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~To plant a garden is to believe in tomorrow~

INCREDIBLE EDIBLES


Listed below are some edible flowers:

button Acacia Blossoms:Acacia senegal

button Almond Blossoms:Prunus amygdalus

button Aloe Vera:Aloe barbadensis

button Althea:Hibiscus syriacus

button Alyssum:Lobularia maritima

button Anchusa: Anchusa azurea
mild, rather nondescript taste.

button Anise Hyssop: Agastache foeniculum
purple or blue flowers, anise flavor; great with salads and fruit

button Apple Blossoms: Malus spp.
floral flavor

button Arugula: (Eruca sativa)
white flowers; nutty, spicy in taste; good in sandwiches or salads

button Bachelor Buttons:Centaurea cyanus

button Banana:Musa paradisiaca

button Basil: Ocimum basilicum
white, blue, pink, lavender flowers; taste varies

button Bean Blossoms:
taste just like beans

button Bee Balm: Monarda didyma
red, pink flowers; sweet, floral, lemony taste

button Begonia: Begonia X tuberhybrida
red, yellow, pink, orange flowers; spicy, crisp, sour, lemony flavor

button Borage: Borage officinalis
purple and pink flowers with a sweet cucumber like taste; adds coolness to drinks

button Calendula: Calendula officinalis
orange, white or yellow blossoms with mild, pepepry taste; use in salads

button Calamint: Calamintha nepeta

button Carnation: Dianthus spp.
pink, red, lavender flowers; spicy, peppery, clove-like flavor

button Chamomile: Matricaria recutita
delicate white flowers; mild and sweet for tea, salads, as a garnishes

button Chervil: Anthriscus cerefolium

button Chicory: Cichorium intybus
mild flavored petals of the bright blue chicory blossom can be sprinkled in salads or used as a garnish

button Chives: Allium spp.
lavender flowers; spicy flavor

button Chrysanthemum: Chrysanthemum spp.
faint peppery to mild cauliflower taste; blanch first then scatter petals on salad

button Cilantro:Coriandrum sativum

button Clary Sage: Salvia sclarea
Spicy flavor; use in salads

button Cornflower: Centaurea cyanus
blue, pink flowers; sweet to spicy, clove-like flavor

button Daffodil Garlic: Allium neapolitanum
sweet, mild garlic flavour; use raw or cooked, or in salads the small bulbs can be used like onions

button Daisy: Bellis perennis
yellow and white flowers; mild with a light mint or clover flavor. Use only the petals

button Dandelion:Taraxacum officinale
slightly bitter taste; good in salads

button Daylily :Hemerocallis spp.
shades of orange and yellow; slightly sweet tasting bloom; decorate salads or cakes

button Dewberry:Rubus caesius

button Dill: Anethum graveolens

button Elderberry:Sambucus racemosa L.
elderberries were cooked and sweetened before eating. They were also used as medicine for constipation.

button English primroses:Primula polyantha Mill

button Feijoa:Feijoa sellowiana
flowers are delicious, tasting more like a fruit than many fruits.

button Fennel: Foeniculum vulgare
yellow flowers; sweet, licorice taste

Forget-me-not: Myosotis sylvatica
flowering tops are added to salads or used as a garnish for their blue, pink, and occasionally white color.

button Freesia:Freesia

button Fuchsia: Fuschia X hybrida
bi-colors, varied; acidic taste

button Gardenia:gardenia jasminoides J. Ellis

button Gladiolus:Gladiolus callianthus

button Garlic chives: Allium tuberosum
mild garlic flavour, use raw or cooked, great in salads

button Geraniums: Pelargonium spp.
pink, red, white, purple flowers; lemon to rose to mint flavor; use in salads or garnish cakes

button Ginger:Zingiber officinale Rosc.

button Hibiscus: H.rosa-sinensis
many colours; great for making wine

button Hollyhock: Althaea rosea
pastel colors; slightly sweet; particularly good stuffed

button Honeysuckle:Lonicera japonica
pale red or yellow in color; tastes just like it smells

button Hyssop:Agastache foeniculum

button Indian cress: Tropaeolum majus

button Impatiens: Impatiens wallerana
pink, many colors; bland

button Jasmine:Jasminum officinale

button Johnny Jump Up: Viola tricolor
purple, white, yellow flowers; sweet to bland Use to decorate cheese plates, sliced fruit, cakes, or salads. You can also candy them.

button Jamaica sorrel:
A tropical flower grown for it crimson sepal, which is used to flavor dinks, jams and sauces. It is available dried and fresh during the Christmas season in Jamaica.

button Lavender: Lavandula angustifolia
purple flowers(mint family); stong flavored; Use for marinades, jellies and garnishes

button Lemon:Citrus limonum

button Lilac: Syringa vulgaris
lavender flowers; lemony, floral, pungent flavor; good for marinades, jellies and garnishes.

