Edible Flowers that are Safe to Eat

comments (0) July 26th, 2019

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cookinwithherbs susan belsinger, contributor
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Heres a small flower bouquet of incredible edibles that are in bloom right now!
Daylilies are a favorite edible bloom--gently break the petals off the stem and scatter them on salads or use as crudites.
Red-flowered Monarda didyma, also called beebalm is wonderful in beverages, desserts and fruit salads.
Pansies and all of the violas are lovely candied and used on desserts, or floated fresh in beverages.
Nasties are one of my favorites--their spiciness is reminiscent of watercress--I use both the flowers and leaves in salads, butters and as garnish.
Heres a small flower bouquet of incredible edibles that are in bloom right now!Click To Enlarge

Here's a small flower bouquet of incredible edibles that are in bloom right now!

Photo: susan belsinger

Upon request after a recent webinar on flowers in the kitchen, I am posting a list of some flowers that are safe to eat. You are responsible for proper identification.

When trying edible flowers, sniff and then taste them. Don't use them if they don't taste good to you. Most herb flowers are safe to eat and generally they taste like the herb leaves. Remember, when an herb is flowering, it sends a lot of its essentials oils into the bloom to attract pollinators--so even though small, tiny florets or little flowers can be strong in flavor.

My favorite ways to use edible flowers are in salads, beverages and as garnishes; mostly I use them fresh although I do cook some in baked goods, puddings and of course, fried squash blossoms!



Chart of 50 Edible Flowers


 1. Anise Hyssop (Agastache foeniculum)

 2. Apple (Malus species)

 3. Basil (Ocimum basiilicum, O. species)

 4. Bee Balm (Monarda didyma, M. species)

 5. Borage (Borago officinalis)

 6. Burnet (Pimpinella saxifraga)

 7. Calendula (Calendula officinalis)

 8. Chervil (Anthriscus cerefolium)

 9. Chives (Allium schoenoprasum, A. tuberosum)

10. Chrysanthemum (Chrysanthemum xmorifolium, C. coronarium)

11. Coriander (Coriandrum sativum)

12. Daisy (Bellis perennis)

13. Dandelion (Taraxacum officinale)

14. Daylily (Hemerocallis fulva)

15. Dill (Anethum graveolens)

16. Elderberry (Sambucus caerulea, S. canadensis)

17. Fennel (Foeniculum vulgare)

18. Gladiolus (Gladiolus species)

19. Grape Hyacinth (Muscari atlanticum, M. botryoides)

20. Hollyhock (Alcea rosea)

21. Honeysuckle (Lonicera species)

22. Lavender (Lavendula angustifolia, L. xintermedia)

23. Lemon (Citrus limonum)

24. Lemon Balm (Melissa officinalis)

25. Lilac (Syringa vulgaris)

26. Lovage (Levisticum officinale)

27. Marigold (Tagetes erecta, T. tenuifolia)

28. Marjoram/Oregano (Origanum majorana, O. xmajoricum, O. species)

29. Mint (Mentha species)

30. Mustard (Brassica species)

31. Nasturtium (Tropaeolum majus)

32. Orange (Citrus sinensis)

33. Peas (Pisum sativum)

34. Pineapple Sage (Salvia elegans)

35. Pinks (Dianthus species)

36. Plum (Prunus species)

37. Red Clover (Trifolium pratense)

38. Rocket (Eruca vesicaria, E. sativa)

39. Rose (Rosa species)

40. Rosemary (Rosmarinus officinalis)

41. Runner Bean (Phaseolus coccineus)

42. Sage (Salvia officinalis)

43. Savory (Satureia hortensis, S. montana)

44. Scented Geraniums (Pelargonium species)

45. Squash Blossoms (Cucurbita species)

46. Thyme (Thymus species)

47. Tulip (Tulipa species)

48. Violet, Pansy, Johnny-jump-up (Viola odorata, V. xWittrockiana, V. tricolor)

49. Woodruff (Galium odoratum)

50. Yucca (Yucca filamentosa)
 

This chart originally appeared in Flowers in the Kitchen by Susan Belsinger, Interweave Press, in 1991 and has been updated.


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