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Edible Flowers

Want to try something new?

Then edible flowers are for you.

Are you tired of serving the same thing over and over and over? again, here are some edible flowers to help you add something new and different to your dinner table.

Flowers can be a great addition to any dish as a garnish or as an added ingredient, but it is important to know which flowers are edible and which flowers are toxic. Below are a list of flowers that are edible and a list of toxic flowers.

Warning: Do not rely on a photo for identification of a flower, make sure you know what flower you are about to consume.

Edible Flowers

Anise, Apple, Basil, Bee Balm, Begonia, Borage, Broccoli, Calendula (Pot Marigold), Carnations, Chamomile, Citrus (orange, lemon, lime, grapefruit, Chives, Chrysanthemums, Clary, Cilantro, Coriander, Daisies, Dandelions, Daylilies, Dianthus/Pinks, Dill, Fuchsia, Gardenias, Garlic, Garlic Chives, Geraniums, Gladiolus, Hibiscus, Hollyhock, Honeysuckle, Hyacinth Bean, Hyssop, Judga, Kumquat, Lavender, Leeks, Lilacs, Lilies, Marigolds, Mints, Mustard flower, Nasturtiums, Oregano, Pansies, Peonies, Pineapple Sage, Strawberry, Plum, Primroses, Pumpkin Blossoms, Purple Podded Pea Scarlet Runner Beans , Radish, Roquette, Roses, Rosemary flower, Sage, Savoury flower, Snapdragons, Squash Flowers, Thyme, Tulips, Tuberous, Violas, Violets.

Eating flowers may sound like a strange new fad, but the idea has been around for Centuries. Ancient Romans ate violets, roses and pot marigolds as part of their diet. Flowers can be used as garnish to brighten up a plate or they can be incorporated into the recipe. Flowers can be added to anything, herbal teas to desserts and everything in between. It is not known exactly how flowers will effect your dish nutritionally. There has not been a lot of research done on the nutritional value of flowers. We do know that pollen and nectar, found in flowers, provides various vitamins and minerals. Some of the vitamins and minerals include Vitamins A and C, iron, calcium and phosphorous. Flower like many plant products are 95% water and so they provide minimal calories when consumed.

Before you go out and start picking your neighbours flowers for dinner tonight there are some points to remember.

  • Use only flowers that you grow or have been organically grown.
  • Flowers from the florist or your local grocer should not be used because these flowers have typically been treated with pesticides.
  • If you grow your own flowers do not use fertilisers or pesticides.
  • If your neighbour uses a fertiliser it may seep into your garden bed, so know what your neighbour is doing if you plan on eating something that is planted in the ground.
  • Carefully check the flower for signs of disease or insect damage, if any is found the flower should not be consumed.
  • The pistil and stamen (male and female parts of the flower) should be removed before the flower is consumed.
  • Flowers should be cleansed thoroughly in warm water before using.
  • They can be dipped in ice water after cleaning to restore perkiness.

Toxic Flowers

Azalea, Bleeding heart, Buttercup, Calla Lily, Clematis, Crocus, Delphinium, Foxglove, Hellebore, Iris, Lily-of-the-valley, Lupine, Monkshood, Narcissus, Oleander, Periwinkle, Petunia, Rhododendron, Sweet Pea, Wisteria.



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This document (www.middlepath.com.au/plant/edible_flowers.php) was last updated on Monday June 16th 2008  ||  email


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