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Edible Flowers
Edible Flowers
1/99 HIL-8513
Cyndi Lauderdale, Extension Agent, Wilson
County Center
Erv Evans, Extension Associate
Department of Horticultural Science
College of Agriculture & Life Sciences
North Carolina State University
Flowers have traditionally been used in many types of cooking:
European, Asian, East Indian, Victorian English, and Middle Eastern.
Early American settlers also used flowers as food. Today, there is a
renewed interest in edible flowers for their taste, color, and
fragrance. Edible flowers can be used fresh as a garnish or as an
integral part of a dish, such as a salad. Squash flowers can be fried
in light batter or cornmeal. Some flowers can be stuffed or used in
stir-fry dishes. Edible flowers can be candied; frozen in ice cubes
and added to beverages; made into jellies and jams; used to make teas
or wines; minced and added to cheese spreads, herbal butters,
pancakes, crepes, and waffles. Many flowers can be used to make
vinegars for cooking, marinades, or dressings for salad. Herbal
flowers normally have the same flavor as their leaves, with the
exceptions of chamomile and lavender blossoms, where the flavor is
usually more subtle.
Cautions
Not all flowers are edible; some may taste bad and some are
poisonous. Eat flowers only if you are certain they are edible.
Consult a good reference book. An extensive list of poisonous plants
can be found at the following Web site: http://www.ces.ncsu.edu/depts/hort/consumer/poison/poison.htm.
A flower is not necessarily edible because it is served with food. A
partial list of edible flowers can be found in Table 1. The flowers
of most culinary herbs are safe to use.
Additional flowers that have been reported to be edible
include: Black locust, Robinia
pseudoacacia; Cattails, Typha spp.; Clary sage,
Salvia sclarea; Common milkweed, Asclepias syriaca;
Coriander, Coriander sarivum; Fuchsia, Fushia x
hybrida; Gardenia, Gardenia jasminoides;
Garlic, Allium sativum; Garlic chives, Allium
tuberosum; Gladiolus, Gladiolus hortulanus; Hyssop,
Hyssopus officalis; Leek, Allium porrum; Lemon,
Citrus limon; Marjoram, Origanum vulgare; Marsh
mallow, Althaea officinalis; Mustard, Brassica
spp.; Nodding onion, Allium cernuum; Peony, Paeonia
lactiflora; Orange, Citrus sinensis; Oregano,
Origanum vulgar; Pineapple guava, Acca sellowiana;
Plum, Prunus spp.; Radish, Raphanus sativus;
Redbud, Cercis canadensis; Rose of Sharon,
Hibiscus syriacus; Safflower, Carthamus tinctorius;
Spiderwort, Tradescantia virginia; Strawberry,
Fragaria ananassa; Water hyacinth, Eichhornia
crassipes; Water lily, Nymphaea odorata;
Winter savory, Satureja montana; Yucca, Yucca
spp.
Pesticides for use on fruits and vegetables have undergone
extensive testing to determine the waiting period between treatment
and harvest and potential residuals on food. Pesticides used on
flowers and ornamentals have not been evaluated to determine their
safety on food crops. Do not eat flowers from florists, nurseries,
garden centers, or flowers found on the side of the road. Consume
only flowers that you or someone else have grown specifically for
that purpose. If you have hay fever, asthma or allergies, it best not
to eat flowers since many allergies are due to sensitivity to pollen
of specific plants. It's best to introduce flowers into your diet one
at a time and in small quantities.
Growing Edible Flowers
Growing edible flowers is essentially the same as growing flowers
for ornamental purposes. Most flowers require a well-drained soil
with a pH around 5.5 to 6. Soil test. Use a 2- to 3-inch layer of
mulch to reduce weeds, conserve soil moisture, maintain uniform soil
temperatures, and reduce the amount of soil splashed onto the plant
during a heavy rain. Irrigate to keep plants actively growing and
flowering; most plants will need 1 inch of water per week. If
possible, avoid overhead irrigation because moisture on the leaf
surface for extended periods of time can increase the chances of
disease development. Irrigating with a soaker hose works well.
Chemicals for pest control should be avoided, if possible.
Hand-pick harmful insects. Beneficial insects, such as lady beetles
and praying mantids, can be used to decrease insect populations.
Growing different flowers together provides diversity to support a
good beneficial insect population and keeps pest problems low. Many
gardeners locate their edible flower garden away from other plants to
avoid chemical spray drift. Many edible flowers can be successfully
grown in containers.
