Flowers are not just for looking and smelling.
Many flowers can be eaten! They add texture and color to a raw salad or even a cooked meal. If you bake, you can also use flowers to create a beautiful design on top of a cake.
Just make sure the flowers were grown organically without the use of pesticides or chemicals. Remove the pistils and stamens and thoroughly wash flowers before eating. I’ve already started putting my hibiscus in my green tea.
Here are 10 flowers you can eat:
As sweet as they are beautiful, Carnations can be steeped in wine or eaten plain.
This common weed does not get the credit it deserves. The greens of the plant are packed with antioxidants and minerals containing a high level of potassium. Although the plant can be a bit bitter, for those who don’t mind (think Arugula), it can be a wonderful addition to any salad.
3. Day Lily
This flower has a sweet taste and can be eaten raw. The tubers of the roots can be boiled and eaten like mini potatoes. Just remove the stalks and hairs and, of course, the dirt. The flower buds are a good source of vitamin C and carotene. But be careful — lilies are deadly to cats.
The flowers can be eaten, but the best way to use hibiscus is to make an infused tea. Just take ten or so flowers and soak them in hot water. Add lime for flavor and enjoy. Drinking it cold is just as delicious as hot, so for a nice summer day, put it on ice!
The base of the flower holds a sweet tasting nectar that can be eaten, and the entire flower makes a great addition to any spring or summer salad.
The beautiful smelling lilac tastes how it smells — delicate and not overwhelming. Lilac is best used as a garnish. For something different try mixing it in vanilla frozen yogurt for an interesting treat.
Both the leaves and flowers of the nasturtium plant are edible. The leaves have a peppery flavor and can be tossed into salads, and the flowers make a unique garnish to fresh foods. Nasturtiums are very easy to grow, and they re-seed into the ground.
These circular buds have played an essential role in the Native American diet for a long time. Rose Hips contain vitamin C and store well when dried properly. For a refreshing twist try making rosebud ice cubes.
The orange, yellow blossom found at the top of the squash can be cooked or eaten raw. Called the “Poor Man’s Saffron,” squash blossoms’ flavor ranges from tangy to spicy with a bit of a peppery aftertaste. It’s a great complement to rice dishes, soups and pasta. The flower can also be used as a great herbal remedy. But the flower perishes fast, so if you want to use them, try to pick them right before you cook.
Both the flowers and the heart-shaped leaves of the wild violet are edible. Both add color and complexity to salads. The flower is often used to make jellies and teas and can also be candied and used as a decorative garnish.
Source for 9 of the 10 edible flowers is Refreshing News. I added the nasturtium