Edible Chart

Flower Flavor Suggested Uses Cook leaves as a Alliums Flavors range from flavoring with other (Leeks, , Garlic, mild onions and leeks in soups Garlic Chives) to stronger flavor Add to Use snipped petals as a . Eat only in have a sour moderation as the taste, so they're best petals contain oxalic Begonia used as a garnish or to acid. Not for people create fancy ice cubes. suffering from gout, kidney stones or rheumatism. Sprinkle over or Flavor similar but pasta for their milder than the plant. concentrated flavor and a spark of color Use as you would oregano Leaves and petals can Tastes like oregano & Bee Balm be used in fruit and mint (Monarda didyma) regular salads Leaves can be used in a tea that will taste like Earl Gray tea Add to lemonade, punches, gin & tonics, sorbets, chilled soups, Mild cucumber flavor cheese tortas and dips Beautiful as well as flavorful! Add to salads Broccoli Flowers Mild broccoli taste. Use as a garnish Flavors range from Sprinkle petals on spicy to bitter, tangy to soups, pasta, rice peppery. dishes, and Calendula Taste resembles salads . Petals add a yellow tint ONLY THE PETALS to soups, spreads and ARE EDIBLE scrambled eggs Add at the end of Anise flavor cooking FLAVOR IS LOST or WITH TOO MUCH Sprinkle fresh, raw DRYING OR HEAT chervil in salads Tangy, bitter; they range in taste from faint peppery to mild Blanche, then scatter cauliflower. Chrysanthemum the petals on a salad BLANCHE FIRST The leaves can be used ALWAYS REMOVE to flavor vinegar BITTER FLOWER BASE USE PETALS ONLY Strong herbal flavor, like the leaves and Sprinkle to taste on Cilantro/Coriander seeds. salads, bean dishes and USE RAW; flavor cold dishes fades when cooked. Flowers are sweetest Good raw or steamed when picked young. Can be made into wine. Dandelions Buds are tastier than Use dandelion petals the flowers. Sweet, like confetti over rice -like flavor. Stuff like squash blossoms. Slightly mild vegetable Garnish with a flavor, like sweet composed salad platter lettuce or zucchini. To Decorate a frosted cake Daylilies use the petals in Sprinkle the large desserts, cut them away petals in a salad. from their bitter white In the spring, gather base of the flower. shoots 2-3” tall and use as a substitute for asparagus Use with desserts or Mild anise flavor cold soups Garnish entrees Sweet floral flavor Tea with lemon and citrus Desserts (see recipes) notes Add to salads Note: A little goes a Sub for in Lavender long way! Use too bread recipes much, and your dish Use the spikes or stems will be bitter. for making fruit or shrimp kabobs Marigold Use petals in deviled Gem hybrids Citrusy tarragon flavor eggs (only good-tasting one) Pepper flavor; best Nasturtium eaten Toss petals into a salad raw Add to tomato dishes Oregano and to flavor . Young leaves make a Ornamental Kale tasty and colorful addition to salads Candy them. Use for decorating Pansy Slightly minty food (See recipes) Add to salads or candy Sweet and taste like to decorate fish dishes Pea young peas or desserts. (vegetable pea only) Infuse petals in water Sweet, clove-like taste. for tea, or top a cracker DO NOT EAT Pinks and cheese with several WHOLE. and other Dianthus petals Remove individual Makes a delicious petals. sorbet Use with poultry or Rosemary pork Chop the petals and mix with sugar. Let May be tasteless, them infuse for a week; sweet, or slightly spicy use for baking and desserts Add to salads, pates, Flowers taste similar to Sage mustards and the leaves vinaigrettes Fry Slightly sweet & Stuff with soft cheese - Squash Blossoms savory eat raw or baked Add to pasta Float petals in , Flowers retain their add to salads or candy Strawberry strawberry fragrance them and add to and taste. desserts for decoration Add the petals to a green salad for a mild, The buds, petals and nutty taste. Eat the Sunflower seeds are all edible kernels inside the seeds raw or toasted as a snack. Use to flavor chicken Sweet Marjoram and fish dishes, good for a hot tea Use petals as a low- calorie substitute for Flavor ranges from pea chips with a dip. Tulips to bean-like DON'T EAT THE BUDS or in large quantities. Decorative addition to green salad or a pretty garnish on a dessert. Viola Lettuce-like flavor Crystallize to decorate cakes, cookies & creamy desserts. Flower Flavor Suggested Uses Cook leaves as a Alliums Flavors range from flavoring with other (Leeks, Chives, Garlic, mild onions and leeks vegetables in soups Garlic Chives) to stronger flavor