Harvesting Flowers
Flavor can vary with growing conditions and cultivars. Conduct a
taste test before harvesting large amounts of a particular flower.
Flowers should be picked in the cool of the day, after the dew has
evaporated. For maximum flavor choose flowers at their peak. Avoid
flowers that are not fully open or that are past their prime. To
maintain maximum freshness, keep flowers cool after harvest.
Long-stem flowers should be placed in a container of water.
Short-stemmed flowers, such as borage and orange blossoms, should be
harvested within 3 to 4 hours of use, placed in a plastic bag, and
stored in a refrigerator. Damp paper towels placed in the plastic bag
will help maintain high humidity.
Because pollen can distract from the flavor, it's best to remove
the pistils and stamens. Pollen may cause an allergic reaction for
some people. Remove the sepals of all flowers except violas,
Johnny-jump-ups, and pansies. For flowers such as calendula,
chrysanthemum, lavender, rose, tulip, and yucca, only the flower
petals are edible. The white base of the petal of many flowers may
have a bitter taste and should be removed from flowers such as
chrysanthemums, dianthus, marigolds, and roses.
For Further Reading
Belsinger, Susan. 1991. Flowers in the Kitchen;
Interweave Press; Loveland, Colorado.
Barash, Cathy Wilkinson. 1997. Edible Flowers: Desserts
and Drinks. Fulcrum Publishing; Golden, Colorado.
Barash, Cathy Wilkinson. 1993. Edible Flowers From Garden
to Palate. Fulcrum Publishing; Golden, Colorado.
Herst, Sharon Tyler. The Food Lover's Companion, 2nd
edition. Barrons Educational Service, Inc.
Kowalchik, Claire and William H. Hylton, editors. 1987.
Rodale's Illustrated Encyclopedia of Herbs. Rodale Press,
Inc.; Emmaus, Pennsylvania.
Peterson, Lee Allen. 1977. Edible Wild Plants.
Houghton Mifflin Company; New York.
Shaudys, Phyllis V. 1990. Herbal Treasures. Garden
Way Publishing; Pownal, Vermont.
Table 1. Edible Flowers
Common name
Scientific name
Flavor
Color
Comments
Anise hyssop
Agastache foeniculum
Anise
Lilac
Self seeding perennial
Apple
Malus spp.
Floral
White to pink
Eat in moderation since flowers contain
cyanide precursors
Arugula
Eruca vesicaria sativa
Spicy
White
Annual; once flowers form the leaves become
bitter
Basil
Ocimum basilicum
Herbal
White, lavender
Annual
Bachelor's button
Centaurea cyanus
Vegetal
White, pink, blue
Annual; petals are edible; the calyx is
bitter
Bee balm
Monarda didyma
Minty, sweet, hot
Wide range
Perennial
Borage
Borago officinalis
Herbal
Blue
Annual; use with nasturtium; use
sparingly -- diuretic effects
Broccoli
Brassica officinalis
Spicy
Green
Annual
Calendula
Calendula officinalis
Slightly bitter
Yellow, orange
Annual; most often used for color rather
than flavor
Chamomile
Chamaemelum noblis
Sweet apple
White
Perennial; drink tea in moderation --
contains thuaone; ragweed sufferers may be allergic to
chamomile
Chervil
Anthriscus cerefolium
Herbal
White
Annual
Chicory
Cichorium intybus
Herbal
Blue
Perennial
Chives
Allium schoeonoprasum
Onion
Lavender-pink
Perennial; avoid eating whole flower; taste
can be overwhelming
Chrysanthemum
Chrysanthemum spp.
Strong
Perennial
Use the florets; strong flavor
Dandelion
Taraxacum officinale
Sweet, honey-like
Yellow
Perennial; use young flowers, mature
flowers become bitter; flowers close after
picking
Daylily
Hemerocallis spp.
Vegetal, sweet
Wide range
Perennial; may act as a diuretic or
laxative; eat in moderation
Dianthus
Dianthus spp.
