Before we make a list of edible flowers there are several considerations to take into considerations -.
If you don’t know what they are – ignore them
Pick flowers and buds in the morning and keep fresh by refrigerating in a plastic bag and make sure all insects are removed . Keep away from areas where there are dogs or other animals – ie farm animals
Keep to the petals and discard everything else . Especially if they look faded. Best to keep to your own garden so you can be sure that edible flowers are pesticide free.
You can eat:
Alpine plants (dianthus)– tastes like cloves so use in cakes or oils or any condiment
Bergamot- spicy. Use in tea or bacon/chicken/rice and pasta
Borage – cucumber flavoured blue flavours
Chrysanthemums – for soups/fish /eggs
Clover- garnish or make wine from the rd flowers
Courgette – flowers can be stuffed with rice/nuts/meat/ est hot or cold
Daisy –best used as a garnish
Day lily –can have a laxative effect Peppery. Soups/salads/stir fries but use buds and flowers
Dill- aniseed flavour Salads, veg and fish. Flowers can be added to mayo, white sauce and pickles
Elderflower– for wine /jellies. Or batter the flowers and deep fry
Fennel – all parts are edible
Herbs – basil chives lavender mint rosemary thyme
Hibiscus – citrus flavoured
Hollyhock – Crystallise the petals and use as decoration
Lavender- use with roast pork, lamb and chicken . And flavour sugars and honey
Nasturtium –peppery. Salads and pasta and decoration
Marigolds – peppery . Use in soups and puddings pickled the petals or dry.
Pea leaves and flowers – salads
Primrose – crystallise or decorate with fresh flowers
Rocket – peppery Add to salads
Rose – crystallise. For decoration. All roses are edible
Geraniums- crystallise. The leaves are stronger than the flowers
Sunflowers – use the petals in salads but the buds can be blanched
Violets –and pansies can be candied and used as decoration Use in sweet and savoury dishes
Tiger Lily – delicate . Use in sweet and savoury dishes , salads , egg dishes and poultry
