50 Delightful Edible Flowers
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Did You Know That You Can Eat Flowers?
he did have a funny look on his face, the day that
I plucked some hibiscus flowers from his bushes, and ate them!
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I have actually eaten hundreds of flowers, over the last 50 years, but, it didn't seemed to have made me beautiful - like all of these flowers are. Oh, well...
Did you know that you can eat the flowers of: borage, roses, hibiscus, moringa, carnation, tiger lilies, squash, garlic, rosemary, violets, plum trees, begonias, geraniums, and many, many more? Oh, I see...some of you did, and some of you didn't. Well, after you read about some of these edible flowers - you'll all know! You are never too old to learn...
So, let's see what flowers you can add to your diet. Some flowers aren't just beautiful, they are edible! Here are 50 of them, to get you started!
This incredible red, white, and blue blossom is the first of our edible flowers - BORAGE!
See below, for how the flowers look, how they taste, how to use them in the kitchen, and some interesting facts about how they have graced our ancestors' tables.
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WARNING!
Read the Common Sense Cautions section, below.
As it is with any other edible - you need to know
exactly what you are eating!
In order of "showy" appearance - Edible Flowers 1-10 are:
Borage, Carnations, Moringa, Roses, Violets, Tiger Lilies, Red Clover, Pansies, Lilacs, and Nasturtiums.
2: Carnations - Not Just For Show!
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Grown all over the world, carnations just happen to be the national flower of Spain, and the scarlet carnation is the official state flower of Ohio.
On the Dave's Garden website, we found a recipe dating back to 1629, for Carnation Pickle. Now, that's just plain interesting, and the article that accompanies it, is too. Take a moment to read it, as it is very historically enlightening, and you just might like to try it! Now, how often can you get your hands on a recipe that is almost 400 years old? I'll answer that. Not...very...often.
Word is - eat them in moderation, and make certain you are eating a carnations that are organically grown, pesticide-free, and a variety that is known to be safe.
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3: Moringa Blossoms - Yum!
flower buds? They are edible, too!
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Both the flowers and the buds should be lightly cooked before eating, and you can make a delightful tea, reputed to be good for just about "whatever ails you"! Traditionally, in their native countries, they are eaten to alleviate a cold, but I don't get colds, so I couldn't say if they help, or not!
When they are lightly sautéed in a little water, with a touch of butter, or olive oil and garlic and salt - just until they "wilt" - um, um...good! They taste like the softest, most delicate vegetable you have ever eaten; NOT like mushrooms, as is the general consensus. We use them in our own recipes for: Moringa Spinach Artichoke Dip, Moringa Pizza, Moringa Onion Manchego Omelette, Portabello Mushroom Moringa Tower, Meatless Moringa Wholegrain Leafloaf, Moringa Garlic Quinoa, Moringa Guacamolé, and several others.
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4: Don't Smell The Roses - Eat The Roses!
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But, roses? That's a different story, altogether. According to my research, all roses are edible. Not only are their "rose hips" loaded with Vitamin C, but the petals are also nutritious, albeit a bit "perfumery" to the taste buds.
Rose blossoms can be incorporated into many main dishes. I found them in recipes using quail, chicken, beef, and pork. They have also been used in aged beverages, spice blends, homemade bread, muffins, ravioli, pasta, soup, stew, quiche, jellies, syrups, candy, and ice cream or - they can be used as an elegant garnish to any entreé. The best part is - you can eat the garnish!
Here are just a few, to "wet your whistle": Rose Petal Butter, Honey Glazed Chicken with Roses, Rose Petal Bread, Rose Petal Jam Linguine, Rose Pesto, Rose Turkish Delight, Persian Rose Cake, Rose Cheesecake, Pickled Rosebuds, Scrambled Rose Omelette, Rose Tuna Salad, and Rose Petal Sorbet.
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5: Roses Are Red, Violets Are Blue...
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As far as violets go, I eat them! How about you? If you would like to grow your own edible violets, but have trouble getting them to cooperate, try checking out the USDA Plant Database page for Viola. On that page, down toward the bottom of the page, you can see which variety thrives in your area. Evidently, violets grow just about everywhere on the North American continent, and we know they are grown by violet lovers, all over the world!
Four states, in the USA, honor violets - as either their official state flower, or their official native flower. They are: Wisconsin; the wood violet, Viola papilionacea - Rhode Island; Viola sororia - New Jersey; the common meadow violet, Viola sororia and Illinois; the native violet - Violacea.
They are such delicate, beautiful flowers, and have been known as edible flowers for many centuries. One old recipe, on the "web", listed violets combined with wild onion in a salad. Some old cookbooks list: Violet Jelly, Violet Mustard, Violet Soup, VIolet Salad, and Violet Pudding. Some of the cookbooks featured here, offer recipes with violet flowers in them. All seem to agree that they are nutritious, and delicious!
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6: Tiger Lily - They're Nothing Like A Tiger!
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Botanically speaking, the tiger lilies that we had, were Lilium lancifolium, which was formerly called Lilium tigrinum. In Florida, where I am located, I understand that they are on the endangered species list. I didn't KNOW that, when I was blissfully consuming them! Oh, well - they had lots of blooms, and I didn't eat anything but the flower buds, so I don't imagine I'll be in trouble for that! If you have them growing in your yard - sample them, but don't eat the bulbs! We want these flowers to propagate, and be around for a long, long time. They are a welcome change to the standard vegetables that we've grown accustomed to eating!
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7: Red Clover - For Cuisine And Cleansing
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Red clover is the state flower of Vermont, and the national flower of Denmark. One variety or another, can be found in all 50 states, here in America - and it grows profusely with very little care.
Traditionally, red clover has been honored as a powerful blood cleanser, but it has also been a time-honored ingredient in rice dishes, soups, spreads, cornbread, lemonade, biscuits, pancakes, drinks, and desserts. We found these red clover recipes, online: Red Clover Almond Biscuits, Red Clover Pancakes, Red Clover Rice, and Rose and Clover Jelly, just to name a few. Over the centuries, red clover has found a niche in flavoring many different edibles; one of the most prominent being - cheese. Red Clover Aged Cheese...doesn't that sound like a delight to the eyes?
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8 - Pansy - Petite And Pretty...
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We found recipes for such delicacies as Pansy Melon Salad; Pansy Herb salad; Pansy Popsicles, Spinach Pansy Quiche, and Candied Pansies, Pansy 'N' Chicken Tossed Salad, Pansy-Rotti, a.k.a. Vegan Panzarotti, Wholemeal Red and Yellow Pepper Quiche with Pansies, Lemon Jellyroll with Pansies, and a lot more!
Several creative chefs recommend decorating cakes with pansies, which definitely adds a splash of color and interest. Pansies are a terrific garnish, that can make an otherwise nondescript dish, look like it is fit for a king!
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9 - Lilacs - Another Purple Edible!
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New Hampshire made purple lilacs the official state flower, in 1919, although, in 1991 - pink lady's slipper replaced it. What a shame! The entire species, Syringa is the state flower of Idaho, though - and they haven't replaced it!
Lilacs have been used "in the kitchen" for centuries, and there is no lack of advice, as to how to eat lilacs. Since the 17th century, when they first arrived in America, to the present - chefs have used them to make: Lilac Sorbet, Candied Lilacs, Lilac Cream Crepes, Lilac Blossom Yogurt, Lilac Syrup, Panna Cotta with Lilac, Lilac Jelly, Lilac Muffins, and more.
