven't already). That would mean the world to us. Thank you so much!
Review this Podcasts on Apple Podcasts: https://podcasts.apple.com/us/podcast/grounded-in-simplicity/id1502793179
Flowers are not just for looking at! Did you know that many flowers are also edible? In this video, we'll go over 21 different plants that you can use as a source of food. From common garden flowers to more exotic blooms, we've got you covered. So the next time you're out in the yard or garden, be sure to give these plants a try!
Links mentioned in this episode:
Edible Weeds: https://www.therusticelk.com/edible-weeds/
2022 Seed Varieties - https://bit.ly/3GQeHye
Pampered Gardener Box by Kitchen Botanicals - https://bit.ly/3HQHvYD
The Self Sufficient Life - https://bit.ly/3rMwqSO
Not So Modern Living - https://bit.ly/3GKSL7u
Episode Sponsor
Kitchen Botanicals
Use code GROUNDED for 20% off your first purchase.
If you enjoyed today's episode and you love this show, can you help us convince others to watch too? All you have to do is leave a quick review and rating (and subscribe if you haven't already). That would mean the world to us. Thank you so much!
Review this Podcasts on Apple Podcasts: https://podcasts.apple.com/us/podcast/grounded-in-simplicity/id1502793179
Welcome back to the grounded and simplicity podcast. This is Bonnie from the knots modern housewife and I am joined by my friend Danielle from the rustic elk. And we are here to help moms find more joy in being less busy. And today we are going to talk about 21 Little Known edible plants that you can be you might already be growing in your garden, they might be weeds in your backyard, but just things that you probably didn't realize you could grow as a source of food. So the first one up is hibiscus, the Roselle, hibiscus or Florida cranberry. Some will also call it a cranberry high viscous, but it is the one that is typically the flowers are usually dried for hibiscus tea. Which a lot of people will drink for blood pressure like if they have high blood pressures was to help regulate blood pressure. The only thing is you should not drink high viscous tea if you're pregnant. It appears that they're all edible. I'll have a doubt just the flowers that are high viscous with flowers and the leaves on all hibiscus.
Danielle McCoy:There are hundreds of varieties of hibiscus. It's hard to say if every variety is edible. But they have been traditionally used for food and medicine. Okay? So well
Bonnie Von Dohre:I can tell you that true. Roselle and false Roselle.
Danielle McCoy:Are those grow everywhere?
Bonnie Von Dohre:Um, yeah, I think so. I don't know. I mean, like, I didn't really get into growing up until I moved to Florida. They're very common down here. But Roselle is not at all. I mean, both of them are like, not very hardy as far as like being pure perennials everywhere. Falls, Roselle is more frost tolerant. And so it will die back but then it'll come back from the root. True, Roselle is not at all false is not at all frost tolerant. And I believe it is native to Jamaica. So it's only grown as an annual it will completely die over the winter. And then we restart it from seed in the spring. Right. So like, I've got my seeds going right now.
Danielle McCoy:I would imagine that it would grow anywhere. If you're growing it as an annual there, there's really no reason I can.
Bonnie Von Dohre:Yeah, just you just grow it in the summer as an annual and just full sign. It likes full sun heat. So it's a big reason why it's so popular here is because it can still be a food source for us. And in the summer, when we have so many other things we can't grow in the summer. So I'm
Danielle McCoy:letting you do an assertion because I thought that it was just flowers. So yeah, okay.
Bonnie Von Dohre:I really, I really love to starships one because I think they're really pretty. And they they will fill up a bed like you'll have to sort of few seeds, but then they will either vine or bush and they just they they're really good at filling a space. They're a little bit spicy, or peppery, as some people will call it. So we don't eat a whole lot of them. They also make a nice trap crop for for stinkbugs.
Danielle McCoy:Oh, really? Yeah. See, every time I've tried to grow in assertion, it does not happen. Never ever, ever. I cannot get it to grow here. I don't know why.
Bonnie Von Dohre:I think now I will say, I know they do not like our summers. They don't like the heat and the full sun. They'll do full sun. Artists are full sun in the summer just really, really intense. They will do full sun in the winter. So I will usually start them in the fall and grow them through the winter. Although you have to give them some frost protection, but maybe it's just too hot in the summer. Here. I know. Spring and Fall.
Danielle McCoy:Well it's snowing. So
Bonnie Von Dohre:Right. Remind me again why you live in Indiana? Because it's so because it's cheap. Yeah, there's that. Yeah, I don't know unless you tried, like partial sun. But I know your garden area is pretty sunny. So
Danielle McCoy:yeah. Like I always try to grow with with my cucumbers because it's a good companion plant. Oh, yeah. Never happens. I'll get like, it'll start and then it just peters out before I even get flowers. So
Bonnie Von Dohre:that stinks. Yeah, mine does great. And when I grow it and then I get volunteers the next year. Self seeds so I
Danielle McCoy:get lots of those but not from Mr.
Bonnie Von Dohre:Chips not from Mr. Chips from calendula.
Danielle McCoy:Like I already have some growing out there and like I started seeds. I don't know why.
Bonnie Von Dohre:Well and that's the funny thing here. I have seen potato volunteers. So oh, you know, I probably should add that to the list. But that's alright. A lot of people don't really see potato leaves or animal but I joke that I've only intentionally planted sweet potatoes once. And so I was weeding over the weekend and I actually like I'm just pulling stuff and all of a sudden a stupid Fatal pops out of the ground. I mean, it was it was like it was not very big, it was really, really thin. And, you know, I should probably just use it to try to get
Danielle McCoy:but people have such trouble growing them because the slips and all that stuff. So, okay, back to the assertion
Bonnie Von Dohre:back to Mr. Chips. So yeah, so the flowers are good like on a salad, especially if if you want something to kind of like, spice up your salad add more flavor. Also, and I have not tried this yet I keep I keep meaning to but someone else really recommended using the leaves for a pesto. Again, it's a little bit spicy. I don't think it's as spicy as the flowers. But, you know, it's just got like a nice bite to it. So I really want to try it. I have plenty of flowers. I just are I mean plenty leaves. I just have to do it.
Danielle McCoy:I thought that it was just flowers that were available. So no cool thing. All right. Next is next borage. I actually grew this. Trevor hates it, because well, cuz it's kind of like prickly, you know, and I usually cut it in between my tomato plants.
Bonnie Von Dohre:Oh, yeah, I've heard it as well with tomatoes. And
Danielle McCoy:then it's this big, like, Prickly, bushy thing and he doesn't like it but the kids like it until they get up next to it and then they realize that they don't like it because it's prickly.
