Floral centerpieces or arrangements are a classic and timeless decoration item on dining tables. However, what many people are unaware of is that numerous stunning blooms adorning our front yards can also be incorporated into our meals. For centuries, edible flowers have enhanced the visual appeal and flavor of culinary creations, be it a savoury dish, a delectable dessert, or even a refreshing drink.
#1. Apple Flowers
Beyond bearing the promise of fruit, apple trees gift us with delicate and edible blossoms. The petals have a subtle floral taste with a hint of sweetness.
Apple flowers can be used fresh in salads, as a garnish for desserts, or infused into syrups and beverages. These edible blossoms offer a delightful touch of apple essence, transforming your dishes into a piece of art.
#2. Bee Balm
Known for its vibrant red, pink, or purple blooms, bee balm not only attracts pollinators but also is beneficial in culinary. The petals have a citrusy, minty flavor, making them a delightful addition to salads, fruit dishes, or infused in teas.
Bee Balm’s edible blossoms lend a refreshing and aromatic note to both sweet and savory recipes, creating a culinary experience that’s as captivating as its appearance in the garden.
#3. Begonia
Begonias, with their bright and cheerful blooms, contribute more than just visual appeal to your garden—they’re also edible. The petals have a crisp texture and a citrusy, slightly sour taste.
You can add begonia petals to salads, desserts, or freeze them into ice cubes for a decorative touch in beverages. These edible flowers bring a burst of freshness and a hint of tartness to your culinary creations.
#4. Borage
In the world of edible flowers, borage is a true star. The vibrant blue blossoms have a mild, cucumber-like flavor, making them a refreshing addition to salads, cocktails, or frozen into ice cubes for a decorative touch.
#5. Calendulas
Calendulas, also known as pot marigolds, aren’t just pretty faces in the garden, they are useful in your kitchen too. The petals have a mild, peppery taste with a hint of saffron.
The most common way is to use calendula petals to add color and flavor to salads, soups, or rice dishes. These edible flowers bring a touch of warmth and a golden hue to your culinary creations, making them both visually appealing and delicious.
#6. Chamomile
Known for its calming properties, chamomile isn’t just for tea, its delicate, daisy-like flowers are also edible. The petals have a mild, apple-like flavor, making them suitable for infusing into syrups, honey, or as a garnish for desserts.
#7. Chives
Chives, beloved for their oniony flavor, surprise us with delicate purple blossoms that are not just decorative but also edible. The blossoms have a milder onion taste, which is a suitable addition to salads, omelets, or as a garnish for creamy soups
The ideal time to harvest these purple flower is right after they blossom. You can also infuse distilled white vinegar with the flowers of common chives, which turns the vinegar a pretty pink.
#8. Chrysanthemums
Chrysanthemums, often associated with autumn gardens, offer more than just visual appeal. The petals have a slightly bitter, peppery taste, making them suitable for salads, stir-fries, or as a garnish for rice dishes.
This perennial’s flowers are edible, but the potted mums that nurseries sell every fall are not fit for eating because they have been heavily treated with chemicals, so you should plant it yourself to have it ready for your food.
#9. Daylily
Known for their fleeting blooms, daylilies not only grace the garden but also make a brief appearance on your plate. The petals have a mild, sweet flavor, making them a versatile addition to salads, stir-fries, or desserts.
Daylily flowers add a subtle sweetness and a pop of color to your culinary creations, creating a feast for both the eyes and the palate. Plus, to maintain the health and vigor of mature daylily clumps, make sure to divide them.
#10. Elderberry
Elderberry bushes not only provide us with antioxidant-rich berries but also offer delicate, edible blossoms. The creamy white clusters have a subtle floral taste with a hint of sweetness.
Elderberry flowers can be used in fritters, syrups, or as a garnish for desserts and beverages. These edible blossoms bring a touch of elegance and a hint of sweetness to your culinary adventures.
#11. Hibicus
Beyond being a showstopper in tropical gardens, hibiscus flowers are a culinary delight. The petals have a tart, cranberry-like flavor, offering a refreshing and slightly tangy twist.
They are also perfect for using in ice cream and other desserts, as well as for infusing in beverages like ice tea and cocktails. You can also use the dried flowers in tea.
#12. Lavenders
The most widely used edible lavender varieties to dry are “Hidcote” and “Munstead”. The tiny lavender florets have a sweet, floral flavor with a hint of citrus, which can be used in baking, teas, or to infuse syrups and honey.
The stalks with flowers should be harvested when only about half to one-third of the florets have opened. Remember to not wash them. Instead, bundle the stalks and hang them upside down in a well-ventilated area to dry.
#13. Lilac
The fragrant purple and pink varieties of common lilac are the best for culinary applications out of all the different colors. They have a subtle, citrusy flavor, which adds a hint of citrus to syrups, flavored butter. These flowers can also be used as a delicate garnish for desserts.
When using, remove any stems and leaves. And after it has finished flowering, you should prune your lilac to maintain a lush bush.
#14. Marigold
Despite the fact that these annuals are frequently at the top of lists of edible flowers, only a few marigolds are edible, including the Mexican mint marigold and the Signet marigolds “Lemon Gem” and “Tangerine Gem”.
Its petals have a slightly spicy and tangy flavor, so they work well as a garnish for salads, frozen in ice cubes, add color to dishes, and sprinkle over egg dishes.
#15. Nasturtium
Both the flowers and leaves of nasturium are edible, offering a spicy, peppery taste that can elevate salads, sandwiches, or pasta dishes. They can also be used to garnish appetizers, desserts, or even as a colorful addition to compound butters.
Plus, besides its flowers, its seeds are also edible. You can pickle the seed pods to make a caper alternative, which also have a peppery flavor.
#16. Rose
The classic beauty of roses extends beyond the vase and into the kitchen, offering a delicate and fragrant addition. Rose petals have a sweet, floral taste. They’re good to make desserts, teas, or floral-infused waters. Another way to use rose petals is to make jams, jellies, or add them as a garnish for cakes and cocktails.
Growing roses requires a lot of chemicals to control pests and diseases. Therefore, choose a disease-resistant variety to grow organically if you intend to harvest the flowers.
#17. Scented-leaved Geraniums
Scented-leaved geraniums, with their aromatic leaves and subtle flowers, bring a unique flavor to the culinary table. Both the leaves and flowers are edible, offering a variety of fragrances such as lemon, rose, or mint.
You can use scented-leaved geraniums in countless ways to infuse sugars, create flavorful syrups, or garnish desserts and salads. Experiment with different varieties to discover the diverse flavors these geraniums can bring to your culinary adventures.
#18. Squash Flowers
Both male and female squash flowers are edible, offering a mild, slightly sweet taste. These flowers can be used in fritters, stuffed with cheese or herbs, or incorporated into soups and stews.
#19. Violets
Violets, with their charming purple and white petals, have a sweet, floral taste that pairs well with desserts, salads, or as a garnish for drinks. They’re well stuffed with decorate cakes, create floral-infused sugars, or add them to ice cubes for a visually stunning touch.
#20. Anise Hyssop
Anise hyssop, with its licorice-like aroma, brings a unique flavor to both gardens and kitchens. The flowers and leaves are edible, offering a sweet and anise-like taste that complements teas, desserts, or savory dishes.
From the sweet allure of apple flowers to the peppery kick of nasturtiums, these edible flowers not only add visual appeal but also introduce a symphony of tastes to your kitchen creations. So, gather these floral treasures, infuse your dishes with their unique flavor to expand your cooking repertoire and share with us your results with these stunning blossoms.
