In case you’ve ever wondered if the flowers that brighten our lives are edible, or possibly even tasty, here is a list of forty-two flowers you are welcome to nibble the petals off of.
Know your flower eating facts
Before we begin, here is a list of ways to avoid unintended harm to yourself if you do choose to experiment with flower garnishes, salads, teas, or endless other possibilities.
- Only eat flowers you know are safe to consume and digest. If you are unsure then find the facts about the flower first.
- Only eat flowers you have grown on your own. Any commercially grown flowers, roadside flowers, or even your neighbors flowers are likely to have pesticides or other harmful chemicals on them, which could be extremely risky to consume.
- Unless known facts about a certain flower state otherwise, only eat the petals. Remove pistils, stamens, or anything else that is not one hundred percent petal.
- If allergies are an issue for you then introduce different flowers to your body gradually in order to ensure they do not worsen any preexisting conditions.
…and now for the list:
All flowers from the Allium family are edible with ranging tastes. Leeks, chives, garlic, and garlic chives vary from subtle flavors all the way to powerful garlic. An added bonus is the fact that every part of these plants is edible.
These flowers, which taste similar to licorice, have numerous varieties and color can range from the full blue to red spectrum.
3. Anise hyssop
Anise Hyssop is a lavender colored flower that also shares a hint of anise or licorice when tasted. Both flowers and leaves can be eaten.
This flower’s blossoms and leaves are also both edible and offer a distinct peppery flavor. They are commonly white and yellow with purple accentuation.
5. Bachelor’s button
These single petals have a grassy taste. Do avoid the calyx (the bottom surrounding of the petals keeping the blossom together) as it is bitter.
We are all familiar with basil but the lavender flowers are edible to, only milder.
7. Bee balm
Bee balm, a member of the mint family, is a red flower that tastes exactly like its family name suggests.
This curious blue star-shaped flower tastes like cucumber.
9. Calendula / marigold
Calendula, better known as marigold, is an exciting choice for any recipe. Not only is the flavor peppery and tangy, but it also serves as a dashing golden garnish to any dish.
10. Dianthus / carnations
The petals of dianthus, better known as carnations, taste exactly like the perfumed smell your nose senses.
A common tea theme, chamomile flowers are sweet and ideal for brewing. Beware, ragweed sufferers are commonly allergic to this flower.
These tiny, delicate blossoms carry a hint of anise, or licorice.
Blue and brilliant to sight, the taste of chicory is best described as bitter and earthy. The petals and buds can both be eaten and or commonly pickled.
“Mums” are considered bitter and come in the full range of colors available in the rainbow. They are edible but recommended in moderation as in the use of a garnish. For this particular plant use only the petals.
Cilantro gets my vote for the best herb on Earth…and, in case you were not aware of the full potential of cilantro, the flowers share the same zesty taste. However, the flowers should be served fresh as they lose their flavor when heat is applied.
These blossoms are extremely sweet and aromatic. While perfectly edible, use in moderation as too many will commandeer all the flavor from any particular dish.
Common clover blooms are quite edible and compliment your taste buds with a tinge of licorice.
This one is a real gem! Every part of a dandelion from petals to roots can be eaten and the plant is fortified with vitamins, while low in calories. Look here for all the benefits dandelions have to offer.
Dill flowers are yellow and taste nearly as strong as the herb’s leaves.
20. English daisy
This flower makes for an eye appealing garnish but the taste is quite bitter.
Yellow fennel flowers, much like the herb’s leaves, taste like licorice.
These flowers are tangy and make a colorful garnish.
Gladioli are bland but the petals are strong enough to be stuffed with something more flavorful.
These flowers are best known for the tea they are brewed with. They have a deep cranberry flavor and it does not take many petals to reach the desired taste effect.
Hollyhock blossoms are bland but are commonly used as eye catching garnishes.
Once again, very little flavor but a nice garnish.
These are extremely fragrant blossoms usually used in tea.
28. Johnny jump-up
Colorful and tasty, the flower petals have a hint of mint and are commonly used in salads, pastas, and drinks.
Lavender is sweet and spicy and a welcome addition to many dishes and desserts.
30. Lemon verbena
These are commonly used for teas and desserts and taste exactly the way its name suggests.
Lilac has a citrus aroma that tastes just the way it smells.
Can you guess what these taste like? There are many varieties and a broad range of mint flavor among them.
This is one of the most popular edible flowers available. They are as colorful as they are tasty with a mix of sweet and spicy. The flowers can be stuffed, added to salads, and the buds can be pickled like capers. Here is some more information on nasturtium.
One of the most used herbs in kitchens across the world, the flowers are a diluted version of the leaves.
The petal’s taste is bland, but eating many petals at a time make the taste more noticeable.
Radish flowers vary in color and share a similar peppery taste to the radish itself.
Rose petals have a strong, perfumed taste and are commonly found floating in drinks are scattered atop desserts. All roses are edible and flavor intensifies with the darkness of the rose.
The flower taste like a subtle version of the common herb’s leaves.
Once again, the flowers favor the herb’s leaves.
40. Squash and pumpkin
These blossoms are an excellent choice for stuffing. However, be sure to remove the stamens first.
These petals can be eaten and the bud can even be steamed similar to an artichoke.
This is another commonly used flower for eating and garnishes. They are most often found in salads, desserts, and drinks.
Featured photo credit: Cooking with Flowers via libaliano.com