Bonnie Von Dohre:Because see, I would like it because it's prickly. Like a friend of mine texted me and asked me what she should put as a hedge across your fence line. Like to block out neighbors. And I'm like Bogut, Vela. It has thorns. Just like I need something kid friendly. I'm like the only touch it once.
Danielle McCoy:Oh, I see. I always wanted to put a bunch of black locusts
Bonnie Von Dohre:or is it osage orange? That's the other one that has the big thorns? I think it does. Because people will use it as a living fence. Yeah, I know. We know the homesteader avoid people. And
Danielle McCoy:when we lived in when we moved into our old house, not the one in town, but a different house. It was on an acre and a half. And it was a foreclosure. And these people had cacti growing everywhere in Indiana. Well over like a border around the whole.
Unknown:Like, we must not have like people.
Danielle McCoy:But people said that she ran a daycare out of her house and I'm like she's
Bonnie Von Dohre:blocking every and maybe she wanted to grow something that didn't need to be watered. I don't know.
Danielle McCoy:Oh, no. They had a bunch of yuccas Oh, yeah. I hate Yeah. Cuz they're like a pain in the neck to get rid of and yeah, like, um,
Bonnie Von Dohre:and oh my god, yeah, there's that.
Danielle McCoy:But back to borage. Trevor doesn't like it because it's Prickly, but that I like it because the flowers tastes like honey to me.
Bonnie Von Dohre:Oh, yeah. I've heard they taste like cucumbers, too. So people have told me yeah, I've got seeds for it. The only problem it doesn't like our summers because they're so wet and it tends to be prone to like fungal issues. And so I I'm I'm going to grow it this winter. I will grow it this winter. Because I have too many seeds to not grow it and plant the bees love it.
Danielle McCoy:Yeah, they do. We I want to set I usually put some like spaced in between my tomato plants. It's a good companion plant to keep pests away. Probably because it's prickly. I don't know if you can eat the leaves are kind of prickly. Like make a tea or something. Maybe
Bonnie Von Dohre:the I don't know. I mean, you can eat stinging nettle leaves. We can make it well actually. No, you can eat them too. You can eat them or make a tea. We did not add stinging nettle to our list. Did we? Oh well,
Danielle McCoy:no or metal.
Bonnie Von Dohre:We might have to do a part two to this sometimes.
Danielle McCoy:I know people use the flowers and make like jelly. Like orange jelly. And you can hours and you can add them to salads. I think it tastes kind of like honey, you said that? You heard it tastes like cucumber, I guess. Yeah.
Bonnie Von Dohre:Like a honey. So the leaves and flowers are both edible. Okay, well see uses a garnish or dried or or a vegetable in any drink or dish. And I won't talk about the possible health benefits.
Danielle McCoy:Okay, let's not let this stuff up on your you know, on your own because we're not going to go down that.
Bonnie Von Dohre:Yeah, it's just, there's too much liability involved. All right. Do you wanna talk about violets? So question one. Does it grow wild? Where
Danielle McCoy:you are? Yes. Okay. Yeah, there's actually quite a few out in the woods right now already, despite the fact that it's snowing. With me. Yeah,
Bonnie Von Dohre:we have a wild too. But I have not tried harvesting yet. And I've been told it's the leaves and the flowers.
Danielle McCoy:A lot of people make jelly violet jelly out of violets that I know. I personally have never gotten enough of them to do make jelly unless I wanted to make like a teaspoon or a thimbleful.
Bonnie Von Dohre:Right? Yeah. How, like, how much how many flowers do you need to make the jelly?
Danielle McCoy:Oh, I mean quite a few my friend made like an eight ounce jar. And she had a bunch and it made an eight ounce jar. You can I'm gonna look at the leaves are edible. Yeah, I
Bonnie Von Dohre:just look I was gonna second
Danielle McCoy:eat them raw and solids are salty like any other green. Steam boil them. And then people make candied violets. Oh, what was the flowers? Or wine? You can make violet wine. Yeah, I
Bonnie Von Dohre:have heard of that.
Danielle McCoy:If you're into brewing your own alcohol, you probably should be.
Bonnie Von Dohre:Alright, so eight cups of violet blooms will make five half pints. So that's the violet blooms. And I mean, they're not big. They're not a big flower.
Danielle McCoy:No, they're real small. Like I said, I probably have like, half pints. Great.
Bonnie Von Dohre:Right? I went out and harvested them all. It's possible. I could have enough to make jelly. But again, yeah, like if it's only five half pints. And I'm probably gonna spend the entire day trying to pick eight cups of blooms.
Danielle McCoy:Right? She ended up with like, one little jar stuck in our fridge. And I'm like, Oh, I don't think it'd be worth it.
Bonnie Von Dohre:Yeah, I know. It might be something I'll try at some point. But
Danielle McCoy:yeah, like if I mean, if I went out and forged for them, I could probably get quite a few. But I'm going to spend all day doing it. Yeah.
Bonnie Von Dohre:I mean, that's it's at least convenient because on my own property.
Danielle McCoy:But well, we just go right next door because the farmer right next to us is was and we have permission to do whatever we want
Bonnie Von Dohre:over there. So well. How many acres is it?
Danielle McCoy:Oh, probably 30. Okay, nice. Yeah, I mean, it's a decent, attractive woods. He owns the farmland on the opposite side of it. And he refuses to subdivide it so that somebody could buy the woods and he does nothing with the woods except complain because people trespass so he doesn't live here. He like he lives in a different town.
Bonnie Von Dohre:Okay, yeah. So I don't know. All right, up next, I'm gonna let you talk about the next one because I really don't know a whole lot about them.
Danielle McCoy:Okay, well, I only know about them in theory.
Bonnie Von Dohre:I can't grow them here at all. So
Danielle McCoy:so I'm actually the only reason I know that they're edible is because somebody in my group asked about them. So grave high and the flowers are edible. And I do not know because like I said, this is new to me. I actually didn't know this until like a month ago, somebody asked what they were they were popping up in their yard. And they're edible. Apparently it's a big deal in Italy. Oh, interesting. But the flowers are edible, and they taste like bitter grapes.