If you live where you can grow lilacs, don't miss out on this incredible taste sensation!
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10 - The Peppery Nasturtium
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Nasturtiums come in so many different varieties and colors, but all of them are edible. For a crisp, peppery taste, add nasturtium flowers to any salad, wrap, or dip. Some recipes we found, were: Nasturtium Mayonnaise, Nasturtium Lemon Butter, Nikos Nasturtium Soup, Nasturtium Sandwiches, Nasturtium and Grape Salad, and Stuffed Nasturtiums, among many others.. For pasta lovers, they add some lovely color to the dish, and blend well into chili, and spaghetti sauce. Added to pizza, right towards the end, they add a spiciness that is lovely, and are wonderful in one of my all-time favorites - guacamolé.
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What Do 1 - 10 Taste Like?
Well, for the first ten, the general consensus, is that they taste:
Borage blossoms - like cucumber;
Carnations - sweet and spicy to bitter and sour;
Moringa blossoms - like the softest, mild, vegetable you have ever eaten;
Roses - from strawberries to sour- depending on the variety;
Violets - sweet, and perfumey;
Tiger Lilies - like soft, delicate squash;
Red Clover - mildly sweet, with a touch of anise;
Pansy - sweet, fresh, grassy;
Lilacs - sweet, flowery, lemony or bitter - they vary;
Nasturtium - peppery and spicy.
Everyone's taste buds are different, you know, so yours may detect a completely different taste sensation!
Edible Flowers 11-20 are: Hollyhocks, Lavender, Dandelion, Hibiscus, Squash Blossoms, Honeysuckle, Primrose, Bachelor Buttons, Jasmine, and Tulips.
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11 - Hollyhocks - The Holy Mallow
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We actually found a reference to Hollyhock and Hybrid Begonia Hot Dogs, Hollyhock Soup, and Hollyhock Salad, but it seems that most chefs prefer to float them atop soup, or use them as showy garnishes.
They are not considered to be a first choice, in the long list of various edible flowers. Perhaps one of the reasons, is that some people find them very difficult to grow. For those who get them successfully "up and running", their delight is often short-lived, as squirrels, deer, horses, and rabbits like to eat them!
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12- Dandelion - The Lion's Tooth
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Most people know that you can eat dandelion greens, and make dandelion drinks, but it seems that dandelion's beautiful edible blooms have long gone unnoticed! The tip of my nose used to be yellow, from rubbing the dandelion flowers all over it, but, back then - I never got them a little bit lower - into my mouth! Actually, it's probably a good thing that I didn't, because you are ONLY supposed to eat dandelion flowers, after they have been cooked!
Nevertheless, many Oriental restaurants garnish rice with the raw petals, and we have found recipes using dandelions, such as: Dandelion Salad, Dandelion Soup, Dandelion Egg Salad, Dandelion "Mushrooms", Cream of Dandelion Soup, Pumpkin-Dandelion Soup, Split Pea-Dandelion Bud Soup, Potatoes and Dandelions, Sautéed Dandelion Blossoms, Dandelion Potato Gratin, and Chicken and Dandelion Soup.
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13 - Lovely Lacy Lavender
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Fancy by nature, they add an elegant look to any meal, and nutrition - to boot! We found quite a few intriguing recipes using lavender. How do these sound? Blueberry Lavender Cranberry Crisp, Lavender Mini Meatballs, Lavender Syrup, Lavender Sauce, Lavender Ice Cream, Lavender Blossom Yogurt, Lavender Banana Smoothie, Lavender Tea Cookies, Tangerine-Lavender Sorbet, Tomato Lavender Jam, Almond Lemon Lavender Biscotti, Grilled Pork Chops with Lavender Flowers, Lavender Creme Brulee, Lavender Custard, Lavender Jelly, Lavender Focaccia, Lavender Hazelnut Bread, Peppered Lavender Beef, and Lavender Shortbread. The possibilities are endless!
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14 - Heavenly Hibiscus
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I like to eat the hibiscus flower buds, before they open, right off the bush. Most people are familiar with Hibiscus Tea, which is marvelous by the way, but people eat hibiscus buds and flowers in many other ways, too. Take a look at some of the dishes we found, that are made with hibiscus: Spiced Jamaica Hibiscus, Sautéed Hibiscus Pods, Hibiscus-Marinated Leg of Lamb, African Hibiscus Punch, Adobo Beef Salad with Apricot, Ginger and Hibiscus Salsa, Hibiscus Fruit Salad and Seared Duck Breast With Hibiscus Flowers.
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15 - Squash Blossoms - Better Than Squash!
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As an adult, I learned to eat my squash raw - that - is really good, but I still don't care for it "mushy". But the blossoms? Yum...
Now, don't turn a deaf ear, here, just because you don't like cooked squash - I'll bet you'd love squash blossoms! You don't think so? Well, how about: Squash Blossom Rice, Squash Blossom Frittata with Asiago Cheese, Fried Squash Blossoms, Squash Blossom Fritters, Stuffed Squash Blossoms, Squash Blossom Soup, Squash Blossom Quesadillas...do I have your attention, yet?
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16 - Honeysuckle - Not Only For The Bees!
Did anyone ever tell you, though, that you can actually eat the honeysuckle flowers?
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Growing up, I was only familiar with the white honeysuckle blossoms; I didn't know there was any other kind. Then I discovered that honeysuckle bloom in a variety of colors. Look at this incredible image, from Luc Viatour: www.lucnix.be!
Some savvy cooks use honeysuckle flowers to make: Honeysuckle Sorbet, Witch Bread - Clairnova with crushed, dried honeysuckle flowers, Honeysuckle Ice Cream, and Honeysuckle Jelly. Interesting, no? If you are fortunate enough to have honeysuckles growing in your area, experiment with some sweet recipes of your own - just watch out for the bees!
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17 - Primrose - The Portender of Spring
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Some of the recipes we found, for eating primroses, are: Primrose Pudding, Candied Primroses, Lattice Topped Parsnip and Primrose Pie, Primrose and Elderflower Stuffed Pork with a Tangerine Sauce, and Primrose Vinegar. There are lots, lots more, especially in vintage cookbooks.
Who would think you could eat primroses? Folklore says - if you eat them - you'll be able to see the fairies! Wait until one of my daughters hears that! She'll be eating primroses the same day I tell her about it! She just loves fairies!
In addition, we read somewhere that eating primroses, is supposed to be good for your skin - so I can just see a lot of folks "walking down the primrose lane" to get their primrose facial!
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18 - Bachelor Buttons a.k.a. Cornflowers
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For salads, they are great, as their brilliant blue hue contrasts wonderfully with salad greens. Blue is usually a hard color to find, in edibles. Just imagine a "Fourth of July" salad, with greens, white onions, red sweet peppers, and bachelor buttons! What a feast for the eyes THAT would be!
Recipes using Bachelor Buttons are not very easy to find. We "ferreted out" just a few: Violet Meringues with Cornflowers and Blueberry Mousse, Bachelor Buttons Cookies, Cornflower Soup, and Bachelor Buttons Salad.
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19 - Jasmine - The Jewel Of The Olive Family
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Be certain that you are eating Jasminum sambac - all other jasmine species are poisonous!
There are recipes galore for Jasmine Rice, which is the actual brand name for a variety of rice, and Jasmine Tea, and Jasmine Water, but there are few to be found for Jasmine blossoms in entrées, spreads, dips, butters, salads, etc. I KNOW they are out there, but they're hiding successfully from me, so any jasmine flower recipes are welcome!
