For many people, the phrase “edible plants” conjures up neat rows of carrots, peas and corn. While the traditional garden vegetables and field crops can certainly find their place within an “edible landscape”, the possibilities for urbanites to produce a bounty of fruits, berries, culinary herbs, plants for tea, edible flowers, and unique perennial vegetables provide for many more exciting possibilities.
The following list provides a good start for those interested in having a variety of edibles growing in their own yards, communities or public spaces. We have not included lists of the traditional annual vegetables, assuming that most of us are pretty familiar with them (although there are many less known exciting annual vegetables to try out as well!).
All of the plants listed below are suitable for the Canadian prairies (horticultural Zone 3). Some will require some winter protection, however. With some exceptions, most of these plants are perennial which means once given a suitable location within the landscape, they will keep on producing food for harvest for many years. Not only do these selections provide food however, but they can also create a very diverse, dynamic and beautiful urban landscape that will support birds, butterflies and other creatures as well.
While this is not an exhaustive list, there are over 80 different species included which should provide many options for Alberta landscapes. For an excellent detailed overview of these and many other (over 7000!) edible and medicinal plant species, link to the Plants for a Future database. For herbs in Alberta, check out Inspired Market Gardens. For a detailed description of fruit varieties hardy for the prairies, check out Sprout U-Pick Apples Farms.
Berries for the Prairies
Blueberries (Vaccinium spp.)
There are three types of blueberries that will grow in the Edmonton area: lowbush blueberries (Vaccinium angustifolium), highbush blueberries (Vaccinium corymbosum), and a hybrid cross of highbush and lowbush.
- Lowbush Blueberries
Lowbush Blueberries are native to Alberta, extremely hardy and produce small but very flavourful fruit. - Highbush Blueberries
Highbush Blueberries will grow up to 6 ft. high and will produce more and larger berries though they are less hardy. - Hybrids such as ‘North Sky’ and ‘Northland’ are hardy and good producers, growing to about 3 ft. in height. All blueberries will need a very acidic soil (ph 4.5) in order to thrive.
Buffalo Berry (Sheperdia canadensis)
Buffalo Berry is native to the prairie and Aspen parkland of Alberta. There are two species that produce somewhat edible fruit: Canadian Buffaloberry (Sheperdia Canadensis) and Silver Buffaloberry (Sheperdia argentia). Both are hardy, drought resistant and very attractive in the urban landscape.
Currants (Ribes spp.)
Black currants (Ribes nigrum), red currants (Ribes rubrum), and white currants (a hybrid) are all very reliable producers in the Edmonton area. Native edible species are the Wild Black currant (Ribes americanum) and Wild Red Currant (Ribes triste). Currants are an attractive and often aromatic shrub with nice fall colour.
Saskatoons (Almelanchier alnifolia)
Saskatoons are finally gaining the recognition they deserve. This berry has been a staple of native peoples and prairie settlers for generations and their health benefits are many. As a native plant, it is very hardy once established and functions effectively as a natural fence, hedge or screen while producing bountiful crops of berries year after year. ‘Martin’, ‘Northline’, and ‘ Smoky’ have an upright shrub-like form while ‘Altaglow’, ‘Honeywood’, ‘Theissen’, and ‘Pembina’ grow more tree-like from a single stem. Mature plants will reach over 5 meters in height.
Goji Berries (Lycium barbarum)
Also known as Himalayan Goji Berry or Wolf Berry, this hardy plants produces clusters of small red fruit that is cooked into soups in some Asian cuisine. It is also dried and ground into a powder or juiced as a supposedly nutrient dense superfood. The plants grow to around 5 feet in height and width in our climate.
Gooseberry (Ribes spp.)
Ribes oxycanthoides is the wild Canadian gooseberry that also works well in the urban landscape. Closely related is the species Ribes hirtellum. A very popular, high-yielding domesticated variety is ‘Pixwell’. Most Gooseberries will grow to about 1 meter in height and width.
Josta Berries (Ribes × nidigrolaria)
Josta Berries are a cross between black currants and gooseberry which produces larger, sweeter berries.
Highbush Cranberries (Viburnum trilobum)
Highbush cranberry is native to Alberta and produces abundant edible, though somewhat astringent, fruit. Works well as a hedge plant and will tolerate shade. Mature plants will reach over 3 meters while a compact cultivar (Viburnum trilobum compactum) stays closer to 1 meter in height.
Raspberries (Rubus spp.)
