Edible flowers?
Edible flowers include:
Decorative Flowers: Carnation, chrysanthemum, daisy, daylily, fuchsia, geranium (scented), gladiolas, hibiscus, hollyhock, honeysuckle, Johnny-jump-up, lavender, lilac, marigold (taste first, some varieties are very bitter), nasturtium, pansy, pinks, rose, viola, and violet. The flowers of some bulbs, such as daffodils and tulips, may be toxic, and so it is best to avoid flowers from bulbs.
Fruit Blossoms: All blossoms of edible fruits. Orange, cherry, and strawberry blossoms are a special delicacy.
Herb Blossoms: Bee balm, borage, calendula, chamomile, chive, dandelion, dill, garlic, marjoram, mint, mustard flowers, oregano, rosemary, savory, and thyme.
Vegetable Blossoms: All blossoms of the cabbage, bean, and gourd families are edible.
from Rebecca Wood's The New Whole Foods Encyclopedia
There are many web sites that will ship over night small containers of mixed edible flowers. Use your favorite seach engine with the phrase "edible flowers". To many hits to cite and list.
Reply:dandylions
Reply:There are a number of edible flowers. But to be safe to eat, they must be grown with no pesticides that will reside in the flowers.
Flowers are best eaten fresh picked from your garden. Edible flowers include roses, dandelions, pansies and nasturtiums. Depending on where you live, there may be others. Your county agent can tell you about local flowers that are edible.
Reply:Go to a florist and they can help you out there are some that you definitely shoudl not eat because they are poisonous starting with any bulbed flower.
Reply:Pansies. they taste like bubblegum.
Reply:Only some species of flowers are edible, and then they need to be grown without pesticides and with appropriate soil preparations (remember the spinach problem). You can ask your green grocer to get them for you. Most do not have much flavor but nasturtiums are of culinary interest for their peppery flavor. You can use then in any preparation you want. Fruit salads, green salads, as garnish, whatever.
Reply:Upscale supermarkets sometimes carry mixed edible flowers in their specialty salad ingredients section.
You DON'T want flowers from a florist because they quite likely were sprayed or otherwise treated with pesticides or other harmful chemicals in order to help them be beautiful and last longer.
Many garden flowers are edible--just make sure no poisons are used on them . That would include pesticides and fungicides.
The flowers of herbs are edible including but not limited to: sage in all it's varieties, mint, basil, thyme, etc. The stronger the flavor of the herb the stronger the flower taste is likely to be. Nasturtiums have a spicy, peppery taste kind of like watercress, and you can grow them yourself. They are very attractive in shades of yellow, orange and rust. Their leaves are also edible and very attractive like tiny lily pads. Roses are edible and have a perfumy flavor, like their fragrance. You can also eat violets, pansies and the flowers of pineapple guavas. This list is not complete, but because there are a lot of flowers that are unsafe to eat don't just go around trying everything.
Here are excerpts from two websites and a third is referenced in "source":
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Edible Flowers
Common Name Botanical Name Comments
Angelica Angelica archangelica May be skin allergen to some individuals. Good with fish and the stems are especially popular candied. Tastes like: celery-flavored. More info here.
Anise Hyssop Agastache foeniculum Tastes like: sweet, anise-like, licorice
Apple Malus species Eat in moderation; may contain cyanide precursors. Tastes like: delicate floral flavor
Arugula Eruca vesicaria Tastes like: nutty, spicy, peppery flavor
Basil Ocimum basilicum Tastes like: different varieties have different milder flavors of the corresponding leaves. Tastes like: lemon, mint. More info here.
Bee Balm Monarda species Used in place of bergamot to make a tea with a flavor similar to Earl Grey Tea. More info here.
Borage Borago officinalis Taste like: light cucumber flavor. More info here.
Burnet Sanguisorba minor Tastes like: faint cucumber flavor, very mild. More info here.
