Many people enjoy having flowers around for their beauty and fragrance. But did you know that some flowers are also edible? Eating flowers, also known as floriculture, provides a unique way to add color, flavor, and nutrition to meals.
This article will explore common edible flowers, including which parts are edible and how to use them. Key questions answered in this introductory section include:
Can you eat any flower?
No, not all flowers are safe to eat. Some contain toxins and chemicals that can cause illness. Only eat flowers you know are edible.
What are some examples of edible flowers?
Common edible flowers include nasturtiums, pansies, hibiscus, roses, squash blossoms, and violets. Herbs like lavender, chives, thyme, and basil also have edible flowers.
Which parts of the flower can you eat?
Usually the petals are the edible part. The stems, leaves, pollen, and roots are often bitter or toxic. Remove pistils and stamens before eating as well.
Do edible flowers taste good?
Edibility doesn’t always mean deliciousness. Taste varies greatly by flower. Some have a mild vegetable-like taste, while others offer distinct flavors like sweet, spicy, or minty.
Now let’s explore some of the most popular edible flowers in more detail.
10 Common Edible Flowers
Here are 10 of the most delicious and versatile edible flowers to grow or forage:
1. Nasturtium
While the entire nasturtium plant is edible, the brightly colored flowers offer a peppery, slightly spicy flavor. Both the leaves and flowers can be eaten raw or cooked. The flowers make colorful garnishes for salads, pastas, cheese platters and more. Stuff nasturtium flowers with soft cheese for an elegant appetizer.
2. Pansies
With their cheery, colorful faces, pansies are a popular edible flower. The petals have a mild, lettuce-like taste. Use them as garnishes, in fruit salads, frozen in ice cubes, candied, or cooked into pancakes or pastries for a pop of color and flavor. Remove the bitter stem end before eating raw.
3. Hibiscus
Several varieties of hibiscus have edible flowers, most commonly Hibiscus sabdariffa or roselle. The large blossoms are tart with cranberry-like flavor, similar to the hibiscus tea made from the calyx (the cupped seed casing). Use the petals in salads, soups, syrups, jams, and cocktails.
4. Roses
Miniature and heirloom varieties of roses tend to have the best flavor for culinary use. The petals have a soft, perfumed, sweet floral taste. Crystallize them or use them to infuse flavor into water, vinegar, butter, sugar, honey, syrups, and more. Stuff roses into tea sandwiches or chop petals into salad.
5. Squash Blossoms
Popular in many cuisines, the flowers of summer and winter squash varieties are entirely edible. Stuff them with cheese, bake into quesadillas, or dip in batter and fry for fritters. The blossoms have a mild squash flavor. Make sure to remove pistils and stamen before eating raw.
6. Chrysanthemums
With a tangy, slightly bitter flavor, Chrysanthemum flowers make a unique garnish for salads, desserts, and beverages. The petals add great color to sautéed or steamed dishes as well. Use caution, as not all varieties are edible.
7. Marigolds
Though often considered inedible, common garden marigolds (Tagetes species) have petals with a citrusy, spicy taste. The pungent oil contains thiophenes, so consume sparingly. Use marigold petals sparingly in salads or as garnish. Don’t eat the leaves or stems.
8. Lavender
The floral taste of lavender lends itself well to both savory dishes and sweets. Use the flowers to infuse flavor into baked goods, syrups, marinades, and more. Sprinkle fresh or dried petals into lemonade, custards, scones, fruit desserts, and salads or use them to garnish drinks.
9. Chamomile
Chamomile is familiar as a beloved herbal tea. The petite, daisy-like flowers also make a tasty edible garnish. Both the fresh and dried flowers offer a mild, fruity apple flavor. Use them in fruit cups, green salads, cocktails, punches, and iced tea.
10. Violets
Native violet species have edible flowers in purple, blue, yellow, and white blooms. The flowers have a mildly sweet, floral taste. Candy them, infuse them in water or syrups, or use them fresh as cake decorations or salad garnishes. Remove the bitter white base of each petal before eating.
How to Use Edible Flowers
Now that you know which flowers you can eat, here are some tips for using edible blooms:
Where to Find Edible Flowers
– Grow your own! Many edible flowers like nasturtiums are easy to grow from seed.
– Forage for wild edibles. Make sure you have properly identified the flowers.
– Buy from a reputable supplier. Don’t harvest flowers from florists, nurseries, or neighbors, as these may be treated with pesticides.
How to Prepare Edible Flowers
– Gently wash under cold running water and pat dry with a paper towel. Eat flowers as soon as possible after harvesting.
– Remove pistils, stamens, leaves, and any bitter green bases. Only the petals are edible for most flowers.
– Flowers like pansies and violets often have a bitter or tough stem. Cut or pinch this off before eating.
How to Eat Edible Flowers
– Raw in salads and as garnish
– Infused in drinks like tea, lemonade, and cocktails
– Cooked into custards, jams, syrups, butters, baked goods, etc.
– Crystallized or candied to decorate cakes and desserts
– Frozen in ice cubes or molded into candy
– Chopped and stirred into soft cheese or butter spreads
Safety and Storage
– Introduce new flowers one at a time to watch for allergic reactions.
– Don’t eat wildflowers from areas potentially treated with herbicides or pesticides.
– Store freshly picked flowers wrapped in damp paper towels in the refrigerator for 2-3 days.
