Lesson Seven - Edible Flowers
This lesson expands on Lesson Five's concept of 7. However, we delve into the sense of taste by exploring edible flowers.
Please note that this lesson only discusses the flower of each plant, and the flower only. This lesson in no way condones you trying to eat these flowers, but I will admit I personally have as part of my studies into Medieval cooking. Please use caution and pay attention to any notes; not reading the notes can be fatal!
Review the table of edible flowers below, and proceed to the homework at the end.
| Apple Blossom | Delicate floral flavor and aroma. Fruit dishes, candied. | Eat with caution, may contain cyanide precursors. | |
| Arugula | Light piquant flavor. Salads. | ||
| Bachelor Buttons (Cornflower) | Slightly sweet to spicy, clove-like flavor. Bloon is a natural food dye. Most commonly used as a garnish. | ||
| Basil | Mild basil leaf flavor. Salad or pasta. | ||
| Bee Balm (Monarda, Bergamot) | July | Tea-like flavor. Fish dishes, salads, jellies, desserts. | |
| Borage | June - July | Mild cucumber flavor. Candies well; salad garnish, cold drinks, cakes. | |
| Calendula (Marigolds) | Flavors ranges from spicy to bitter, tangy to peppery. Known as poor man's saffron. Soups, pastas, rice dishes, herb butters, salads, eggs. | ||
| Carnation | Spicy flavor. Steep in wine, candy, or use in cake decoration, or salads. The secret ingredient in Chartreuse, a French liqueur since the 17th century. | Petals only with bitter white at base removed. | |
| Chamomile | Sweet, apple-like flavor, Soups, fruit salads. | ||
| Chervil | Anise flavor. Very delicate. | Add at end of cooking or as raw garnish. | |
| Chicory | Earthy flavor similar to endive. | ||
| Chive Bloosom | Light oniony flavor. Salads, soups, herb butter, vinegar. | ||
| Chrysanthemum | Tangy to slightly bitter. Range in taste from peppery to mild cauliflower (depending on color). Blanch before scattering petals on salad. Use in vinegars and stir fries. | Petals only with bitter white at base removed. | |
| Clove Pink | June-July | Salads, floral vinegars, or candied. | Petals only with bitter white at base removed. |
| Clover | Sweet, anise-like, licorice flavor. | ||
| Coriander | June to frost | Used in Chinese, Indian, Thai, and Mexican dishes. | |
| Dandelion | May - July | Sweetest when picked young. Sweet, honey-like flavor. Cooked whole. Good raw or steamed. Salads, wine, rice, eggs. | Can be eaten whole. |
| Daylily | June-July | Crisp and sweet flavor similar to sweet lettuce or melon. Saute, braise, stir fry, or as garnish. | Can be eaten whole. |
| Dianthus miniature carnation | Spicy flavor. Steep in wine, candy, or use in cake decorations, or salads. | Petals only with bitter white at base removed. | |
| Dill | Tangy - like leaves, only stronger. Soups, seafood, dressings, or dips. | ||
| Elderberry | Sweet. Wine, syrup, custards. | CAUTION: Only the fruit and flowers may be eaten - the rest of the plant is poisonous! Do not even eat the stems of the flowers! | |
| English Daisy | Grassy and tangy flavor. Garnish or salads. | ||
| Fennel | Mild anise flavor. Desserts, cold soups, garnish for entrees. | ||
| Fuschia | May-June | No distinct flavor. Fruit salads, cake garnish | |
| Gardenia | Intensely fragrant. Garnish or in teas. | ||
| Garden Sorrel | Tart lemon flavor. Use as lemon substitute - salads, sauces. | ||
| Garlic | Mild version of garlic bulb flavor. Salads. | ||
| Garlic Chive | July-September | Salads, spreads, herb vinegars. | |
| Geranium | May to frost | Flavor varies greatly according to variety. Salads, waffles, sweet breads. | |