Bonnie Von Dohre:Interesting. I'm gonna cry the next time I'm in Ohio in the early spring, which will never happen because I hate Ohio the early spring
Danielle McCoy:muscari. I think that's how you say it. It's a big deal in LA. Apparently they do a lot with it. And it's only the grape hyacinths. It's not, like not they're not all edible,
Bonnie Von Dohre:right? It's just those just that variety. Yes. Interesting. I'm gonna have to check that out sometime. The real
Danielle McCoy:pretty purplish. Grape Hyacinth Sunday,
Bonnie Von Dohre:which of course like everyone who is growing grape hyacinths like that's their only burst of color in the early spring. So they probably hate the idea of harvesting and eating. They
Danielle McCoy:were wild here. Like why they? Yeah, in the woods. Right next to our house. There's like a whole field. There used to be a house back there. And our other neighbor, I guess, his great grandfather, the house. So at some point, the land actually belonged to somebody else. But anyway.
Bonnie Von Dohre:Should someone actually plant them at some point? And I wonder if
Danielle McCoy:they did, but there's like a whole meadow. Like clearing in the woods and it's in the spring you go back there, it's recruiting because they're everywhere.
Bonnie Von Dohre:Interesting. Yeah, that's what's like here in Florida, Amaryllis grow wild. And I posted a photo of one that came up and of course, everyone's like, Oh, no, that's someone had to have intentionally planted that at some point. I'm like, No, you don't understand where it's coming up. No one ever planted anything there until I did. And you I never planted Amaryllis because I never imagined, you know, typically, typically, most bulbs don't do real well here in Florida, because of all of our issues in the soil and the moisture and everything. But apparently, this is one thing that does well, and I've always seen beliefs pop up. But I assumed it was some type of palm. And so I would always pull them up and throw them out. And this one, I just let go. And the area's finally in full sun because there used to be a tree there that we just cut down a couple years ago. And now that it's in full sun, it actually bloomed. And it turned out to me this beautiful giant Amaryllis and I'm like, oh, okay, I guess you get to stay. I guess I'll stop ripping those out of the ground when I find them now. But the only thing I can figure is because it's not I mean, it's not like a wild variety. So a bird or something must have picked up the seeds from somewhere and the seeds ended up spreading to my property. But it's like, no, that is absolutely not a plant that has gotten any attention whatsoever, or else it wouldn't be there. Because I've never tried to propagate or water or fertilize or anything. If anything, I've tried my best to kill it.
Danielle McCoy:So it likes neglect, and torture,
Bonnie Von Dohre:apparently, well and keep in mind, these are the same bulbs that like they sell at Lowe's, it Christmas time that is in that vase where you can't like the ball was up here. And you will only want this much water in the vase so that only this much of the ball was touching the water like you're when you're trying when you're trying to grow them, baby them and even then it's probably going to die. And this thing
Danielle McCoy:like that. So it's not like ginger, or are my poor little aloe plant
Bonnie Von Dohre:or it's a lot like my ginger because my ginger gets ignored. Right. But I mean, ordinarily, it's not. It may be in other parts of the country, but not in Florida. Because I mean, I'll see them I'll see them pop up and like roadside ditches and like they're all over the place. In like the rainy season. Like here they come up in the rainy season cuz that's when it's hot and humid. And apparently that's what they like, right? That and a flower that we call rain lilies that I'm sure are something different, but I don't know. Anyway, that's totally unrelated to Grape Hyacinth, and I don't think they're edible. But it's a pretty random wild thing that grows in my yard. Next
Danielle McCoy:is all you
Bonnie Von Dohre:that's all me. So this is one that I have to laugh because even Florida gardeners when I mentioned growing it to eat are like but that's a sponge. That's
Danielle McCoy:why I thought it was so
Bonnie Von Dohre:loofa. So unlike the rest of the world, we have a really hard time growing zucchini. And so our alternative is actually to grow loofa especially in the summertime because it loves the heat in the summer. Luba is actually it is it's considered a gourd, but it's related to cucumbers. Word seeds. Yeah,
Danielle McCoy:I forgot. I told the girls we make birdhouses.
Bonnie Von Dohre:Sorry. Oh yeah. I would grow them except that knowing my children, if I grew birdhouse gourds, I would end up with like 100 birdhouses and I would never be allowed to throw any of them away. 11 year old who is watching me through the window just perked up when I mentioned birdhouse gourds anyway. So loofahs Yes, they are grown as like if you grow them to full maturity, and you can dry them out and you can use them as sponges. But you can harvest them green early in their season, like when they're first starting to grow and cook them just like a zucchini and they taste just like zucchini. But of course you're gonna have to do it early in their growth cycle because otherwise, the older they get, the more fibrous they get, and they're not going to be as good for eating. But yeah, that's like a lot of people will grow it just as a zucchini alternative, and then they'll let a few you know go to see towards the end of the season. But I know for a lot of other for a lot of people in other parts of the country. If they're growing loofah they're probably only growing it for the sponge because it needs such a long growing season. That if you're wanting to save any sponges, you don't want to harvest any extras, you know, but if you don't want to grow it as a sponge, and you want something that is vining and will take up your entire garden and maybe you're worried about squash bores ruining your zucchini harvest, then you can try loofa and just harvest them green and you don't even have to worry about growing them all the way
Danielle McCoy:to maturity is Yarrow I'll click on it you said hero doesn't grow where you are. The flowers kind of tastes like like the sweet like licorice almost. Oh interesting. And you can use it and salad people make ice cream like to flavor ice cream custard if you cook it tastes kind of Alright,
Bonnie Von Dohre:it looks like it's mainly in North Florida a
Danielle McCoy:lot of people know that it has medicinal uses. A lot of people don't realize like you can use it.
Bonnie Von Dohre:It's actually really funny. It's the thing says it's suitable for growing in eight A and B and 10 a. So apparently just skips Central Florida I'm sorry. 10 B. So like the southern part of Florida, and the Panhandle. And then it just skips Orlando Tampa Lake Clint.
Danielle McCoy:That's weird. So we have it grows while in like I said, I kind of like fresh if it's not cooked. It tastes like licorice. I mean, a lot of people use it. Like you said, flavor ice creams and custards. And if you cook it though, it's I think it's kind of gross. It's got some people say it tastes kind of like earthy spinach, but I don't like interesting. Oh,
Bonnie Von Dohre:it's not for me. Yeah. Yeah, we've got some like spinach alternatives that we can grow in the summer that I like them raw. But when you cook them they get like slimy, almost like okra. And so a lot of people don't like
Danielle McCoy:you like okay.
Bonnie Von Dohre:I like fried okra and I like stewed okra, like if you cook it with some tomatoes. Yeah, but just regular okra by itself. It's okay. I mean, it's, I like it. I'll eat it. Oh, and I'll put it in soup too.