Calendula* Calendula officinalis Tastes like: poor man's saffron, spicy, tangy, peppery, adds a golden hue to foods
Carnation Dianthus caryophyllus (aka Dianthus) Tastes like: spicy, peppery, clove-like
Chamomile* Chamaemelum nobile Tastes like: faint apple flavor, good as a tea
Chicory* Cichorium intybus Buds can be pickled.
Chives: Garden Allium schoenoprasum Tastes like: mild onion flavor. More info here.
Chives: Garlic Allium tuberosum Tastes like: garlicky flavor
Chrysanthemum: Garland* Chrysanthemum coronarium Tastes like: slight to bitter flavor, pungent
Citrus: Lemon Citrus limon Tastes like: waxy, pronounced flavor, use sparingly as an edible garnish, good for making citrus waters
Clover Trifolium species Raw flowerheads can be difficult to digest.
Coriander Coriander sativum Pungent. A prime ingredient in salsa and many Latino and Oriental dishes. Tastes like: Some palates detect a disagreeable soapy flavor while others adore it. More info here.
Cornflower* Centaurea cynaus (aka Bachelor's Buttons) Tastes like: sweet to spicy, clove-like
Dandelion* Taraxacum officinalis Tastes like: very young buds fried in butter taste similar to mushrooms. Makes a potent wine.
Day Lily Hemerocallis species Many Lilies (Lillium species) contain alkaloids and are NOT edible. Daylillies may act as a laxative. Tastes like: sweet, crunchy, like a crisp lettuce leaf, faintly like chestnuts or beans
Dill Anthum graveolens More info here.
English Daisy* Bellis perennis Tastes like: tangy, leafy
Fennel Foeniculum vulgare Tastes like: sweet, licorice flavor. More info here.
Fuchsia Fuchsia X hybrida Tastes like: slightly acidic
Gardenia Gardenia jasminoides Tastes like: light, sweet flavor
Gladiolus* Gladiolus spp Tastes like: similar to lettuce
Hibiscus Hibiscus rosa-sinensis Tastes like: slightly acidic, boiled makes a nice beverage
Hollyhock Alcea rosea Tastes like: very bland, nondescript flavor
Honeysuckle: Japanese Lonicera japonica Berries are highly poisonous. Do not eat them!
Hyssop Hyssopus officinalis Should be avoided by pregnant women and by those with hypertension and epilepsy.
Impatiens Impatiens wallerana Tastes like: very bland, nondescript flavor
Jasmine: Arabian Jasminum sambac Tastes like: delicate sweet flavor, used for teas.
Johnny-Jump-Up Viola tricolor Contains saponins and may be toxic in large amounts. Tastes like: sweet to bland flavor
Lavender Lavendula species Lavender oil may be poisenous. More Info. Tastes like: floral, slightly perfumey flavor
Lemon Verbena Aloysia triphylla Tastes like: lemony flavor, usually steeped for tea
Lilac Syringa vulgaris Tastes like: lemony, floral, pungent
Mallow: Common Malva sylrestris Tastes like: sweet, delicate flavor
Marigold: Signet Tagetes tenuifolia (aka T. signata) Tastes like: spicy to bitter
Marjoram Origanum majorana More info here.
Mint Mentha species More info here.
Mustard Brassica species Eating in large amounts may cause red skin blotches. More info here.
Nasturium Tropaeolum majus Buds are often pickled and used like capers. Tastes like: sweet, mildly pungent, peppery flavor
Okra Abelmoschus aesculentus
(Hibiscus esculentus) Tastes like: similar to squash blossoms
Pansy Viola X wittrockiana Tastes like: very mild sweet to tart flavor
Pea Pisum species Flowering ornamental sweet peas are poisonous.
Pineapple Guava Feijoa sellowiana Tastes like: similar to the ripe fruit of the plant, flavorful
Primrose Primula vulgaris Birdseye Primrose (P. farinosa) causes contact dermatitis. Tastes like: bland to sweet flavor
Radish Raphanus sativus Tastes like: milder, sweeter version of the more familiar radish heat
Redbud Cercis canadensis Tastes like: mildly sweet
Rose Rosa rugosa or R. gallica officinalis Tastes like: sweet, aromatic flavor, stronger fragrance produces a stronger flavor. Be sure to remove the bitter white portion of the petals. Rose hips are also edible (see Rose Hips Recipes).