| Hibiscus | Cranberry-like flavor. Salads or as garnish. | ||
| Holly Hock | Bland flavor. | ||
| Honeysuckle, Japanese (Woodbine) | June - September | Very sweet flavor. Fruit salads, dessert garnish. | Can be eaten whole. CAUTION: Berries are poisonous! |
| Hyssop | Late Summer | Salads, meat or vegetable seasoning, fruit pies.. | |
| Impatiens | Very bland flavor. | ||
| Jasmine | Intensely fragrant. Used for scenting teas. | ||
| Johnny Jump Up | Wintergreen-mint flavor. Salads, cake decoration, soft cheese garnish, beverages, soups, or desserts. | ||
| Lady's Mantle | Mid- to late summer | Very sweet flavor. Used in salads. | |
| Lavender | June-July | Sweet floral flavor with lemon and citrus overtones. Beverages, vinegar, salads, desserts, stews, wine-reduced sauces. | |
| Lemon Verbena | Citrus-scented blossoms. Herb tea, custards, and flans. | ||
| Lilac | Very perfumy, slightly bitter flavor. Lemony taste. Salads, jellies. | ||
| Linden | Honey-like flavor. | ||
| Marigold, Pot | June - August | Spicy, tangy, and peppery flavor. Salads, rice dishes, omelets, dairy dishes, and sweet breads. | Petals only with bitter white at base removed. |
| Marigold, Signet or Dwarf | May to frost | Salads, herb butters, vegetable garnish. | Petals only with bitter white at base removed. |
| Marjoram | Milder version of the leaf flavor. | ||
| Mint | Mid- to late summer | Minty flavor. Beverages, sauces, vinegar, and stuffing. | Can be eaten whole. |
| Nasturtium | July - August | Bright and peppery flavor. Salads, stuff whole flowers, garnish, vinegar, pasta. | Can be eaten whole. |
| Orchid | Warm and peppery flavor. | ||
| Oregano | Mild version of the leaf flavor. | ||
| Pansy | Slightly sweet, green or grassy flavor with wintergreen overtones. Garnishes, salads, desserts, soups. | ||
| Primrose | Sweet flavor. | ||
| Radish | Spicy bite - flavor similar to the vegetable. Salads. | ||
| Rose (Damask, Cabbage, and Gallica) | May-June, September - October | Sweet flavor. Jellies, wines, sugars, salads, and vinegars. | Petals only with bitter white at base removed. |
| Rosemary | Early to mid-summer | Mild version of the leaf flavor. Salads, fruit purees, crystallized as garnish, herb butters. | |
| Safflower | Dried flowers also known as Mexican Saffron. Used as a food colorant. | ||
| Sage | May-July | Musky flavor - milder than leaf flavor. Salads, honeys, stuffing, teas, herb butters, vinegars. | |
| Scarlet Runner Bean | July - August | Cold soups, salads, saute with bean pods. | |
| Scented Geranium | Flower flavor corresponds to the variety - Lemon scented has lemon flavor. Dessert garnish, beverages, ice cream, jellies. | ||
| Snapdragon | Bland to bitter - flavor depends on type, color, and soil condition. | ||
| Squash Blossom | July - August | Sweet flavor. Stuffed and deep fried or in stir fry. | |
| Sunflower | Artichoke-like flavor. | Best eaten at bud stage. | |
| Sweet Woodruff | May | Light vanilla flavor. Beverages. | |
| Thyme | Milder version of the leaf flavor. | ||
| Tuberous Begonia | Lemony and crisp flavor. | NOTE: Only hybrids are edible. | |
| Tulip | Crisp and cucumber-like flavor. | ||
| Violet | April-May | Sweet flavor. Fruit salads, desserts, crystallized (candied), beverages. | Can be eaten whole. |
| Yarrow, Milfoil | Summer to fall | Salads, dips, and as a garnish. | |
| Yucca | Mildly sweet flavor (hint of artichoke). Salads or as a garnish. | ||
| Zucchini | July - August | Sweet flavor. Stuffed and deep fried or in stir-fries. | Can be eaten whole. |