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20 - Tulips - Not Native To Holland
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Little did I realize then, that tulips are an edible flower. You can REALLY dress up a dish with tulips, because they grow in so many different colors, sizes, and shapes. The variegated ones are very "fancy", and can intrigue of color to an otherwise "lackluster" entrée.
There are quite a few recipes for using tulips in "kitchen cuisine", but in some people, they elicit an allergic reaction. Try just a few petals, until you know if you are able to tolerate them. Tulip petals are very effectively used as a "cradle" for nuts or hors d'oeuvres, as toppings, as decorations on cakes, pies, puddings, yogurt, or as a floating garnish for any soup or stew.
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What Do 11 - 20 Taste Like?
According to most people's tastebuds, these taste:
Hollyhocks - bland;
Dandelion - bitter;
Lavender - perfumey, sweet. with citrus overtones;
Hibiscus - citrusy to squashy;
Squash blossoms - like soft, delicate squash;
Honeysuckle - some say bitter, some sweet, I say sweet;
Primroses - sweet and bland;
Bachelor Buttons a.k.a. Cornflowers - spicy, clove-like;
Jasmine - perfumey and often bitter;
Tulips - crisp and sweet, like peas.
Edible Flowers 21-30 are: Chrysanthemums, English Daisy, Chives, Lemon Blossoms, Marigolds, Sweet William, Garlic, Snapdragons, Calendula, Chicory.
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21 - Chrysanthemum - The Imperial Flower
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I understand that chrysanthemum flowers are edible, but many people find them to be very bitter. Now that I think about it, I have yet to hear one person actually call them "scrumptious"! Affectionately called "mums", their dried petals are often sprinkled over main dishes, or added to dips, salad dressings, or spice blends.
In the Orient, many different traditional ethnic recipes utilize chrysanthemums, however we found quite a few that were not from the Orient, such as: Chrysanthemum Stir Fry, Roast Chicken Noodle Soup with Chrysanthemum, Lobster with Chrysanthemum, Tofu and Beech Mushrooms, Sweet Potatoes with Sautéed Chrysanthemum Petals, Lobster and Crab Chrysanthemum Leaf Salad, Chicken with Chrysanthemum Petal Sauce, Chrysanthemum Soup and Chrysanthemum Ginseng Wolfberry Jelly with Raw Honey. Well, have I whet your appetite yet?
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22 - English Daisy - Prim And Proper
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Well, you can eat the daisies! The variety most often referred to as the edible flower, English Daisy, is this one - Bellis perennis. I have picked so many daisies, and watched them wilt in vases filled with water...when I could have added them to my cuisine!
English Daisies grow prolifically; some people view them as weeds. Personally, I think they are cute; representative of a child's idea of a flower. Whether you use only the petals, or the entire flower - daises make great garnishes, for almost about any dish. Just as it is with cilantro, a.k.a. coriander - opinions on the taste of English Daisies are vastly varied. Some folks simply love them, and some folks cannot stand them! Nevertheless, they have been a constant on the time-honored list of acceptable edibles, for centuries.
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23 - Chives - An Old Perennial Favorite
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If you have never experienced their marvelous flavor, you might like to check out some of the ideas that we found on: Serious Eats. There are references for using chive blossoms in some very unusual ways, such as - Chive Flower Oil, Gnocchi with Chive Flowers , Chive Blossom Broad Beans, Curried Yam Salad with Chive Flowers, an inherited dish of Stir-Fry Chive Flowers with Pork and Oyster Sauce, and more. How about: Chinese Chive Flowers with Shrimp, or a Kale, Apple and Chive Flower Salad that was featured on Oprah Winfrey's show, or Elegant Omelette Gateau with Chive Flowers, or Chive Blossom Tabbouleh? There are so many ways to eat these delightful blooms - yet most of us only eat the chive leaves. It is time to break with tradition, get creative, and start using the blossoms!
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24 - Lemon Blossoms - Better Than A Lemon!
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Traditionally, lemon blossoms stand for "discretion". Well, there is nothing discrete about their strong, attractive aroma! People from many different cultures, all over the world, eat lemon blossoms.
Just to mention a few lemon blossom recipes we found, here are: Lemon Blossom Preserves, Lemon Blossom Sorbet, Lemon Blossom Ice Cream, Lemon Blossom Petal Syrup, Orange and Lemon Blossom Spoon Sweets, Lemon Blossom Yogurt, and of course, Candied Lemon Blossoms.
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25 - Marigolds - Not Mary's And Not Gold
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As an aspiring gardener, in my twenties, I was delighted to discover that I could successfully grow marigolds! Most of the potted flowers that I brought home, just "up-and-died" when I pulled up in front of our house. They KNEW the fate of those before them, and just "gave up the ghost" - right on the spot. Not marigolds! They managed to survive anything I did to them - HOW - I shall never know. I understand that marigolds stand for "pain and grief". THAT'S it! Despite the "pain" and "grief" they endured at my hands - they learned to be "survivors"...
They are such an interesting flower - their spicy petals are used extensively in edible flower circles. I found recipes for: Marigold Buns, Venison with Marigolds, Spicy Marigold Rice, Mushroom Salad with 'Lemon Gem' Marigolds, Marigold Cheese Soup, Marigold Potato Puffs, Marigold and Dandelion Eggs, Marigold Omelettes, Beef and Marigolds, Monkfish Pasta with Marigolds and Anchusa - and a LOT more!
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26 - Sweet William - A Dainty Dianthus
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Add Sweet William blossoms to brighten up cream soups, to spruce up salads, to add color to salad dressings, and to decorate cakes, and ice cream dishes. They have a way of bringing a smile to your countenance, with their "pepperminty-looking" little "faces".
In order to avoid any bitterness, when eating Sweet William flowers, only the petals should be eaten. The white base in the center, where the petals are attached to the flower, is bitter.
Its botanical name is Dianthus barbatus, and it is commonly grown in almost every area of the North American continent.
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27 - Garlic - My Favorite Herb
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In my lifetime, I have consumed hundreds of garlic bulbs, but, until recently - I did not know that the garlic blossoms were edible! I even spent an entire year, researching the properties of garlic, and have touted its health benefits to thousands, without knowing that you could eat the garlic flowers. How I missed THIS one, is beyond me...
We found quite a lot of information about using the flowers of garlic in your cooking, but I think one of the best places to read about it, is at this website: The Worldwide Gourmet, and...since I am a garlic enthusiast, I'll add some of my ideas! I have made Garlic Pizza, Garlic Apple Compote, Wilted Garlic Salad, Garlic Chive Cheese Omelettes, and a whole lot more!
Please do not ask for my recipes, because they consist of: a handful of this, a spoonful of that, and a dash of something else. For some unknown reason, others invariably find my recipes difficult to duplicate. I wonder why...
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28 - Snapdragons - What A Name!
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How did snapdragons come by their unique name? Well, supposedly the reason is because the flower resembles the face of a dragon, and it "opens" when you press on it, from its sides. That's the story, anyway. I always thought it was because they snapped at dragons, but - what do I know?
Apparently, most edible flower chefs use snapdragons primarily for garnishes, but we did find a few unusual ideas. For your culinary delight, try some of these ideas we found, from such varied sources as American homemakers to Asian chefs: Snapdragon Ice Cubes, Snapdragons in Jello, Citrus-Spiked Snapdragon Jam, Snapdragon Salad, and Snapdragons in Applesauce with Raisins.
