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Its true some flowers can be eaten, flowers have been used
as food or combined with foods for many years it goes back thousands of years
in the chinese, greek, romans, latin america cultures.Many countries use
flowers even in their traditional dishes.
Some flowers can be sweet, spicy, herbacious or can add some
colors or nice scence to the food. It can be surprising.
Many petals get to be used in salads, teas or maybe just as
decoration on deserts, the people on the culinary arts use flowers as an
inspiration.
This is a list of many flowers that are edible:
· Allium
All blossoms from the allium family (leeks, chives, garlic, garlic chives) are
edible and flavorful! Flavors run the gamut from delicate leek to robust
garlic. Every part of these plants is edible.
·
Angelica
Depending on the variety, flowers range from pale lavender-blue to deep rose
and have a licorice-like flavor.
·
Anise
hyssop
Both flowers and leaves have a subtle anise or licorice flavor.
·
Arugula
Blossoms are small with dark centers and with a peppery flavor much like the
leaves. They range in color from white to yellow with dark purple streaks.
·
Bachelor’s
button
Grassy in flavor, the petals are edible. Avoid the bitter calyx.
·
Basil
Blossoms come in a variety of colors, from white to pink to lavender; flavor is
similar to the leaves, but milder.
·
Bee
balm
The red flowers have a minty flavor.
·
Borage
Blossoms are a lovely blue hue and taste like cucumber!
·
Calendula
/ marigold
A great flower for eating, calendula blossoms are peppery, tangy, and spicy —
and their vibrant golden color adds dash to any dish.
·
Carnations
/ dianthus
Petals are sweet, once trimmed away from the base. The blossoms taste like
their sweet, perfumed aroma.
·
Chamomile
Small and daisylike, the flowers have a sweet flavor and are often used in tea.
Ragweed sufferers may be allergic to chamomile.
·
Chervil
Delicate blossoms and flavor, which is anise-tinged.
·
Chicory
Mildly bitter earthiness of chicory is evident in the petals and buds, which
can be pickled.
·
Chrysanthemum
A little bitter, mums come in a rainbow of colors and a range of flavors
range from peppery to pungent. Use only the petals.
·
Cilantro
Like the leaves, people either love the blossoms or hate them. The flowers
share the grassy flavor of the herb. Use them fresh as they lose their charm
when heated.
·
Citrus
(orange, lemon, lime, grapefruit, kumquat)
Citrus blossoms are sweet and highly scented. Use frugally or they will
overperfume a dish.
·
Clover
Flowers are sweet with a hint of licorice.
·
Dandelion
Read a whole post about dandelions here: Eating and
Harvesting Dandelions. (I am nuts about dandelions.)
·
Dill
Yellow dill flowers taste much like the herb’s leaves.
·
English
daisy
These aren’t the best-tasting petals — they are somewhat bitter — but they look
great!
·
Fennel
Yellow fennel flowers are eye candy with a subtle licorice flavor, much like
the herb itself.
·
Fuchsia
Tangy fuchsia flowers make a beautiful garnish.
·
Gladiolus
Who knew? Although gladioli are bland, they can be stuffed, or their petals
removed for an interesting salad garnish.
·
Hibiscus
Famously used in hibiscus tea, the vibrant cranberry flavor is tart and can be
used sparingly.
·
Hollyhock
Bland and vegetal in flavor, hollyhock blossoms make a showy, edible garnish.
·
Impatiens
Flowers don’t have much flavor — best as a pretty garnish or for candying.
·
Jasmine
These super-fragrant blooms are used in tea; you can also use them in sweet
dishes, but sparingly.
·
Johnny
Jump-Up
Adorable and delicious, the flowers have a subtle mint flavor great for salads,
pastas, fruit dishes and drinks.
·
Lavender
Sweet, spicy, and perfumed, the flowers are a great addition to both savory and
sweet dishes.
·
Lemon
berbena
The diminutive off-white blossoms are redolent of lemon — and great for teas
and desserts.
·
Lilac
The blooms are pungent, but the floral citrusy aroma translates to its flavor
as well.
·
Mint
The flowers are — surprise! — minty. Their intensity varies among varieties.
·
Nasturtium
One of the most popular edible flowers, nasturtium blossoms are brilliantly
colored with a sweet, floral flavor bursting with a spicy pepper finish. When
the flowers go to seed, the seed pod is a marvel of sweet and spicy. You can
stuff flowers, add leaves to salads, pickle buds like capers, and garnish to
your heart’s content.
·
Oregano
The flowers are a pretty, subtle version of the leaf.
·
Pansy
The petals are somewhat nondescript, but if you eat the whole flower you get
more taste.
·
Radish
Varying in color, radish flowers have a distinctive, peppery bite.
·
Rose
Remove the white, bitter base and the remaining petals have a strongly perfumed
flavor perfect for floating in drinks or scattering across desserts, and for a
variety of jams. All roses are edible, with flavor more pronounced in darker
varieties.
·
Rosemary
Flowers taste like a milder version of the herb; nice used as a garnish on
dishes that incorporate rosemary.
·
Sage
Blossoms have a subtle flavor similar to the leaves.
·
Squash
and pumpkin
Blossoms from both are wonderful vehicles for stuffing, each having a slight
squash flavor. Remove stamens before using.
·
Sunflower
Petals can be eaten, and the bud can be steamed like an artichoke.
· Violets
Another famous edible flower, violets are floral, sweet and beautiful as
garnishes. Use the flowers in salads and to garnish desserts and drinks.
