The Garden at 485 Elm
People growing together:
a collaborative community garden in Montpelier, Vermont

You *can* eat the daisies!

Our herb walk with herbalist Diana Baron fell on a gorgeous late spring evening and revealed a big food surprise: daisies! How did I not know this?The buds, leaves, and stems of daisies have a subtle, herbish flavor and crisp texture. Salads will never be the same.

We’re smelling and tasting gently fragrant lemon balm, which we grow in a box in the garden’s culinary herb plot. Lemon balm has an uplifting effect on the nervous system and soothes upset guts.

We voted chamomile off the island in favor of more garlic. We were happy the chamomile found a way to stay. Chamomile is soothing and anti-inflammatory, internally and externally. It can be used as a compress to reduce skin or eye irritation, as a bedtime tea, and even as an aromatic digestive bitter.

Violets volunteer in our growing beds. The garden has three rows of flowers for cutting; violets are welcome here.
Looking at lupine—glorious flowers coming soon.

Yarrow leaves are finely divided. The leaves and flowers make a great first aid herb for cleaning wounds and stopping bleeding (styptic).

We ended the evening with a thorough touching, smelling, and tasting aronia berry (aka chokeberry), haskap (or fly honeysuckle), violets, and thyme.