Eatable flowers

Many wild growing plants are garden escapees... so this list includes flowers you might find in your own garden or an old abandoned garden site.

Photos are included on website http://www.foodsubs.c...
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Edible Flowers

apple blossoms

borage Substitutes: nasturtiums (for salads) OR violets (for salads) OR rose petals

carnation Notes: These have a peppery flavor.


chive flowers = chive blossoms


clary Substitutes: nasturtiums (in salads) OR borage (in salads) OR violet (in salads)


dianthus Notes: These have a clove-like flavor.

English primroses


golden needles = lily buds = tiger lily buds = lily flowers

hibiscus flowers See Jamaica.


impatiens = impatients Notes: These don't have much flavor.

Indian cress See nasturtium.

Jamaica = hibiscus flowers = Jamaica sorrel = roselle Substitutes: Red Zinger tea

Jamaica sorrel See Jamaica.

Johnny jump-up Substitutes: pansy OR violet

lavender Notes: Cooks use this fragrant flower to flavor jellies, baked goods and grilled meat. Substitutes: drops of Parfait Amour (a lavender-flavored liqueur)

lemon blossoms


lily buds See golden needles.

lily flowers See golden needles.

mimosa blossoms

nasturtium = Indian cress Substitutes: marigolds OR pansies

orange blossoms


peach blossoms

plum blossoms

pot marigold (petals only)

roselle See Jamaica.

rose petals Substitutes: violet flowers (for syrups, jams, and for crystallizing)

sage blossoms


squash blossoms = squash flowers = flor de calabaza Notes: These make exquisite garnishes, but they can also be stuffed with fillings and fried, or else sautéed very briefly and put into omelettes or quesadillas. The best source of the blossoms is a garden, but non-gardeners can sometimes find them in farmers' markets or specialty markets. They don't store well, so try to use the blossoms soon after you get them.

tiger lily buds See golden needles.


violet Substitutes: nasturtium (in salads) OR borage (in salads) OR pansy

Notes: To candy flowers, whisk an egg white, then use a brush to paint a fine layer onto clean, dry, pesticide-free flower petals (or whole flowers if they're very small). Next, gently place the petal into some superfine sugar, and sprinkle some more superfine sugar on top. Shake off the excess and lay it out on waxed paper to dry (this takes as long as eight hours).

Copyright © 1996-2000 Lori Alden

Table of Contents

Page title Most recent update Last edited by
5 nutrient dense and 42 edible flowers - links April 8, 2012 6:08 PM Cindy M.
More links, videos, and books May 20, 2011 4:43 PM Cindy M.
Eatable flowers July 8, 2009 10:25 AM Cindy M.
useful books, websites, and excerpts October 18, 2010 7:36 AM Cindy M.
Plant behavior June 11, 2009 5:38 PM Cindy M.
Southern dining menu before beans and corn June 7, 2009 4:54 PM Cindy M.
Foraging in the City (Portland Oregon) June 7, 2009 4:47 PM Cindy M.
About EDIBLE WEED WALKS and PLANT CLASSES April 22, 2010 5:34 AM Cindy M.

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