Bulletin #17 Edible Flowers

What are “edible flowers”? Honeysuckle, Lonicera species Edible flowers are flowers that are Hyssop, Hyssopus officinalis used as a garnish or as an integral Jasmine, Jasminum species part of a dish, such as a salad. Jonquil, Narcissus jonquilla Lavender, Lavandula officinalis Are all flowers edible? No. Lemon, Citrus limomum Those that are must usually be Lilac, Syringa vulgaris home grown or purchased from Lovage, Levisticum officinale speciality produce markets or Marigold, Calendula officinalis supermarkets that carry gourmet Mimosa, Mimosa pudica produce. Flowers that have been Motherwort, Leonurus cardiaca sprayed with pesticides, (such as Nasturtium, Tropaeolum majos those found at florists’) should Orange Blossom, Citrus species never be eaten. Separate growing areas should be used Pansy, Viola species when growing your own edible flowers. Do not plant other Passionflower, Passiflora coerulea annuals or perennials in these areas because pesticides Peony, Paeoniaceae species should not be used. If you don’t know whether the plant Plum Blossom, Prunus species has been treated with chemicals, do not eat it! Primrose, Primula vulgaris Rose, Rosa species What flowers are edible? Some of the more popular Rosemary, Rosemarinum officinalis edible flowers are: Saffron, Crocus sativus Squash Blossoms, Cucubita species Apple, Malus species St. John’s Wort, Hypericum or botryoides perforatum Bee Balm, Monarda didyma Sunflower, Helianthus annus Borage, Borago officinalis Thyme, Thymus species Burnet, Sanguisorba minor Tulip, Tulipa species Carnation, Dianthus species Verbena, Verbena species Catnip, Nepeta cataria Violet, Viola odorata Chamomile, Matricaria chamomilla Yucca, Yucca filameniosa Chicory, Cichorium intybus Chives, Allium schoenoprasum May I eat the whole flower? In most cases the petals Chrysthanthemum, Chrysthanthemum species are eaten. Stems, pistils, and stamens (the male and Clary, Salvia sclarea female parts in the center of the blossom) should be Costmary, Chrysanthemum baslimita removed for best flavor. Dandelion, Taraxacum oficinale Day Lily, Hemerocallis fulva How are edible flowers used? Edible flowers may be Elder, Sambucus nigra used in a variety of culinary ways. They make colorful, Garlic, Allium strivum striking garnishes for drinks as well as food -- for Gladiolus, Gladiolus species everything from salads to soups to desserts. Some of Grape Hyacinth, Muscari atlanticum botryoides the larger flowers such as squash blossoms can be Hollyhock, Althea rosea stuffed and deep-fried.

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Edible Flowers Bulletin #17

How are edible flowers prepared? When portions of For further reading and recipes: edible flowers are desired, pull petals or edible portions from fresh flowers and snip off the petals from the base of • “A Feast of Flowers”, by Francesca Tillona and the flower. Remember to always wash flowers thoroughly. Cynthia Strowbridge Give them a gentle bath in salt water and then dip the petals in ice to perk them up. Drain on paper towels. For • “The Gardener’s Handbook of Edible Plants”, by later use, petals and whole flowers may be stored a short Rosalind Creasy time in plastic bags in a refrigerator. Freeze whole small flowers in ice rings or cubes. • “The Kitchen Garden”, by Sylvia Thompson

• “The Complete Book of Edible Landscaping”, by Rosalind Creasy

• “Gifts from Your Garden”, by Joan Scobey and Norma Myers

• “The Flower Cookbook”, by Adrienne Crowhurst

Persons with food allergies or other medical questions should contact a physician.

Reformatted August 1, 2007 http://cals.arizona.edu/yavapai

Adapted 8/96 from Horticulture Solutions Series, Univ of Ill, College of Agriculture, Consumer & Environmental Sciences, Coopera- tive Extension by Betty Stephens, Master Gardener, Yavapai County

The University of Arizona is an equal opportunity, affirmative action institution. The University does not discriminate on the basis of race, color, religion, national origin, age, disability, veteran status, or sexual orientation in its programs and activities.

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