Raspberries are abundantly popular in Alberta and there are many varieties that produce very well in our climate. Summer-bearing varieties bear fruit on second-year canes called “floricanes”. Fall-bearing varieties bear fruit on the new canes each year. Raspberries can work very well in the urban landscape as a hedge or screen with select varieties reaching over 2 meters in height. Raspberries generally require little care for the amount of fruit they produce, though the fruit bearing canes need to be removed either in later fall or early spring each year. Raspberries range in colour from red to orange to yellow, to purple. Rubus idaeus, the wild raspberry native to Alberta, bears fewer and smaller fruits but they are of exceptional taste.
There is one variety of blackberry (‘Doyle thornless blackberry’) that is reputedly able to handle our Zone 3 winters with some protection.
Sea Buckthorn (Hippophae rhaminoides)
Once used extensively in shelterbelts, this plant is making a comeback due to its highly nutritious (and medicinal) bright orange berries. Silver foliage is also very attractive. Male and female plants are required for fruit production. Shrub-like in growth habit, Sea Buckthorn will require at least 3 square meters for its mature size. Sea Buckthorn is a very hardy, drought tolerant plant that also “fixes” its own nitrogen in the soil through a complex interaction between its roots soil micro-organisms. Sea Buckthorn can be aggressive
Strawberries (Fragaria x ananassa)
There is no comparing the wonderful flavour of homegrown strawberries to the chemically-fed, commercially produced varieties that travel thousands of kilometers to our store shelves. June bearing, ever-bearing, and day neutral strawberries all do well in Alberta.
Woodland strawberry or alpine strawberry (Fragaria vesca) and wild strawberry (Fragaria virginiana) produces small but extremely tasty berries and can make an effective ground cover or border plant.
Sweetberry Honeysuckle (Lonicera caerula edulis)
This member of the Honeysuckle genus, also called “Honeyberry”, or "Haskap" bears large purple, tart berries that are good for fresh eating or for use in juices, jams and syrups and for fresh eating. It is relatively new to North America but gaining in popularity. Plants are shrub-like growing to 3-4 feet in height and spread. Two different varieties are required for pollination. Drought and semi-shade tolerant.
Other Wild Berries
While these may be difficult to find for home cultivation, the following Alberta wild berries also produce edible fruit: Bunchberry (Cornus canadensis), crowberry (Empetrum nigrum),dewberry (Rubus pubescens), and lingon berry (Vaccinium vitis-idaea). Artic raspberry, (Rubus articus ssp. acaulis) is a sprawling, creeping native raspberry that makes an excellent ground cover. Long valued for their high vitamin c and other nutrient content, the rose hip producing prickly rose (Rosa acicularis) is easily integrated into the home landscape.
Fruit Trees and Vines for the Prairies
Apples (Malus x domestica)
There are many, many, varieties of apples, crabapples and applecrabs that will grow well in Alberta. For best results, select two different trees to promote good cross-pollination. If you have the space, consider one early season producer (i.e. ‘Norland’, ‘Westland’, or ‘Sunnybrook’), one mid-season producer (i.e. ‘Norda’, ‘Harcourt’, ‘Brookland’, ‘September Ruby’) and one late-season producer (i.e. ‘Fall Red’, ‘Goodland’, ‘Honeycrisp’, or ‘Wealthy’) to have a supply of fresh apples for the longest time possible. Alternatively, several varieties can be grafted on to one tree for the same effect. In smaller spaces, apples trees can also be trained along a wall or a fence-line in an “espalier” for a beautiful and productive effect.
Crabapples are the more wild relatives of the domesticated apples. They are often grown as ornamental trees due to their showy spring flowers and their colourful fruit that stays on the tree throughout the winter. While many species are not edible, others offer a tart flesh that is high enjoyed by many. ‘Dolgo’, ‘Columbia’, and ‘Artic Red’ are three popular edible varieties.
Applecrabs are a cross between apples and crabapples and are generally larger and sweeter than crabapples. ‘Goodman’, ‘Rescue’, ‘Rosybrook’, and ‘Trailman’ are good eating varieties.
Pears (Pyrus ssp.)
Several pear varieties are well adapted to the Edmonton climate. ‘Fedorovsk’ is perhaps the hardiest but not the best eating. ‘Early Gold’, ‘Golden Spice’, ‘Ure’, ‘Prairie Sweet’, ‘Summer Crisp’ and ‘Roppo’ are good selections for eating and canning. Pears require 2 varieties for pollination.
Cherries (Prunus ssp.)