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29 - Calendula a.k.a. Pot Marigold
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You might wish to start your edible flower garden with this one, as it is reputed to be a "breeze" to grow. On the other hand, it doesn't get the rave reviews some of them get, when it comes to taste. The calendula petals lend themselves well to drying, and have been used extensively to impart a lovely yellow color to herb butters, and dips.
We didn't find a plethora of ideas for cooking with calendula flowers, but here are a few: Golden Corn Bread with Calendula Petals, Calendula Flower Spinach Omelette, Calendula Biscuits, and Calendula Herb Butter. The fresh petals pack a lot of eye appeal, sprinkled over chicken dishes, rice pilaf, or beef stew - and - the dried petals are very dramatic, added to soups, salads, dressings, cakes, and sweet breads. Use your imagination!
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30 - Chicory a.k.a. Belgian endive
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According to the USDA, chicory grows freely in all of the states in the US, with the exception of Hawaii and Alaska. It is also grown in many other countries, as is attested to, by the writings of the ancients. Chicory blossoms are usually the color of those in the photo, but they can be found in a variety of hues - from cornflower blue to light lavender, or even white.
The buds are commonly pickled, and the chicory blossoms are used in such varied dishes as: Chicory Flowers with Roquefort dressing, Chicory, Crystallized Chicory Flowers, Pickled Chicory Flowers, and Chicory Flowers Pasta. Last, but by no means least, we found a unique dish that's served at a fine restaurant in the UK, entitled - Rose of Goat Cheese Mousse with Ciabatta, Chicory Petals and Pink Peppercorn Dressing.
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What Do 21 - 30 Taste Like?
Consider these "opinions". Generally, these taste:
Chrysanthemums - mild to bitter;
English Daisy - some say bitter, some say sweet;
Chives - like chive shoots; "oniony"
Lemon blossoms - slightly bitter and citrusy;
Marigolds - spicy; clove-like, or "grassy"
Sweet William - similar to clove;
Garlic - like the bulb, but milder;
Snapdragons - bland to bitter;
Calendula - sharp, tangy or peppery;
Chicory - like endive.
Edible Flowers 31-40 are: Coriander, Bee Balm, Dill, Rosemary, Sunflowers, Basil, Pineapple Sage, Cattails, Gladiolas, Chamomile.
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31 - Coriander a.k.a. Cilantro
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No,... that's just not true. My mother liked to administer a dose of it on my tongue, if she even thought I might possibly have sassed her. She was quick with the Dial soap. I cannot imagine what she would have done, if I ever used a bad word - which I never did. She'd have probably forced me to eat a whole bar of Fels-Naptha soap, or something worse.
I am seriously considering "divorcing" my oldest son and his dearly beloved wife, because of the rhapsodies they generate, about cilantro! No, couldn't do that - I love them both too much. So much for "inherited" tastes!
For your culinary pleasure, I forced myself to find some recipes using cilantro flowers. I am only doing this, because I know how healthy they are to ingest, and millions of people love cilantro. So, here is what I found: cilantro flowers can be used in any recipe that calls for cilantro leaves. The flowers are used in salsa, guacamolé, salads, soups, omelettes, cilantro butter, and just about anything else you can concoct using cilantro leaves.
So, the" gist of it" is, that coriander a.k.a. cilantro, flowers, are edible, even though I don't think they are fit to eat!
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32 - Bee Balm - Neither Bee Nor Balm
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We found a few recipes online, using bee balm blossoms. One of them has a very interesting name - Hummingbird Bread. Doesn't that sound, well...interesting? In addition, we discovered that bee balm blossoms are a marvelous compliment to any seafood dish, but they are also used in fruit salad, in curries, with beef, pork, chicken, duck, rice, and added to, or floated in citrus punch.
The flowers can be frozen successfully, and will keep well for a couple of months, retaining all of their flavor. They make a great addition to any homemade teas, tossed salads, and are a striking garnish for any entrée.
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33 - Dill - My Favorite "Weed"
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She used them to make something she called "placintas". My godmother, who was from Romania, taught her how to do it. Technically, the word "placinta", in Romania, just means "pie". There, they are made with phyllo dough, and filled with a veritable smorgasbord of different fresh ingredients. Typical of my mother, she made her
Dill Placintas with eggs, flour, milk, dill blossoms, and Swiss cheese, but no phyllo dough. I don't think she even made any in the last 40 years, but I can still remember how good they were, like it was yesterday!
As a youngster, I cannot remember ever eating any part of the plant, other than the dill flowers. They were SO good! Now that I am grown, I eat dill all of the time, planted by my husband.
Dill heads are commonly used in sauces, with fish, in omelets, and of course - in homemade dill PICKLES!
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34 - Rosemary - For Remembrance
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One of the most interesting things I have ever read about rosemary, I saw on The Epicentre. It was, that a vigorously growing rosemary bush is an indication that a woman rules the household. Well, it's a miracle that my husband and I have any, then - because I don't need to be in charge, at home. I have been in charge of my businesses, for years, and it's not all that it's "cracked up" to be!
Want some ideas for using rosemary flowers in your cooking? Well, we found some, that piqued our interest, such as: Lemon Rosemary Chicken, Rosemary Homemade Potato Chips, Fresh Berry and Rosemary Fool, Rosemary Flower Stew, Spinach and Rosemary Soup, and Rice and Rosemary Blossom Salad.
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35 - Sunflower - The State Flower of Kansas
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Now, I must tell you - there are varied opinions on this one. Some sources say the petals are poisonous. Other sources state emphatically - they are not! Our recommendation is to do your own research, but the consensus is, that the petals of the sunflower, eaten in moderation, are healthy and nutritious. As with anything else, eat them in moderation.
Always be cautious, with any edible flowers. Eat them only if you know for a fact, that they are organically grown. Some people add them to potato salad, salad dressings, and mixed green salads, but If you don't wish to eat them - just use them to garnish your entrées, decorate your cakes, and brighten up your meals.
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36 - Basil - An International Favorite!
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Basil flowers come in a variety of colors, and flavors, and are used by chefs, worldwide. They lend themselves beautifully to seafood dishes, soups, and salads, and we located some dishes made with them, that sound delightful. You might like: Cheese and Basil Flower Omelette, Cold Avocado and Carrot Soup with Basil Flowers, or Feta Stuffed Chicken Breasts with Basil Flowers. My hat is off, to these creative chefs!
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37 - Pineapple Sage - The Name Says It All...
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Pineapple sage flowers lend themselves deliciously to any recipe that calls for pineapple. From the Sook Harbor House, in Vancouver, B.C., we found an entrée called Smoked Salmon and House Cured Salmon, with pineapple sage in it, that simply sounds delicious. Online, we also found recipes for: Roast pork with Sage Flower Sauce, Pineapple Sage Salsa, Barbecue with Pineapple Sage Flowers, Banana Pineapple Sage Smoothie, and Pineapple Sage Flower Jelly, Pineapple Sage Corn Fritters Savory, and Pineapple Sage Pound Cake. What an unusual, delightful, delicate, edible flower, whose brilliant red color, alone - is enough to spruce up any dish!
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38 - Cattails a.k.a. Cat-O'-Nine-Tails
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They adorn the wetlands and marshes of the Northern Hemisphere, and are one blossom that the Native Americans feasted upon. Cattails don't look like flowers, they more closely resemble an overdone hot dog, but they are actually the flower of the plant.
