Edible

Common Name Characteristics / How to Use Tastes like: celery-flavoured. Angelica is valued culinary from the seeds and stems, which are candied and used in liqueurs, to the young leaves and shoots, Angelica which can be added to a green . Because of its celery-like flavour, eat the Angelica archangelica stems raw, sometimes spread with . Young leaves can be made into a tea. Good with fish. NOTE: May be skin allergen to some individuals. Anise Hyssop Both flowers and leaves have a delicate anise or liquorice flavour. Excellent in . Agastache foeniculum Tastes like: delicate floral flavour and aroma. They are a nice accompaniment to Apple fruit dishes and can easily be candied to use as a . NOTE: Eat in moderation species as the flowers may contain cyanide precursors. Arugula Tastes like: nutty, spicy, peppery flavour Eruca vesicaria Tastes like: lemon, mint. Different varieties have different milder flavours of the Ocimum basilicum corresponding leaves. The taste of bee balm is reminiscent of citrus with soft mingling of lemon and orange. The red flowers have a minty flavour. Any place you use oregano, you Bee Balm can use bee balm blossoms. The leaves and petals can also be used in Monarda species both fruit and regular salads. Used in place of bergamot to make a tea with a flavour similar to Earl Grey Tea. Taste like: light cucumber flavours. Has lovely cornflower blue star-shaped flowers. Blossoms and leaves have a cool, faint cucumber taste. Wonderful in punches, Borago officinalis lemonade, gin and tonics, sorbets, chilled soups, cheese tortas, and dips. Burnet Tastes like: faint cucumber flavours, very mild. Used interchangeably with borage. Sanguisorba minor Calendula* Sprinkle them on soups, pasta or rice dishes, , and salads. Petals add a yellow tint to soups, spreads, and scrambled eggs. Tastes like: spicy, peppery, clove-like. Carnations can be steeped in wine, candy, or use as cake decoration. To use the surprisingly sweet petals in desserts, cut them Carnation away from the bitter white base of the flower. Dianthus are the miniature member of Dianthus caryophyllus the carnation family with light clove-like or nutmeg scent. Petals add color to salads or aspics. Chamomile* Tastes like: faint apple flavour, good as a tea. NOTE: chamomile tea in Chamaemelum nobile moderation as it contains thuaone; ragweed sufferers may be allergic to chamomile. Flowers are delicate white flowers with an anise flavour. Chervil's flavour is lost very Anthriscus cerefolium easily, either by drying the herb, or too much heat. That is why it should be added at the end of cooking or sprinkled on in its fresh, raw state in salads. Earthy flavour, eat either the petals or the buds. Chicory has a pleasant, mild-bitter Chicory* taste that has been compared to endive. The buds can be pickled. Cichorium intybus

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Chives: Garden Tastes like: mild onion flavour. Use whenever a light onion flavour and aroma is Allium schoenoprasum desired. Separate the florets and enjoy the mild, onion flavour in a variety of dishes.