There are several varieties of sweet and sour cherries that will grow well in the Edmonton area. Pin Cherry (Prunus pensylvanica), and Choke Cherry (Prunus virginiana) are sweet cherries that are native to Alberta and very hardy. Nanking Cherry (Prunus tomentosa), and Mongolian Cherry are also very good producers. Evans Cherry (Prunus cerasus ‘Evans’) is a very popular, larger sour cherry. ‘Galaxy’, ‘Meteor’, and ‘Montmorency’ are other sour cherries worth considering.
Based on their breeding work since the 1940’s, the University of Saskatchewan has recently made available a new series of prairie hardy cherries that produce abundant, large sized fruit that are a cross between sweet and sour cherries in taste. The plants are shrub like, growing to a maximum of 8 feet and are reported to be quite drought tolerant. Key selections include: Valentine, Crimson Passion, Juliette, Romeo, and Cupid.
Apricots (Prunus ssp.)
While apricots are marginally hardy in our climate, these varieties, ‘Prairie Gold’, ‘Westcot’, ‘Scout’, and ‘Brookcot’ can survive our winters with some protection. Best to plant where sheltered from winter winds and provide mulch cover in the fall. Because they flower very early, apricots frequently suffer damage to blossoms from late frosts and are not reliable producers in Alberta.
Plums (Prunus ssp.)
Many varieties of plums will do very well in the Edmonton area. Japanese, North American and crosses between the two are the most common varieties found in Alberta. Cherry plums, a cross between plums and sand cherries, also do well on the prairies. Some popular and reliable choices include ‘Pembina’, ‘Dandy’, ‘Brookgold’, ‘Patterson’, ‘Pipestone’, and ‘Superior’. Plums also require two compatible cultivars for cross-pollination.
Grapes (Vitis labrusca)
Native to the prairies, the Riverbank grape (Vitis riparia) is very hardy but produces little fruit. The dark blue variety, ‘Valiant’, is very hardy and a good producer. ‘Beta’, ‘Kay Gray’, ‘Minnesota #78’, ‘Frontenac’, and ‘St. Croix’ are other relatively hardy, good producers. All grapes will need a warm location and some winter protection.
Hardy Kiwi (Actinidia kolomikta)
Hardy Kiwi is a smaller (large grape-sized) fruit with a sweet and delicious taste. It is a vining plant that will need support. At least one male plant is required for every six female plants. While it is relatively new to the prairies, gardeners have reported successful cultivation of this plant.
Other Unusual Fruit and Berry Varieties
There are many other unusual and rare fruit trees making their way to North America. While they may still be difficult to find, the following species may be worth considering for colder climates:
Mountain Ash ‘Shipova’
(Sorbus x Pyrus) is a cross between a European Mountain Ash and a pear developed in the former Yugoslavia. The tree is hardy to zone 3, grows to 20 feet in height producing apricot sized fruits that taste. Service Tree (Sorbus domestica) is a European species of Mountain Ash that features pear or apple shaped reddish and yellow fruit with the taste and texture of “spiced pears”. Some varieties are reportedly hardy to zone 3 but even those may need protection in our climate.
Trebizond Date
(Eleaegnus angustifolia var. orientalis) is a type of Russian Olive that bears abundant date-like fruits that are sweet and good fro fresh eating or drying. Originating from Uzbekistan, it is very tough and cold hardy to zone 3.
Edible Perennial Vegetables for the Prairies
Asparagus (Asparagus officinalis)
The delicious young shoots of asparagus provide an early spring harvest year after year once established. Asparagus is rich in vitamins B and C and calcium and iron. Prefer a sandy soil. will tolerate partial shade.
Bloody Dock (Rumex sanguineus)
This spinach-like plant has deep red veins and is very striking in the garden. Young leaves are used in salads or can be blanched and eaten like spinach. Bloody dock is reported to have anti-cancer properties.
Chicory (Cichorium intybus)
The young leaves of chicory can be added to salads or cooked up like a chard. The dried roots have long been roasted and used as a coffee substitute. Chicory is a short-lived perennial.
Egyptian Onions (Allium x proliferum)
Also called “walking onion”, This mild-flavoured, perennial onion develops bulbs at the top of its slender leaves, and not at the base like most onions. They can be eaten fresh, pickled or stored for winter use.
Garden Sorrel (Rumex acetosa)
The tangy tasting leaves of sorrel and zest to salads or can be used in making sorrel soup. Very productive and spreading plant.
Good King Henry (Chenopodium bonus-henricus)
Young flowering shoots can be harvested and eaten like asparagus and tender young leaves can either be added to salads or cook as a pot herb in stews. Both shoots and leaves are very strong in Iron.