Cattails are best eaten when they are young. We found such dishes as: Cattail Pollen Pancakes, Cattails Pilaf, Cat on the Cob with Garlic Butter, Cattail Casserole, Cattail Flower Pickles, Cattail Barley Soup, Cattail Muffins, and Boiled Cattail Wild Rice. "Wildman" Steve Brill, shares that he eats sliced cattail hearts, sautéed in sesame oil, with wild carrots and ginger. Another daring "live off the land" adventerous soul made a recipe that I'd rather NOT try - Toasted Porcupine Stuffed with Watercress and Roasted Cattails Roots, no matter HOW good it is!
This one's botanical name is EASY - it is Typha. How simple is that? At last, one we can spell, and pronounce. How refreshing! Oh, by the way - it's "tié-fah", if you have trouble saying it.
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39 - Gladiolus - Glamorous Good Eating!
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You can use gladiola blooms in any salad, to add interest and color. Their mild flavor and soft texture blends beautifully with almost any ingredient that you could imagine to add to a tossed salad. We have discovered recipes for Gladiolus Sorbet, Stuffed Gladiolus, Gladiola Flower Omelette, and of course, Candied Gladiolus.
In my opinion, they are best used as a garnish to main entrées. They literally "steal the show" with their extraordinary blooms, and add an air of elegance to any culinary presentation.
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40 - Chamomile - The Relaxing Blossom
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Its name literally means "earth apple", most likely due to chamomile's apple-like aroma. Most of us who are familiar with medicinal herbs, are familiar with chamomile's renowned health benefits. However, a benefit that is not usually discussed, is that the petals - are edible!
There are lots of recipes available, using chamomile flowers. We found: Chamomile Cauliflower Soup, Chicken a la Spring, Chamomile Risotto, Chamomile Rice Pudding, Berry French Toast with Chamomile, Chamomile Orange Cupcakes, Chamomile Cookies, Honey Chamomile Ice Cream, Chamomile Berry Salad, Cucumber and Chamomile Salad, and Sesame Ginger with Chamomile Vinaigrette.
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What Do 31 - 40 Taste Like?
You may feel differently about it, but most people think these taste:
Coriander a.k.a. Cilantro - I think, like SOAP; others think - "heavenly";
Bee Balm - minty;
Dill - just like the leaves, but stronger;
Rosemary - like the leaves;
Sunflowers - like chrysanthemums, bittersweet;
Basil - like the basil leaves, or like mint or lemony;
Pineapple Sage - like pineapple;
Cattails - like corn on the cob to some, and squash, to others'
Gladiolas - like lettuce;
Chamomile - like apples, like honey, bitter - lots of opinions on this one.
Edible Flowers 41-50 are: Fuchsia, Lemon Balm, Pea Blossoms, Begonias, Pineapple Guava, Johnny Jump Ups, Plum Blossoms, Dianthus, Apple Blossoms, Geranium.
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41 - Fuchsia - Almost Too Lovely To Eat!
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Their extravagant looks are a conversation piece, no matter how you use them - as a glistening garnish, floating in iced drinks, or surrounding your stew. The deep royal purple centers, that seem to burst forth from the brilliant red outer petals, are a sight to behold. It almost seems a shame to eat them!
Some of the extravagantly lovely recipes we found for using fuchsia flowers, are: Fuchsia Flower Fruit Salad, Fuchsia Flower Jam, Fuchsia Jelly, Fuchsia Jello, Candied Fuchsia Flowers. The "extravagance" comes from the beauty of the blooms, but the recipes are very simple. Fuchsia flowers blend beautifully into any sweet sauces, add intriguing color and flavor to pork entrées, and look marvelous floated atop any cold soups. They are just a stupendously lovely blossom!
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42 - Lemon Balm
At long last, this valuable, interesting plant is getting the attention it so richly deserves - on the table!
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Just look at its blossom - isn't that beautiful? It reminds me of a trumpet. The flowers are: candied, used to garnish salads, incorporated into sorbets and ice cream, sprinkled over rice, or added to any recipe that calls for the herb.
One very interesting fact about lemon balm flowers, is to be found on Melissa Morrison's webpage - Dr. Christopher's Herbal Legacy: Lemon Balm. She tells us that lemon balm flowers were an essential ingredient in the famous "Carmelite Water" perfume recipe. According to her informative page, Carmelite friars were responsible for making the perfume, and the recipe was a closely guarded secret. It was actually patented under the name: "Eau de Melisse des Carmes", and patents were issued under the reigns of the French rulers Louis XIV,XV, and XVI. Her information is most definitely worth the trip to her webpage, for historical interest and enlightenment about this extremely interesting herb, and its flowers.
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43 - Snow Pea Blossoms
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Sugar Snap Pea flowers are also edible, but these two mentioned, are the ONLY pea flowers that are recommended eating. There are lots of different varieties of peas, so if you are going to eat pea blossoms; be certain that the variety you have is edible...or...do without!
Because their flavor combines well with so many other foods, recipes for eating snow pea blossoms, are easy to create. A few that have been tried successfully, are: Snow Pea Flowers and Shoots Sauteed with Garlic and Oil - called "Do Miau", Macaroni Salad with Carrot and Snow Pea Flowers, and the usual Candied Snow Pea Flowers.
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44 - Begonia - Just The Tuberous Ones!
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Warning - Eat only the petals of the "tuberous hybrid begonias". Others can be toxic. "When in doubt - leave it out!"
Here are some of the different ways we found chefs using begonia flowers: Begonia Cheese Ball, Citrus Dip Begonia Blossom, Smoked Salmon Mousse with Dill and Begonia Petals, Begonia Flower Sorbet, Edible Flower Canapés with Begonias. For a real treat, try this one: Sautéed Alligator with Begonia Sauce, from the Eat The Weeds website. Yes, that is really the recipe! I cannot say that I've tried it, though...
With all of the different colors of begonia flowers that grow, you can really create some beautiful rainbow-hued dishes, with flavors that will amaze your diners !
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45 - Pineapple Guava - A Feast For The Eyes!
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Pineapple guava hails from Brazil, originally, but it is grown all over South America, Central America, New Zealand, Austrailia, and even in Scotland. We have actually found references to people successfully growing it - worldwide!
Predominantly in tropical countries, the flowers are used in: Pineapple Guava Flower Yogurt, Guavasteen Flower Ice Cream, Pineapple Guava Jam, Fejoi Fritters, Pineapple Guava Flowers Marmalade,and Pineapple Guava Flower Fruit Salad. In the US, Pineapple Guava is just getting its "just desserts", as a delicious, edible tropical fruit - with flowers that are a delight to the eyes, and a pleasure to the palate.
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46 - Johnny Jump Ups
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One "neat" thing about them, is that you can use their petals to thicken stew, soup, or sauces. Just remember - their flavor is more distinctive than other thickeners, such as flour, arrowroot, cream of tartar, or potato flakes. Using them may result in a very memorable meal - one that does not conjure up warm thoughts of repetition, in the diners' minds!
The Backyard Herbalist, Ernestina Parziale, has a recipe for Johnny-Jump-Up Jelly that is simple, and delightfully different from most jellies on the grocer's shelves. We also came across Johnny Jump Up Spring Salad, Johnny Jump Up Cider, Johnny Jump Up Mint Jam, Johnny Jump Up Mint Ice Cream, and Johnny Jump Up Whipped Cream Cheese. One more you might not want to miss, is an item from Sugar's Tea Room : Lavender Cookie topped with Blue Icing and a Johnny Jump-Up Blossom.
