This is a list of edible flowers that I found- there’s many many different varieties of plants that are edible but before you eat something you don’t know a lot about, make sure you have the right variety and that you’re sure it actually is edible lest you poison yourself or loved ones. For suggestions of dishes to use many of these plants in, please visit the recipes section.
Angelica: Good with fish. The stems are especially popular candied. Has a celery-like flavor.
Apple: Apple blossoms have a delicate floral flavor and aroma.
Bee Balm: Used in place of bergamot to make a tea with a flavor similar to Earl Grey tea.
Artichoke: Dip the meaty flesh of the base of the "leaves" in melted butter or a creamy dressing. The unblossomed flower is actually the choke, which is not eaten. Scrape this out and eat the tender base (bottoms).
Arugula: also known as rocket, the flowers as well as the peppery leaves are edible.
Banana: the whole purple blossom and the bracts which hold the flowers are edible. Slice, parboil and drain before adding to curries or stir fries.
Basil:There are 150 varieties of this plant with names like cinnamon, lemon and licorice, depending on the aroma, and the color can range from green to purple. The flowers as well as the leaves are edible. Begonia: the stems of this flower can be substituted for rhubarb.
Borage: the star-shaped pink, sky blue and violet flowers have a cucumber-like flavor. Celtic warriors drank borage wine to increase courage. Modern research has found that borage stimulated adrenaline production. It is also used by herbalists as a diuretic, to relieve fever and bronchitis.
Calendula: is also called pot marigold. Tinctures are used to treat headaches and toothaches. Ancient Romans used calendula to treat scorpion bites and Civil War soldiers found it helped stop wounds from bleeding. Commonly used to add a golden color to soups, grains or scrambled eggs.
Carnation:steep in wine, make candy or use as a cake decoration. Remove petals from calyx and snip off the bitter white base before using.
Chamomile (Chamaemelum nobile): Chamomile has a faint apple flavor, frequently used in teas.
Chives: both the stem and the flowers are edible.
Chrysanthemum: the colors vary from bright yellow to deep rust and the flavor can be mild or bitter. Taste before using. Briefly blanch before adding to Chinese-style stir fries or tossing with salad greens.
Citrus: all forms of citrus have been cultivated in the Mediterranean and North Africa. The petals tend to be waxy and have a pronounced flavor, so use sparingly. Orange flower water is sold in baking supply and Middle Eastern stores, usually in a blue bottle.
Cornflower: also called bachelor's button, this azure colored flower is a natural food dye. It is used as a garnish and the Germans use it in a popular liqueur.
Dandelion: is a hardy weed which is used either raw or cooked. The roots are also used as a coffee substitute.
Daylily: these flowers live for only 24 hours. Other varieties are edible, but some are poisonous, so check with a reference source before using. It has a crunchy texture and the dried Tiger Lily buds are added to soups and stir fries in China. Chop or slice and sprinkle sparingly on salads, soups and omelets.
Dianthus:a member of the carnation family, it is a colorful addition to salads, aspics or herb butters. It has a nutmeg-like scent. Dill: The tiny yellow blooms are a good seasoning for soups or dips. Freesia: lightly scented, it makes a good flavoring for sorbet if infused in a sugar syrup.
Fuchsia: the flowers have no distinct flavor but the color and shape are ideal for garnish. Gardenia: the light, cream colored blossom is good for garnish. In the Far East, dried blossoms are used in jasmine tea which is served in many Chinese restaurants in the US.
Geraniums: The leaves have the fragrance of pineapple, lemon or rose, depending on the variety. An aromatic distilled water is made in Tunisia: to use in pastries and drinks. Gladiola: can be used to top cakes or for garnish.
Hibiscus: the state flower of Hawaii is also common in the Mediterranean, Mexico, the Caribbean, Africa and parts of Asia. The fleshy dried calyx is boiled to make a garnet colored beverage which is sweetened and served on ice in Mexico and the Caribbean. The slightly acidic petals can be sparingly added to salads or lightly cooked. Can also be used as a "container" for diced fruit (like a cornucopia with the fruit spilling onto the plate).
Honeysuckle: The white or pale yellow flowers have a syrupy-sweet nectar. The flowers can be candied whole or used in sorbets, soft drinks or for cake decorations.
Lavender: is used medicinally as an expectorant and antispasmodic. Violet: candies are sold in the US. The dried flowers are used to prepare fragrant waters, vinegars, custards, sorbets, cookies and the candied flowers are used to decorate cakes.
Lemon Verbena: It has a sweet, lemony scent and is used for teas to relax and ease digestion. Sweet Marigold: Also called Spanish, Mexican or winter tarragon. The leaves and yellow flowers have a taste similar to French tarragon. Use sparingly in herb vinegars, dressings or dishes which call for tarragon.
Mint: There are over 600 varieties, but not all are edible. Spearmint and peppermint are the two most popular varieties.
Nasturtium: This flower has a pepper scent and the colorful red, yellow and orange petals can be tossed in a salad. The whole blossoms can be stuffed with a sweet or savory mousse or the petals shredded and added to risotto or mixed with olive oil to top hot pasta. The leaves have a similar taste to watercress.
Passionflower: is used as a garnish. The 10 petals are said to symbolize the Apostles present at the Crucifixion, the 3 styles represent the hammers used to drive the nails piercing Christ's hands and feet and the five anthers represent the wounds he suffered.
Iceland Poppy: the red or orange petals have a slightly bitter taste, so use sparingly. Not to be confused with opium poppy (Papaver somniferum) which is illegal to grow in the US.
Rose: The fruit of the rose (the hip) is a popular Vitamin C laden ingredient in many herbal teas. Rose water and rose syrup are used extensively in Middle Eastern and Indian pastries and confections.
Rosemary: The tiny blue blossoms have a more delicate fragrance than the leaves. Use the flowers in stews, soups, sorbets and pizza.
Safflower: Sometimes used or sold in place of saffron in the Middle East and Mexico, it is not as aromatic or flavorful.
Sage: The blossoms have a less pronounced flavor than the leaves. Do not use wild sage, which has an extremely strong taste.
Society Garlic: Frequently used in gardens as a border plant, its mauve starlike blossoms can be used in any dish which calls for garlic or tossed in salads. It must be kept in a well ventilated area due to the overpowering scent. This strong scent makes it ideal as a natural insect repellant.
Sunflower: if left unopened, the buds can be steamed or boiled like artichokes and then tossed with a vinaigrette dressing or butter. The raw petals have a slightly bitter taste.
Thyme: There are varous varieties such as lemon and pineapple. The blue flowers add a distinctive scent to soups and stews.
Tulip: During WW II, much of the Dutch population survived by eating boiled tulip bulbs! The blossoms can be used as edible cups for sorbets, sweet or savory mousses or minced vegetables. White, peach or pink blooms look great stuffed with a chocolate mousse.
Viola: has a faint, sweet taste. Great tossed in salads or frozen in ice cubes.
Violet: commonly used in antiseptics and for sore throats in Victorian times. Blossoms are good in salads or use the syrup for an exotic flavored lemonade.
Yucca: the heart of the stem can be boiled or steamed like asparagus and the crunchy petals eaten raw, parboiled or stir-fried. Separate the petals from the bitter center parts
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