This
list of Edible Flowers is not comprehensive so if you notice a flower
missing from this list, please do further research before you
consider it edible. Don’t assume that all flowers are edible –
some are highly poisonous.
Agastache –
Anise Hyssop (Agastache
foeniculum)
is also sometimes known as licorice mint. Both the young leaves and
the striking purple flowers have a mild licorice flavour. Pull the
purple flower tubes away from the central structure of the flower and
scatter them in salads or fancy drinks for a pop of colour and
flavour.
Angelica
– This relative of celery (Angelica
archangelica)
has licorice-scented pinkish flowers borne in large umbels. The
flowers make an interesting addition to salads, but it is mostly
grown for its stronger-tasting leaves.
Apple
– Be sure to only try flowers from trees that have not been
sprayed. Apple blossoms (Malus
spp.)
have an appealing but delicate flavour and scent. They work
particularly well with fresh fruit salads. Use in moderation, as the
flowers contain very low levels of poisonous chemicals.
Arugula –
Once this cool-season plant (Eruca
vesicaria)
begins to bolt, its leaves will have become tough and almost too
spicy to eat. So let it bolt, and enjoy some of its very small,
spicy, white or yellow flowers. They add a nice, unusual zing to
salads.
Basil –
Most growers use basil’s leaves (Ocimum
basilicum)
before the plant has flowered. After blooming, the character of the
leaves changes and becomes less appealing, but the flowers can be
eaten. They may be white to lavender, but they look stunning when
sprinkled over pasta. Thai basil is sometimes allowed to flower
before whole stems, with leaves attached, are harvested. The whole
flower is edible.
Begonia –
both tuberous (Begonia
x tuberhybrida)
and wax (B.
x semperflorens-cultorum)
begonias have edible flowers with a slightly bitter to sharp citrus
flavour. Tuberous begonia flowers contain oxalic acid, so should be
avoided by people suffering from kidney stones, gout, or rheumatism.
Bergamot,
wild –
This plant (Monarda
fistulosa)
may be listed as bee balm, Monarda, Wild Bergamot, Oswego Tea, or
Horsemint. The flowers (and the young leaves) have an intense flavour
of mint with undertones of citrus and oregano. This plant that has a
scent highly reminiscent of Earl Grey tea. Somewhat confusingly, the
“oil of bergamot” used to flavour Earl Grey is actually derived
from citrus peel from the Bergamot Orange. Monarda flowers are formed
by large clusters of edible tubular petals that can be separated
before adding to cakes, fancy drinks, or salads.
Borage –
This familiar garden herb (Borago
officnialis)
has furry leaves and exquisite blue, star-shaped flowers. Both have a
cooling taste reminiscent of cucumber. Try some of the flowers in a
summer lemonade or sorbet – or a gin & tonic! They work
particularly well as garnishes for gazpacho, cheese plates, or just
sprinkled over salads.
Calendula –
All “pot marigolds” (Calendula
officinalis)
have flower petals that are edible. They have a nice flavour that
ranges from peppery to bitter, and they add bright yellow, gold, and
orange colour to soups and salads. They may even tint some dishes
like saffron does.
Chamomile –
Choose the German chamomile (Matricaria
chamomilla syn. M. recutita)
for its daisy-like flowers. They can be used fresh or dried, and make
a particularly nice tea that tastes vaguely like apples. Drink the
tea in moderation – some allergy sufferers may have a negative
response. Otherwise, sprinkle the petals into salads and soups.
Chervil –
The lacy leaves of this shade-loving herb (Anthriscus
cerefolium)
are topped by delicate white flowers borne in umbels. Both the leaves
and the flowers have a very mild anise or licorice-like taste. Add
chervil to your dishes just before serving to maintain the best
flavour.
Chicory –
All endive varieties (Cichorium
endivia & C. intybus)
produce, at summer’s end, tall stems with striking, sky-blue
flowers. The petals can be pulled off and added to salads for their
earthy, endive-like flavour. The unopened flower buds can also be
pickled like capers.
Chives –
The flowers of chives (Allium
schoenoprasum)
are ball-like clusters of hundreds of little florets that can be
separated and scattered onto salads for colour and a mild onion
flavour.
Chrysanthemum –
The edible chrysanthemum and garland Chrysanthemum (both
are Leucanthemum
coronarium)
that we offer produce both edible young leaves and appealing white
daisy-like flowers with yellow centres, or flowers that are entirely
yellow. The petals of both types are edible and faintly tangy.
Cilantro –
This leafy herb (Coriandrum
sativum)
is also known as Coriander. In summer heat it is quick to bolt, and
will send up tall umbels of white flowers. These have an intensely
herbal flavour, just like the leaves, roots, and seeds of the plant,
and can be used as a garnish where cilantro leaves would otherwise be
used.
Clover–
The flower heads of clover (Trifolium
spp.)
are edible, and have a sweet, mild licorice flavour. In fact, the
whole above ground plant is edible, but it’s best to grow clover as
tender sprouts or to use the flower tubes in moderation as a salad
garnish. Mature clover is tough to digest, and may cause bloating.