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47 - Plum Blossoms
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The Chinese refer to plum blossoms as one of the "Four Gentlemen". The other three are orchids, bamboo, and chrysanthemums. Quite an honor, don't you think? Even though the Chinese plum more closely resembles an apricot,- it is still, a plum.
Here are a few ways we found, to use plum blossoms in the kitchen: Candied Plum Blossoms, Plum Blossom Sorbet, Plum Blossom Jelly, and Plum Blossom Salad. From Frog Hollow Farm, we found - Plum Blossom Ice Cream with Frog Hollow Farm Plum Sauce and Pound Cake. As sweet as they are, we need more good recipes, don't you think?
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48 -Dianthus - The Divine Flower
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From The Free Library website, we found a recipe using dianthus petals that has a delightful name. How does Purple Flash Spinach Salad "hit you"? You can also make: Dianthus Flower Fondue, Dianthus Petal Butter, Dianthus Blossom Honey, Dianthus Mixed Greens Salad, Pickled Dianthus Buds, Candied Pinks, Dianthus Pink Jello and Candied Dianthus Blossoms. Get busy being creative, and suggest some more!
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49 - Apple Blossoms
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Did you know that apple blossoms are the state flower of Michigan and the state floral emblem of Arkansas? Well, they are. I didn't know that, either, until recently.
We found very few recipes using apple blossoms, but several references to Candied Apple Blossoms. One recipe, using apple blossoms, sounded very intriguing: Agis Apple Blossom Compote, from The Ultimate Zena Cookbook. Other than one more reference, that I found, to Baked Apple Flowers, it appears that the field is wide open for novel apple blossom recipes. If you happen to have some, let us know!
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50 - Geranium - Especially Scented Ones!
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Well, lo and behold! I found out that geraniums not only come in many, many different colors - like the spectacular blue one in the photo - but they are delightfully tasty to eat, too! One very interesting aspect of geraniums, is that - according to the color, the taste of the blossoms is specific to the color. I haven't tasted one yet, but understand that the lemon-scented ones actually taste like lemon, and from there - the taste extravaganza goes on! There are many articles online, about cooking with geraniums. They generally say that scented geraniums can taste like apple, ginger, peppermint, chocolate, nutmeg, and lime, to name a few.
Some of the recipes of interest that we found, were: Rose-Geranium Pound Cake, Victorian Rose Geranium Cake, Apple Geranium Jelly, Citrus-Scented Geranium Cookies, Herbed Butter with Geranium Leaves, Scented Geranium Dressing, Rose Geranium Punch, Rhubarb Pear Crunch Scented with Rose Geranium, Fresh Peaches Gratin with Rose Geranium and Cardamom, and TONS more!
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What Do 41 - 50 Taste Like?
The last ten edible flowers, taste:
Fuchsia - tangy;
Lemon Balm - tangy, like citrus;
Pea blossoms - like peas - fancy that!
Begonias - like citrus;
Pineapple guava - like a floral melon, moist and crisp;
Johnny jump ups - like wintergreen mint;
Plum blossoms - sweet;
Dianthus - spicy cloves or nutmeg;
Apple blossoms - some say "appley", some say flowery - all say eat in moderation;
Geranium - like many different flavors, from lemony to minty, and everything in between.
Here are a few to try that are not in our list of 50 Edible Flowers, above.
Sweet Woodruff - like vanilla;
Daylilies - like asparagus;
English Chamomile - like apples;
Orange Blossoms - sweet and citrusy;
Rose of Sharon - nutty;
Safflower - bitter;
and there are a whole lot more!
Do you, have you, would you...eat flowers?
Please tell us your opinion, or experience, with edible flowers. You know that - the more we are aware of how many beautiful flowers are safe to eat, the more people can add them to the edible landscaping they plant!.
Other Edible Flowers to Try...
Positive ID them, before you ingest!
Arugula - Eruca sativa
Anise Hyssop - Agastache foeniculum
Daylily - Hemerocallis
Elderberry - Sambucus
English Chamomile - Anthemis nobilis
Lemon verbena - Aloysia triphylla
Linden - GENUS
http://en.wikipedia.org/wiki/Linden
Marjoram - Origanum majorana
Okra - Abelmoschus esculentus Moench
Onion - Allium cepa
Orange Blossom - GENUS
Oregano - Origanum vulgare
Radish - Raphanus sativus
Red Bud
Rose of Sharon - Hibiscus syriacus
Safflower - Carthamus tinctorius
Spearmint - Mentha spicata
Sweet Woodruff - Galium odoratum
Thyme - Thymus vulgaris
We have read that some Orchids are edible. Unless you absolutely know what you are doing - DON'T EAT THEM. Many are not edible, and they are easy to misidentify! Besides, my husband grows orchids, and if he found out that I was encouraging people to eat them, I cannot even imagine the consequences!
Photo credits:
Top row - Public Domain
Second row - Wikimedia: Creative Commons License and GNU Free Documentation License
Third row - Public Domain
Fourth row - Wikimedia: Public Domain and Wikipedia: GNU Free Documentation
Fifth row - Wikimedia: Creative Commons License and GNU Free Documentation License
Some Awesome Ideas - From Food.com
Here's how some people use edible flowers...
From a great website - Food.com, here are some great ideas for using edible flowers in your cuisine. The site is a feast for the eyes, and a "help in times of trouble" - like when you get stuck in a rut, and need a new idea for breakfast, lunch, or dinner! In order, from left to right, we have:
Photo credits:
Cauliflower With Marigold Sauce: recipe and photo by Sharon 123
Elizabethan English Herb and Flower Salad With Honey Dressing: recipe and photo by French Tart
Super Quick Exotic Rose Ice Cream: recipe and photo by Um Safia
Homemade Crystallized Flowers: recipe and photo by French Tart
Floral Tostadas: recipe and photo by Sharon123
Common Sense Cautions - PLEASE READ!
As it is with ANYTHING that
you put into your mouth, know
your flowers! Be certain that you
KNOW what you are eating!
#1 -Before you decide to eat any flowers, make a positive ID on them. Blossoms of some inedible, often poisonous plants, look very similar to the blossoms of edible plants. Some cases in point:
Fennel - the blossoms are edible, but they have "look-alikes" that are deadly. Unless you are growing fennel, or extremely familiar with fennel, don't eat flowers that look like fennel.
Wild Iris - also called Yellow Flag or Blue Flag. They resemble cattails. They are toxic!
Queen Anne's Lace - Don't eat it, I don't care what people say. This plant is much too easy to confuse it with hemlock, when it is young. Unless you have a degree in botany, or are an expert on flowers - leave it alone!
#2 - Find out whether or not the flowers, or the flower buds, need to be cooked, before ingesting. Some edible flowers do, so educate yourself - first! To quote an old adage - "look before you leap!" - NO, THAT'S NOT IT! The saying is - "know, before you eat", and you can add this one - "better safe, than sorry"!
#3 - Only eat flowers from plants that have been organically grown. Unless you enjoy eating chemicals - via pesticides and fertilizers - either be certain that the flowers are grown organically, or - grow them, yourself!
When it doubt - leave it out! Experimentation may bring disastrous results - so I strongly suggest - AGAIN -before you eat ANY edible flowers - make sure that you know WHAT you are ingesting!