Danielle McCoy:I like it fried. Nobody else here does not grow it. Yeah.
Bonnie Von Dohre:But I mean, you know, we grow or we'll we'll eat cactus too. And it's a pretty similar texture to okra, so I guess it's just an acquired taste. All right. I'll let you do the next one too. Oh,
Danielle McCoy:Daisy. fleabane are just sleeping. I guess it just depends on who you are. This goes wild on our property too. It's
Bonnie Von Dohre:it has the tiny little pedals right it's not sleeping.
Danielle McCoy:Yeah, they it kind of looks like really tiny really thin daisies
Bonnie Von Dohre:kind of okay
Danielle McCoy:you get really tall the plants do and they look kind of lady it gets pretty tall the leaves of the fleabane are edible the flowers are not okay. And see
Bonnie Von Dohre:and we have what begins Alba or Spanish needle is what grows here and it's similar the it's the leaves are edible. And it looks like a small Daisy. Yeah, but
Danielle McCoy:are they hairy?
Bonnie Von Dohre:Don't think so?
Danielle McCoy:See fleabane the the leaves are kind of hairy. Okay. So you know some people you know it's not real palatable because even most people cook them if you mix them with other greens then you're not going to notice the weird texture but you know by themselves like to pick them up like you would any other green that you're probably going to notice the texture a little more. But the flowers are not edible there. But they're it's weird. And I know we have on here. I don't think it's next though. It's not after they're part of the Astra family answers are edible. Yeah. Which we'll talk about in a minute.
Bonnie Von Dohre:Yeah, like the burdens Alba. I haven't tried eating it. I mean, I ended up getting overrun with it in the summer, but I will let it grow. If it's not in the way I'll let it grow. Because the bees really like it. I can actually kind of talk to Clover. Okay, well you can do Clover just because I grew up like it's it's not super common down here. We do have white clover. The red clover doesn't grow well down here. Again, I think it's prone to like fungal issues which is why it doesn't do very well here but I know we grew up like we would pick the red clover heads the flower heads and just suck the nectar out of them. But in They're really sweet, but I think yeah, you can eat the whole the whole flower head right?
Danielle McCoy:Ah, he believes and flowers.
Bonnie Von Dohre:Yeah. Is it just the red clover or is it all clover?
Danielle McCoy:I only know I can only speak to the red clover. I'm not sure about white clover. Why why? Just the red clover not grow here. I mean, I don't use the fungal issues, but they're so closely related, you would think that it was.
Bonnie Von Dohre:Yeah, I don't know. I just I never see it. And that's what I've always been told is that it's fungal issues. I have some seed like as a cover crop, but I've thought about trying it in the wintertime.
Danielle McCoy:Hmm.
Bonnie Von Dohre:Eat the leaves for us. This is white clover etha leaves raw or cooked as a spinach substitute, or dry them to add to baked goods for a vanilla flavor. The flowers are also edible, as are the seed pods, which when dried can be both can be ground into flour.
Danielle McCoy:Yes. So it's the same thing basically, as the red clover because I would say the same thing about red clover. Yeah, okay. We have red and white like in our
Bonnie Von Dohre:yard. Yeah, like it's like it was really common in my parents yard. Most of the clover species are not Florida native. It says it says crimson clover grows here. That's not quite the same as red clover.
Danielle McCoy:You can use the the greens and make them into like a spinach. Yeah, and you can eat them raw or cooked them or make them into tea. But apparently, I think you can do that with all clover. Kind of makes sense. I wouldn't just go grab clover, like out of the park, because a lot of times it's pretty chemicals. And I don't really eat those. So, but you should wash it anyway. But I'm well, yeah, along the lines of chemicals, you know,
Bonnie Von Dohre:right? Yeah, like avoid roadway or the size of roadways. That's why like, you know, there's there. There's lots of edibles that I've seen growing in ditches here. But I won't pick them because they're on the side of a road. And so they're getting all of that chemical stuff, you know, from all the cars drive by anything that might be sprayed with chemicals and things too.
Danielle McCoy:Are we ready for us? Yes. Okay, do those further?
Bonnie Von Dohre:I don't think so. I mean, unless you plant them intentionally.
Danielle McCoy:You can plant them and it's not
Bonnie Von Dohre:I mean, it's not colder, I guess I should say. They're
Danielle McCoy:really aggressive weeds. They're pretty, but they're aggressive. Like, you know, like Mike gave me a little tick over half my garden.
Bonnie Von Dohre:Yeah, well, actually, yeah, I guess I should. I didn't think about Kim mill being an Aster. I have grown cam mill here.
Danielle McCoy:So the leaves the flour and the root are all edible.
Bonnie Von Dohre:But the master sorry.
Danielle McCoy:Yeah, it is anything but that. The root is actually usually only used in like alternative medicine. But it is edible. Yeah, we'll talk about what it can do because thanks, but the flowers and the leaves. You can eat them raw. add them to salads. And you can hang them upside down like to dry them or dehydrate them I guess. And when the entire plant is dry, you can use the dry leaves and flowers to add them to salad or make tea. That's what most people do with asters. They're real pretty they're purple.
Bonnie Von Dohre:Yeah. So this is these are the different asters that
Danielle McCoy:this is I'm talking about the New England aster. So yeah,
Bonnie Von Dohre:I was gonna say I don't know if all like looking at these and I don't know that all of these are edible. Okay, so indigenous in the continental United States except Idaho, Nevada, Arizona, Texas, Louisiana and Florida. So
Danielle McCoy:they grow here we get we get a lot of wild wild edibles. I don't I don't grow them on purpose, but we get them up in the corner of our lawn mower where we have our elderberries.
Bonnie Von Dohre:Okay. Oh, actually. Sort of a side note. I've got some really nice elderberry blooms on my plants right now.
Danielle McCoy:I'm glad I don't because you're at Snow
Bonnie Von Dohre:wouldn't be dead.
Danielle McCoy:Thankfully, the trees have seemed quite intelligent this year and the only thing I've even seen like with leaves on it yet are weeping willows. I haven't seen any other leaves. I've seen like some buds start to spread out on when we were out in the woods the other day, but the mammals are up.
Bonnie Von Dohre:And they're all covered in snow. Now they're coming. And now it's raining so it's all gonna be covered. Nice.
Danielle McCoy:I'm sure my goats are out there.
