After blooming, the character of the leaves changes and becomes less appealing, but the flowers can be eaten. They add a nice, unusual zing to salads.īasil – Most growers use basil’s leaves ( Ocimum basilicum) before the plant has flowered. So let it bolt, and enjoy some of its very small, spicy, white or yellow flowers. Use in moderation, as the flowers contain very low levels of poisonous chemicals.Īrugula – Once this cool-season plant ( Eruca vesicaria) begins to bolt, its leaves will have become tough and almost too spicy to eat.
They work particularly well with fresh fruit salads. Apple blossoms ( Malus spp.) have an appealing but delicate flavour and scent. The flowers make an interesting addition to salads, but it is mostly grown for its stronger-tasting leaves.Īpple – Be sure to only try flowers from trees that have not been sprayed. Pull the purple flower tubes away from the central structure of the flower and scatter them in salads or fancy drinks for a pop of colour and flavour.Īngelica – This relative of celery (Angelica archangelica) has licorice-scented, pinkish flowers borne in large umbels. Both the young leaves and the striking purple flowers have a mild licorice flavour. Don’t assume that all flowers are edible – some are highly poisonous.Īgastache – Anise Hyssop ( Agastache foeniculum) is also sometimes known as licorice mint. This list of Edible Flowers is not comprehensive so if you notice a flower missing from this list, please do further research before you consider it edible. The flowers of these varieties can be enjoyed whole, and will probably be more flavourful this way. The exception here is the Violas, including Johnny-Jump-Ups and pansies, as well as scarlet runner beans, honeysuckle, and clover. Pollen can cause allergic reactions when eaten by some people, and it may overwhelm the otherwise delicate flavour of the petals. Remove the stamens and styles from flowers before eating. Prepare them for eating just before serving in order to prevent further wilting. Wilted flowers can be revived by floating them in some ice water for a few minutes. Keep them on some dampened paper towel inside a sealed container in the refrigerator for as long as a week. Pick edible flowers in the morning, when they have the highest water content. Organic or not, all flowers should be shaken and washed in cold water prior to use, as they may to be homes for insects. It's useful to either grow organic flowers, or harvest them from a location where no chemicals are used. Obviously, one should avoid flowers that may have been sprayed with pesticides or other chemicals.
Make sure to make a positive identification of each variety before using. A single borage petal, carefully placed, can really enhance a slice of cake or an amuse bouche.īefore venturing out to the garden to harvest a bunch of flowers for the dinner table, it’s important to remember that some flowers are poisonous. Edible flowers can be used to add a splash of colour to all kinds of foods, from salads to desserts to fancy cocktails.
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