What type of flowers are edible

Both the leaves and the flowers have a very mild anise or licorice-like taste. Add chervil to your dishes just before serving to maintain the best flavour. The petals can be pulled off and added to salads for their earthy, endive-like flavour. The unopened flower buds can also be pickled like capers.

Chives — The flowers of chives Allium schoenoprasum are ball-like clusters of hundreds of little florets that can be separated and scattered onto salads for colour and a mild onion flavour. Chrysanthemum — The edible chrysanthemum and garland Chrysanthemum both are Leucanthemum coronarium that we offer produce both edible young leaves and appealing white daisy-like flowers with yellow centres, or flowers that are entirely yellow. The petals of both types are edible and faintly tangy.

Cilantro — This leafy herb Coriandrum sativum is also known as Coriander. In summer heat it is quick to bolt, and will send up tall umbels of white flowers. These have an intensely herbal flavour, just like the leaves, roots, and seeds of the plant, and can be used as a garnish where cilantro leaves would otherwise be used.

Clover — The flower heads of clover Trifolium spp. Mature clover is tough to digest, and may cause bloating. Cornflower — The pretty, blue flowers of cornflower Centaurea cyanus have a slightly spicy, clove-like flavour with a subtle sweetness.

Cornflower petals look wonderful in salads. Use torn petals as a garnish, or whole flowers in fancy drinks. Perennial Phlox looks similar, and also has edible flowers, but always have five petals. Dandelion — The ubiquitous dandelion Taxacum officinalis is entirely edible. When picked small, and unopened, the flower buds have a surprising sweetness, reminiscent of honey. Young greens are also tasty either raw or steamed. Dandelion petals look very nice when scattered over pasta or rice.

While dandelions are rather easy to come by, make sure to harvest them only from organic gardens. Avoid any grown near roads or picked from lawns where chemicals may be present. Day Lilies — The fleshy, short-lived flowers of day lilies Hemerocallis spp. Make sure to cut the tasty petals away from the bitter base of each flower. Try them in salads! Eat in moderation. Dianthus — Look for the large-flowered carnation Dianthus caryophyllus , and cut the sweet tasting petals away from the bitter white base of each flower.

The bright red and pink petals have a mild clove flavour and are great for desserts or salads. Dill — Stronger in flavour than the leaves, the flowers of dill Anethum graveolens can be used when cooking fish, or raw in salads. They are very small, yellow, and borne on tall umbels. Best used when they have just opened, as they set seed quickly. English Daisy — The low growing flowers Bellis perennis have a bitter flavour, but are entirely edible.

They are small enough to use simply by sprinkling the petals onto salads or other meals, and will not overwhelm stronger flavours. Fennel — Both the garden herb and the vegetable Florence fennel both are Foeniculum vulgare will eventually produce attractive and tall umbels of tiny yellow flowers that have the same mild licorice flavour as the leaves.

These work very well in desserts! Fuchsia — Avoid nursery-bought Fuchsia Fuchsia x hybrida flowers, as they may have been sprayed. Otherwise, the extraordinary looking flowers make great garnishes and have a slightly acidic flavour. Garlic — Allowed to open, garlic flowers Allium sativum are pink to white, with florets that can be separated and inserted into salads for a mild garlic zing. However, allowing the plants to flower may divert energy that would otherwise go to the bulb.

Many garlic growers prefer to cut the flower stems scapes before they open. Hollyhock — The large, brightly coloured flowers of common hollyhocks Alcea rosea have almost no flavour of their own, but they sure look nice cut into salads or sprinkled over desserts. Be sure to use the petals only — cut these away from the central structure of the flower just before serving. Honeysuckle — The long flower tubes of various honeysuckle species are edible, but Japanese honeysuckle Lonicera japonica is best, with its distinctly honey-like flavour.

Do not eat the berries that follow, or any other part of the plant, as they are all poisonous. Impatiens — The flowers of Impatiens Impatiens walleriana may be bright white or shocking red, but the petals are edible and have a surprisingly sweet taste. They can be torn into salad or mixed into fancy drinks. Johnny-Jump-Up — This plant Viola tricolor produces masses of small, brightly coloured flowers that have a faint wintergreen taste. They look great served on cakes, served with soft cheeses, or as a topping for salads.

Use the whole flower intact. Lavender — Pull the clustered flowers of lavender Lavandula angustifolia apart and sprinkle a few pieces onto chocolate cake. Submerge one or two pieces in a glass of chilled champagne. Pick edible flowers in the late afternoon or early evening, or in the morning after the dew has dried.

They just need lots of sunshine and well-draining soil although nasturtiums and violas will cope with part-sun. Just make sure when growing these flowers to avoid non-organic sprays. You can find all of the above flowers in edible form at your local Flower Power. Visit your local store page to check Landscape Centre hours.

The store will not work correctly in the case when cookies are disabled. Default Store View. Gift Card Contact Us. Skip to Content. Compare Products. Furniture Catalogue Everyday Gift Ideas. Home Blog Gardening 11 edible flowers. From snapdragon to stock, a sprinkling of edible flowers will transform your next meal from everyday to gourmet. Here are 11 of our favourite flowers to feast on. Daisy Bellis perennis Create a feast for the eyes and the tastebuds with common daisies.

Dahlia and dianthus. Lavender and marigold. Nasturtium and pansy. Snapdragons and violas. By: Klaudyna Kyros. Related Products. Grow this from seeds as it may be difficult to find in plant form. This little-known herb has edible leaves and beautiful blue flowers.

Finely chop the leaves and add to salads for a light cucumber taste. They grow easily from seed and will reseed themselves for years in your garden. You already know that the leaves of this hardy annual are edible.

But the flowers also add a light citrus flavor to salads and Mexican cuisine. Plus, if you let some of the flowers go to seed, you can harvest the seeds, which are also known as the spice coriander.

Violet flowers have a delicate sweet flavor and are great in teas. You can also candy the blossoms to decorate baked goods.

Both the leaves and the flowers can be tossed on salads. You'll want to purchase violets as seeds, because plants are almost impossible to find.

This beautiful annual comes in an array of colors, including hot pinks, bright oranges, and golds. The pretty circular leaves, flowers, and seeds which can be used a substitute for capers! Ree's Life. Food and Cooking. The Pioneer Woman Products. Type keyword s to search. Alexandra Grablewski Getty Images. Squash Blossoms. Cucurbita pepo In some types of cuisine, such as Italian, squash blossoms are coveted delicacies because their harvest time is brief.

Westend61 Getty Images. Chamaemelum nobile The pretty little flowers of chamomile, also called English daisy, can be steeped to make a tea. Shootdiem Getty Images. Rosa This classic garden beauty has a range of flavors from sweet to spicy. Calendula officinalis The flowers from these bright orange or golden annuals—also called pot marigolds—add a bitter zest to salads.

Matthew Lovette Getty Images. Pansies and Violas. Viola x wittrockiana and Viola tricolor These beautiful little flowers have a slightly fresh, grassy flavor. Maximilian Stock Ltd. Getty Images.