Jerusalem Artichoke (Helianthus tuberosus)
This perennial sunflower produces very large tubers that are rich in vitamins, minerals and starch. The can be eaten like potatoes, added raw to salads or cooked up in stir fries. The tall, thick profile of this plant also makes it useful as a hedge or screen.
Rhubarb (Rheum rhabarbarum)
Rhubarb is a prolific producer in our climate with up to 3-4 harvest each year off the same plant. Its large veined leaves also make an interesting display in a bed or border.
Salad Burnet (Poterium sanguisorba)
Salad burnet’s plump leaves have a slightly nutty and cucumber taste that works very well in salads, soups, herb vinegars and as an alternative coleslaw. Technically Zone 4 but can survive winters with protection.
Stinging Nettle (Urtica dioica)
Much maligned for its characteristic of leaving a sometimes severe rash when handled with bare hands, this native plant has tremendous medicinal and nutritional value and is fully edible when cooked. Nettles also make excellent “green manures” and organic fertilizer teas. Due to its spreading nature, it is best to plant stinging nettle in a confined area. Used extensively in Biodynamic practises.
Sweet Cicely (Myrrhis odorata)
This perennial relative of the carrot produces a delicate fern like foliage and delicate white flower umbels. The leaves, seeds, and roots all have a licorice-like tastes and can be used in salads, baking, soups and stews.
Welsh Onions (Allium fistulosum)
Welsh onions are hardy green onions, larger than chives and more onion-like in flavour. Great for using fresh in vegetable dishes, soups, stews and stir fries.
Culinary Herbs for the Prairies
Perennial Herbs
Chives (Allium schoenoprasum)
An easy to grow, long living perennial that adds an interesting “spiky” texture to the garden and a splash of purple colour when in bloom. Regular chives and garlic chives (Allium tuberosum) are snipped and added to eggs, stir fries, soups, and salads whenever and onion or garlic flavour is desired. Should be divided approximately every three years.
Hyssop (Hyssopus officinalis)
Hyssops have a unique somewhat minty fragrance that stands out in the garden. Flowers and leaves are often used to flavour soups, salads, poultry dishes, and in stuffings. Hyssop is best as a tea when mixed with spearmint or lemon balm. Hyssops are said to provide some of the best nectar for honey.
Lavender (Lavandula angustifolia)
English lavender is marginally hardy (zone 4-5) and will usually require some winter protection or a warm spot on a south facing wall. Fresh or dried lavender flowers can be added to baked goods and jellies. It is also used in teas and baths as a natural calming agent.
Lovage (Levisticum officinale)
Lovage grows as a vigorous bushy perennial with leaves that have the strong taste of celery. Great for use in salads, soups, stews, and anywhere else that celery is used. One plant is sufficient for most yards. Will grow over 6 feet tall!
Mints (Mentha spp.)
The wide variety of mints available offer numerous flavours and uses. Most mints establish quickly and tend to spread rapidly. Confining them, to a pot dug into the ground may be a useful strategy. Most mints are knocked back every few years by colder winter temperatures. Mints are used in salads, soups, with lamb, and in vegetable dishes. Either on their own or mixed with other herbs, mints make excellent teas.
Oregano (Origanum vulgare)
Usually hardy to the prairies, oregano is sometimes grown as an annual though it can survive our winters particularly if protected with snow or mulch. Oreganos are most commonly used in tomato sauces, with meats, and in vegetable seasonings. Oregano has more recently been shown to have very strong antiseptic properties.
Sage (Salvia officinalis)
Sage is a beautiful plant whose long pale green leaves and white or purple flowers add interest to the garden. Sage does not always survive our winters and needs some additional protection from the cold. Sage is most famous for seasoning stuffings and meats but can also be used in breads, cheese, vegetables and to flavour oils.
Savory, Summer (Satureja Montana)
This perennial savory is marginal in Alberta and needs winter protection to survive. Its strong flavour can overpower most dishes so it should be used sparingly with fish and poultry.
Tarragon (Artemesia dracunculus)
Tarragon has a strong but sweet anise like flavour that is most often used in seasoning meats. It also adds a unique flavour to vinegars. Plants may needs some winter protection.
Thyme (Thymus spp.)
There are many varieties of thyme but the most vigorous and hardy for our climate is the wild thyme or “mother of thyme”, Thymus pulegioides. Thyme has numerous culinary uses including flavouring seafood, poultry, eggs, vegetables, rice and tomato sauces. Most thymes, including Thymus pulegioides are low growing and make resiliant and very fragrant ground covers.