Sweet clove flavor
Wide range
Perennial; remove the narrow base of the
petals (bitter)
Dill
Anethum graveolens
Herbal
Yellowish-green
Annual
Elderberry
Sambucus canadensis
Sweet
White
Perennial; do not wash flowers since it
removes much of the flavor
English daisy
Bellis perennis
Mildly bitter
Pink
Perennial; ray flowers have a mildly bitter
taste
Fennel
Foeniculum vulgare
Mildly anise
Yellow-green
Normally grown as an annual
Hibiscus
Hibiscus rosa-sinensis
Mildly citrus
Rose, red
Showy edible garnish
Hollyhock
Althea rosea
Vegetal
White, pink, red
Showy edible garnish
Honeysuckle
Lonicera japonica
Sweet
White to pale yellow
Perennial; do not use other honeysuckle
flowers
Johnny-jump-up
Viola tricolor
Wintergreen
Purple and yellow
Annual; the petals have little flavor
unless the green sepals are included; contain saponins
and may be toxic in large amounts
Lavender
Lavendula spp.
Sweet, perfumed flavor
Lavender
Perennial; use sparingly due to intense
flavor; lavender oil may be poisonous
Lilac
Syringa vulgaris
Varies
Lavender
Wide variation in flavor -- from no flavor
to green and herbaceous to lilac
Linden
Tilia spp.
Honey-like
White
Frequent consumption of linden flower
tea can cause heart damage
Lovage
Levisticum officinale
Celery
White
Perennial
Marigold
Tagetes patula
Bitter
Yellow, orange
Annual; Lemon Gem and Tangerine Gem have
the best flavor
Mint
Mentha spp.
Minty
Purple
Perennial; each type of mint has its own
unique flavor
Nasturtium
Tropaeolum majus
Spicy, peppery
Wide range
Annual
Okra
Abelmoschus esculentus
Vegetal
Yellow
Annual
Pansy
Viola x
wittrockiana
Vegetal
Wide range
Annual; has a slightly sweet green or
grassy flavor; petals have a mild flavor; whole flower has a
wintergreen flavor
Passion flower
Passiflora spp.
Vegetal
Purple
Vine; showy flowers best used as a
garnish
Pineapple sage
Salvia elegans
Sweet, fruity
Red
Perennial; flavor has a hint of mint and
spice
Red clover
Trifolium pratense
Sweet
Red
Annual; raw clover flowers are not easily
digestible
Rose
Rosa spp.
Perfumed
Wide range
Perennial: remove the white, bitter base of
the petal
Rosemary
Rosmarinus officinalis
Herbal
Blue
Perennial
Sage
Salvia officinalis
Herbal
Purple-blue
Perennial
Scarlet runner bean
Phaseolus vulgaris
Vegetal
Purple
Annual; flower only last one to two
days
Scented geraniums
Pelargonium spp.
Varies
Wide range
Perennial; the flavor is usually similar to
the scent of the leaves
Signet marigold
Tagetes signata
Spicy, herbal
Yellow
Annual; may be harmful if eaten in
large amounts; other marigolds are edible but have a
tangy to bitter flavor
Snapdragon
Anthirrhinum majus
Bitter
Wide range
Annual; use as a garnish
Squash
Curcubita pepo
Vegetal
Yellow
Annual
Sunflower
Helianthus annuus
Varies
Yellow
Annual; flower is best eaten in bud stage
when it has an artichoke flavor; petals of open flowers have
a bitter- sweet flavor; pollen can cause a reaction for
some people
Sweet woodruff
Galium odoratum
Sweet, nutty, vanilla
White
Can have a blood thinning effect if
eaten in large amounts
Thyme
Thymus spp.
Herbal
White
Perennial herb
Tulip
Tulipa spp.
Vegetal
Wide range
Bulb; good stuffed
Violet
Viola odorata
Sweet, perfumed
Purple, white
Perennial; use candied or fresh
Recommendations for the use of chemicals are included in this
publication as a convenience to the reader. The use of brand names
and any mention or listing of commercial products or services in this
publication does not imply endorsement by the North Carolina
Cooperative Extension Service nor discrimination against similar
products or services not mentioned. Individuals who use chemicals are
responsible for ensuring that the intended use complies with current
regulations and conforms to the product label. Be sure to obtain
current information about usage and examine a current product label
before applying any chemical. For assistance, contact an agent of the
North Carolina Cooperative Extension Service in your county.
Published by the North Carolina
Cooperative Extension Service
Distributed in furtherance of the Acts of Congress of May 8 and
June 30, 1914. Employment and program opportunities are offered to
all people regardless of race, color, national origin, sex, age, or
disability. North Carolina State University at Raleigh, North
Carolina A&T State University, U.S. Department of Agriculture,
and local governments cooperating.
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