Cornflower –
The pretty, blue flowers of cornflower (Centaurea
cyanus)
have a slightly spicy, clove-like flavour with a subtle sweetness.
Cornflower petals look wonderful in salads. Use torn petals as a
garnish, or whole flowers in fancy drinks.
Dame’s
Rocket – The petals of this tall relative of mustard (Hesperis
matronalis)
are pink, lavender, or white, and always come in fours. Perennial
Phlox looks similar, and also has edible flowers, but always have
five petals. The petals (and the immature leaves) of Dame’s Rocket
are worth adding to salads, but have a mild bitter flavour.
Dandelion –
The ubiquitous dandelion (Taxacum
officinalis)
is entirely edible. When picked small, and unopened, the flower buds
have a surprising sweetness, reminiscent of honey. Young greens are
also tasty either raw or steamed. Dandelion petals look very nice
when scattered over pasta or rice. While dandelions are rather easy
to come by, make sure to harvest them only from organic gardens.
Avoid any grown near roads or picked from lawns where chemicals may
be present.
Day
Lilies – The fleshy, short-lived flowers of day lilies
(Hemerocallis
spp.)
are sweet, with a flavour resembling mild melon or cucumber. Make
sure to cut the tasty petals away from the bitter base of each
flower. Try them in salads! Eat in moderation.
Dianthus –
Look for the large-flowered carnation (Dianthus
caryophyllus),
and cut the sweet tasting petals away from the bitter white base of
each flower. The bright red and pink petals have a mild clove flavour
and are great for desserts or salads.
Dill –
Stronger in flavour than the leaves, the flowers of dill (Anethum
graveolens)
can be used when cooking fish, or raw in salads. They are very small,
yellow, and borne on tall umbels. Best used when they have just
opened, as they set seed quickly.
English
Daisy – The low growing flowers (Bellis
perennis)
have a bitter flavour, but are entirely edible. They are small enough
to use simply by sprinkling the petals onto salads or other meals,
and will not overwhelm stronger flavours.
Fennel
– Both the garden herb and the vegetable Florence fennel(both
are Foeniculum
vulgare)
will eventually produce attractive and tall umbels of tiny yellow
flowers that have the same mild licorice flavour as the leaves. These
work very well in desserts!
Fuchsia
– Avoid nursery-bought Fuchsia (Fuchsia
x hybrida)
flowers, as they may have been sprayed. Otherwise, the extraordinary
looking flowers make great garnishes and have a slightly acidic
flavour.
Garlic
– Allowed to open, garlic flowers (Allium
sativum)
are pink to white, with florets that can be separated and inserted
into salads for a mild garlic zing. However, allowing the plants to
flower may divert energy that would otherwise go to the bulb. Many
garlic growers prefer to cut the flower stems (scapes) before they
open. These can be sautéed in butter for an intense, early summer
side dish, or run through the food processor and mixed with Parmesan
cheese, olive oil, and pine nuts for a sensational pesto.
Hollyhock
– The large, brightly coloured flowers of common hollyhocks (Alcea
rosea)
have almost no flavour of their own, but they sure look nice cut into
salads or sprinkled over desserts. Be sure to use the petals only –
cut these away from the central structure of the flower just before
serving.
Honeysuckle
– The long flower tubes of various honeysuckle species are edible,
but Japanese honeysuckle (Lonicera
japonica)
is best, with its distinctly honey-like flavour. Do not eat the
berries that follow, or any other part of the plant, as they are all
poisonous.
Impatiens
– The flowers of Impatiens (Impatiens walleriana) may be bright
white or shocking red, but the petals are edible and have a
surprisingly sweet taste. They can be torn into salad or mixed into
fancy drinks.
Johnny-Jump-Up
– This plant (Viola
tricolor) produces
masses of small, brightly coloured flowers that have a faint
wintergreen taste. They look great served on cakes, served with soft
cheeses, or as a topping for salads. Use the whole flower intact.
Lavender
– Pull the clustered flowers of lavender (Lavandula
angustifolia)
apart and sprinkle a few pieces onto chocolate cake. Submerge one or
two pieces in a glass of chilled champagne. The sweet, intensely
floral flavour of lavender should be used with restraint, but adds an
incredible to pop savory dishes as well as desserts.
Lemon
Bergamot – Like its wild cousin above, Lemon Bergamot (Monarda
citriodora)
has a perfume-like, intense, almost astringent quality, but it is
strongly scented with citrus. Use portions of the flower
conservatively in drinks or desserts or in herbal teas.
Lilac
– Like lavender, the flowers of lilac (Syringa
vulgaris)
have an intensely floral, almost perfumey flavour with lemon
undertones. A little goes a long way, but one or two individual
flowers added to a summer punch looks wonderful and tastes very
refreshing.
Lemon
Marigold Tagetes tenuifolia
Marigold
– Both French marigolds (Tagetes
patula)
and African marigolds (T.
erecta)
produce flowers that are technically edible, but the pungent scent is
probably worth avoiding. African marigold flowers are used as a food
colourant in Europe, but have only been approved for use as a poultry
feed additive in the US. However,T.
tenuifolia has
a refreshing citrus, lemony flavour, and its petals work well torn
into salads or smart drinks.