– Dry edible flowers or freeze for longer storage.
Potential Side Effects of Eating Flowers
While most edible flowers are safe for consumption, there are some precautions to keep in mind:
– Allergies – Some people may have allergic reactions to eating certain flowers. Introduce new flowers slowly.
– Pesticides – Don’t eat store bought flowers or flowers potentially treated with chemicals. Grow your own organically or buy from trusted growers.
– Toxins – Some flowers like oleander, crocus, and bleeding heart contain toxic compounds that can cause severe illness. Only eat flowers you have properly identified as edible. When foraging, err on the side of caution if you have any doubts.
– Diuretic effects – Flowers in the daisy family like chamomile, chrysanthemums, and wild daisies may have mildly diuretic properties. Consume in moderation.
– Irritation – High oxalic acid content in some flowers including poppies and wild geranium may cause mouth irritation in sensitive individuals. Cooking flowers helps reduce oxalic acid content.
Use common sense and moderation when trying new edible flowers. Discontinue use if any irritation or discomfort occurs.
11 More Edible Flowers Worth Trying
Beyond the most common edible blooms, many other flowers make nutritious and tasty additions to your diet. Here are 11 more edible varieties to experiment with:
Bee Balm
With their minty zing, bee balm flowers and leaves add flavor to fruit and green salads as well as beverages. The edible scarlet blooms are also beautiful as garnish.
Clovers
Red and white clover blossoms are sweet tasting edible flowers. Add them to salads for color and crunch or pickle the heads. Clovers contain antioxidants and vitamin C.
Carnations
While not the most flavorful, carnations have an elegant, perfumed, floral taste. The petals are often used in gourmet dishes and cocktails. Remove the bitter white base before eating.
Dandelions
Both the bright yellow flowers and young leaves of dandelions are edible and highly nutritious. The blossoms are sweet with honey-like flavor. Use as garnish, herbal tea, and in prepared dishes like fritters.
Bachelor’s Buttons
Also called cornflowers, Bachelor’s button flowers have a slightly sweet, grassy, clover-like taste. They make a pretty garnish on cakes and in salads or beverages.
Jasmine
While not as fragrant as inhaled, edible jasmine flowers still offer a sweet, floral taste. Use sparingly as garnish or infuse them into tea for flavor. Can cause allergic reaction in some.
Lilacs
The blooms of common lilacs are edible and provide color and mild, lemony flavor. Avoid other lilac species as some are toxic. Use sparingly as garnish or infuse the petals in sweet treats.
Peonies
Peony petals have a soft floral taste. Add these showy blooms to salads, sweets, and drinks. Some people find them bitter, so use the petals sparingly.
Pineapple Guava
The flowers of pineapple guava trees have a slight tropical fruit flavor. Enjoy in fruit salads, teas, and cocktails or as garnish.
Squash
The large, edible flowers of all squash varieties have a mild vegetable-like or melon flavor. Stuff blossoms with cheese and herbs, griddle like pancakes, or coat in batter and fry.
Yucca
Petals from the edible yucca or banana plants have a lettuce-like texture and flavor. Mix into salads, salsas, and stir fries or use as garnish. Avoid consuming the roots which contain saponins.
Nutrition Facts: Why Eat Edible Flowers?
Beyond their unique flavors and uses for garnish, many edible flowers offer nutritional value. Here’s a look at some of the nutrients found in common edible blooms:
| Flower | Nutrients |
|---|---|
| Nasturtiums | Vitamin C, beta carotene |
| Pansies | Vitamin C, rutin (antioxidant), viola flavonoids |
| Hibiscus | Vitamin C, anthocyanins |
| Roses | Vitamins A, B3, C, E, pectin |
| Lavender | Vitamin A, calcium, iron |
| Chrysanthemums | Vitamin C, carotenoids, essential oils |
| Dandelions | Vitamins A, C, E, folate, minerals |
| Squash blossoms | Vitamin C, folate, beta carotene |
As you can see, many edible flowers contain antioxidants like vitamin C as well as other key vitamins and minerals. While the amounts are relatively small from flower portions, they can add nutrition along with their use as edible garnish or flavoring.
How to Grow Your Own Edible Flowers
For the freshest edible blooms with no chemicals or pesticides, growing your own flowers is ideal. Here are some tips for cultivating edible flowers at home:
– Choose heirloom flower varieties best suited for eating. Nurseries and seed companies will note if a flower is an edible variety.
– Plant in containers, garden beds, or mixed into your vegetable garden. Most edible flowers thrive in full sun.
– Test your soil and fertilize when needed to help flowers grow and bloom prolifically.
– Avoid use of pesticides which make flowers unsafe for consumption. Practice organic gardening methods.
– Harvest flowers in the morning when their water content is highest.Immediately place in water until ready to gently wash and use.
– Save some flowers to reseed so you get repeated blooms. Deadhead others to encourage more blossoms.
Growing edible flowers is a fun, creative way to add beauty and flavor to your garden and meals.
Conclusion
While not all flowers are safe to eat, there are many delicious, versatile edible blooms to try. Add these nutritional and flavorful flowers to your diet in salads, drinks, dishes, and as garnish. With so many types to choose from, explore different edible flowers to find new favorites. Just be sure to properly identify them first and verify that any wildflower is edible before tasting. With a little creativity in the kitchen or garden, edible flowers open up many possibilities for a more colorful, flavorful diet.