I’ve always been a fan of the colour red, even as a child.

I buy and sew red clothes, love red shoes and love a rich red lipstick. But my favourite reds are the red flowers, especially the reds of the edible flowers that add pizzaz to a white iced cake, a batch of cupcakes, that brighten up a green salad or a dreamy, creamy dessert.

Do you remember about 15 or so years ago, that gardens were all greenwashed?  Designers, when planning gardens, specified just a green and white palette. I thought it was all rather boring at the time and was delighted when people took back ownership of colour in their lives and gardens. I must declare, that gardens that embrace the joyous rainbow of colour are my favourites.  And each colour has its merits. The blues like cornflowers just seem to flourish on overcast days, and the marigolds blooming in our herb garden at the moment add their golden touch, much to our appreciation.

However I tend to favour those red flowers again and again. I find myself magnetically attracted to them and can’t resist the temptation of a new red flowering plant.  They are to be found all over the garden, but I like to pop edible flowers in shades of red into the areas where we don’t always visit, just for the element of surprise. So for example, Red Torch Gingers are tucked in behind the scenes in the shadier parts of the garden. And by the way, the Torch Ginger Flower tastes as stunning as it looks. It’s a wonderful addition to noodle and salad dishes with its gingery intensity.

In the cottage garden, the Red Chinese Lantern is still a young plant, peeking out from behind the dark pink Monsieur Tillier Rose and the rich red Oklahoma Rose. They are happy companions, the roses loving the sun, the other enjoying borrowed shade. I have to creep in behind the rose to pick the lanterns, but they are so very sweet as the main attraction when piped with mousse as a dessert.

I’ve been given cuttings of red Pentas which will start to flower in spring.  They really do perform well don’t they? The little tubular stars are such pretty edibles. They look like tiny red trumpets when added to little cupcakes.

Nasturtiums are beginning their winter show, and I always love to eat them too, but without a doubt, my favourite are the Nasturtium Blue Pepe.  The leaves are almost bluish in colour and the flowers a dark crimson red. It’s such a wonderful contrast against the foliage, and I find this variety quite compact rather than running all over the garden.

My best performing dahlia also happens to be red. Originally a garden gift from my friend Christine at Montville Country Cabins, they provide many months of delight over the summer with large almost dinner plate-sized blooms. I don’t know the official varietal name, but I call it Christine’s Red. They give ample petals for drying and making into edible confetti. And while the tubers are edible too, how could you eat them and sacrifice those wonderful flowers?

And yes, you’ll find lots more edible flowers in a range of reds in our garden. From red Snapdragons to red Dianthus in wheelbarrows, red Hibiscus to red Phlox in the ‘Twinkle Star’ mix, to the red Daylilies that originated from Mountainview Daylily Nursery. I have to say, daylilies are one of the most delicious summer flowers. Pick off a petal or two this coming summer and try them for yourself.

And don’t forget to enjoy your red flowers. They are a delight for any garden.

 

This article first appeared in the August 2021 issue of the Poppies Journal