Edible flowers not only decorative, but also delicious
Environmental education can start at any age. Children in the early years of school also often like to engage with science, the plant environment and healthy meals outside the classroom. The Edible School Garden is a project where students use, harvest and prepare the plants they grow. Sowing the seeds, digging the soil, harvesting the plants, and cooking the meals promote numeracy, literacy and social inquiry in an applicable, hands-on way. Nature itself is a useful educator. The ‘Edible School Garden‘ is synchronized with the cycles of nature to apply them in a responsible way. My goal for this project for the children is to explore new tastes and textures, question eating habits and try alternative foods. They build a relationship with the diversity of flavours in nature.
The use of edible flowers can be traced back to Roman times, China, the Middle East and India. Edible flowers were particularly popular in the Victorian era, during the reign of Queen Victoria.
Postcards
Which flavor do you prefer?
I developed postcards and chocolate for my project. I illustrated each edible flower on the front, and matched the flavor of the flower. On the back I put a suitable recipe. Some edible flowers have a sour, bitter, and savory flavor that adds a kick to salads and savory dishes. These include nasturtium, chives, echinacea and others. Others have a sweet touch that will brighten up your dishes, like rose, lavender, and dandelion.
Others have a sweet touch that spices up your dishes, like rose, lavender and dandelion.
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