Add to salads Use snipped petals as a garnish. Eat only in Flowers have a sour moderation as the taste, so they're best petals contain oxalic Begonia used as a garnish or to acid. Not for people create fancy ice cubes. suffering from gout, kidney stones or rheumatism. Sprinkle over salad or Flavor similar but pasta for their Basil milder than the plant. concentrated flavor and a spark of color Use as you would oregano Leaves and petals can Tastes like oregano & Bee Balm be used in fruit and mint (Monarda didyma) regular salads Leaves can be used in a tea that will taste like Earl Gray tea Add to lemonade, punches, gin & tonics, sorbets, chilled soups, Borage Mild cucumber flavor cheese tortas and dips Beautiful as well as flavorful! Add to salads Broccoli Flowers Mild broccoli taste. Use as a garnish Flavors range from Sprinkle petals on spicy to bitter, tangy to soups, pasta, rice peppery. dishes, herb butters and Calendula Taste resembles salads saffron. Petals add a yellow tint ONLY THE PETALS to soups, spreads and ARE EDIBLE scrambled eggs Add at the end of Anise flavor cooking FLAVOR IS LOST Chervil or WITH TOO MUCH Sprinkle fresh, raw DRYING OR HEAT chervil in salads Tangy, bitter; they range in taste from faint peppery to mild Blanche, then scatter cauliflower. Chrysanthemum the petals on a salad BLANCHE FIRST The leaves can be used ALWAYS REMOVE to flavor vinegar BITTER FLOWER BASE USE PETALS ONLY Strong herbal flavor, like the leaves and Sprinkle to taste on Cilantro/Coriander seeds. salads, bean dishes and USE RAW; flavor cold vegetable dishes fades when cooked. Flowers are sweetest Good raw or steamed when picked young. Can be made into wine. Dandelions Buds are tastier than Use dandelion petals the flowers. Sweet, like confetti over rice honey-like flavor. Stuff like squash blossoms. Slightly mild vegetable Garnish with a flavor, like sweet composed salad platter lettuce or zucchini. To Decorate a frosted cake Daylilies use the petals in Sprinkle the large desserts, cut them away petals in a salad. from their bitter white In the spring, gather base of the flower. shoots 2-3” tall and use as a substitute for asparagus Use with desserts or Fennel Mild anise flavor cold soups Garnish entrees Sweet floral flavor Tea with lemon and citrus Desserts (see recipes) notes Add to salads Note: A little goes a Sub for rosemary in Lavender long way! Use too bread recipes much, and your dish Use the spikes or stems will be bitter. for making fruit or shrimp kabobs Marigold Use petals in deviled Gem hybrids Citrusy tarragon flavor eggs (only good-tasting one) Pepper flavor; best Nasturtium eaten Toss petals into a salad raw Add to tomato dishes Oregano and to flavor butter. Young leaves make a Ornamental Kale tasty and colorful addition to salads Candy them. Use for decorating Pansy Slightly minty food (See recipes) Add to salads or candy Sweet and taste like to decorate fish dishes Pea young peas or desserts. (vegetable pea only) Infuse petals in water Sweet, clove-like taste. for tea, or top a cracker DO NOT EAT Pinks and cheese with several WHOLE. and other Dianthus petals Remove individual Makes a delicious petals. sorbet Use with poultry or Rosemary pork Chop the petals and mix with sugar. Let May be tasteless, Roses them infuse for a week; sweet, or slightly spicy use for baking and desserts Add to salads, pates, Flowers taste similar to Sage mustards and the leaves vinaigrettes Fry Slightly sweet & Stuff with soft cheese - Squash Blossoms savory eat raw or baked Add to pasta sauce Float petals in drinks, Flowers retain their add to salads or candy Strawberry strawberry fragrance them and add to and taste. desserts for decoration Add the petals to a green salad for a mild, The buds, petals and nutty taste. Eat the Sunflower seeds are all edible kernels inside the seeds raw or toasted as a snack. Use to flavor chicken Sweet Marjoram and fish dishes, good for a hot tea Use petals as a low- calorie substitute for Flavor ranges from pea chips with a dip. Tulips to bean-like DON'T EAT THE BUDS or in large quantities. Decorative addition to green salad or a pretty garnish on a dessert. Viola Lettuce-like flavor Crystallize to decorate cakes, cookies & creamy desserts. Flower Flavor Suggested Uses Cook leaves as a Alliums Flavors range from flavoring with other (Leeks, Chives, Garlic, mild onions and leeks vegetables in soups Garlic Chives) to stronger flavor Add to salads Use snipped petals as a garnish. Eat only in Flowers