Nasturtiums and Marigolds. Both clumps of flowers self-seeded. Saves time and money.
I went to the trouble of raising about fifteen seedlings last year - but this year, I didn't need to. They look really attractive in the middle of the plot - and the bumble bees love them. I'm aiming to have something in flower every month of the year so these yellow and orange blooms do the 'July' shift...
Some people say these plants are invasive, but they're not difficult to keep in check - if you've got too many - just pull some up before they flower and add them to the compost heap.
I put the tree stumps in place to add some interest for my daughter, who's off to school in September - she likes using them as stepping stones.
Nasturtiums come in all sorts of vibrant colours. You can use both flowers and leaves in your salads. Follow this link for some great recipes: Salmon-cucumber stuffed nasturtium leaves, nasturtium-strawberry salad...see Old Fashioned Living.
You can eat Marigold petals too. Try: Stuffed Tomatoes with Marigold Blossoms (and basil). You need French Marigold petals for this dish. I'm not much good at latin names, but I also like the appearance of Calendula Officinalis, which has a larger flower than the French Marigolds in the picture. I grew Calendula Officinalis last year too. All seeds from The Organic Gardening Catalogue.