Dill — Stronger in flavour than the leaves, the flowers of dill Anethum graveolens can be used when cooking fish, or raw in salads. They are very small, yellow, and borne on tall umbels. Best used when they have just opened, as they set seed quickly.
English Daisy — The low growing flowers Bellis perennis have a bitter flavour, but are entirely edible. They are small enough to use simply by sprinkling the petals onto salads or other meals, and will not overwhelm stronger flavours. Fennel — Both the garden herb and the vegetable Florence fennel both are Foeniculum vulgare will eventually produce attractive and tall umbels of tiny yellow flowers that have the same mild licorice flavour as the leaves.
These work very well in desserts! Fuchsia — Avoid nursery-bought Fuchsia Fuchsia x hybrida flowers, as they may have been sprayed.
Otherwise, the extraordinary looking flowers make great garnishes and have a slightly acidic flavour. Garlic — Allowed to open, garlic flowers Allium sativum are pink to white, with florets that can be separated and inserted into salads for a mild garlic zing.
However, allowing the plants to flower may divert energy that would otherwise go to the bulb. Many garlic growers prefer to cut the flower stems scapes before they open. Hollyhock — The large, brightly coloured flowers of common hollyhocks Alcea rosea have almost no flavour of their own, but they sure look nice cut into salads or sprinkled over desserts.
Be sure to use the petals only — cut these away from the central structure of the flower just before serving. Honeysuckle — The long flower tubes of various honeysuckle species are edible, but Japanese honeysuckle Lonicera japonica is best, with its distinctly honey-like flavour. Do not eat the berries that follow, or any other part of the plant, as they are all poisonous. Impatiens — The flowers of Impatiens Impatiens walleriana may be bright white or shocking red, but the petals are edible and have a surprisingly sweet taste.
They can be torn into salad or mixed into fancy drinks. Johnny-Jump-Up — This plant Viola tricolor produces masses of small, brightly coloured flowers that have a faint wintergreen taste. They look great served on cakes, served with soft cheeses, or as a topping for salads. Use the whole flower intact.
Lavender — Pull the clustered flowers of lavender Lavandula angustifolia apart and sprinkle a few pieces onto chocolate cake. Submerge one or two pieces in a glass of chilled champagne. The sweet, intensely floral flavour of lavender should be used with restraint, but adds an incredible to pop savory dishes as well as desserts.
Lemon Bergamot — Like its wild cousin above, Lemon Bergamot Monarda citriodora has a perfume-like, intense, almost astringent quality, but it is strongly scented with citrus.
Use portions of the flower conservatively in drinks or desserts or in herbal teas. Lilac — Like lavender, the flowers of lilac Syringa vulgaris have an intensely floral, almost perfumey flavour with lemon undertones. A little goes a long way, but one or two individual flowers added to a summer punch looks wonderful and tastes very refreshing.
Lemon Marigold Tagetes tenuifolia. African marigold flowers are used as a food colourant in Europe, but have only been approved for use as a poultry feed additive in the US.
However, T. Mint — All mint varieties Mentha spp. Nasturtium — All garden nasturtiums Tropaeolum majus produce edible flowers and leaves. Even the fresh seeds can be pickled like capers. Curiously this familiar garden flower is a cousin of the Brassica family cabbage, broccoli, mustards, etc…. All parts of the nasturtium have a pleasant, sweet, peppery flavour. The flowers can be used whole to decorate salads and a variety of other foods, but you may want to remove the long spur at the back of the flower, as this is the nectary and may harbour small insects.
Pansy — The flower petals of the familiar garden pansy Viola x wittrockiana are edible and highly decorative. Pick your flowers at a cool time of day; morning is often best. Remove the pistils and stamen, and be sure to wash petals carefully.
Also make sure there are no insects stuck inside your flowers. Carnations: Steep in wine, candy, or use as cake decoration. To use the surprisingly sweet petals in desserts, cut them away from the bitter white base of the flower. Carnation petals are one of the secret ingredients that have been used to make Chartreuse, a French liqueur, since the 17th century.
Gladiolus: Flowers anthers removed have a nondescript flavor taste vaguely like lettuce but make lovely receptacles for sweet or savory spreads or mousses. Toss individual petals in salads. Hibiscus: Cranberry-like flavor with citrus overtones. Use slightly acidic petals sparingly in salads or as garnish. Lilac: The flavor of lilacs varies from plant to plant. Very perfume-y, slightly bitter. Has a distinct lemony taste with floral, pungent overtones.
Candied or even deep-fried, pickled or picked fresh before sprinkling on salads or soups, petals and blossoms add a splash of color and flavor. Here are DW's nine favorite flowery treats. Nasturtium with its peppery aroma is a colorful and spicy addition to any meal. Actually, the entire winding, trailing part of the plant that is above ground is edible. The buds can be pickled and used like capers. The elder tree's frothy, fragrant blossoms can be used to make tea, liqueur, syrup, jelly, and vinegar.
A special treat: elderflower fritters. Raid your vase of its fragrant roses: Rose petals enhance many a dish, particularly cakes and desserts. In Middle Eastern cuisine, the petals are distilled into rose water for concentrated flavor.
Candied violets, a beautiful extra on cakes and desserts, spring to mind immediately when it comes to edible buds. The petals are delicate to the taste, and can also lend their aroma to salads and soups. The sage and kale are blooming right now. Both are very good in salad, as are the chive blossoms. HS: Hi Chika - you def. Maybe you could try with cherry blossoms or something more available in the summer there.
Although the color on many of the rose petal jams is a complete knockout. I dry my flowers and whatnot on some old clean window screens. The increased circulation of air since it can now get beneath them tends to spped up the drying process. Skip to content Cookbooks logo. Instant Pot. High Protein. Gluten Free. Follow Instagram. Your email address:. Your email address please submit email to list. Edible Flowers. Sourcing edible flowers:. Flower petals I use most:.
Using fresh flowers:. To dry flowers:. June 18, permalink icon. If you make this recipe, I'd love to see it - tag it cookbooks on Instagram! Related Recipes. Rose Petal Granola A variation on the granola from my last book - this time with rose petals, walnuts, currants, and black pepper. Food, Flowers, and Photography — Traveling Around India This is for anyone wanting to catch a few glimpses of what traveling around India might be like!
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