With their powerful and unique flavors, textures and colors, edible flowers have gained popularity as a creative and innovative ingredient for the culinary world.
Flowers are added to foods to provide taste, aroma, and color. They can be part of a main dish, a salad, or a dessert. They can be added as a garnish. Flowers can be incorporated into beverages as flavorings, or used to make teas or wines. They are added to spreads such as butter or fruit preserves, and to vinegar, marinades, and dressings. Some are dried and used as medicinal or culinary herbs.
Eat flowers you know to be consumable — if you are uncertain, consult a reference book on edible flowers and plants. 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 flowers you have grown yourself, or know to be safe for consumption. Flowers from the florist or nursery have probably been treated with pesticides or other chemicals. make sure the flowers were grown organically without the use of pesticides or chemicals. Remove the pistils and stamens and thoroughly wash flowers before eating. Some flowers can be eaten! They add texture and color to a raw salad or even a cooked meal.
This flower has a sweet taste and can be eaten raw. The tubers of the roots can be boiled and eaten like mini potatoes. Just remove the stalks and hairs and, of course, the dirt. The flower buds are a good source of vitamin C and carotene. But be careful — lilies are deadly to cats.
The flowers can be eaten, but the best way to use hibiscus is to make an infused tea. Just take ten or so flowers and soak them in hot water. Add lime for flavor and enjoy. Drinking it cold is just as delicious as hot, so for a nice summer day, put it on ice!
The base of the flower holds a sweet tasting nectar that can be eaten, and the entire flower makes a great addition to any spring or summer salad.
The red flowers have a minty flavor.
Blossoms come in a variety of colors, from white to pink to lavender; flavor is similar to the leaves, but milder.
Calendula / marigold
A great flower for eating, calendula blossoms are peppery, tangy, and spicy — and their vibrant golden color adds dash to any dish.