Sure to make your heirloom zinnia collection the envy of your neighbors, these bright and unique blooms are quite a conversation starter! A favorite of crafters, florists, and gardeners alike, zinnias are easy-to-grow annuals, preferring warm weather and full sun.
The entire zinnia is edible. You should remove the seeds and cook with the petals only.
Zinnia may be grown from seed sown early indoors and transplanted outside after frost, or sown directly in the garden after danger of frost passes. Sow seeds indoors six to eight weeks before the last frost, placing one quarter inch deep in seed starting mix and keeping soil moist and warm. As soon as seedlings emerge, provide plenty of light on a sunny windowsill or beneath fluorescent plant lights. Thin to one seedling per cell when they have two sets of leaves. Transplant hardened-off seedlings to the garden after the danger of frost passes.
If sowing directly in the garden, work organic matter into the top 6–8 inches of soil, then sow seeds in full sun after danger of frost passes. Sow seeds 12–14 inches apart and cover with one quarter inch of fine soil. Firm soil lightly with your hand, water, and keep evenly moist.
Wait until flowers petals have dried out, then cut off dried flower heads and place them on a paper towel or plate. Separate out dried flower petals, leaving only the seed pods (hold seed pod between your thumb and index finger and gently pinch off faded petals). Open the seed pod to release seeds. Spread seeds on a paper towel and allow them to dry fully for about a week. Store dry seeds in a cool, dark place for up to two years.