Here is a link for you, for your enlightenment, about flowers that are NOT to be eaten. See Henriette's Herbal
Edible Flowers on Amazon
For Those of You Who Won't Eat Flowers
You might like these!
From one company's chocolate tree...If you are still not convinced, and just cannot "stomach" the idea of eating flowers, we have
an alternative arrangement for you!
Give the folks at Flowers to Eat a call, and see if these "tickle" your taste buds! Bon Appétit!
Banana Blossoms - AND - a recipe!
How we could have missed THIS one, I do not know! It took the gracious input of a fellow author, here on Squidoo, to bring it to my attention. My husband and I grow bananas, and have more banana trees than we can keep after...so...I feel a bit mortified that I did not include BANANA BLOSSOMS! Well, here they are, and a favorite recipe of Serenity30 is below. All of the credit for this one, goes to her. Check out some of her other inspirations, here: Serenity 30
Photo Credit: The banana blossom photo is from PDphoto.org
RECIPE FOR BANANA BLOSSOMS
1 Banana flower
1 Chopped onion
3 Garlic cloves chopped
2 to 3 Curry leaves
2 inch section of Pandan leaf - used in a lot of Southeast Asian cooking, especially Thai cuisine.
2 to 3 Dried red chillies chopped in half.
* Note: If you can't get dried red chillies, substitute with fresh green chillies
Dried tuna flakes - optional
Salt to taste
Oil or butter for frying
Fry the onions and garlic in a small amount of oil or butter with curry leaves and pandan leaf, until all are soft. Remove the first two outer petals of the banana blossom and chop the flower into a bowl of water with a teaspoon of salt.
* Note: This step helps to remove the resin from the flowers.
Rinse thoroughly, and drain off all of the water .
Now, add the chopped banana blossoms and chopped chilies, to the frying pan, with the onions, garlic, curry leaves, and pandan leaf.
Cover and simmer.
When the flowers soften, add the tuna flakes, if you have them.
Simmer for a few more minutes.
Serve as a side dish with rice or flat-breads.
THANKS, SERENITY30!
50 ideas on how to use Edible Flowers
1-5
Float them on top of soup.
Layer the petals into homemade wraps.
Use the flowers as edible garnishes.
Put the spicy ones in tacos.
Add the "nutty" ones to meatloaf.
6-10
Blend the sweet ones into your smoothies.
Use the flowers in homemade ice cream.
Mince, and whip into cream cheese, dips, spreads, or guacamolé.
Put the "oniony" ones on top of hamburgers.
Incorporate the sweet ones, in your pies.
11-15
Use large flowers' petals as your salad base.
Experiment with the "perfumey" ones, in iced tea.
Blend the whole flowers into sauces.
Whip some into softened butter.
Put sweet ones into jellies, and make marmalade with the "citrusy" ones.
16-20
Use brightly contrasting flowers, to make 7-layer salad.
Add flowers to Jello, or other gelatin dishes.
Experiment with various ones, in egg omelettes.
Sauté the vegetable-tasting ones in olive oil, with garlic and salt.
Pickle the immature flower buds.
21-25
Chop any edible flowers, and add to homemade bread or rolls.
Incorporate any peppery, spicy ones, in your homemade chili.
When your grilled shiskabob is finished, skewer flowers on each end.
Stir the sweet, aromatic ones into yogurt.
Add layers of petals to cold sandwiches.
26-30
Bake spicy, "oniony" whole flowers and petals on top of pizza.
Include petals in your homemade spaghetti sauce.
Put whole flowers, petals, and buds into casseroles.
Spruce up your homemade cakes with flowers on the icing.
Add the sweet ones, to homemade candies.
31-35
Put petals into your soufflés, and whole flowers on top, when it's finished.
Include them in your turkey stuffing and breading mixes.
Try them in stuffed mushrooms, squash, and seafood.
Decorate iced tea, with the flowers.
Experiment with adding them to sushi.
36-40
Mix them into potato salad, egg salad, chicken salad, and tuna salad.
Put sweet, bright ones into ambrosia salad.
Add minced flowers to your potato pancake mix.
To your homemade muffins, add flower petals.
Blend them into guacamolé.
41-45
Use them when you make homemade noodles.
When you make twice-baked potatoes, add petals to the stuffing.
Roll flowers that taste spicy and sweet into phyllo dough, add your favorite sweetener, butter or oil, and bake.
Dress up your chicken salad with petals, and garnish with the whole flowers.
Add "vegetable-tasting" and "oniony" flowers, to wild rice.
46-50
Fold petals, right before cooking, into pancake batter.
Dry the flowers, mince them, and add to salad dressings.
Make slits in steak, and stuff the slits with aromatic spices.
Use chopped, diced, or minced flowers in your cornbread mix.
Cook quinoa, teff, amaranth, chia, rice, or any wholegrain, and add flower petals at the end.
Or, how about: Pineapple Sage Pie, Nasturium Blossom Noodles, Plum Blossom Pudding, Moringa Mushroom Soufflé, Cattail Chicory Casserole, Apple Blossom Tarts, Coriander Blossom Cookies, or Savory Snapdragon Stew?
You can also put the flowers in vases, on the table, and encourage your family and company to eat them. You'd better have a book or two about Edible Flowers around, or some of them won't believe you!
Edible Flowers For Anniversaries...
What does a 25th wedding anniversary bring to mind? Silver, right? Gold is for the 50th, diamonds or pearls for the 30th, and on it goes. Did you know that some of our 50 edible flowers are considered traditional wedding anniversary flowers? Well, they are!
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Carnations ~ 1st
Pansies ~ alternate 1st
Fuchsia ~ 3rd
Geraniums ~ 4th
Daisies ~ 5th
Hollyhocks ~ 13th
Roses ~ 15th
Nasturtiums ~ 40th
Violets ~ 50th
Links to teach you more about edible flowers...
If you wish to enjoy eating edible flowers, do yourself a favor, and learn more about them. Once you have an understanding, of which ones are safe to eat - and of course, which ones you ENJOY eating, you can share the information with others! One of these links, is to a company that sells edible flowers.
P. S. All of them, can be used to make tea!
- Excellent Information on Edible Flowers - Colorado State University Extension
- This is like a little "pamphlet-on-a-page", about a variety of edible flowers. Before they educate you about the edible ones, there is a short list of those that are toxic, to teach you which ones to avoid. I really liked how concise the page is, and I think you'll enjoy it!
- Fresh Origins - The Edible Flower People
- This company sells edible flowers, and are extremely knowledgeable about their uses. Veritably a "find"!
- From Garden Guides - Edible Plants and Flowers from your garden...
- Quick reference to some surprising edible flowers you can grow yourself!
- Kouz Cooking - Quite a few edible flower recipes, here!
- Don't let this site get away from you - there are several recipes on it, using edible flowers.
How Nutritous Are Edible Flowers?
That is an excellent question. The answer is - no one seems to KNOW, exactly!
In our research, we found that most of them are packed with lots of Vitamin C and Vitamin A - but it is "doggone" hard to find out anything beyond that. All raw fruits, vegetables, and herbs have enzymes in them - essential for the proper digesting of food, but you will be on a mysterious journey when you try to track down the specific vitamins and minerals to be found in edible flowers.
We did track down a lot of folklore, about edible flowers, and a lot of it is based upon facts. You might be enlightened to read what we found, about, eating the blossoms of the following flowers.
* Borage is supposed to give one courage
* Violets and Pansies are for love potions
* Daisies are supposed to cure insanity - give some to our legislators!
