Pansy– Viola x Wittrockiana
Pansies thrive in cool weather, bringing bright color to the spring garden then fading in the heat of summer, only to return in full foliage during the autumn months. As edible flowers go, they are one of the top ten favorites.
The name pansy comes from the French pensee for thought or thinking of you. In Victorian times, pansies codified " I think of you" in the language of flowers.
Pansies prefer rich, loamy, well-drained soil that is on the moist side. They should be grown in full sun or preferably light shade since it does not dry out as quickly. In cold climates, you can start the seeds of these annuals ten to twelve weeks before the last frost. Transplant outdoors as soon as the soil can be worked.
To extend the blooming period, pick soon after the flower opens. Pansies will keep for several days in the refrigerator, but are best when freshly picked. Finally, in case you were wondering, Pansies have a slightly green or grassy flavor if you eat just the petals. If you consume the whole flower, there is a wintergreen overtone.
Pansy Cashew Dip
Blend juice and cashew butter together until smooth. Gently mix in shredded pansies. Garnish with whole pansies.
Tastes great as a dip for carrots, broccoli, celery, cauliflower and cherry tomatoes.