Life's Bounty

My Lifestyle Blog

  • Home
  • Travel
    • General
      • Armchair Inspiration
      • Travel Tips
    • Africa & Middle East
      • Morocco
      • Dubai
      • Egypt
      • Jordan
    • Asia
      • Borneo
      • China
      • Hong Kong
      • India
      • Nepal & Bhutan
        • Bhutan
        • Nepal
      • Thailand, Laos, Vietnam, Cambodia
        • Cambodia
        • Laos
        • Thailand
        • Vietnam
    • Australasia & Pacific
      • Australia
      • New Zealand
      • Vanuatu
    • Europe
      • Denmark
      • England
      • Greenland
      • Iceland
      • Russia, Belarus and the Baltic States
      • Spain & Portugal
    • Latin America
      • Ecuador & Galapagos
      • Mexico, Guatemala & Belize
      • Peru
    • North America
      • Canada
  • Garden
    • General
    • Maintenance
    • Plants
  • Kitchen
    • Recipes
    • Drinks
    • Equipment
    • Preserving Methods
  • Craftroom
    • Bath & Beauty
    • Cards
    • Featured Artists
    • Jewellery
    • Other crafts
    • Powertex
  • Gift Ideas
  • About Me

Use Edible Flowers to add Fun and Flavour

December 28, 2014 By sue Leave a Comment

Now that I have planted lots of herbs and flowering plants that are bee-friendly, I have started to investigate what I can do with all these different plants.  There are the more obvious ones that are used regularly in cooking, some that make lovely scented cut flowers, and others that can be dried and used in bath and beauty products.  I knew that some were edible and occasionally appeared as a garnish on dishes, but I had no idea that so many flowers were in fact edible.  You can use them in salads, soups, desserts, baking, garnishes, ice cubes, crystallised petals, cake decorations, teas – the list is endless.


I thought it would be fun to do an A to Z of edible flowers; just missing K, Q, U and X – let me know if you find any of these.  Please just use this as a starting point to find out more about any flowers that you plan to eat: some may have multiple species of which only some are edible, different species may share a common name, etc.  Some flowers are theoretically edible but taste horrible; some are sweet, some peppery and others used primarily for colour.  In general, always use them sparingly as some flowers can have adverse effects for some people.  Pick them from your own garden where you can be sure they are spray-free.  Pick your flowers first thing in the morning when they have the highest water content.  Wash them thoroughly, freshen in ice water and then dry on a paper towel.  Generally use the petals only and you may need to remove e.g. the white part of rose petals as it can be bitter.

A Alyssum, Angelica, Apple blossom
B Basil, Bee Balm, Borage, Bergamot
C Calendula, Carnation, Chamomile, Chives, Chrysanthemum, Coriander, Citrus, Clover, Cornflower
D Dandelion, Daylily, Dianthus, Dill
E Elderberry, English (lawn) Daisy
F Fennel, Feijoa, Freesia, Fuchsia
G Gardenia, Garlic, Geranium, Gladiolus
H Hibiscus, Hyssop, Hollyhock
I Indian Cress
J Japanese Honeysuckle, Jasmine
L Lavender, Lemon Verbena, Lilac, Lemon
M Marigold, Marjoram, Mint, Mustard
N Nasturtium
O Oregano, Okra, Onion, Orange Blosssom
P Pansy, Passionflower, Pea, Pineapple Sage, Primrose
R Radish, Rose, Rosemary, Rocket, Runner bean
S Sage, Scented Geranium, Snapdragon, Sunflower, Society Garlic, Sweet William, Squash
T Thyme, Tulip
V Viola, Violet
W Winter Savory, Woodruff
Y Yucca, Yellow Mustard
Z Zucchini

 

Lemon – citrus, slightly bitter
Alyssum – slightly sweet & peppery
Fennel – licorice

Snapdragon –
Nasturtium – peppery, watercress
Parsley

Marigold – colour, can be bitter
Zucchini – mild
Dianthus – spicy, cloves

Marigold – colour, can be bitter
Basil – spicy, milder than leaves
Elderflower – honey scented

Lavender – floral
Thyme – milder than leaves
Nasturtium – peppery

Lavender – floral
Dianthus – spicy, cloves
Feijoa – slightly sweet, hint of cinnamon

Daylily – (cooked) asparagus, zucchini
Fuchsia – citrus, pepper
Pansy – sweet, lettucy

 

 

Share this:

  • Click to share on Pinterest (Opens in new window)
  • Click to share on Twitter (Opens in new window)
  • Click to share on Facebook (Opens in new window)
  • Click to print (Opens in new window)
  • Click to email this to a friend (Opens in new window)

Related

Filed Under: Kitchen Tagged With: Edible Flowers

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Life’s Bounty is about all the things I enjoy experiencing, creating, and sharing. Join me as I travel in search of new experiences; coax more produce from my backyard in Auckland, New Zealand and preserve the harvested bounty; and try my hand at making anything from cider to jewellery to cards to gift packs of soap.
Adventure Tours Australia
Peregrine Adventures AU

Connect with me

  • Facebook
  • Pinterest

Sign up for weekly updates

Categories

Tags

Apple Arctic Armchair Inspiration Aubergine Australia Banana Bath and Beauty Berries Bhutan Blueberries Broad Beans Card Techniques Cheese-making China Chutney and Relish Courgette Drinks Edible Flowers Eggplant Feijoas Figs Galapagos Gift Ideas Ginger Greenland Guatemala Herbs Iceland Jams Jellies and Marmalades Jewellery Techniques Lemon Lime Mexico Nepal Preserving Recipe Recipes Russia & Baltic States Sculpture Strawberries Tomato Travel Travel Tips Vegetables Zucchini

Copyright © 2022 Sue from Life's Bounty · Log in

Posting....
 

Loading Comments...
 

    loading Cancel
    Post was not sent - check your email addresses!
    Email check failed, please try again
    Sorry, your blog cannot share posts by email.