What Flowers Can I Eat?
DO NOT EAT ANYTHING UNLESS YOU ARE CERTAIN IT IS SAFE. IF IN DOUBT LEARN WITH AN EXPERIENCED PERSON.
Flowers:
Begonia
Calendula
Carnation
Chrysanthemums
Clover Cornflower
Dame’s Rocket (Hesperis matronalis)
Dandelions
Day Lilies (Hemerocallis species)
English Daisy (Bellis perennis)
Fuchsia
Garden Sorrel
Gladiolus
Hibiscus
Hollyhock
Honeysuckle
Hyacinth (Brodiaea douglasii) – Only the Wild Hyacinth (Brodiaea douglasii) bulbs are edible
Impatiens (Impatiens wallerana)
Lavender
Lilac
Linden
Marigold (Tagetes tenuifolia – aka T. signata)
Nasturtiums (Tropaeolum majus)
Pansy (Viola X wittrockiana)
Peony (Paeonia lactiflora)
Phlox
Perrennial Phlox (Phlox paniculata) – It is the perennial phlox, NOT the annual, that is edible. It is the high-growing (taller) and not the low-growing (creeping) phlox that grows from 3 to 4 feet tall. Slightly spicy taste. Great in fruit salads.
Pineapple Guave (Feijoa sellowians)
Primrose (Primula vulgaris) – Also know as Cowslip.
Queen Anne’s Lace (Daucus carota)
Roses (Rosa rugosa or R. gallica officinalis)
Scented Geraniums (Pelargonium species)
Snap Dragon (Antirrhinum majus)
Sunflower (Helianthus annus)
Sweet Woodruff (Galium odoratum)
Tulip Petals (Tulipa)
Violets
Yucca Petals
Apple Blossoms (Malus species)
Banana Blossoms (Musa paradisiaca)
Citrus Blossoms (orange, lemon, lime, grapefruit, kumquat)
Elderberry Blossoms (Sambucus nigra)
Herb Flowers: Most herb flowers are just as tasty as the foliage and very attractive when used in your salads. Add some petals to any dish you were already going to flavor with the herb.
Alliums
Angelica
Anise (Agastache foeniculum)
Hyssop
Basil
Bee Balm (Monarda didyma)
Borage
Burnet
Chervil
Chicory
Cilantro/Coriander
Chamomile
Dill
Fennel
Ginger (Zingiber officinale)
Jasmine
Lemon
Marjoram
Mint
Oregano
Rosemary
Safflower (Carthamus tinctorius)
Sage
Savory (Satureja hortensis)
Thyme
Vegetable Flowers:
Did you know that broccoli, cauliflower, and globe artichokes are all flowers?
Also the spice saffron is the stamen from the crocus flower.
Capers are unopened flower buds to a bush native in the Mediterranean and Asian nations. The general rule is that the flowers of most vegetables and herbs are safe to eat. Always check first, because as with anything in life, there will always be exceptions.
Arugula (Eruca vesicaria) – Also called garden rocket Artichoke (Cynara scolymus)
Broccoli Florets
Corn Shoots (Zea mays) – Corn shoots may be eaten when they resemble large blades of grass with a strong sweet corn flavour
Mustard (Brassica species)
Okra (Abelmoschus esculentus)
Pak Choi (Brassica chinensis)
Pea Blossoms (Pisum species)
Radish Flowers (Raphanus sativus)
Scarlet Runner Beans (Phaseolus vulgaris) – Have brilliant red blooms that are very tasty and can be served as a garnish for soups, in salads.
Squash Blossoms (Curcubita pepo) – Squash and pumpkin blossoms are edible and taste mildly of raw squash.
NOTE: Avoid – the flowers of tomato, potato, eggplant, peppers and asparagus.
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