August gardens in Minnesota are bursting with color, fragrance, and flavor. Calendula, nasturtium, basil, and dill are some easy-to-grow favorites that bring beauty to your beds and bold taste to your table.

Here’s how to enjoy them from soil to salad.

Calendula: Petals with a peppery twist

Calendula officinalis is a cool-season annual with daisy-like blooms in orange, yellow, and bi-color. Flowers bloom until frost and make great cut flowers.

Flavor: Mildly peppery, tangy, with saffron-like notes

Uses:

Sprinkle petals on salads

Infuse in oils or vinegar

Use dried petals as natural food dye

Grow tip: Deadhead to extend bloom; harvest before petals fade.

Nasturtium: The spicy showstopper

Tropaeolum majus is a warm-season annual with round leaves and vibrant flowers in red, or

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