Bonnie Von Dohre:We're dying. Yeah. Are we we melt in the rain. All right. This episode was brought to you by kitchen botanicals. Your sustainable gardening headquarters stopped by kitchen botanicals.com and Get a look at our 2022 seed varieties as well as supplies and pest control products to help you with your organic garden 2022 is a great time to take care of yourself with our pampered gardener subscription box. Every month you'll receive all natural self care products untreated heirloom seeds, high quality garden tools, organic garden amendments, cute and practical supplies and fun products that we know you'll love. This is your opportunity to take care of yourself in the garden, I started the pampered gardener subscription box, because I had gone through a time of not taking care of myself and dealing with the stress that it put on to my body I was ill I was tapped out and I felt like I couldn't possibly pour any more out of my empty cup. So I created the paper gardener subscription box for women like me who wanted to get back to what they enjoy but also wanted to love themselves. So we've put together this collection of gardening and self care products that are geared towards women who love to garden you'll get things such as gloves, lotion, bags, hats, sunscreen, mosquito repellent things that you can actually use but also things that you'll enjoy. And don't worry there will still be plenty of gardening tools seeds, we've created a subscription box like no other by gardeners for gardeners order your own box today. Yeah, up next. Calendula
Danielle McCoy:which will volunteer all over your garden forever and ever if you grow up.
Bonnie Von Dohre:It will self seed. So, one thing I will say a lot of people will get calendula and marigolds mixed up because calendula is all is often referred to as pot marigolds.
Danielle McCoy:I don't know why. I don't either, but
Bonnie Von Dohre:I know people will eat parts of the marigold, but I don't think you're actually supposed to. Anyway, cuz I know I don't know why kalinya is truly edible. And so you can and what you want to do is it's just the pedals. So you actually want to pull the pedals off the flower head and like you can put them on on a salad or something like that. But then, of course, the rest of the plant also has medicinal uses, although people will typically just use the flowerheads. But again, you can do your research I medical use, I make
Danielle McCoy:oil and turn it on staff. Like I try the flowerheads I don't use the whole plant I destroy the flower huts and then put an oil and make an infused oil and to make calendula soft, I won't. I'll just say that that's what I do.
Bonnie Von Dohre:Yeah, I like killing Allah SAP. But I need to actually grow it so that I can try to try the flowerheads try eating it. My kids love learning about all the different things that are edible, because then they go outside and snack on all of them.
Danielle McCoy:As long as they know what they're eating.
Bonnie Von Dohre:Yeah, I will say they've actually been pretty good about making sure stuff is edible. And then remembering what's edible and what's not. So. All right. All right, let's do the next one.
Danielle McCoy:Well, everything's over once.
Bonnie Von Dohre:People hate that when you say when you say that in the mushroom groups, people go.
Danielle McCoy:But it's true. So snapdragons probably are not going to be your favorite plant. But you know, if you're hungry, the flowers are edible. They are very, very bitter. It's I read something a while back, it's like there opposite of nose like the the actual scientific name for snapdragons means opposite of nose or something like that. So interesting. So they smell
Bonnie Von Dohre:they smell nice, but they taste bad.
Danielle McCoy:Right? Because yeah, so they're they can be bland or really really bitter. But just so you know the flowers of snapdragons if you're super hungry.
Bonnie Von Dohre:My husband likes them like it like he likes for me to grow them because he will like pinch them and make them talk because this my husband we're talking about and he's a five year old child.
Danielle McCoy:I can see Trevor doing something
Bonnie Von Dohre:edible so that's really interesting. I grow them but
Danielle McCoy:they're not. I just think for printing and really I've heard the Apple Blossom looking ones and I'm proud of myself because I can grow them from seed. material will gardener
Bonnie Von Dohre:up I actually I don't know if I've tried them from seed, because I've always like just bought them already, you know, like bought the seedlings. I'm gonna have to I'm gonna have to get some seeds and try try to grow from seed.
Danielle McCoy:I got these from like Johnny's. They're hybrid, but they would like apple blossoms. Interesting. Some people say they're kind of hard to grow if they take forever to grow. Growing. Okay, all right.
Bonnie Von Dohre:Let's do the next one because it does not grow here.
Danielle McCoy:Does anything grow there? Ginger grows here too. I've got some in my windowsill.
Bonnie Von Dohre:Yes, but mine grows your round outside in the ground.
Danielle McCoy:Are you special? Okay. henbit
Bonnie Von Dohre:and I grow oranges.
Danielle McCoy:Anyway. So it's a member of the mint family. But unlike mint, it tastes more like grass.
Bonnie Von Dohre:Maybe we should do another episode on edibles that tastes good.
Danielle McCoy:You can eat the flowers, the leaves and the stems of henbit a lot of people will add them like fresh salads. And of course you can cook them like any other green. Saute them as some butter, some salt and you won't notice that they just like grass. This is why I'm not a vegetarian. But that's a story for another day.
Bonnie Von Dohre:Which Which Which flower tastes like steak. I need that one.
Danielle McCoy:The one of the cow ate their vegetarian so I don't have to be okay. On a
Bonnie Von Dohre:side note. I was at the big box store of doom over the weekend because I was desperate. They had Beyond Meat jerky.
Danielle McCoy:Don't get me started. We can have a full episode. Alright, keep going.
Bonnie Von Dohre:Are we ready for the corn dogs on sticks? I'm not dying with him. I'm sorry.
Danielle McCoy:Um, it is good boiled. Or if you like cook it with a little like boil it and then put a little bit of melted butter and some cinnamon on it then it's good. Like it doesn't taste like craps. Or maybe it's just like grasps.
Bonnie Von Dohre:like cinnamon toast. This is grass I mean, I grew up like eating mock strawberries because I had nothing better to do so.
Danielle McCoy:Oh, that's gross.
Bonnie Von Dohre:I know. The reason why I get really annoyed when people try to say that mock strawberries are real strawberries. Like no, they're not. No, they're not wild strawberries taste so much better.
Danielle McCoy:Okay, so sticks. Yes, the corn dogs on six cat tails. I have like a whole post about cat tails and how to eat them and how to use them because I think they're cool. They are what I would call like the ultimate survival plant. Because you wait for lots of
Bonnie Von Dohre:things. We'll link that in the show notes. And
Danielle McCoy:we'll link my other post because a lot of these are on there that I've got like 24 edible weeds if you can find
Bonnie Von Dohre:Yeah, I'm gonna have to make something for Florida specific.