button Lovage: Levisticum officinale
Aromatic edible flowers used in confections, as are the crystallized stems. Roots are sometimes brewed as tea or shredded for use in salads. They are also preserved in honey. Leaves are used in cheeses, eggs, salads, stews and with chicken. A small amount can be added to Bechamel-based sauces, such as Mornay, for use on baked fish. In Turkey, a kind of meatloaf is made using Allspice, Garlic and Lovage in the forcemeat. It is served with yogurt and Mint. Lovage leaves can be used in any recipe that calls for Celery Leaves -- just use less, as Lovage is about twice as strong in flavor Seeds are used as flavoring for breads, cordials, potatoes, poultry dressings, rice and salads. They appear in the recipes for some French liqueurs. They are sometimes pickled in brine.

button Marigold: Tagetes spp.
yellow and orange; spicy flavor; good in salads, sauces, soups or with fish or roasts

button Marjoram:Majorana hortensis
used for flavoring for meats, salads, omeletes, vinegars, jellies and teas;
button Mint:Mentha spicata

button Mustard:Brassica juncea
yellow or white flowers; mild taste

button Nasturtium: Tropaeolum majus
yellow, orange, red, rust with a peppery radish like flavor; try them with guacamole

Okra:Abelmoschus esculentus
yellow flowers

button Orange:Citrus aurantium L.

button Oregano:Origanum vulgare

button Pansy:Viola x wittrockiana

button Parsley:

button Passionflower: Passiflora incarnata

button Parrot-beak: Clianthus puniceus
yellow, red, bi-colors; crisp, leafy taste

button Pea:

button Peach:Prunus persica

button Petunia: Petunia X hybrida
many colors; leafy taste

button Plum Blossoms: Prunus mume

button Pineapple sage: Salvia elegans
red; sweet, pineapple flavor

button Primrose: Primula vulgaris
many colors; sweet to bland

button Purslane: Montia sibirica
mild flavour with an earthy after-taste like raw beetroot. use in salads or cook them

button Radish:Raphanus sativus

button Red Clover:

button Rose: Rosa spp.
flavors vary, red and purple flowers are sweet, darker petals have the most intense flavors; use for syrups, jams, and for crystallizing

button Rosemary: Rosemarinus officinalis
light blue flowers; flavor varies by breed

button Safflower:
a kind of crocus (saffron) its stigma is a prized herb

button Sage:

button Salad Burnet:Poterium sanguisorba
Leaves taste and smell like cucumber and are used in salads, salad dressings, iced drinks, egg dishes, cottage cheese, butter, cream cheeses, and vinegar, or as a garnish.
button Scarlet Runner bean:Phaseolus coccineus
scarlet flowers; nectar, bean-like taste

button Scented Geraniums:

button Snapdragon: Antirrhinum majus

pink, yellow, white, bi-color; bland to bitter taste

button Society Garlic:

button Sunflower: Helianthus annus
gold, yellow; leafy taste

button Sweet Pea:

button Sweet woodruff:

button Squash blossoms: Cucurbita pepo
yellow flowers; nectar, sweet flavor

button Thyme: Thymus vulgaris
white, purple flowers; lemony taste

button Tulip: Tulipa spp.
many colors; crisp, cucumber-like flavor

button Violets/Viola: Viola odorata
bluish purple flowers; sweet taste; use in salads, honeys or crystallized

button Watercress:

button Water lily:

button Wood Sorrel:Oxalis

button Yucca:Yucca spp.
use the petals only

button Zucchini:Cucurbita spp.


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Below is a list of flowers that are UNSAFE for eating. The list is incomplete, but will help you get started to safely eating flowers. Do not use flowers you are unsure about, and make sure children know the difference between edible and inedible flowers.


button Azalea:>

button Buttercup:

button Boxwood:

button Columbine: Aquilegia vulgaris

button Cowslip:

button Daffodil:

button Delphinium:

button Foxglove:

button Fritillaria:

button Goldenrod:Solidago sempervirens

button Heliotrope:

button Hydrangea:

button Iris:

button Jack-in -the-pulpit:

button Jimson weed:

button Lily:Lilium atamasco

button Lily:Lilium gloriosa

button Lily-of-the-valley:

button Milkweed:

button Mistletoe:

button Monks hood:

button Narcissus:

button Nightshade family: (Belladonna, bittersweet, white potato, tomato, eggplant)

button Oleander:

button Poinsettia:

button Poppy:
button Rhododendron:

button Scarlet pimpernel:

button Snowdrops:

button St. Johns wort:

button Tansy: Tanacetun vulgare

button Yellow Jessamine:

button Wisteria:


*These flowers have been proven toxic to animals and have not been documented as safe edible flowers. Do further research before, including them in your cuisine. Its best not to take a risk.






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Copyright Pinkie D'Cruz 1998

Monday, February 23, 1998





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