Chives: Garlic Tastes like: garlicky flavour. The flowers can be white or pink, and the stems are flat Allium tuberosum instead of round. Milder than the garlic bulb. Wonderful in salads. Tangy, slightly bitter, ranging in colors from red, white, yellow and orange. They range in taste from faint peppery to mild cauliflower. They should be blanched first Chrysanthemum* and then scatter the petals on a salad. The leaves can also be used to flavour Chrysanthemum vinegar. Always remove the bitter flower base and use petals only. Young leaves and stems of the Crown Daisy, also known as Chop Suey Greens or Shingiku in Japan, are widely used in oriental stir-fries and as salad seasoning. Citrus: Lemon Tastes like: waxy, pronounced flavour, use sparingly as an edible garnish, good for Citrus limon making citrus waters Clover Sweet, anise-like, liquorice. Raw flower heads can be difficult to digest. Trifolium species Like the leaves and seeds, the flowers have a strong herbal flavour. Use leaves and Coriander /Cilantro flowers raw as the flavour fades quickly when cooked. Sprinkle to taste on salads, Coriander sativum bean dishes, and cold dishes. A prime ingredient in salsa and many Latino and Oriental dishes. Cornflower* Tastes like: sweet to spicy, clove-like. Bloom is a natural food dye. More commonly aka Bachelor's Buttons used as garnish. Centaurea cynaus Tastes like: sweet, crunchy, like a crisp lettuce leaf, they have been described as having a flavour similar to chestnuts or beans, asparagus or like sweet lettuce or melon. Chewable consistency. To use the surprisingly sweet petals in desserts, cut Day Lily them away from the bitter white base of the flower. Also great to stuff like squash Hemerocallis species blossoms. Flowers look beautiful on composed salad platters or crowning a frosted cake. Sprinkle the large petals in a spring salad. In the spring, gather shoots two or three inches tall and use as a substitute for asparagus NOTE: Daylilies may act as a laxative. Many Lilies contain alkaloids and are NOT edible. Dame's Rocket The plant and flowers are edible, but fairly bitter. The flowers are attractive added to green salads. The young leaves can also be added to your salad greens (for culinary Hesperis matronalis purposes, the leaves should be picked before the plant flowers). The seed can also be sprouted and added to salads. NOTE: This plant is often mistaken for Phlox. Phlox has five petals; Dame's Rocket has just four. The plant is part of the mustard family. Dandelions Flowers are sweetest when picked young. They have a sweet, -like flavour. Taraxacum officinalis Mature flowers are bitter. Dandelion buds are tastier than the flowers: best to pick these when they are very close to the ground, tightly bunched in the center, and about the size of a small gumball. Good raw or steamed. Also made into wine. Young leaves taste good steamed, or tossed in salads. When serving a rice dish use dandelion petals like confetti over the rice. Member of the Daisy family. Tastes like: tangy, leafy. Use yellow flowers as you would the herb to season hot Dill or cold soups, seafood, dressings, and dips. The seeds are used in pickling and Anthum graveolens baking. The blossoms are a creamy color and have a sweet scent and sweet taste. The fruit Elderberry Blossoms is classically used to make wine. NOTE: All other parts of this plant, except the berries, are (Sambucus spp) mildly toxic! The cooked ripe berries of the edible elders are harmless. Eating uncooked berries may cause nausea, vomiting, and diarrhea.

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Tastes like: tangy, leafy. The flowers have a mildly bitter taste and are most English Daisy* commonly used for their looks than their flavour. The petals are used as a garnish Bellis perennis and in salads. Tastes like: sweet, liquorice flavour. Foeniculum vulgare Fuchsia Blooms have a slightly acidic flavour. Explosive colors and graceful shape make it Fuchsia X hybrida ideal as garnish. The berries are also edible. Gardenia Tastes like: light, sweet flavour. It has a star-burst yellow flowers that have a mild Gardenia jasminoides anise flavour. Use with desserts or cold soups, or as a garnish with your entrees. Gladiolus* Tastes like: similar to lettuce but make lovely receptacles for sweet or savoury Gladiolus spp spreads or mousses. Toss petals in salads. Can also be cooked like a day lily. Hibiscus Tastes like: slightly acidic, boiled flowers makes a nice beverage Hibiscus rosa-sinensis Hollyhock Tastes like: very bland, nondescript flavour Alcea rosea Honeysuckle: Japanese Berries are highly poisonous. Do not eat them! Lonicera japonica Hyssop Should be avoided by pregnant women and by those with hypertension and epilepsy. Hyssopus officinalis Impatiens The flowers have a mild sweet flavour. They can be used as a garnish in salads or Impatiens wallerana floated in . Jasmine: Arabian Tastes like: delicate sweet flavour, traditionally used for teas. True Jasmine has oval, Jasminum sambac shiny leaves and tubular, waxy-white flowers. NOTE: The false Jasmine is in a Jasmine completely different genus, and is considered too poisonous for human consumption. jasmine officinale Lovely yellow, white and purple blooms have a mild wintergreen flavour and can be Johnny-Jump-Up used in salads, to decorate cakes, or served with soft cheese. They are also a great Viola tricolor addition to drinks, soups, desserts or salads. NOTE: May be toxic in large amounts. Tastes like: floral, slightly perfumed flavour with lemon and citrus notes. Flowers look beautiful and taste good too in a glass of champagne, with chocolate cake, or as a Lavender garnish for sorbets or ice creams. Lavender lends itself to savory dishes also, from Lavendula species hearty stews to wine-reduced . Diminutive blooms add a mysterious scent to custards, flans or sorbets. NOTE: Do not consume lavender oil unless you absolutely know that it has not be sprayed and is culinary safe. Tastes like: lemony flavour, usually steeped for tea. Tiny cream-colored citrus- Lemon Verbena scented blossoms. Leaves and flowers can be steeped as an herb tea, and used to Aloysia triphylla flavour custards and flans. Lilac Very fragrant, slightly bitter. Has a distinct lemony taste with floral, pungent Syringa vulgaris overtones. Great in salads and crystallized with egg whites and sugar. Mallow: Common Tastes like: sweet, delicate flavour Malva sylrestris Marigold: Signet Tastes like: spicy to bitter. The marigold can be used as a substitute for . Tagetes tenuifolia Also great in salads as they have a citrus flavour. Tastes like: slightly minty, citrusy taste. Flowers are a milder version of plant's leaf. Marjoram Use as you would the herb. Origanum majorana