Danielle McCoy:So just to quote my post, cattails produce more starch per acre than potatoes and they could have helped us win World War Two but it actually ended before we were able to feed the troops capsules, believe it or not, Oh, interesting. You can either pollen, which makes me cringe. Like I said, I'm pretty sure my nose would probably explode. But it is really easy to harvest. It's a short season. But the male flower has copious amounts of it in the early spring. And of course, it blows away but you gather it and you can like the whole flower you can gather the flower and then take it and put it in a container and shake it and all the pollen will come off in your container and then you can sneeze it will actually keep for quite a while and people use it to make baked goods like just place a flower so you can make like pollen biscuits or pollen pancakes. You can use half of a flower like switch out the flower for the pollen and still get the same rise and all those things. You can eat the green female flowers you cannot eat the brown they're not hot dogs can eat those They can be harvested in the spring when they're still green. And you can eat them like you would quarrel the cob. You can like grill it and put butter on it and a little bit of salt and eat it like wild coral and you can eat the shoots and the stalks. They kind of taste like asparagus. So if you don't like asparagus, you probably shouldn't eat them. And people say that they taste kind of like cucumbers raw. I've never had them roll, so I do not know. And then you can also harvest the roots year round their best in the fall and winter. You can make flour with the roots, you can eat the roots, they have a fibrous section that surrounds them, it has to be removed. Some people say that they give you a stomachache, so eat them, you know, not an excess fairings. Yes. And then that post has ways to make spaghetti with pollen. Fermented cat tail shoots, cattle shoots and cream sauce and cat tail flour bread. And then you can also use like the cotton stuff for installation into as a fire starter. You can use the leaves, you can dry them and make baskets. That's actually how the Native Americans use to make baskets. And then there's tons of medicinal uses that we won't talk about. So that's well, cattails. And the next
Bonnie Von Dohre:two is and that's another one that I know they grew in Ohio. I don't know that I've seen them down here. Yeah,
Danielle McCoy:really? All right. I would think they would be pretty prevalent at least like, I would think they would be, but maybe I'm wrong. You guys have a lot of like, swampy areas. They like
Bonnie Von Dohre:yeah, um, yeah, we do. I guess I just like, I just don't see him in my area. But I know we have so many lakes and things.
Danielle McCoy:I thought that yeah, like, I thought they would go there because we have a lot of them here.
Bonnie Von Dohre:There's so many plants that like they need a cold period, and we just don't have a cold period for him. But cattails are not one of those apparently. Alright, next
Danielle McCoy:fiddleheads probably are one of those things probably. So fiddleheads are the amateur part of a fern usually the ostrich fern. And they are edible when they're all curled up in real tight. And once they start to get fuzzy or start to unfurl even a little bit, they're not really edible.
Bonnie Von Dohre:Probably get to fibrous.
Danielle McCoy:Yeah. So that's only like a four to six week long period. And like I said, once they start to unfurl even a little bit or start to get some of that fuzz on them. They're not edible. And if they are edible, they're probably not very palatable. Right. People like to pickle them. And you can like cook them in butter. People make soups and stuff with them. So that's my little thing on film.
Bonnie Von Dohre:Do they taste good?
Danielle McCoy:I don't think they're bad. Taste like a green kindness. I've only had them twice. And they were cooked both times like in butter. So I've never had pickled fiddleheads. But I've heard that they're good. So I'd imagine that they're good. If you like pickles. Yeah.
Bonnie Von Dohre:All right. Next step is mine. Oh, yeah, I get to talk again. Yay. All right. This one I just learned about within the last couple of years. And so sword ferns are very common here.
Danielle McCoy:And I don't think they grew here.
Bonnie Von Dohre:I don't know how to describe them. Um, I mean, they're just they're a more narrow leaf. I mean, it's, they're not like straight, you would think sort. But they are a smaller, more narrow leaf. They tend to like kind of grow in clumps. Like we have a whole area. That's all these ferns that we call our snake patch. Because that's where all the snakes hide. Imagine I know, obviously, like wet ground, but it is the route. They produce a tuber on their routes that tastes like water chestnuts. Oh, so you can you want to kind of like dig them up with a shovel like if you just pull them out of the ground. It's more than likely that most of the root system is going to stay on the ground. But if you kind of get a shovel underneath them, and kind of knock them loose and pull them up that way then you can usually get some of those tubers on there. This is probably this is one that like Daniela never heard of, but it's one that I get asked about a lot because I have so much of it growing. So there are a lot of different kinds of ginger not just The culinary ginger that you get from the grocery store, a couple of ones that are very common here in Florida obviously the culinary ginger, also shampoo ginger and then the spiral ginger and the spiral ginger is often grown as ornamental. It's called spiral ginger because the leaf stalks kind of like turn like like a spiral as they grow up out of the ground. And then they produce this little flower head that when the flowers are mature, they will pop just like one pedal out. You can pull that pedal out like once it pops out of the like flower head and just eat it and it tastes like a Jolly Rancher. So that's yeah, that's usually like, what we'll be snacking on out in the garden is the flower petals off the spiral ginger, but people come to visit. And like we'll ask them well, you know, we'll offer them a flower petal, and they'll look at us like we're nuts because they've seen spiral ginger growing and they never imagined that it was edible. And we offer them a flower and they're like, oh, it tastes good. Although the downside is because it has so much nectar in it. The ants also really like it. So you have to make sure there's no ants inside of the flower petal before you eat it. Or you get you know, a little extra protein.
Danielle McCoy:It's a Peruvian ginger right is the culinary ginger.
Bonnie Von Dohre:Maybe for you
Danielle McCoy:I think I've got some growing in my windowsill and I think that's what it is. But I'm not sure.
Bonnie Von Dohre:Yeah, it looks like that's probably it. It would help if I could actually see a picture of the plant and not just a root. Yeah, cuz like the. Yeah, that's what the plant looks like. The like the other the other gingers. Their roots just don't have the flavor that the Peruvian Ginger has. A lot of people also don't realize that Tumeric is actually a ginger.
Danielle McCoy:Oh, I didn't know that it was a ginger. I mean, I know they grow similar to one another. I wasn't aware of that. They were Yeah. And the ginger family. Very interesting. So I can grow the next one source to the next
Bonnie Von Dohre:one. Alright, so beauty very American beauty berry. Does it grow up there at all? Or is it just a southern thing?
Danielle McCoy:I think it does. Look.
Bonnie Von Dohre:Yeah, so it has a couple of uses. It's also commonly known as a natural insect repellent. So some people will make a salve. Like they'll take the plant and chop it up and infuse it and make a sap with it. And then you can use that as an insect repellent berries are edible. Although I will say raw they don't taste very good. To me they taste like a strange like an astringent
Danielle McCoy:native beauty very gross in southern Indiana, okay, and then the hybrid grows up here. Okay,
Bonnie Von Dohre:I didn't know there's a hybrid. There not at all.
