Edible Flowers

By / Photography By Jenna Alexander | March 22, 2018
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Edible dianthus flowers
Edible flowers come in all shapes and sizes, adding a bright array of flavor and color to plates.

Flowers in the landscape are great for attracting pollinators to your yard. Additionally, the blooms of numerous plants can be used for culinary purposes. Many cultures use flowers in their traditional cooking, such as squash blossoms in Italian food and rose petals in Indian food. Edible flowers were especially popular in the Victorian era during Queen Victoria’s reign. Adding flowers to your food is an appealing way to add color, flavor and a little whimsy. Make sure you only serve flowers from a trusted source that have not been treated with pesticides.

Edible Wax Begonia Flowers

 

WAX BEGONIA

Edible: Fleshy leaves and flowers, raw or cooked

Taste: Sharp, citrusy, slighty bitter after-taste

Uses: Salads, rice dishes

Edible Calendula Flowers

 

CALENDULA

Edible: Petals

Taste: Peppery, tangy, spicy; also called Poor Man’s Saffron

Uses: Herb butters, pasta and rice dishes, salads, soups

Edible Dianthus Flowers

 

DIANTHUS

Edible: Petals

Taste: Sweet, clove-like

Uses: Decorating cakes, candy, steeped in wine

Edible Impatiens Flowers

 

IMPATIENS

Edible: Petals

Taste: Sweet

Uses: Salads, garnish for drinks, perfect on pastries for a pop of color

Edible Cilantro Blossom Flowers

 

CILANTRO

Edible: Blossoms

Taste: Similar to leaves, sharp and grassy

Uses: Raw, on bean or vegetable dishes, salads

Edible Marigold Flowers

 

MARIGOLD

Edible: Petals

Taste: Citrusy, lemony

Uses: Salads, as a substitute for saffron

 

Edible Violet Flowers

 

VIOLETS

Edible: Blossoms

Taste: Sweet, perfumy

Uses: Freeze in ice cubes for drinks, garnish for cakes, salads

Article from Edible Northeast Florida at http://ediblenortheastflorida.ediblecommunities.com/things-do/edible-flowers
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