Edible Flowers
“A nasturtium by any other name would taste as sweet.”
How many times have you drank or eaten flowers? Probably more often than you realize. Flowers such as calendula, chamomile, dandelions, hibiscus and pansies are just a sample of the many flavorful delights found in your own backyard. These and others are enjoyed in both your garden as well as in salads, soups, teas, desserts and drinks; often unbeknownst to you. So next time you sit down and enjoy a bowl of fresh strawberries, why not add violets as a garnish?
Here are some general guidelines for using flowers as an edible garnish or incorporating them into food:
- Make sure the flower is edible before consumption.
- If pest control products are necessary, use only those products labeled for use on edible crops, otherwise use organically grown flowers.
- Do not eat flowers from nurseries, garden centers or flower shops. Often they have been chemically treated with fertilizers or pest control products.
- Do not eat flowers growing on the sides of the road as they may have been treated with an herbicide.
- Eat only the flower petals - remove pistils and stamens.
- If you have allergies, introduce edible flowers gradually because some flowers may aggravate allergies.
- The flavour of different flowers may change throughout the season.
Collecting flowers:
- Pick flowers when they are fully open - unless buds are desired.
- Sample a few flowers prior to harvesting.
- Remove pistils and stamens - pollen can detract from flavour as well as cause allergic reactions.
- After harvest - place long-stemmed flowers in water and place in cool location. Place short-stemmed flowers between layers of damp paper towel or in a plastic bag in the refrigerator.
- Immediately before using, gently wash flowers to remove dirt and check for insects.
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Edible Trees and Shrubs
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Apples
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Apricot
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Crabapple
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Elderberry**
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Pear
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Plum
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Lilac
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Linden
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Rose
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**Use only flower and fruit as all other parts are poisonous – including the stem of the flowers
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Edible Bulbs & Perennials
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Allium
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Angelica
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Anise-Hyssop
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Beebalm
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Borage
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Catmint
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Cattails
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Chamomile
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Chives
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Chrysanthemum
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Clover
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Dandelion
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Daylily
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English Daisy
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Evening Primrose
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Gladiola
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Goutweed
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Grape Hyacinth
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Hollyhock
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Honeysuckle
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Hops
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Johnny Jump Up
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Lavender
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Lilies
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Mallow
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Pinks
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Primrose
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Queen of the Meadow
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Rhubarb
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Sage
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Sorrel
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Sweet Rocket
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Sweet William
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Sweet Woodruff
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Thyme
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Tulips (petals)
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Violet
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Yarrow
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Yucca
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Edible Annuals and Houseplants
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African Violet
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Anise
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Artichoke
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Arugula
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Bachelor’s Button
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Basil
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Bay Laurel
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Borage
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Calendula
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Caraway
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Carnations
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Cardamon
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Catnip
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Chamomile
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Chervil
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Chives
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Cilantro
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Coriander
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Cress
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Cumin
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Dianthus
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Dill
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Fennel
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Fuchsia
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Gardenia
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Garlic
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Geranium
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Hibiscus
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Horseradish
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Jasmine
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Lemon Balm
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Lemongrass
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Lovage
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Marjoram
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Marigold
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Mint
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Mustard
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Nasturtium
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Oregano
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Pansy
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Parsley
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Passion Flower
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Peppers
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Petunia
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Pineapple Sage
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Poppy
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Pumpkin
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Purselane
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Queen Anne’s Lace
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Rosemary
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Safflower
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Sage
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Snapdragon
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Savory
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Snapdragon
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Savory
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Scarlet Runner Bean
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Scented Geranium
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Squash Blossom
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Summer Savory
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Sunflower
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Tarragon
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Thyme
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Tuberous Begonia
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Violet
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Plants to Avoid - POISONOUS
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Anemone
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Anthurium
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Autumn Crocus
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Azalea
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Baneberry
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Blanket Flowers
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Bleeding Heart
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Bloodroot
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Boxwood
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Burning Bush
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Buttercup
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Butterfly Weed
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Caladium
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Calla
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Castor Bean
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Cherry Laurel
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Chinese Lantern
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Chrysanthemum
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Clematis
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Columbine
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Daffodil
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Death Camas
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Delphinium (larkspur)
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Datura
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Dumbcane
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Elephant Ears
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Dour o’Clock
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Foxglove
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Gasplant
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Giant Elephant Ears
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Hellebore
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Hyacinth
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Hydrangea
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Iris
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Ivy (English)
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Jack-in-the-pulpit
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Jerusalem Cherry
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Jonquil
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Lantana
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Leopard’s Bane
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Lily-of-the-valley
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Lobelia
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Marsh Marigold
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Mayapple
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Mistletoe
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Monkshood
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Morning Glory
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Mountain Laurel
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Nightshade
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Ohio Buckeye
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Oleander
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Periwinkle
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Philodendron
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Pittosporum
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Potato
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Rhododendron
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Schefflera
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Spurge
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Star of Bethlehem
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Sweet Pea
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