have a sour moderation as the taste, so they're best petals contain oxalic Begonia used as a garnish or to acid. Not for people create fancy ice cubes. suffering from gout, kidney stones or rheumatism. Sprinkle over salad or Flavor similar but pasta for their Basil milder than the plant. concentrated flavor and a spark of color Use as you would oregano Leaves and petals can Tastes like oregano & Bee Balm be used in fruit and mint (Monarda didyma) regular salads Leaves can be used in a tea that will taste like Earl Gray tea Add to lemonade, punches, gin & tonics, sorbets, chilled soups, Borage Mild cucumber flavor cheese tortas and dips Beautiful as well as flavorful! Add to salads Broccoli Flowers Mild broccoli taste. Use as a garnish Flavors range from Sprinkle petals on spicy to bitter, tangy to soups, pasta, rice peppery. dishes, herb butters and Calendula Taste resembles salads saffron. Petals add a yellow tint ONLY THE PETALS to soups, spreads and ARE EDIBLE scrambled eggs Add at the end of Anise flavor cooking FLAVOR IS LOST Chervil or WITH TOO MUCH Sprinkle fresh, raw DRYING OR HEAT chervil in salads Tangy, bitter; they range in taste from faint peppery to mild Blanche, then scatter cauliflower. Chrysanthemum the petals on a salad BLANCHE FIRST The leaves can be used ALWAYS REMOVE to flavor vinegar BITTER FLOWER BASE USE PETALS ONLY Strong herbal flavor, like the leaves and Sprinkle to taste on Cilantro/Coriander seeds. salads, bean dishes and USE RAW; flavor cold vegetable dishes fades when cooked. Flowers are sweetest Good raw or steamed when picked young. Can be made into wine. Dandelions Buds are tastier than Use dandelion petals the flowers. Sweet, like confetti over rice honey-like flavor. Stuff like squash blossoms. Slightly mild vegetable Garnish with a flavor, like sweet composed salad platter lettuce or zucchini. To Decorate a frosted cake Daylilies use the petals in Sprinkle the large desserts, cut them away petals in a salad. from their bitter white In the spring, gather base of the flower. shoots 2-3” tall and use as a substitute for asparagus Use with desserts or Fennel Mild anise flavor cold soups Garnish entrees Sweet floral flavor Tea with lemon and citrus Desserts (see recipes) notes Add to salads Note: A little goes a Sub for rosemary in Lavender long way! Use too bread recipes much, and your dish Use the spikes or stems will be bitter. for making fruit or shrimp kabobs Marigold Use petals in deviled Gem hybrids Citrusy tarragon flavor eggs (only good-tasting one) Pepper flavor; best Nasturtium eaten Toss petals into a salad raw Add to tomato dishes Oregano and to flavor butter. Young leaves make a Ornamental Kale tasty and colorful addition to salads Candy them. Use for decorating Pansy Slightly minty food (See recipes) Add to salads or candy Sweet and taste like to decorate fish dishes Pea young peas or desserts. (vegetable pea only) Infuse petals in water Sweet, clove-like taste. for tea, or top a cracker DO NOT EAT Pinks and cheese with several WHOLE. and other Dianthus petals Remove individual Makes a delicious petals. sorbet Use with poultry or Rosemary pork Chop the petals and mix with sugar. Let May be tasteless, Roses them infuse for a week; sweet, or slightly spicy use for baking and desserts Add to salads, pates, Flowers taste similar to Sage mustards and the leaves vinaigrettes Fry Slightly sweet & Stuff with soft cheese - Squash Blossoms savory eat raw or baked Add to pasta sauce Float petals in drinks, Flowers retain their add to salads or candy Strawberry strawberry fragrance them and add to and taste. desserts for decoration Add the petals to a green salad for a mild, The buds, petals and nutty taste. Eat the Sunflower seeds are all edible kernels inside the seeds raw or toasted as a snack. Use to flavor chicken Sweet Marjoram and fish dishes, good for a hot tea Use petals as a low- calorie substitute for Flavor ranges from pea chips with a dip. Tulips to bean-like DON'T EAT THE BUDS or in large quantities. Decorative addition to green salad or a pretty garnish on a dessert. Viola Lettuce-like flavor Crystallize to decorate cakes, cookies & creamy desserts. Flower Flavor Suggested Uses Cook leaves as a Alliums Flavors range from flavoring with other (Leeks, Chives, Garlic, mild onions and leeks vegetables in soups Garlic Chives) to stronger flavor Add to salads Use snipped petals as a garnish. Eat only in Flowers have a sour moderation as the taste, so they're best petals contain