Mint
– All mint varieties (Mentha
spp.)
have minty-flavoured, edible flowers that may be sweet or
lemon-scented, or even with chocolate overtones depending on the
type.
Nasturtium
– All garden nasturtiums (Tropaeolum
majus)
produce edible flowers and leaves. Even the fresh seeds can be
pickled like capers. Curiously this familiar garden flower is a
cousin of the Brassica family (cabbage, broccoli, mustards, etc…).
All parts of the nasturtium have a pleasant, sweet, peppery flavour.
The flowers can be used whole to decorate salads and a variety of
other foods, but you may want to remove the long spur at the back of
the flower, as this is the nectary and may harbour small insects.
Pansy
– The flower petals of the familiar garden pansy (Viola
x wittrockiana)
are edible and highly decorative. The petals have little flavour, but
the whole flower can also be used. It has a grassy, wintergreen
undertone that works well in fruit salad.
Pea
– Edible garden peas (Pisum
sativum)
produce edible flowers that look great in salads. Serve a blend of
peas in a meal: shelled peas, pea tendrils, pea pods, and some
flowers for garnish. Note: Ornamental sweet peas are poisonous.
Perennial
Phlox – Be certain that you’ve got the tall-growing perennial
garden Phlox (Phlox
paniculata),
and not the inedible annual, creeping type before you try the
flowers. The perennial type bears pink to white flowers with five
petals that have a pleasant, peppery flavour. They look great and
taste great in fruit salads.
Primrose
– With its bland, but highly colourful flowers, primrose (Primula
vulgaris)
is worth cultivating if only to tear its petals into a few summer
salads. The flower buds can also be pickled, steamed, or fermented
into wine.
Queen
Anne’s Lace – The Wild Carrot (Daucus
carota)
produces tall umbels of exquisite, tiny, white flowers, each one
marked by a blood-red centre. Although this plant is grown for its
decorative, edible flowers, it can cross-pollinate with its close
relative the carrot, so if you happen to be growing carrots with the
intent of saving seed, avoid this plant in your garden. The flowers
of Queen Anne’s Lace have a mild, carroty flavour. Be absolutely
certain that the plant you are harvesting is not the invasive weed
known as Wild or Poison Hemlock (Conium
maculatum),
which looks very similar. The stems of Queen Anne’s Lace are hairy,
while Poison Hemlock has smooth, hollow stems with purple spots.
Rose
– Another surprisingly edible garden flower is the rose (Rosa
spp.).
Although its petals are intensely perfumed, their flavour is subtler
and a bit fruity, with complex undertones that depend on the variety
and soil conditions. The petals of all roses are edible, but you
should remove the bitter white base of each petal. Be sure to use
only rose flowers that have been organically grown from a reliable
source, as nearly all nursery or cut flower roses will have been
treated with pesticide.
Rosemary
– It takes nimble fingers to pull the strongly scented flowers of
rosemary (Rosmarinus
officinalis)
from between the tightly packed leaves. The leaves contain more oil
than the flowers, but both are similar in flavour. Use the flowers as
you would the herb. Flowers are deep blue to pink, depending on the
soil.
Safflower
– The dried yellow flowers (Carthamus
tinctorius)
are sometimes sold as Mexican saffron, and used like saffron as a
food dye. Otherwise, fresh petals can be torn into salads, soups, and
sauces. They have a very mild flavour of their own.
Sage
– The deep blue flowers of sage (Salvia
officinalis)
add an interesting mild-sage flavour to salads or savory dishes. Pull
individual flower tubes from the stems and use with discretion, as
the taste is strong.
Scarlet
Runner Bean – The flowers of this vine (Phaseolus
vulgaris)
are vivid, intense red, and also delicious. They make excellent
garnishes for soups and salads, providing a real visual high note.
Sorrel
– Like the leaves of sorrel (Rumex
acetosa),
its flowers have a strongly lemony flavour, and can be scattered over
salad or used in sauces. The flavour comes from oxalic acid, so
should be avoided by those with kidney conditions or rheumatism.
Squash
– Both male and female flowers of all squash and zucchini varieties
are edible, and have a faint squashy flavour. It may be sensible to
only use the male flowers, as they will not form fruits. They can be
torn into salads or stuffed with savory items like herbs and goat
cheese, and then fried in a light tempura batter. There are many
squash blossom recipes online.
Sunflower
– It’s still a little known fact that unopened sunflower
(Helianthus
annuus)
buds can be steamed or sautéed in butter and served whole. They have
an artichoke-like flavour. Alternately, the petals can be pulled from
the edge of the opened flower and added to soups and salads. Their
flavour is somewhat bitter.
Violet – Many varieties (Viola spp.)
are suitable for decorating food. They come in a range of sweet,
perfumed flavours, and a wide range of colours. Some of the tiniest
violet flowers make the best additions to cakes, drinks, and salads.
No comments:
Post a Comment