Versatile in flavor and visually stunning, edible flowers add beauty and grace to any plate.
This list is a work in progress. I will also be adding original photos for each variety, as time permits.
EDIBLE FLOWERS, HERB and VEGETABLE FLOWERS: Almost all herb, vegetable and fruit flowers are edible. Some varieties can cause stomach upset or allergic reaction. If you are prone to allergic reaction err on the side of caution and eat only what you know has not bothered you in the past.
Rose: (rose hips, petals) mild, sweet, honey flavor, mild rose essence, red, pinks, white, yellow
Rose Petal Jelly recipe
Orchids: light cucumber – various colors
Buzz Buttons: Electric tingle on the palette – yellow and maroon
Camellia Sinensis: Large white flower. Early, green shoots, dried to various degrees to produce the source for all green, oolong and black teas.
Dianthus: strong tart – red and magenta
Star Flower: sweet and mild, cucumber
Sun Daisy: mild
Nasturtium: spicy,peppery, sweet
Pansy: mild, tangy, velvety texture
Snapdragon: intense sweet
Sparkler Top: neutral but stunning
Viola: Tart mild
Jasmine: cucumber, sweet
Bean Flowers: sweet
Bachelor Buttons: tart, shades of pink, purple
Calendula: mild, tart
Chocolate Bell: mild chocolate
Mums: mild floral taste
Marigolds: citrus, tangy
Fire Stix: similar to corn silk
Borage: cucumber, sweet, pink and light corn flower blue (Borage is used as either a fresh vegetable or a dried herb. As a fresh vegetable, borage, with a cucumber-like taste, is often used in salads or as a garnish. The flower, which contains the non-toxic pyrrolizidine alkaloid (PA) thesinine, has a sweet honey-like taste and is one of the few truly blue-colored edible substances. Source: wikipedia.org)
Fennel Blossoms: anise, licorice
Radish: spicy, radish flavor
Squash Blossoms: mild, sweet zucchini flavor
Arugula Blossoms: spicy, sweet
Chive Blossoms: mild onion
Garlic Flowers: mild garlic, sweet
Lavender: sweet, herbal
Stevia: sweet, white