Edible flowers are flowers that are used as a garnish or as an integral part of a dish, such as a salad. But not all flowers are edible. The following is a list of edible flowers and their history, flavor and uses.
History: European in origin; blue most popular in North America.
Appearance: Blue, pink, white, purple, or red flowers. 1/2 dollar in size
with long, thin stems.
Flavor: Varies from sweet to spicy, with clove flavor.
History: Native to Europe, Asia Minor and Africa.
Appearance: Sky-blue to lavender colored, clustered flowers
with prickly stems.
Flavor: Cucumber flavored.
Uses: Add to salads, salad dressings, fruit, punch, cold pasta dishes,
fruit compote, frozen in ice cubes; combine with orange nasturtiums for a contrasting
History: Native to Mediterranean regions, 17th Century Europeans enjoyed the health
benefits of calendulas, thought to aid stomach pain and provide extra resistance for the
body during winter .
Appearance: An annual related to sunflower, 1 to 2 feet high and hairy, with
oblong, entire, thick leaves. The flowers are large heads with yellow or orange rays.
Flavor: Spicy, tangy, peppery.
Uses: Flavor stews and soups with dried flower heads.
Appearance: Lavender flowers.
Flavor: Onion flavor.
Uses: Soups, omelet's.
History: Native to S. Europe. Greeks, Romans dubbed Dianthus "the flower of
Appearance: Pink, red, white; nickel-sized.
Flavor: Clove-like flavor.
Uses: In salads, soups, jellies.
History: Central and South American .
Appearance: Yellow, orange, nickel- to quarter-sized
Flavor: Spicy to piquant, bitter.
Uses: Fresh petals are chopped and added to salads. The dried petals have a more
concentrated flavor and are used as a seasoning in soups, cakes etc.
History: Long grown in East Asia; the chrysanthemum is the national flower of Japan
and the floral emblem of the Japanese imperial family.
Appearance: White flowers are nickel-sized, yellow flowers are large and
Flavor: Slightly piquant to very bitter.
Uses: Flower heads can be pickled in vinegar. Leaves can be cooked young or,
mature, make aromatic tea.
History: Native to South America.
Appearance: Commonly yellow, orange and red with round leaves.
Flavor: Spicy, peppery flavor.
Uses: Flowers, leaves and stems are used in salads, salad oils, pasta, sandwiches
and garnishes. Compliment with Borage and Calendula petals.
History: Cross-bred in 19th century.
Appearance: Blue, yellow, purple, red, white and multi-colored with five
overlapping petals on individual stems.
Flavor: Varies from sweet to tart.
Uses: Garnish on main dishes or float in cold beverages.
History: Native to Europe and Asia.
Appearance: Pink, purple and white flowers with are clustered, each with four petals,
sepals and stamens, as well as one pistil.
Flavor: From spicy to sweet.
Appearance: Small, white and purple.
Flavor: Lemon flavor.