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Tastes like: sweet, tangy, similar to caraway. The flavour of the flowers are minty, but Mint with different overtones depending on the variety. Mint flowers and leaves are great species in Middle Eastern dishes. Mustard Eating in large amounts may cause red skin blotches. Brassica species Blossoms have a sweet, spicy flavour similar to watercress. Stuff whole flowers Nasturtium with savoury mousse. Leaves add peppery tang to salads. Pickled seed pods are Tropaeolum majus less expensive substitute for capers. Use entire flowers to garnish platters, salads, cheese tortas, open-faced sandwiches, and savoury appetizers. Okra Tastes like: similar to squash blossoms Abelmoschus aesculentus) Oregano Milder version of plant's leaf. Use as you would the herb Origanum vulgare Pansies have a slightly sweet green or grassy flavour. If you eat only the petals, Pansy the flavour is extremely mild, but if you eat the whole flower, there is a winter, Viola X wittrockiana green overtone. Use them as garnishes, in fruit salads, green salad, desserts or in soups. Pea NOTE: Flowering ornamental sweet peas are poisonous. Pisum species Peony Petals are parboiled and sweetened as a tea-time delicacy. Peony water was used Paeonia lactiflora for drinking in the middle ages. Add peony petals to your summer salad or try floating in punches and lemonades.

It is the high-growing (taller) and not the low-growing (creeping) phlox that grows Phlox, Perennial Phlox from 3 to 4 feet tall. Slightly spicy taste. Great in fruit salads. The flowers vary from Phlox paniculata a Reddish purple to pink, some white. NOTE: It is the perennial phlox, NOT the annual, that is edible. Pineapple Guava Tastes like: similar to the ripe fruit of the plant, flavourful Feijoa sellowiana Both flowers and leaves are edible, the flavour ranging between mild lettuce and Primrose more bitter salad greens. Add to salads, pickle the flower buds or cook as a Primula vulgaris vegetable. The leaves can also be used for tea, and the young flowers can be made into primrose wine. NOTE: Birdseye Primrose (P. farinosa) causes contact dermatitis. The flowers are small and white, and bloom in a lacy, flat-topped cluster, with a light carrot flavour. Great in salads. NOTE: it looks almost exactly like Wild or Poison Queen Anne's Lace Hemlock, which often grows profusely in similar habitats, and is said to be the most Daucus carota poisonous plant native to the United States. The best way to differentiate between the two plants is to remember that Queen Anne's Lace has a hairy stem, while the stems of Wild Hemlock are smooth and hairless and hollow with purple spots. Radish Tastes like: milder, sweeter version of the more familiar radish heat Raphanus sativus Redbud Tastes like: mildly sweet Cercis canadensis Sweet, with subtle undertones ranging from fruit to mint to spice. Reminiscent of strawberries and green apples. All are edible, with the flavour being more pronounced in the darker and vibrantly scented varieties. Make great garnish for ice Rosa rugosa cream and desserts, or sprinkled on salads. Freeze them in ice cubes and float them or R. gallica officinalis in punches also. Petals used in syrups, jellies, perfumed butters and sweet spreads. NOTE: Be sure to remove the bitter white portion of the petals.

