Flowers ! – it’s what’s for dinner !!!
a lovely summer salad !
It may be trendy, but it’s nothing new. For centuries, cultures around the world have brightened their recipes by adding flowers to dishes. In Roman times, for example, roses were used for cooking and flavoring food.
floral ice cubes – fun!
Some can be crystallized in sugar – my Grandmas’ favorite – crystallized rose petals ! Or you can add some to ice cubes, eat them in salads or used as decoration in fancy drinks, cakes and candy.
candied rose petals – easy to do !
Which are NOT safe to eat ?
But not every flower is edible – proceed with caution because several flowers, such as azaleas, buttercups, daffodils, delphinium and wisteria, just to name a few, are poisonous.
Remember to Identify the flower exactly and eat only those you are sure are edible. If you need help with that simply ask one of our Plant Specialists experts for advice! We know our flowers !!!
The stunningly beautiful but highly poisonous Delphinium
WHAT ABOUT PESTICIDES?
You should also go organic or grow your own – do not eat flowers treated with pesticides or other chemicals like most of those commercially sold in flower shops and grocery stores. – oh – and never harvest flowers growing by the roadside ! Plant Specialists will gladly grow them organically for you in your own garden !
PREPARATION
Pick your flowers at a cool time of day; morning is often best. Remove the pistils and stamen, and be sure to wash petals carefully. Just to make sure there are no insects stuck inside your flowers.
THE EDIBLES LIST
There are many edible flowers !!!!! The common ones most of us know are broccoli, cauliflower and artichokes, oh and cloves! But it’s a VERY LONG LIST and includes many others – some with pictures!
Check it out below !
Angelica (Angelica archangelica) – licorice-scented, pinkish flowers borne in large umbels
Anise Hyssop (Agastache foeniculum) – purple flowers with a mild licorice flavor
Agastache
Apple (Malus genus) – blossoms have an appealing but delicate flavor and scent
Arugula (Eruca vesicaria) – small, spicy, white or yellow flowers
Artichoke (Cynara cardunculus var. scolymus) – YUM!
yummy artichoke !
Basil (Ocimum basilicum) – white to lavender, and look stunning when sprinkled over pasta
white basil flowers
Bee balm (Monarda fistulosa) – flowers taste of mint with undertones of citrus and oregano
Bee Balm
Begonia – Tuberous Begonia (Begonia x tuberhybrida) – flowers with a slightly bitter to sharp citrus flavor
Begonia – Wax Begonia (B.semperflorens-cultorum) – Same as its cousin the tuberous one !
Borage (Borago officinalis) – blue, star-shaped flowers have a cooling taste reminiscent of cucumber
Calendula (Calendula officinalis) – used instead of saffron to color rice, petals taste peppery
Chamomile (Matricaria chamomilla) – daisy-like flowers used fresh or dried to tea that tastes like apples
Chervil (Anthriscus cerefolium) – white flowers borne in umbels with mild anise or licorice-like taste
Chicory (Cichorium endivia) – Endive ! Striking, sky-blue flowers for an earthy, endive-like flavor. The unopened flower buds can also be pickled like capers.
Chives (Allium schoenoprasum) – ball-like clusters of hundreds of little florets that can be separated and scattered onto salads for color and a mild onion flavor
chive flowers
Cilantro (Coriandrum sativum) – tall umbels of white flowers. These have an intensely herbal flavor
Citrus all citrus flowers blossoms have a mild delicate citrus flavor
Clover (Trifolium genus) – white flower heads have a sweet, mild licorice flavor
Cornflower (Centaurea cyanus) – these have a slightly spicy, clove-like flavor with a subtle sweetness
Crown daisy (Leucanthemum coronarium) – white daisy-like flowers with yellow centers, or flowers that are entirely yellow. The petals of both types are edible and faintly tangy.
Dame’s Rocket (Hesperis matronalis) – pale Mustard flowers are always in fours with a mild bitter flavor
Dandelion (Taxacum officinalis) – flower buds have a surprising sweetness, reminiscent of honey. The flower is edible as is the root and if you have eaten Horta in Greece then you have experienced the delicious leaf as well.
