42 flowers you can eat!

[Greenybee11]

• Eat flowers you know to be consumable — if you are uncertain, consult a reference book on edible flowers and plants.


• Eat flowers you have grown yourself, or know to be safe for consumption. Flowers from the florist or nursery have probably been treated with pesticides or other chemicals.


• Do not eat roadside flowers or those picked in public parks. Both may have been treated with pesticide or herbicide, and roadside flowers may be polluted by car exhaust.


• Eat only the petals, and remove pistils and stamens before eating.


• If you suffer from allergies, introduce edible flowers gradually, as they may exacerbate allergies.




Allium
All blossoms from the allium family (leeks, chives, garlic, garlic chives) are edible and flavorful! Flavors run the gamut from delicate leek to robust garlic. Every part of these plants is edible.

Angelica
Depending on the variety, flowers range from pale lavender-blue to deep rose and have a licorice-like flavor.

Anise hyssop
Both flowers and leaves have a subtle anise or licorice flavor.

Arugula
Blossoms are small with dark centers and with a peppery flavor much like the leaves. They range in color from white to yellow with dark purple streaks.

Bachelor’s button
Grassy in flavor, the petals are edible. Avoid the bitter calyx.

Basil
Blossoms come in a variety of colors, from white to pink to lavender; flavor is similar to the leaves, but milder.

Bee balm
The red flowers have a minty flavor.

Borage
Blossoms are a lovely blue hue and taste like cucumber!

Calendula / marigold
A great flower for eating, calendula blossoms are peppery, tangy, and ****y — and their vibrant golden color adds dash to any dish.

Carnations / dianthus
Petals are sweet, once trimmed away from the base. The blossoms taste like their sweet, perfumed aroma.

Chamomile
Small and daisylike, the flowers have a sweet flavor and are often used in tea. Ragweed sufferers may be allergic to chamomile.

Chervil
Delicate blossoms and flavor, which is anise-tinged.

Chicory
Mildly bitter earthiness of chicory is evident in the petals and buds, which can be pickled.

Chrysanthemum
A little bitter, mums come in a rainbow of colors and a range of flavors range from peppery to pungent. Use only the petals.

Cilantro
Like the leaves, people either love the blossoms or hate them. The flowers share the grassy flavor of the herb. Use them fresh as they lose their charm when heated.

Citrus (orange, lemon, lime, grapefruit, kumquat)
Citrus blossoms are sweet and highly scented. Use frugally or they will overperfume a dish.

Clover
Flowers are sweet with a hint of licorice.

Dandelion
Read a whole post about dandelions here: Eating and Harvesting Dandelions. (I am nuts about dandelions.)

Dill
Yellow dill flowers taste much like the herb’s leaves.

English daisy
These aren’t the best-tasting petals — they are somewhat bitter — but they look great!

Fennel
Yellow fennel flowers are eye candy with a subtle licorice flavor, much like the herb itself.

Fuchsia
Tangy fuchsia flowers make a beautiful garnish.

Gladiolus
Who knew? Although gladioli are bland, they can be stuffed, or their petals removed for an interesting salad garnish.

Hibiscus
Famously used in hibiscus tea, the vibrant cranberry flavor is tart and can be used sparingly.

Hollyhock
Bland and vegetal in flavor, hollyhock blossoms make a showy, edible garnish.

Impatiens
Flowers don’t have much flavor — best as a pretty garnish or for candying.

Jasmine
These super-fragrant blooms are used in tea; you can also use them in sweet dishes, but sparingly.

Johnny Jump-Up
Adorable and delicious, the flowers have a subtle mint flavor great for salads, pastas, fruit dishes and drinks.

Lavender
Sweet, ****y, and perfumed, the flowers are a great addition to both savory and sweet dishes.

Lemon berbena
The diminutive off-white blossoms are redolent of lemon — and great for teas and desserts.

Lilac
The blooms are pungent, but the floral citrusy aroma translates to its flavor as well.

Mint
The flowers are — surprise! — minty. Their intensity varies among varieties.

Nasturtium
One of the most popular edible flowers, nasturtium blossoms are brilliantly colored with a sweet, floral flavor bursting with a ****y pepper finish. When the flowers go to seed, the seed pod is a marvel of sweet and ****y. You can stuff flowers, add leaves to salads, pickle buds like capers, and garnish to your heart’s content.

Oregano
The flowers are a pretty, subtle version of the leaf.

Pansy
The petals are somewhat nondescript, but if you eat the whole flower you get more taste.

Radish
Varying in color, radish flowers have a distinctive, peppery bite.

Rose
Remove the white, bitter base and the remaining petals have a strongly perfumed flavor perfect for floating in drinks or scattering across desserts, and for a variety of jams. All roses are edible, with flavor more pronounced in darker varieties.

Rosemary
Flowers taste like a milder version of the herb; nice used as a garnish on dishes that incorporate rosemary.

Sage
Blossoms have a subtle flavor similar to the leaves.

Squash and pumpkin
Blossoms from both are wonderful vehicles for stuffing, each having a slight squash flavor. Remove stamens before using.

Sunflower
Petals can be eaten, and the bud can be steamed like an artichoke.

Violets
Another famous edible flower, violets are floral, sweet and beautiful as garnishes. Use the flowers in salads and to garnish desserts and drinks.

[green algae]

I like eating sunflower seeds and I have tasted Impatiens when I was a child. Some flowers taste sweet, especially when fresh. When I was a child, I used to suck the nectar from the flowers. Sometimes the petals are bitter or sour.

[Swifty]

I can recognize a few of the flowers you have mentioned but I haven't tried them before. I would advise anyone before trying them to be extremely careful. If you are not sure whether it's edible or not don't eat it.