Edible Flowers
(Though not the norm, some people may have alergys to some of the flowers. It is best to add each new variety gradually , a little at a time, and to watch for any alergic reactions.)
 Calendula great color for soups and salads. May also be used for tea.
 Cornflower - (Bachelor's Buttons) - They have a bite and a taste a bit like spicy sweet cloves.. They make a snappy and beautiful garnish.
 Carnations Don't eat the leaves, as they may be poisonous, however the petals have a light clover like taste, great in salads and toppings.
 Chrysanthemum: `. . use petals only. The flower base is very bitter.
The Asian variety called "Shungiku" a, as well as the garden variety, are both edible. They may be added to stirfries, and soups,,, they also can be made into tea, oradd them to salads.
 Fennel - beautiful star burst flowers with a licorice taste. Use with soups, salads , or a garnish.
 Fushias:
beautiful additions salads, soups, and main dishes.
 Scented Geraniums - with fuity flavors, they are good in desserts and added to cold drinks.... (caution- Citronelle variety may not be edible.)
 Gladiolus - Flowers after removing anthers, you may fill them with dips or sauces. The individual flower petals may be added to salads.
 Hibiscus - citrusy , and cranberry like flavor. . Use sparingly in salads or as garnish, the flowers are a bit acidic..
 Hollyhock - bland tasting, but pretty
 Honeysuckle - Don't eat the berries... they are poisnous, but the flowers are nice and sweet and edible.
 Hyacinth - Native Americans made use of this bulb. It may be eaten raw, or cooked , and has a a nutty flavor..
 Jasmine - used to scent tea, the flowers are a very fragrant accent.
 Johnny-Jump-Ups -a great addition to many meals, from soups to salads to deserts.
 Lavender - sweet flowery taste, with citrus like tones, lavender can be added to many things, deserts to salads to teas and sauces.
 Lemon Verbena - flowers and leaves may be used for tea, they are also great in desserts and add a spicy citrusy taste to salads.
 Lilac - great in salads, the taste is perfumy and sharp. Different plants have different distinct tastes.
 Nasturtiums the buds of these flowers can be used like capers. The flowers are also great in salads.
 Pansy - The petals are sweet by themselves, with the whole flower used, they have a minty green tase. Use them in salads soups and deserts.
 Petunia - has a mild taste, great for garnishes.
 Primrose - a lttle sweet, but bland taste.
 Queen Anne's Lace - A bit like a carrot taste.
 Roses - All roses are edible, though taste depends on the growing conditions, soils and types. ... flavors have been described as minty to spicy. . They are nice frozen in ice cubes, and make a beautiful addition to any salad or dessert..
 Sage - flowers range in colors, and are great in stews, baked dishes, soups, etc.
 Squash Blossoms - these are very tasty, and are a delicate and colorful addition to any plate. . they may be deep fired, or stuffed... used like a a veggie, or added to other dishes.
 Sunflower - When the flower is in it's bud stage, is the best time to eat them.. Once the flower opens, the petals get a bitter sweet flavor that is good added to other dished. . Steaming the unopened buds is also a real treat..
 Violets -perfumy and sweet. . these flowers, as well as Violas and Johnny Jump ups, are a colorful additon to any meal, such as baked dishes, soups salads or dessert. They come in many colors, and are a delightful accent to any meal. The heart shaped leaves can be eaten like spinach.
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