25 Flowers You Can Eat
I'm a dental hygienist, pyrography artist, avid gardener, writer, vegetarian, world traveler, and many other things!
Leaves of plants are often delicious, but many people aren't aware that sometimes flowers can be eaten, too. As a kid I discovered the tangy, tart flowers of wood sorrel through my botanist mother, and I still seek them out today. There is a purity found in flowers that isn't always found in the leaves.
Flowers have been eaten since ancient times. Rose petals and lotus blooms are often used in Indian cuisine; the Chinese eat daylilies; Italians use squash blossoms; and the ancient Romans ate violets.
Apart from being beautiful and interesting conversation starters, it's always good to know what's edible in nature in case you find yourself lost in the woods or in a survival situation. There have been countless stories about people surviving precisely because they had a knowledge of what was around them, and what they could eat.
Edible Flowers
#1-13 | |
---|---|
1. Arugula | 14. Lavender |
2. Basil | 15. Lemon Verbena |
3. Borage | 16. Lilac |
4. Calendula | 17. Mint |
5. Carnation | 18. Nasturtium |
6. Chamomile | 19. Pansy |
7. Chrysanthemum | 20. Petunia |
8. Coriander | 21. Rose |
9. Red Clover | 22. Snapdragon |
10. Dandelion | 23. Squash |
11. Fennel | 24. Sunflower |
12. Hibiscus | 25. Violet |
13. Jasmine | — |
Be Careful
- There are a lot of look-alike plants in nature, and often they are poisonous. Before eating wild plants or flowers, consult a botanist or reference book, or be certain that what you're about to eat is what you think it is. Check this list of poisonous plants to help ensure that you're not grabbing something poisonous, but the best bet is to grow the flowers from seed yourself.
- Never eat flowers grown commercially or for floral arrangements, as they are often sprayed with pesticides and other toxic chemicals.
- Only eat the flower's petals; do no eat the stamen or pistils unless you know for sure it's okay to do so.
- After picking flowers, put them in a glass of ice water or on a wet paper towel in the fridge. Use them as soon as possible.
Video: Edible Flowers Demo
1. Arugula
Common names: Arugula, rocket, garden rocket, roquette, rucola
Scientific name: Eruca sativa
Colors: White; yellow; purple
Flavor: Peppery, nutty, spicy
Nutritional benefits: Vitamin A, vitamin C, vitamin K, potassium, flavonoids
Read More From Delishably
2. Basil
Common names: Sweet basil, basil, kitchen basil
Scientific name: Ocimum basilicum
Colors: White; purple
Flavor: Strong, sweet, lemon, mint
Nutritional benefits: Vitamin A, vitamin C, potassium, magnesium, calcium, flavonoids
3. Borage
Common names: Borage, starflower, bee bread, burrage
Scientific name: Borago officinalis
Colors: Blue; pink; white
Flavor: Mild, cucumber-like
Nutritional benefits: Vitamin C, vitamin A, iron, B-complex, flavonoids
4. Calendula
Common names: Calendula, pot marigold, garden marigold, common marigold
Scientific name: Calendula officinalis
Colors: Yellow; orange
Flavor: Spicy, peppery, and tangy
Nutritional benefits: Vitamin C, flavonoids, carotenoids
5. Carnation
Common names: Carnation
Scientific name: Dianthus
Colors: Pink; red; white; yellow; purple; green
Flavor: Sweet and spicy, clove-like
Nutritional benefits: Vitamin C, vitamin A
6. Chamomile
Common names: Chamomile, camomile, pineapple weed, scented mayweed
Scientific name: Matricaria chamomilla
Colors: White
Flavor: Sweet, slight apple taste
Nutritional benefits: Vitamin A, potassium, calcium, flavonoids
7. Chrysanthemum
Common names: Chrysanthemum, mum, crysanth
Scientific name: Chrysanthemum
Colors: Yellow; white; red; pink; orange
Flavor: Peppery, from light to pungent
Nutritional benefits: Vitamin A, vitamin C, potassium, calcium
8. Coriander
Common names: Coriander, cilantro, dhania
Scientific name: Coriandrum sativum
Colors: White; light pink
Flavor: Similar to the herb; green flavor people either love or hate