* Chrysanthemums will ensure a long, healthy life
* Lemon Balm will relieve anxiety and nervousness
* Crab Apple is supposed to keep your from being obsessive
* Primrose encourages sound sleep
* Cilantro will either have you give birth to a genius, or live forever - your choice
* Honeysuckle is supposed to cure one from living in the past
* Impatiens? The cure for impatience, of course!
* Carnations are supposed to cure a fever
...and there are many, many more.
However, we would like to be able to intelligently state some facts about their health benefits. Not an easy task, to be sure - but we did find a few references:
~ Red Clover Blossoms - calcium, chromium, magnesium, niacin, phosphorus, potassium, thiamine.
~ Marigold Flowers - high content of lutein, a powerful antioxidant.
~ Chamomile Blossoms - choline, vitamin B-1. vitamin B-2, and vitamin C
~ Rose Petals - high in Vitamin C
Oh, we found a lot of speculation, but other than that, we merely found references to the nutrients in the flowers of the plant, being comparable to the nutrients in the plant, itself - not really very helpful, if you ask me. Some flowers of plants are edible, while the plant itself, is NOT!
Flower remedies have been used for thousands of years, and I believe that some in-depth studies are in order, to delineate the specific nutrients that are contained in edible flowers. I say, it's about time - what do YOU think?
One Great Birthday Gift for a Flower Lover
Now, here is an idea - for that special birthday gift, for the flower lover in your life. This Floral Birthday Book can be used, to make edible arrangements and dishes, to delight any passionate lover of blooms.
Are you an Edible Flower Lover?
Tell us what you think!
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Deadicated
Apr 23, 2012 @ 10:49 pm | delete
- I like anything that doesn't eat me first. Lol
Awesome Lens, very informative. Kudos.
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emackey61
Apr 22, 2012 @ 1:55 pm | delete
- Wow, what a thorough lens. Beautiful photography, too. I always thought it was a good idea to eat the squash blossoms---it keeps you from having so many zucchini that you sneak them onto your neighbors' doorsteps. ;-)
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SynchronicityHouse
Apr 9, 2012 @ 6:05 pm | delete
- Wow, you've created an awesome fabulous Lens. I use nasturtiums in salads; but had no idea there were so MANY edible flowers. Thanks for sharing your knowledge - I'm going to grow some of these this year!
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4U2C Apr 10, 2012 @ 8:43 am | delete
- Thank you! So glad you liked it, and hope you enjoy adding some of these delightful taste sensations to your daily fare!
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Margaret_Schaut
Nov 22, 2011 @ 11:08 am | delete
- I have eaten some flowers, but I had no idea that so many were edible! Looks to me like this is the GO TO reference beginning in the spring, and one to refer to when planting! Excellent!
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prosperity66
Nov 22, 2011 @ 5:25 am | delete
- I just couldn't do without coming back to this excellent page that lists the 50 edible flowers that can also make your dining table more beautiful and attractive for the eyes as; after all, we eat first with our eyes.
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- Thank you - all of you! I am so glad you enjoyed it, and would love to hear if any of you have incorporated Edible Flowers into your diet. After all, if you are going to plant flowers, why not plant flowers that you can eat?
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Serenity30
Sep 29, 2011 @ 4:53 am | delete
- I didn't see banana blossoms( did I miss it?). We eat them fried as a side dish.
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Serenity30
Sep 29, 2011 @ 4:51 am | delete
- Great lens. I found it because Squidoo wouldn't let me start a lens on edible flowers saying there was one already. Very informative lens.
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HERBMASTER
Sep 17, 2011 @ 4:01 am | delete
- Really enjoyed the lens. I wish I had thought of it!
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quicpost Aug 6, 2011 @ 6:06 pm | delete
- Great lens-thanks.
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TheWhistler
Aug 2, 2011 @ 7:39 pm | delete
- What an informative and colourful lens.
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sukkran Aug 2, 2011 @ 1:32 pm | delete
- fantastic. what a lovely page on edible flowers. full of useful info. ~blessed~
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Tom
Jul 18, 2011 @ 1:35 am | delete
- Thank you for the excellent disclosure and passion. I am living in the South Pacific, wonder any tropical flowers with great aroma can be edible? anyone?
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- Tom, I am glad that you liked it! Take another look through the lens - quite a few of our edible flowers are extremely fragrant! Thank you for commenting - we love edible flowers...
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OhMe Jun 30, 2011 @ 11:31 am | delete
- Wow, this is sure full of all kinds of important information on Edible Flowers. Thank you. I sure enjoyed my visit even though I don't eat Flowers. I just never have but might one day. This lens is not only very interesting but it very beautiful.
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GreenfireWiseWoman
Jun 26, 2011 @ 10:34 am | delete
- Yes! Great lens - thank you.
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vallain Jun 24, 2011 @ 10:12 am | delete
- My 86 year old mom will love this page as she likes to forage for wild foods. The deer liked my lily buds and ate them all.
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- Wonderful article and I'll try to eat hibiscus flowers one day.
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ellagis
Jun 5, 2011 @ 11:21 am | delete
- really inspiring, I love your lens!
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Joyce Townsend
May 29, 2011 @ 7:34 pm | delete
- I also dislike cilantro. I think it tastes like clorox, just as bad as the soap.
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ShirleySunshine
Apr 29, 2011 @ 4:43 pm | delete
- Wonderful Lens, love all this information, and Lensrolled it to my Flower Gifts from Zazzle Lens, great work!
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RubyRavn Apr 17, 2011 @ 3:14 pm | delete
- GREAT lens, thank you! My hubby thinks I'm weird when he sees me "grazing" with the horses. All that red clover, chicory, dandelion.....can't let the horses have all of it!
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SereneSea
Mar 6, 2011 @ 12:29 am | delete
- I love flowers but have never thought of eating them. There are, of course some of the edible flowers that are used as vegetables and I think, I have eaten them - but not the hibiscus and roses.
Love the presentation of your lens and it truly deserves a "Purple star".
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Mujjen
Feb 28, 2011 @ 1:26 pm | delete
- I think flowers add greatly to the beauty of a dish, but have decided not to pick and eat flowers for a while. I am afraid my little girl will think all flowers are edible and eat something dangerous. When she's grown a bit, we will start again!
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PHOTO CREDITS - Thank you - one and all!
Photo credits:
Christer Johansson: Wikipedia:
Creative Commons Attribution License; photo - 39.
Dreamstime: photo - 2.
Luc Viatour: www.lucnix.be: photo - 16.
Morgue Files: photos - 4, 6, 7, 8, 9, 12, 13, 14, 17,19, 20, 21, 23, 27, 28, 33, 34, 35.
PD Photos: photo - 25.
Wikimedia:
GNU Free Documentation License: photos - 5, 41, 42, 45, 48, 49.
Public Domain: photos - 44, 46, 47, 50.
Wikimedia Commons:
Public Domain: photos - 15, 24, 38.
Creative Commons License: photo - 18.
Creative Commons Attribution License: photo - 32.
GNU Free Documentation License: photos - 11, 26, 43.
Wikipedia:
Creative Commons License: photos - 1, 22, 29, 30, 31.
Creative Commons Attribution License: photos - 36,
GNU Free Documentation License: photos - 10, 37, 40.
Emily Tack: photo - 3.
by 4U2C
My husband grows orchids - beautiful orchids, and I run a full-time fine jewelry store, grow Moringa trees, write, interact with my "tribe", cook all-... more »
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