Annual Herbs & short-lived perennials
Angelica (Angelica archangelica)
A striking, tall plant with small umbels of flowers like Queen Anne’s lace. Angelica has a mild licorice flavour and is often used in candies and deserts because of its natural sweetness.
Anise (Pimpinella anisum)
With a similar taste to angelica, the seeds of anise in particular are often used in cookies, cakes, and breads. Fresh leaves are used in salads and dried leaves can be used to season chicken, fish and vegetables. Very attractive to bees.
Basil (Ocimum basilicum)
A familiar favorite, there are many varieties of basil offering a wide pallet of colours and flavour. Basil prefers a hot and sunny location in a lighter, sandy soil.
Borage (Borago officinalis)
Borage attracts bees and butterflies in abundance to the garden. It has drooping purple flowers that last for several months. Flowers are often added to cold drinks as a garnish. The young cucumber-flavoured leaves of borage make a nice addition to salads. Readily self-seeds.
Caraway (Carum carvi)
Caraway is most commonly grown for the seeds which provide a sharp, spicy taste and fragrance to breads, cheese, and dressings. Leaves can also be used in soups, stews and salads.
Chervil (Anthricus cerefolium)
Chervil is used in soups, stews, salads, and in meat and bean dishes. It has a mild licorice and parsley-like flavour. Grows best in partial shade.
Cilantro (Coriandrum sativum)
Very popular in Asian and Latin American cooking, cilantro adds a fresh and sharp taste to foods. Leaves are generally used in soups, salads, and with beans, rice, fish and poultry. Dried seeds make the spice “coriander”. Cilantro readily self-seeds and several plantings can be achieved in one season.
Dill (Anethum graveolens)
A very familiar herb, no garden should be without it. Dill grows up to 4 feet tall or more and is best used at the rear of the garden bed. Fresh leaves are used to flavour a variety of foods and can easily be dried for winter use. Successive plantings should be undertaken to ensure a longer lasting supply of dill.
Fennel (Foeniculum vulgare)
The mild licorice and anise flavour of fennel seeds make them a popular addition to breads, cheese, lentils, and many meat dishes. Fennel grows to 5 feet tall and has yellow flower umbels similar to dill.
Marjoram (Origanum majorana)
Similar to oregano but with a more subtle flavour, marjoram is generally used to season meats, cheese, and vegetables. It is also thought to settle upset stomachs.
Parsley (Petroselinum crispum)
Parsley is a biennial that is usually grown as an annual. There are two major types of parsley: curled parsley and Italian (flat-leaved) parsley. In addition to its usual uses as a garnish or a seasoning for fish, poultry and in casseroles or stews, it can also be eaten on its own to cleanse the pallet and settle the stomach.
Rosemary (Rosmarinus officinalis)
Rosemary is a relatively slow growing herb and is therefore often grown in pots and brought indoors for the winter in colder climates. Its most common uses are in poultry, stuffing, with eggs and as a flavouring for oils.
Savory, Summer (Satureja hortensis)
The peppery aroma of summer sage makes it very popular in the seasoning of beans, chicken, fish and in soups and sauces. It is also often used to flavour vinegars. The slender stems and small leaves of this plant give it a very attractive presence in the yard.
Tea Plants for the Prairies
Anise Hyssop (Agastache foeniculum)
Native to the prairies, anise hyssop is a strikingly beautiful tall plant with spikes of purple flowers. Fresh leaves can be used in salads and dried leaves make a delightful tea.
Beebalm/Bergamot (Monarda didyma)
Native to to the prairies, Beebalm is renown for attracting bees and other beneficial insects to the garden. Fresh or dried leaves make a refreshing tea, reminiscent of Earl Grey. The striking pink, red, or purple blossoms can be added to salads.
Betony (Stachys officinalis)
Not only is Betony an attractive addition to the garden with its purple flower spikes, it also has a flavour very similar to black tea without the caffeine. Also thought to have numerous medicinal properties.
Catnip (Nepeta cataria)
Fresh or dried leaves make a mellow mint-like tea that is said to improve digestion. Catnip is strongly attractive to cats and should be planted in chicken wire or some other enclosure.
Chamomile (Chamaemelum nobile)
This variety of chamomile, also known as Roman chamomile, is much less invasive than the German chamomiles. It has long been used as a ground cover and can be heavily walked on and mown if desired. Flowers are harvested and dried to make a calming tea, also known to aid digestion.
