Edible flowers are frequently for sale at farmer’s markets but most people are hesitant to take the plunge and actually use them in cooking.
Garnishes – yes, but actually eating flowers??? For most people that is a different story. But flowers can add a lot to the flavor as well as appeal of a dish. Go to Squash Blossom Latkes to see what you can do with squash blossoms. Also, go to African Blue Basil to check out this great flower that makes a wonderful pesto. All basil flowers are edible.

Edible flowers definitely add taste and flavor to a dish. Bean blossoms actually have a beany flavor. Nasturtiums, one of my favorites, have a peppery flavor similar to watercress, and their pickled buds can be substituted for more expensive capers. True blue borage tastes like cucumber, and pansies have a lettuce like taste. For a crisp butter crunch lettuce taste, try daylilies. Maybe that is why deer like daylilies so much.

Top 20 Edible Flowers

Nasturtium
- Angelica
- Anise Hyssop
- Bachelor’s Button *
- Bee Balm
- Calendula/Marigold
- Carnations
- Chamomile *
- Chervil
- Pansy
- Chrysanthemum
- Clover
- Dandelion * {eating ‘em puts a whole new spin on ‘weeding’}
- Fuchsia
- Gladiolus *
- Hibiscus
- Impatiens
- Jasmine
- Lavender
- Lilac
“Only the petals of these composite flowers are edible. The pollen of composite flowers is highly allergenic and may cause reactions in sensitive individuals. Sufferers of asthma, ragweed, and hayfever should not consume composite flowers, and may have extreme allergies to ingesting any flowers at all.” ~ Source HomeCooking/About.com

Uses

Edible flowers as a garnish make any dish look special on your table, but be sure the flavor of the flower compliments the dish. Here are a few ideas to beautify your recipes and perk up your taste buds:
- Place a colorful gladiolus or hibiscus flower (remove the stamen and pistil) in a clear glass bowl and fill with your favorite dip.
- Sprinkle edible flowers in your green and fruit salads for a splash of color and taste.
- Make edible flower ice cubes. Go to http://diana212m.blogspot.com/2013/02/jazzy-take-on-water.html
- Use in flavored oils or vinegars, like chive blossoms in vinegar which gives it a pretty pink blush color.
- You can use them in salads, teas, garnishes, ice creams, etc. Lavender ice cream anyone?? It is delicious!
- Try crystallizing your flowers with egg white and sugar for longer lasting decorations for cakes and desserts. Go to http://www.lovelygreens.com/2014/04/edible-flowers-crystallizing-primroses.html
- Use organic blossoms when you can. If you can’t find them, then be sure to wash the flowers thoroughly.
Lovely Greens has a great post on crystallizing your blossoms
Beautiful, and so informative! I love making brownies with lavender in them, but I look forward to making edible floral ice cubes. Those look beautiful and are sure to make a statement!
Thanks, I will have to try the brownies. Nice meeting and talking with you at the fling!
Loved the list of flowers. It was surprising how many more there were than I expected. Pinned them. Thanks.
I love african blue basil but it has a rather strong flavor and I’m not sure I would want to make pesto with it! I do use it (judiciously) in salads with things like cucumber or avocado, where one might use oregano but giving a different flavor.
It is strong, but I love hot peppers and spicy food. So, maybe it is a taste thing.