oxalic Begonia used as a garnish or to acid. Not for people create fancy ice cubes. suffering from gout, kidney stones or rheumatism. Sprinkle over salad or Flavor similar but pasta for their Basil milder than the plant. concentrated flavor and a spark of color Use as you would oregano Leaves and petals can Tastes like oregano & Bee Balm be used in fruit and mint (Monarda didyma) regular salads Leaves can be used in a tea that will taste like Earl Gray tea Add to lemonade, punches, gin & tonics, sorbets, chilled soups, Borage Mild cucumber flavor cheese tortas and dips Beautiful as well as flavorful! Add to salads Broccoli Flowers Mild broccoli taste. Use as a garnish Flavors range from Sprinkle petals on spicy to bitter, tangy to soups, pasta, rice peppery. dishes, herb butters and Calendula Taste resembles salads saffron. Petals add a yellow tint ONLY THE PETALS to soups, spreads and ARE EDIBLE scrambled eggs Add at the end of Anise flavor cooking FLAVOR IS LOST Chervil or WITH TOO MUCH Sprinkle fresh, raw DRYING OR HEAT chervil in salads Tangy, bitter; they range in taste from faint peppery to mild Blanche, then scatter cauliflower. Chrysanthemum the petals on a salad BLANCHE FIRST The leaves can be used ALWAYS REMOVE to flavor vinegar BITTER FLOWER BASE USE PETALS ONLY Strong herbal flavor, like the leaves and Sprinkle to taste on Cilantro/Coriander seeds. salads, bean dishes and USE RAW; flavor cold vegetable dishes fades when cooked. Flowers are sweetest Good raw or steamed when picked young. Can be made into wine. Dandelions Buds are tastier than Use dandelion petals the flowers. Sweet, like confetti over rice honey-like flavor. Stuff like squash blossoms. Slightly mild vegetable Garnish with a flavor, like sweet composed salad platter lettuce or zucchini. To Decorate a frosted cake Daylilies use the petals in Sprinkle the large desserts, cut them away petals in a salad. from their bitter white In the spring, gather base of the flower. shoots 2-3” tall and use as a substitute for asparagus Use with desserts or Fennel Mild anise flavor cold soups Garnish entrees Sweet floral flavor Tea with lemon and citrus Desserts (see recipes) notes Add to salads Note: A little goes a Sub for rosemary in Lavender long way! Use too bread recipes much, and your dish Use the spikes or stems will be bitter. for making fruit or shrimp kabobs Marigold Use petals in deviled Gem hybrids Citrusy tarragon flavor eggs (only good-tasting one) Pepper flavor; best Nasturtium eaten Toss petals into a salad raw Add to tomato dishes Oregano and to flavor butter. Young leaves make a Ornamental Kale tasty and colorful addition to salads Candy them. Use for decorating Pansy Slightly minty food (See recipes) Add to salads or candy Sweet and taste like to decorate fish dishes Pea young peas or desserts. (vegetable pea only) Infuse petals in water Sweet, clove-like taste. for tea, or top a cracker DO NOT EAT Pinks and cheese with several WHOLE. and other Dianthus petals Remove individual Makes a delicious petals. sorbet Use with poultry or Rosemary pork Chop the petals and mix with sugar. Let May be tasteless, Roses them infuse for a week; sweet, or slightly spicy use for baking and desserts Add to salads, pates, Flowers taste similar to Sage mustards and the leaves vinaigrettes Fry Slightly sweet & Stuff with soft cheese - Squash Blossoms savory eat raw or baked Add to pasta sauce Float petals in drinks, Flowers retain their add to salads or candy Strawberry strawberry fragrance them and add to and taste. desserts for decoration Add the petals to a green salad for a mild, The buds, petals and nutty taste. Eat the Sunflower seeds are all edible kernels inside the seeds raw or toasted as a snack. Use to flavor chicken Sweet Marjoram and fish dishes, good for a hot tea Use petals as a low- calorie substitute for Flavor ranges from pea chips with a dip. Tulips to bean-like DON'T EAT THE BUDS or in large quantities. Decorative addition to green salad or a pretty garnish on a dessert. Viola Lettuce-like flavor Crystallize to decorate cakes, cookies & creamy desserts.

Disclaimer: Adams Fairacre Farms has researched the flowers listed in this chart. However, individuals consuming the flowers, plants or derivatives listed here do so entirely at their own risk. Adams Fairacre Farms always recommends following good hygiene practice. Adams Fairacre Farms cannot be held responsible for any adverse reaction to the flowers. In case of doubt, consult your doctor.