Rosemary Rosmarinus officinalis Tastes like: pine-like, sweet, savory. More info here
Runner Bean Phaseolus coccineus Tastes like: nectar, bean-like
Safflower* Carthamus tinctorius Another "poor man's saffron" without the pungent aroma or strong flavor of the real thing
Sage Salvia officinalis Sage should not be eaten in large amounts over a long period of time. Tastes like: varies by type. More info here.
Savory: Summer Satureja hortensis More info here.
Scented Geranium Pelargonium species Citronella variety may not be edible. Tastes like: varies with differing varieties from lemon to mint. More info here.
Snapdragon Antirrhinum majus Tastes like: bland to bitter flavor
Society Garlic Tulbaghia violacea Tastes like: a very mild garlic flavor
Squash Blossom Cucurbita pepo species (aka Zucchini Blossom) Tastes like: sweet, nectar flavor. More info here.
Sunflower* Helianthus annus Tastes like: leafy, slightly bitter. Lightly steam petals to lessen bitterness. Unopened flower buds can be steamed like artichokes.
Thyme Thymus vulgaris Tastes like: lemon, adds a nice light scent. More info here.
Tuberous Begonia Begonia X tuberosa ONLY HYBRIDs are edible. The flowers and stems contain oxalic acid and should not be consumed by individuals suffering from gout, kidneystones, or rheumatism. Further, the flower should be eaten in strick moderation. Tastes like: crisp, sour, lemony
Violet Viola species Tastes like: sweet, nectar
Yucca Yucca species Only the petals are edible. Other parts contain saponin, which is poisonous. Large amounts may be harmful. Tastes like: crunchy, fresh flavor
Flowers to Avoid Some flowers in particular to be avoided (but not a complete list) are: azalea, crocus, daffodil, foxglove, oleander, rhododendron, jack-in-the-pulpit, lily of the valley, and wisteria. See a more complete list.
*Only the petals of these composite flowers are edible. The pollen of composite flowers is highly allergenic and may cause reactions in sensitive individuals. Sufferers of asthma, ragweed, and hayfever should not consume composite flowers, and may have extreme allergies to ingesting any flowers at all.
Disclaimer: The author and Home Cooking Guide have thoroughly researched all the aforementioned edible flowers. However, individuals consuming the flowers, plants, or derivatives listed here do so entirely at their own risk. Neither the authors or Home Cooking can be held responsible for any adverse reaction to the flowers.
homecooking.about.com/library/weekly/b...
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Edible Flowers
1/99 HIL-8513
Cyndi Lauderdale, Extension Agent, Wilson County Center
Erv Evans, Extension Associate
Department of Horticultural Science
College of Agriculture %26amp; Life Sciences
North Carolina State University
Flowers have traditionally been used in many types of cooking: European, Asian, East Indian, Victorian English, and Middle Eastern. Early American settlers also used flowers as food. Today, there is a renewed interest in edible flowers for their taste, color, and fragrance. Edible flowers can be used fresh as a garnish or as an integral part of a dish, such as a salad. Squash flowers can be fried in light batter or cornmeal. Some flowers can be stuffed or used in stir-fry dishes. Edible flowers can be candied; frozen in ice cubes and added to beverages; made into jellies and jams; used to make teas or wines; minced and added to cheese spreads, herbal butters, pancakes, crepes, and waffles. Many flowers can be used to make vinegars for cooking, marinades, or dressings for salad. Herbal flowers normally have the same flavor as their leaves, with the exceptions of chamomile and lavender blossoms, where the flavor is usua
Reply:google has a sites on edible plants and flowers.
Reply:look up edible flowers. depending on where you live you may have a verity of them near you.
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