Edible Flowers
By Ashleigh Smith
Sure, we are used to eating the plants we grow. But not everyone is used to eating the flowers. Many plants produce both edible vegetation and blossoms that are enjoyed in soups, salads, baked goods, and more. Just be sure you are consuming edible parts of edible plants.
Some of the most common blossoms to use for culinary purposes are:
- Agastache
- Arugula
- Basil
- Begonia
- Wild Bergamot
- Borage
- Calendula
- Chamomile
- Chervil
- Chives
- Chrysanthemum
- Cilantro
- Clover
- Cornflower
- Dandelion
- Day Lilies
- Dianthus
- Dill
- English Daisy
- Fennel
- Fuchsia
- Garlic
- Hollyhock
- Honeysuckle
- Impatiens
- Johnny Jump Ups
- Lavender
- Lemon Bergamot
- Lilac
- Lovage
- Marigold
- Cat Mint
- Mint
- Nasturtium
- Pansy
- Pea (vegetable)
- Garden/Perennial Phlox
- Primrose
- Queen Anne's Lace
- Rose
- Rosemary
- Safflower
- Sage
- Scarlet Runner Bean
- Sorrel
- Squash
- Thyme
- Violet
A Word of Caution
Even though leaves and the blossoms of a plant may be edible, the whole plant may not be. It is important to be 100% sure not only the plant you are going to consume is okay, but that the specific parts you are planning to eat are edible.
For example tomatoes are one of the most common fruits to eat, however you should skip eating their foliage because of toxic alkaloids that naturally occur in them.
To avoid some of these issues it is a good practice to remove the stamens and pistils of any flower before consuming. You should also avoid eating any blossoms that have had pesticides sprayed on them at any time.
If you would like to try cooking with some fresh blossoms we have a great Fried Squash Blossom recipe you can try out. These are great as an appetizer, party food, or game day snack. Pair it with a nice quesadilla for a full meal.
For use in baked goods it is recommended that you start using dried flowers because they are easier to work with.
To use fresh flowers start by cleaning them in a lukewarm water bath. Soak them for a few minutes then remove them from the water with a strainer. Let them dry flat on a paper towel for at least 10 minutes. Make sure there are no bugs on them. Add the fresh flowers to a batter, or use as a decorative topping.