Day Lilies (Hemerocallis genus) – sweet, with a flavor resembling mild melon or cucumber
Dill (Anethum graveolens) – very small, yellow, and borne on tall umbels
Elderflower (Sambucus nigra) – white flowers used as a tea for helping with cold symptoms
English Daisy (Bellis perennis) – have a bitter flavor, but are entirely edible
English daisies !
Fennel (Foeniculum vulgare) – tall umbels of tiny yellow flowers with a mild licorice flavor
Fuchsia (Fuchsia x hybrida) – extraordinary looking flowers have a slightly acidic flavor.
love love love
Garlic (Allium sativum) – pink to white, with florets that can be separated and inserted into salads for a mild garlic zing. Flower stems can be sautéed in butter for an intense, early summer side dish.
Gladiola (Gladiolus communis) – flowers (anthers removed) have a nondescript flavor like lettuce
Geraniums (Pelargonium genus) – they have a sour citrus flavor
Hollyhock (Alcea rosea) – have almost no flavor of their own, but look nice cut into salads
so pretty
Honeysuckle (Lonicera japonica) – Japanese honeysuckle is best, with its distinctly honey-like flavor Do not eat the berries that follow as they are all poisonous
Impatiens (Impatiens walleriana) – the petals are edible and have a surprisingly sweet taste
Impatiens flowers
Lavender (Lavandula angustifolia) – sweet, intensely floral flavor of lavender – use with restraint
Lilac (Syringa vulgaris) – have an intensely floral, almost perfume flavor with lemon undertones
Linden (Tilia americana) – pale yellow flowers dried to make tea for an upset stomach
Mint (Mentha genus) – edible flowers that may be sweet or lemons scented, or even with chocolate overtones depending on the type
Nasturtium (Tropaeolum majus) – nasturtium have a pleasant, sweet, peppery flavor
Okra (Abelmoschus escultentus) – nutty asparagus like flavor
Pansy (Viola x wittrockiana ) – are edible and highly decorative, petals have little flavor, It has a grassy, wintergreen undertone
Phlox (Phlox paniculata) – the tall perennial type – not the creeping one, bears pink flowers with five petals that have a pleasant, peppery flavor
Phlox
Primrose (Primula vulgaris) – is worth cultivating if only to tear its petals into a few summer salads
primula vulgaris
Rose (Rosa genus) – petals are intensely perfumed, their flavor is subtle and fruity, with complex undertones strawberries and green apples to mint to spice
a salad bar ?
Rosemary (Rosmarinus officinalis) – leaves contain more oil than the flowers, both similar in flavor
Sage (Salvia officinalis) – mild-sage flavor to salads or savory
Sorrel (Rumex acetosa) – flowers have a strongly lemony flavor
Viola (Viola tricolor) – these don’t have a strong taste, but they work well as a garnish, in a salad, crystallized for use on cakes or deserts or in ice-cubes
johnnie jump ups
Zucchini (Cucurbita pepo) – harvest the male flowers (the ones on longer stems) fully opened. Delicious stuffed with ricotta, battered and fried in butter !!!!!!
zucchini flowers
Uncommon edible flowers
Durian flower (Durians genus) – the flower is light in smell, faintly sweet and fragrant
Banana Bud (Musa genus) – only the pale heart of the banana bud is eaten
banana bud
Bunga Kantan (Blue ginger flower) – flowers are pink used as a decoration, buds are used in Malay dishes
Sesbania Flower – eaten across Asia, Larger ones stuffed with minced meat or seafood
Feijoa (Feijoa sellowiana) – the petals puff up to form a puff of sweet marshmallow goodness
Have fun exploring !
AND
Call Plant Specialists TODAY !
Our gardeners can plant your garden with all sorts of edible flowers!
Don’t delay – the sooner the better !
GREENING NEW YORK FOR OVER 52 YEARS !
Article written by our Staff Horticulturist, Peter B Morris, BSc, MSc, MBA
All photographs used with permission from @SHUTTERSTOCK