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Tastes like: pine-like, sweet, savoury. Milder version of leaf. Fresh or dried herb and blossoms enhance flavour of Mediterranean dishes. Use with meats, seafood’s, Rosmarinus officinalis sorbets or dressings Runner Bean Tastes like: nectar, bean-like Phaseolus coccineus Safflower* Another "poor man's saffron" without the pungent aroma or strong flavour Carthamus tinctorius Sage should not be eaten in large amounts over a long period of time. The flowers are violet-blue, pink or white up to 1 3/8 inches long, small, tube like, clustered Sage together in whorls along the stem tops. Flowers have a subtler sage taste than the leaves and can be used in salads and as a garnish. Flowers are a delicious companion to many foods including beans, corn dishes, sautéed or stuffed into mushrooms, or pesto . Savoury: Summer The flavour of the flowers is somewhat hot and peppery and similar to thyme. Satureja hortensis The flower flavour generally corresponds to the variety. For example, a lemon- scented geranium would have lemon-scented flowers. They come in fragrances from Scented Geranium citrus and spice to fruits and flowers, and usually in colors of pinks and pastels. Pelargonium species Sprinkle them over desserts and in refreshing drinks or freeze in ice cubes. NOTE: Citronelle variety may not be edible.

Snapdragon Tastes like: bland to bitter flavour. Probably not the best flower to eat. Antirrhinum majus Garden Sorrel Sorrel flowers are tart, lemon tasting, so use like a lemon: on pizza, a salad topping, in sauces, over cucumber salads. Rumex acetosa Society Garlic Tastes like: a very mild garlic flavour Tulbaghia violacea Tastes like: sweet, nectar flavours. Cucurbita pepo Sunflower* Tastes like: leafy, slightly bitter. Lightly steam petals to lessen bitterness. The flower Helianthus annus is best eaten in the bud stage when it tastes similar to . Sweet Woodruff The flower flavour is sweet and grassy with a hint of nutty, vanilla flavour. NOTE: Can have a blood thinning effect if eaten in large amounts Tastes like: lemon, adds a nice light scent. Milder version of leaf. Use sprigs as Thyme garnish or remove flowers and sprinkle over soups, etc. Use thyme anywhere the Thymus vulgaris herb might be used. The flowers and stems contain oxalic acid and should not be consumed by Tuberous Begonia individuals suffering from gout, kidney stones, or rheumatism. Further, the flower Begonia X tuberosa should be eaten in strict moderation. Tastes like: crisp, sour, lemony. NOTE: ONLY HYBRIDs are edible. Flavour varies from tulip to tulip, but generally the petals taste like sweet Tulip Petals lettuce, fresh baby peas, or a cucumber-like texture and flavour. Tulipa NOTE: Some people have had strong allergic reactions to them. If touching them causes a rash, numbness etc. Don't eat them! Don't eat the bulbs ever. If you have any doubts, don't eat the flower.

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Violet Sweet, perfumed flavour. Related flowers, Johnny jump-ups or violas, and pansies. Viola species Eat the tender leaves and flowers in salads or use the flowers to beautifully embellish desserts and iced drinks. Freeze them in punches to delight children and adults alike. All of these flowers make pretty adornments for frosted cakes, sorbets, or any other desserts, and they may be crystallized as well. heart-shaped leaves are edible, and tasty when cooked like spinach. Yucca Petals The white Yucca flower is crunchy with a mildly sweet taste (a hint of ). In Yucca species the spring, they can be used in salads and as a garnish.

Vegetable Flowers: The general rule is that the flowers of most and are safe to eat. Always check first, because as with anything in life, there will always be exceptions. NOTE: Avoid - the flowers of tomato, potato, eggplant, peppers and asparagus.

*Only the petals of these composite flowers are edible. The pollen of composite flowers is highly allergenic and may cause reactions in sensitive individuals. Sufferers of asthma, ragweed, and hayfever should not consume composite flowers, and may have extreme allergies to ingesting any flowers at all.

Rules of Edible Flowers

1. Eat flowers only when you are positive they are edible. If uncertain, consult a good reference book on edible flowers prior to consumption.

2. Just because flowers are served with food does not mean they are edible. It's easy and very attractive to use flowers for garnish on plates or for decoration, but avoid using non-edible flowers this way.

3. If pesticides are necessary, use only those products labeled for use on edible crops.

4. Do not eat flowers from florists, nurseries or garden centers. In many cases these flowers have been treated with pesticides not labeled for food crops.

5. Do not eat flowers picked from the side of the road. Once again, possible herbicide use eliminates these flowers as a possibility for use.