Danielle McCoy:But so a native beautyberry which is the American beautyberry right grows to zone six that says which is Southern Indiana and then the Asian beauty very hybrid is hardy to zone five.
Bonnie Von Dohre:Okay, so you know, a lot of people will make a jam, or actually a jelly with the berries. And so you end up in a again, it tastes like takes like eight cups of berries. But you're going to boil them in water and then drain that water off and that water is what you're actually going to use to make the jelly and like any other jelly. Right? And it ends up at well, but it's like Yeah, cuz I guess you do kind of smash it a little bit. But yeah. It ends up being mostly sugar to be quite honest.
Danielle McCoy:I know. That's why I don't like pretty jellies. Because like violent jelly and, you know, like people make like dandelion jelly. It's mostly just sugar or honey. Yeah, really?
Bonnie Von Dohre:Well that's it. Yeah, that's why I like jam because you're still getting that fruit fiber. But like with, you know, with the beauty berries. I mean, there's certain things like, you know, if it's got a lot of seed, or it's got a big seed in the middle that doesn't really work real well for making a jam.
Danielle McCoy:And like flowers you can't make
Bonnie Von Dohre:right? Yeah, it wouldn't make sense to have the flower in there. No, like, like, especially with the beauty of marriage. Good grief. I'm getting the words mixed up. The beauty berry jelly and the violet jelly. You're almost doing it more. So for the color. I mean, you're getting a little bit of flavor. But right. You know you're doing like lilac
Danielle McCoy:jelly. This kind of Yeah, you don't really get much lilac flavor. It's more just,
Bonnie Von Dohre:it's a pretty color. Right? Exactly. It's I mean, you know, and that's a fun thing to do. I mean, well, yeah. It's neat to be able to say that I made beautyberry jelly.
Danielle McCoy:Yeah, well, I just wish the jelly wasn't so sugary. Yeah. And like those kinds of jellies you kind of have to add I mean, you could use honey or maple syrup, I guess. But you still have to add like copious amounts of sugar or it's just like
Bonnie Von Dohre:water nothing to it. Yeah. They do so much. As in gelatin, make JellO, you're good to go. Although I will say my kids will go out and eat the beauty berries, like raw right off the plant. I don't know what the appeal is. They say it tastes good. I think that he's awful.
Danielle McCoy:No. Anyway, are we ready for
Bonnie Von Dohre:that? Yeah, you're up for the next one. Yeah,
Danielle McCoy:because you said this doesn't grow there. I don't think so. So, apparently nothing grows like viral Ginger's sword for that for most of us, chicory. We do some stuff. We get a lot of it here in our yard. I love when the chicory starts pop up because I think it's pretty. You can eat everything at the chicory plant the flower to root. You can harvest it on the spring in the fall, but the summer heat if you harvest it in the summer is kind of makes it kind of bitter. So it's a little less palatable and it's still edible, but it's just not as good. And it likes to grow on roadsides and like we already mentioned it's probably not the best place to pick it. You can put the raw flowers and leaves in a salad or you could sell to them like you can any other green most of these plants you can sell to the greens. And then chicory root is really really popular to make into a coffee substitute for Barney.
Bonnie Von Dohre:I don't like chicory coffee so you know go figure. Alright, now what's interesting is I look up I look up chicory in Florida it just gives me in dive, which I can grow in the winter. But again, it's not a wild edible like I'm intentionally planting it from seed.
Danielle McCoy:Right. I don't think anybody like intentionally plants chicory. I think it's just a wild plant that grows.
Bonnie Von Dohre:Yeah, like yeah, like I said, it's not something that's wild. I mean, again, just about anything can be grown here from seed if you intentionally plant it, right. It's just a lot of it has to be grown in
Danielle McCoy:the winter. But the roots are typically made to make a coffee substitute, which apparently Bonnie only drinks coffee. So we sometimes can't drink glass that's talking about coffee and balmy.
Bonnie Von Dohre:That's why you'd love me. Bullion that grows other places, right?
Danielle McCoy:Yeah. Okay, we have that. Totally off topic. We're not talking about volume, but you know.
Bonnie Von Dohre:Yeah, but it's it's either edible or medicinal. I care about anyway. Medicinal I don't. That's what it is.
Danielle McCoy:Yeah. It's like a respiratory thing.
Bonnie Von Dohre:Yeah, that's right, because this is one of my supplements. But it's one of those things that I only ever see it growing on the side of the road. So I don't there harvest it, because all of the crap, right? Alright, so smilax I'm gonna, I'm gonna go with that pronunciation, because I don't know what the heck I'm talking about is actually like kind of a spiky vine. And it grows all like everywhere, especially in the summertime. But we can harvest the very tip of the vine. And it tastes like asparagus. So really, if you go out and harvest enough of it, you could actually like saute it just like you do asparagus and have it as a green or whatever. But normally we just snack on it in the yard. But yeah, it's a it's a wild vine. And you'll see the very end of the vine will will just be very tender and it kind of curls. And there'll be like a couple tendrils and then the new leaves. And you can just pop that off. If it doesn't pick off easily. That means it's the older part of the vine that's gotten to like Woody because the older parts of the vine are the part where you're going to have they're not exactly thorns or almost like sharp hairs. But obviously if it's poking you or it feels like you know a Blackberry vine then that's not the part you want to eat. Which we do have our wild blackberries are in season
Danielle McCoy:right now to pretty extreme to push up my blackberry jam thing and try to get people to go borrowing my
Bonnie Von Dohre:mulberries are starting to ripen. It's funny because my kids are like, Oh, it's a Blackberry tree not exist. We
Danielle McCoy:have a mulberry tree. And so we're looking at the trees and nothing has leaves right now and we're looking at the trees the other day because we're we're putting the goat pen. There a little pasture area. I'm like there's a mulberry tree right there in Traverse lane. I think it's over there. I remember because I mow over the stupid mulberries that fall. Oh, yeah, every summer.
Bonnie Von Dohre:Mine, I had it in a fabric grobag. And apparently, it grew through the fabric grobag. So it might be permanently in front of one of my raised beds now because I don't, I couldn't move it. But it's really happy. So I kind of like I guess you're just gonna live there now.
Danielle McCoy:Here we go. Alright,
Bonnie Von Dohre:the last one. And I think last one, holy crap. Okay.