Nutritional benefits: Vitamin A, vitamin K, vitamin C, iron, potassium
9. Red Clover
Common names: Red clover
Scientific name: Trifolium pratense
Colors: Red (purple/pink)
Flavor: Sweet, slightly anise-like
Nutritional benefits: Vitamin C, B-complex, phosphorus, potassium, calcium
10. Dandelion
Common names: Dandelion, common dandelion
Scientific name: Taraxacum officinale
Colors: Yellow
Flavor: Sweet, honey-like
Nutritional benefits: Vitamin A, potassium, B-complex, iron, flavonoids
VIDEO: Sweet Flower Pancakes
11. Fennel
Common names: Fennel
Scientific name: Foeniculum vulgare
Colors: Yellow
Flavor: Sweet, anise-like
Nutritional benefits: Vitamin C, calcium, iron, carotenoids
12. Hibiscus
Common names: Hibiscus
Scientific name: Hibiscus
Colors: Red; pink; white; yellow; orange
Flavor: Tart, cranberry-like
Nutritional benefits: Vitamin C, potassium, flavonoids
Hibiscus Tea Recipe
Ingredients:
- 1 cup dried Hibiscus flowers
- 1 cup granulated sugar
- 8 cups cold water
Method:
- Discard stems
- Soak flower petals in cold water for 1-2 days, until the color of the petals has faded
- Strain through a fine sieve
- Add sugar and stir
- Serve warm or cold, straight or with lemon wedges or orange zest
- Keeps in the fridge for 5 days
13. Jasmine
Common names: Jasmine
Scientific name: Jasminum officinale
Colors: White; yellow
Flavor: Sweet, delicate, highly aromatic
Nutritional benefits: Vitamin A, vitamin C, flavonoids
14. Lavender
Common names: Lavender
Scientific name: Lavandula
Colors: Purple
Flavor: Sweet and floral
Nutritional benefits: Vitamin A, vitamin C, iron, flavonoids
15. Lemon Verbena
Common names: Lemon verbena, lemon beebrush
Scientific name: Aloysia citrodora
Colors: White; pink
Flavor: Lemony
Nutritional benefits: Vitamin C, flavonoids
VIDEO: Edible Flowers
16. Lilac
Common names: Lilac
Scientific name: Syringa
Colors: Purple; white; pink
Flavor: Lemony, floral
Nutritional benefits: Vitamin C, iron, calcium
17. Mint
Common names: Mint
Scientific name: Mentha
Colors: White; pink; purple
Flavor: Minty, cooling, fresh
Nutritional benefits: Vitamin A, vitamin C, calcium, iron, flavonoids
18. Nasturtium
Common names: Nasturtium
Scientific name: Tropaeolum
Colors: Red; yellow; orange; white; pink
Flavor: Sweet, spicy, peppery
Nutritional benefits: Vitamin C, iron, flavonoids
19. Pansy
Common names: Pansy
Scientific name: Viola × wittrockiana
Colors: Yellow; purple; white; pink; red; orange; blue
Flavor: Mildly sweet, tart
Nutritional benefits: Vitamin C, iron, carotenoids, flavonoids
20. Petunia
Common names: Petunia
Scientific name: Petunia
Colors: Pink; purple; white; red
Flavor: Sweet and spicy
Nutritional benefits: Vitamin A, vitamin C, iron, calcium
VIDEO: How To Make Candied Edible Flowers
21. Rose
Common names: Rose, wild rose
Scientific name: Rosa
Colors: Pink; white; red; yellow; orange
Flavor: From sweet, sour, to spicy
Nutritional benefits: Vitamin C, vitamin A, vitamin K, B-complex, calcium
22. Snapdragon
Common names: Snapdragon, dragon flower
Scientific name: Antirrhinum
Colors: White; yellow; pink; red; orange; purple
Flavor: Mild or slightly bitter
Nutritional benefits: Vitamin C, iron, potassium, phosphorus
23. Squash
Common names: Squash, pumpkin, gourd
Scientific name: Cucurbita
Colors: Yellow; orange
Flavor: Sweet, nectar-like
Nutritional benefits: Vitamin A, vitamin C, B-complex, potassium, carotenoids
24. Sunflower
Common names: Sunflower
Scientific name: Helianthus annuus
Colors: Yellow; orange
Flavor: Green and leafy; better after being lightly steamed
Nutritional benefits: Vitamin E, vitamin C, B-complex, phosphorus
25. Violet
Common names: Violet, viola
Scientific name: Viola
Colors: Purple; blue; pink
Flavor: Sweet, nectar-like
Nutritional benefits: Vitamin C, iron, flavonoids
Recipes
- Cooking with Flowers Tips and Hints
- Edible Flower Recipes
- Candied Flowers Recipe
- Cake With Crystallized Flowers
- Gorgeous Organic Edible Flowers Cake
© 2012 Kate P