Select nasturtium varieties, such as 'Empress of India', that have flowers growing above the foliage. The flowers, leaves, and stems add a spicy taste to salads.
Daylily flowers and buds are edible. Eat them raw in salads or sautee the flower buds in an Asian stir-fry.
Tulips are not only beautiful, the petals are edible as well. They have a slightly sweet flavor.
Rose petals have a sweet taste. Remove the petals from their bitter base and avoid eating petals from sprayed bushes.
Violas and pansies are perfect cool-season edible flowers. In many areas they will survive the winter and flower again in spring.
While gardeners love flowers for their beauty outdoors in the garden and indoors in a vase, few grow them for eating. That's a shame because many flowers are edible in addition to bringing lively flavors, colors, and textures to salads, soups, casseroles, and other dishes. Eating flowers is not as exotic as it sounds. The use of flowers as food dates back to the Stone Age with archaeological evidence that early man ate flowers such as roses.
Of course flowers have been used for centuries for making teas, but flower buds and petals also have been used — from China to Morocco to Ecuador — in soups, pies, and stir-fries. Rose flowers, dried daylily buds, and chrysanthemum petals are a few of the flowers that our ancestors used in cooking. In fact, many of the flowers we grow today were originally chosen for the garden based upon their attributes of aroma and flavor, not their beauty.
Some flowers are high in nutrition as well. Roses — especially rose hips — are very high in vitamin C; marigolds and nasturtiums also contain vitamin C; and dandelion blossoms contain vitamins A and C.
Any flower that isn't poisonous or that doesn't cause a negative reaction is considered edible. However, just because a flower is edible doesn't necessarily mean it tastes good. Before you go munching through the flower garden and window box, there are a few criteria you should keep in mind.
Here's a listing of some common edible, annual flowers that are easy to grow as well as tasty. Included are a number of herbs and vegetables that have edible flowers in addition to other edible parts.
Flowers of these perennials and herbs offer a broad range of flavors.
Yes, even trees and shrubs produce edible flowers. Here are a few of the best.
While exploring different ways of using edible flowers, be careful. There are a number of poisonous plants containing substances that can cause symptoms such as upset stomachs, rashes, and headaches. And even edible flowers should be eaten in moderation. You can have too much of a good thing.
Some common landscape and flowering plants that you should avoid eating include: clematis, hydrangeas, sweet peas, azaleas, daffodils, daphne, lily-of-the-valley, foxgloves, bleeding hearts, rhododendrons, wisteria, oleander, lupines, hyacinths, four-o'clocks, calla lilies, and castor beans. This is by no means an exhaustive list of non-edible flowers so you should thoroughly research any flower before munching away.
Like any fruit or vegetable, when and how you harvest can influence the quality of the food. Harvest early or late in the day when the blossoms are cool. Sugars and volatile oils — the basis for aroma and flavor — are highest before heat and photosynthesis converts them into starch.
Pick flowers and place them in a shaded basket without crushing them. Most blossoms should be harvested at or near opening. Cull blemished blossoms. Gently clean off any dirt or bugs and store clean blossoms in a hard container in the refrigerator to prevent crushing.
Before using, gently wash the flowers and remove the stamens and styles (reproductive parts inside the flower) before eating. Flower pollen can detract from the flavor, and some people are allergic to it.
Not all parts of all flowers are edible. While flowers such as violas, violets, scarlet runner beans, honeysuckle, and clover are entirely edible, some flowers have only edible petals. These include roses, calendulas, tulips, chrysanthemums, yucca, and lavender. Pluck the petals of these flowers for use in salads and cooking. For most flowers (except violas and pansies) the sepals (parts below the petals) are not tasty and should be removed before eating. In addition, some flowers, such as roses, dianthus, English daisies, signet marigolds, and chrysanthemums, have a bitter white portion at the base of the petals where they attach to the flower that should be removed.
With a little effort, you can harvest beautiful, delicious flowers to dazzle your friends and family at mealtimes.