Flowers You Can Eat
The culinary use of flowers dates back thousands of years to the Chinese, Greek and Romans. Many cultures use flowers in their traditional cooking–think of squash blossoms in Italian food and rose petals in Indian food. Adding flowers to your food can be a nice way to add color, flavor, and a little whimsy. Some are spicy, and some herbacious, while others are floral and fragrant. The range is pretty surprising.
It’s not uncommon to see flower petals used in salads, teas, and as garnish for desserts, but they inspire creative uses as well–roll spicy ones (like chive blossoms) into handmade pasta dough, incorporate floral ones into homemade ice cream, pickle flower buds (like nasturtium) to make ersatz capers, use them to make a floral simple syrup for use in lemonade or cocktails.
Eating Flowers Safely
So. As lovely as eating flowers can be, it can also be a little…deadly! Not to scare you off or anything. Follow these tips for eating flowers safely.
- Eat flowers you know to be consumable–if you are uncertain, consult a reference book on edible flowers and plants.
- Eat flowers you have grown yourself, or know to be safe for consumption. Flowers from the florist or nursery have probably been treated with pesticide or other chemicals.
- Do not eat roadside flowers or those picked in public parks. Both may have been treated with pesticide or herbicide, and roadside flowers may be polluted by car exhaust
- Eat just the petals, and remove pistils and stamens before eating.
- If you suffer from allergies, introduce edible flowers gradually, as they may exacerbate allergies.
- To keep flowers fresh, place them on moist paper towels and refrigerate in an airtight container. Some will last up to 10 days this way. Ice water can revitalize limp flowers.
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.
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.
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.
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.
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 but avoid the bitter calyx.
Grassy in flavor, the petals are edible but 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.
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.
The red flowers have a minty flavor.
Borage
Blossoms are a lovely blue hue and taste like cucumber!
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.
Cooking with Edible Flowers: Storey Country Wisdom Bulletin A-223
A great flower for eating, calendula blossoms are peppery, tangy, and spicy–and their vibrant golden color adds dash to any dish.
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| Dress up your deserts and salads with fresh flowers. Edible varieties come in a rainbow of colors and flavors. |
Cooking with Edible Flowers: Storey Country Wisdom Bulletin A-223
Carnations / Dianthus
Petals are sweet, once trimmed away from the base. The blossoms taste like their sweet, perfumed aroma.
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.
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.
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.
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.
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.
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.
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very imformative, and so much information to digest, where do i start?
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