Danielle McCoy:All right. Dahlias are able you can eat the, the flowers and the bulbs about not the flower the petals, I should say the petals of Dallas and the bulbs. And their their flavors are different. Like some of them are really really bland. In some of them tastes kind of like a spicy apple. And some of them tastes more like celery and some of them even taste like carrot. So just know you never you never know what you're gonna get. But a lot of people don't know that they are edible. So I thought that I would add that into the end here. Because why not? And they are kind of crunchy like a water chestnut tubers. But you can can't eat them.
Bonnie Von Dohre:Interesting. So apparently we can grow them here.
Danielle McCoy:What dahlias?
Bonnie Von Dohre:Yeah, well, and it's really rare,
Danielle McCoy:I would think you can't because we can't plant the tubers until spring.
Bonnie Von Dohre:Well, so it looks like the problem is the wet summers. So they're like the heat, they don't like all the moisture.
Danielle McCoy:So because it's not it's not like daffodils and tulips where they have to overwinter like we can't put them in the ground in the fall like we do daffodils and tulips,
Bonnie Von Dohre:right? Yeah, like so Yeah, cuz they're native to Mexico and Central America. Pests and diseases are the norm rather than the exception. So be sure to monitor the plants and treat problems as needed. They take a little extra effort, but their beauty can make it all worthwhile. See that, so that's why I don't grow them. Because if they don't thrive on neglect, I might as well not even bother.
Danielle McCoy:So that yeah, the tubers are kind of like, you know, any other tuber where you're gonna, you know, pair it up and dice it and use it in place of and like I said, but the the flavor of them is. I don't know if it's like specific varieties, tastes certain ways, or if it's just a matter of, you know,
Bonnie Von Dohre:figuring out which ones you like, right?
Danielle McCoy:I don't know if it's like an parietal thing, or if it's just, like an environmental thing, or, you know, like, you know what I mean, like, where they're grown. I have no idea what makes some of them taste.
Bonnie Von Dohre:Yeah, that'd be interesting to experiment with. Yeah. Interesting.
Danielle McCoy:I have some tubers that I haven't I saved them from last year. I don't think they will. I'm not selling them just gonna put them back out in the garden.
Bonnie Von Dohre:Yeah, well, and I would think that unless you had issues last season, that replanting them wouldn't be an issue this season. I think it's more so that if, you know, if you had disease problems, then the disease carries over to the next season. Right, right. Or if you're bringing it from someone else's garden to yours, and you might be introducing issues, but it's coming out of your soil, then you already have your issues.
Danielle McCoy:Yeah. I like to grow them just for pollinators, because
Bonnie Von Dohre:I wouldn't mind having some more like big showy flowers. Right now. Like I have a pollinator garden in front of my front window. But the problem is, I planted this one little yellow flower that I did not realize at the time was invasive. And I can't remember the name of it, but it it's a creeping vine, but it puts up these yellow flowers and I got it because the bees love it. But it chokes out everything else. So I'd Susan's No, no, there's kind of like take over flowers are all yellow. Okay. So I need to they're kind of like they die back in the winter. So I need to go out there with a rake and kind of clean up that bed a little bit anyway, before they, you know, get established again. Because I'm also trying to grow I know. You know, I've got like milkweed in there that I want it to be able to do well. At one point I had a firebush for the For the hummingbirds, but I'm worried it may have gotten choked out, so I might need to replant that. So but yeah, so it would be nice to have like, since that's more of a ground cover, it'd be more nice to have some taller flowers. Is it flock but no, it's not flocks.
Danielle McCoy:Well, cuz that like chokes everything out and it's kind of Yeah,
Bonnie Von Dohre:but those are tiny little flowers. These are bigger. Yeah, they are. Okay, I'll, I'll take a picture of it and do like, you know, Google Images and figure out what it is.
Danielle McCoy:I love that you planted something you have no idea what it was.
Bonnie Von Dohre:I'm professional. Actually, what's really bad. This is another one of those that I technically didn't plant it. I just put the pot in the flowerbed and Oh, Roo over the sides of the pot and then routed itself. So it planted sounds like mint. Mint, I couldn't get that lucky with mint. Mint doesn't like Florida. It'll survive, but you have to baby it. But Mexican petunias is that's what happened with my my garden with Mexican petunias. My husband brought one home and just set the pot in the garden. And the roots came out from the bottom of the pot. And it's it sends out runners from the roots and spreads by the roots. So now it's everywhere. And now, it apparently some bird has picked up the seeds from it. And I've now got it coming up on the other side of my property. So I'm having to pull it up every time I see it.
Danielle McCoy:Yeah, that's what happened to my camo male. It's like I have some way over on the other side. I've got some like that was grown in the middle of my garden just randomly going to bed.
Bonnie Von Dohre:I would not complain about camp, you know, extra camp milk because I can use Oh,
Danielle McCoy:no, no, I'm, I'm good. I'll all grow it. I did get rid of the garden though. Yeah.
Bonnie Von Dohre:Actually, that's one thing I kind of miss about Ohio. Is that because mint was so prevalent that I could have mint tea like whenever I wanted
Danielle McCoy:Uyghurs my grown pots because it goes everywhere.
Bonnie Von Dohre:Yeah, I tried it one time and armadillos dug it up.
Danielle McCoy:Armadillos so it's so random to me.
Bonnie Von Dohre:They are a very random animal. Let me tell you. So anyway. All right. Well, I think that does it for today. Hopefully, you guys enjoyed our break down ILO. Yeah, it was 21. Right. Yeah. Edible Plants. Just yeah, these are some things that you know, are just fun things that either you might have growing wild, or you might want to add to your garden. And, you know, just a little extra source of food. So
Danielle McCoy:right, and a lot of them are pretty. So you have you know, and are good for pollinators. So you're, you know, good companion plants. So you're adding Yes, benefits and you can still eat them and sort of, you know, just growing it for looks.
Bonnie Von Dohre:Right? Yeah. Especially if you're if you're trying to have a attractive edible garden. But you still, you know, you want to have flowers. You want to have something that looks nice, but you don't want to be taking up a lot of space for something that isn't going to be useful to you. So. All right. All right. Well, I think that's it for today. We'll catch you next time. Thank you for listening to this episode of the ground and simplicity podcast. If we were able to help you in any way, please share this episode with a friend. And also leave us a review on Apple podcasts. You can also join us over on Patreon at grounded simplicity, and help to support this podcast as well as become a patron and get a behind the scenes look at the creation of our podcast and even have some input on future episodes.