Flowers occupy an uneasy space in many vegetable and herb gardens. Sure, we grow them for their good looks and scent, to relieve the eye from all that green. Mostly, though, we’re trying either to forestall the flowering event in vegetables and herbs — if what we harvest from a plant is leaf or stem rather than fruit or seed — or to usher the plant safely through the flowering stage and on to the point — the fruit. But what about eating and drinking the blossoms themselves? Or the seeds?
Sunflowers and popcorn we grow for seeds, sure.