Hyssop (Hyssopus officinalis)
Hyssops have a unique somewhat minty fragrance that stands out in the garden. Flowers and leaves are often used to flavour soups, salads, poultry dishes, and in stuffing. Hyssop is best as a tea when mixed with spearmint or lemon balm. Hyssops are said to provide some of the best nectar for honey.
Lemon Balm (Melissa officinalis)
The honey-sweet lemon fragrance of this plant makes it a favourite for teas. Leaves can also be added to salads, sauces, and stuffing. Lemon balm dries easily for winter use.
Mints (Mentha spp.)
The wide variety of mints available offer numerous flavours and uses. Most mints establish quickly and tend to spread rapidly. Confining them, to a pot dug into the ground may be a useful strategy. Mints are used in salads, soups, with lamb, and in vegetable dishes. Either on their own or mixed with other herbs, mints make excellent teas.
Edible Ground Covers for the Prairies
What could be better than to cut down on some of the labor-intensive, water-guzzling and fertilizer-demanding lawn creating a beautiful alternative ground cover that also feeds you? Listed below are a number of plants that can be used as ground cover – that is, they can handle walking traffic and can be mowed periodically to keep them tighter to the ground. These can either be used in combination or on their own. Most of these plants have been listed in other sections above owing to their importance as edible species.
Chamomile (Chamaemelum nobile)
This variety of chamomile, also known as Roman chamomile, is much less invasive than the German chamomiles. It has long been used as a ground cover and can be heavily walked on and mown if desired. Flowers are harvested and dried to make a calming tea, also known to aid digestion.
Chicory (Cichorium intybus)
The young leaves of chicory can be added to salads or cooked up like a chard. The dried roots have long been roasted and used as a coffee substitute. Chicory is a short-lived perennial. While it lives it is a tough plant that can handle traffic well.
Dandelion (Taraxacum officinale)
Once the bane of the urban homeowner’s existence, the nutritional and medicinal benefits of the lowly dandelion are making a comeback. As a ground cover, it is exemplary, in that it takes heavy traffic well and it survives both drought and extreme cold. The greens are highly nutritional and best harvested for salads when young. Roots can be roasted and eaten or brewed as a coffee substitute. Flowers are often used for wine making. In order to avoid the dandelion spreading, mow before flowers go to seed.
Red Clover (Trifolium pretense)
The flowers of red clover have long been known to have many positive health effects including anti cancer properties. Most commonly a pleasant tasting tea is made from the dried flowers. Red clover also adds nitrogen to the soil through the symbiotic relationship between select soil bacteria and plant roots. Red clover handles traffic well and needs little water to survive.
Salad Burnet (Poterium sanguisorba)
Salad Burnet’s plump leaves have a slightly nutty and cucumber taste that works very well in salads, soups, herb vinegars and as an alternative coleslaw. Because it its growth habit is matt-like, it works well as a gound cover.
Strawberries (Fragaria x ananassa)
Due to their low growing and spreading nature, strawberries also make an excellent ground cover. Woodland (alpine) strawberry (Fragaria vesca) and wild strawberry (Fragaria virginiana) are particularly well-suited to use as ground cover and will handle foot traffic better than the domesticated varieities.
Thyme (Thymus spp.)
There are many varieties of thyme but the most vigorous and hardy for our climate is the wild thyme or “mother of thyme”, Thymus pulegioides. Thyme has numerous culinary uses including flavouring seafood, poultry, eggs, vegetables, rice and tomato sauces. Most thymes, including Thymus pulegioides are low growing and make resilient and very fragrant ground covers.
Yarrow (Achillea millefollium)
Yarrows have long been used in teas for their many medicinal effects however some herbalists now recommend limiting their internal use. They are frequently used in lotions for cleansing and beautifying the skin. Native to Alberta, they take readily to a variety of soil conditions and are very attractive to insects.
Edible Flowers for the Prairies
Bachelor Buttons (Centaurea cyanus)
Calendula (Calendula officinalis)
Chrysanthemum (Chrysanthemum coronarium)
Daylilies (Hemerocallis)
Dianthus (Dianthus caophyllus)
Evening Primrose (Oenothera biennis)
Fucshia (Fuchsia x hybrida)
Hollyhocks (Alcea rosea)
Meadowsweet (Filipendula ulmaria)
Nasturtium (Tropaeolum majus)
Pansies, Violas and Violets (Viola spp.)
Primrose (Primula vulgaris)
Snapdragons (Antirrhinum majus)