6. Remove pistils and stamens from flowers before eating. Eat only the flower petals for most flowers.

7. Introduce flowers into your diet in small quantities one species at a time. Too much of a good thing may cause problems for your digestive system.

8. If you have allergies, introduce edible flowers gradually, as they may aggravate some allergies.

Collect flowers at the optimum time. Pick fully open flowers in the cool of the day. Flowers that are not fully open (unless buds are desired) or those starting to wilt should be avoided. Remove the pistils and stamens because the pollen can detract from the flavour of the flower as well as cause allergic reactions in susceptible individuals. After harvest, place long-stemmed flowers in water and then in a cool location. Short stemmed flowers should be placed between layers of damp paper towelling or in a plastic bag in the refrigerator. Immediately before using, gently wash the flowers to remove dirt and check for insects. Before washing, test one flower for colourfastness. Some tend to discolour in water.

Disclaimer: This is a list of the most common edible flowers, but it is by no means complete. If the plant is not on this list, that doesn't necessarily make it is not edible or poisonous. Nor does being on this list make it edible for you. Be sure you know what you are putting in your mouth! Have fun with your food, but be safe…

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Floral Butter Floral Oil ½ cup flowers, chopped finely ½ cup fresh or dried flower petals, finely chopped ½ pound unsalted butter 1 quart vegetable oil Combine flowers with the butter. Let sit for an hour, Gently heat oil. Add flowers. Simmer for 30 minutes. then refrigerate. May be kept refrigerated for 2 weeks Remove flowers and bottle. Flowers can be kept or frozen for up to 6 months. infusing in the oil for up to 2 weeks if desired. Suggestions: Calendula, Sage, Lavender, Rosemary Uses: on your favourite green salad Uses: anywhere you would use normal butter

Floral Sugar Floral Honey 2 cups sugar 1 cup fresh or dry flower petals 1 cup flower petals (finely chopped) 1 pound honey Mix flower petals in sugar. Put in a glass jar and let sit Heat honey. Once liquidified, place the flowers in the for two weeks. Strain out the flowers. honey. Let simmer for 10 minutes To preserve flavour Uses: in your tea or sprinkled on your baking and nutritional qualities, do not heat above 140 F. Suggestions: Peppermint, Lemon Balm, Rose Petals Uses: in your tea or on your morning toast

Floral Vinegar Candied Flowers ½ cup flower petals whisk an egg white, then use a brush to paint a fine 2 cups vinegar (any kind will work) layer onto clean, dry, pesticide-free flower petals (or Bring the vinegar to a boil in a stainless steel or glass whole flowers if they're very small). Next, gently place saucepan. Place flowers in jar or bottle. Pour vinegar the petal into some superfine sugar, and sprinkle over top of the flowers, leaving a ½ inch headspace. some more superfine sugar on top. Shake off the Cover and let sit. Strain out the flowers if desired. excess and lay it out on waxed paper to dry (this Uses: in your favourite salad dressing recipe takes as long as eight hours).

Herbed Floral Chevre 1 package Chevre Chesse, Handful of Edible Flowers of your choice. Finely chop flowers. Mix with chevre in a bowl. This mixture can be used to stuff other flowers such as Tulips or Squash Blossoms. Carrot Slaw with Rose Petals Calendula Quinoa 4 large carrots, grated ¼ cup miso 1 small zucchini, grated 1 ¾ cup water ½ cup raisins ½ cup calendula petals, chopped ¼ cup mayonnaise ¼ cup parsley, chopped 1 tbsp rose petal infused white balsamic vinegar 1 tbsp sunflower oil ¼ cup fresh rose petals 1 leek, white part only lettuce or seasonal greens 2 cloves garlic Mix all of the ingredients together except the rose 1 cup quinoa petals and lettuce. Refrigerate for two hours. Mix together the miso and water in a blender. Heat Before serving, prepare a plate with lettuce leaves to the oil and sauté the leeks and garlic. Add the quinoa cover. Spread the coleslaw over top and garnish with and stir to coat with oil. Add the liquid. Bring to a boil. the rose petals. For added fun, this dish could be Once boiling, reduce to a simmer. Cook until all of the eaten by scooping up the slaw on the rose petals. liquid has been absorbed, about 15 minutes. Remove from heat. Serve garnished with calendula petals and fresh parsley.

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