Edible Flowers & Nut Oils:

 

Disclaimer:  Always take care when using plants for any purposes.  The lists given here are indicative of usage and require expert knowledge in how to prepare, administer and use for food.   I do not accept responsibility for the use of any plants on these lists.

 

You should always remember to take into account the environment in which any plant is picked.

 

The following list gives the plant and, where available, any notes about eating them.

 

Flowers

Name               Flavour            Comments

Apple                Floral    Eat in moderation since flowers

contain cyanide precursors

Basil                 Herbal   Annual

Borage              Herbal   Annual; use with nasturtium; use

sparingly -- diuretic effects

Broccoli            Spicy    Annual

Clary sage         Herbal              

Coriander          Herbal              

Garlic                Herbal              

Garlic chives      Herbal              

Hyssop             Herbal              

Lavender           Sweet   Perennial; use sparingly due to

intense flavour; lavender oil may

be poisonous

Lemon              unknown          

Lovage              unknown

Celery               herbal   Perennial

Marjoram           Herbal              

Mint                  Minty    Perennial; each type of mint has

its own unique flavour

Mustard            Herbal              

Orange              unknown          

Oregano            Herbal              

Plum                 unknown          

Red clover         Sweet   Annual; raw clover flowers are

not easily digestible

Rosemary         Herbal   Perennial

Sage                 Herbal   Perennial

Runner bean      Vegetal Annual; flower only last one to

two days

Sweet woodruff  Sweet, Can have a blood thinning effect

if eaten in large amounts

Thyme              Herbal   Perennial herb

 

 

 

 

 

Nut Oils

Nut oils have a limited shelf life as they need to be kept cool.  Even then they will have a very limited shelf life.

 

Almond Oil: Refined almond oil is used extensively in salad dressings and finishing sauces. It has a high smoke point so it may be used for high-heat cooking

Common Uses: Salad dressings, sauces, and baked desserts.

 

Wedgenut oil is a yellow-coloured oil with a pleasant, sweet smell and taste. In addition to being light oil for salad dressings.

Common Uses: Flavouring ingredient in baked products, sauces and sweet dishes

 

Coconut oil is valued particularly for its antimicrobial and antifungal properties, as well as its ability to boost the immune system.

Common Uses: Baked goods.

 

Walnut oil, has a distinctively nutty flavour and fragrance associated with English walnuts, black walnuts and white walnuts or butternuts. Cold-pressed walnut oil is intensely flavourful. The refined version is blander and has a higher smoke point – allowing it be used in sauces, main dishes and baked goods, and for sautéing.

Common Uses: Sauces, baked goods and for sautéing.

 

Hazelnut or Filbert oil has an aromatic and strong hazelnut flavour that lends itself to combinations with other mildly flavoured oils, fruit vinegars and other mellow-flavoured vinegars. Refrigeration is recommended to extend shelf life since the oil spoils quickly. Hazelnut oil is expensive and solidifies upon refrigeration.

Common Uses: Salad dressings, baking, flavouring ingredient and condiments.

 

Pecan oil contains about 2 grams of protein and fibre per ounce. Pecans oils are particularly beneficial for cardiovascular wellness.

Common Uses: To flavour sweets and savoury sauces.

 

Pine nut or Pignola oil is obtained from pine nuts. Its strong nutty flavour is used to flavour various preparations.
Common Uses: Salad dressings, as a condiment or to dress freshly cooked vegetables.