After the post about wild edble flowers, we will see now some edible flowers from our garden. I will list them by colour.

WHITE

Chamomile – nice and tasty. Surprisingly not sweet at all, even slightly bitter. Goes well in sauces (try it with chestnut flour tagliatelle), meat and also for dessert spoon.
Leucanthemum x superbum, shasta daisy – flower and leaves are edible, buds are excellent pickled
Arugula, rocket salad – blossoms are delicious, peppery and spicy with nutty undertones

YELLOW AND ORANGE

Dill – blossoms have a fresh sour taste, like the herb itself
Zucchini and pumpkin – the flowers are excellent when deep fried
Nasturtium – strong peppery taste. They also add a vibrant colour to your salads and dishes. They are good both raw and cooked. I make a nice pesto with them.
Calendula, Marigold – Flavors range from spicy to bitter, tangy to peppery. Picture of Hans Braxmeier from Pixabay
Tagetes, marigold – blossoms are used as food colour, they have a strong scent, mixture of sweet basil, tarragon, mint and citrus. Ideal for appetizers, salads, sorbets, cakes. Picture of Aliya Halfina from Pixabay

PINK AND VIOLET

Chives – like the leaves
Syringa vulgaris – Lilac. Strong sweet floral scent, with a slight citrus taste. They can be crystallized with egg whites and sugar. For making sweet cordial, jelly, they also go well with cheese.
Mint – tiny beautiful flowers. Mint flowers taste like their leaves, but have a milder flavour. Use in custards, desserts and with vegetables.
Lavender – good for jams, but in very small amount. Good for cocktails
Pansies – they look great, but taste very green, lettuce-like.
Wisteria sinensis – sweet strong scent, taste reminds lettuce and peas. Deep fried like Black locust, cordial, ice-cream, desserts, salads. Discard the stem, the flowers are the only edible part of the plant. The rest is poisonous (like Black locust – Robinia pseudoacacia)
Radish – peppery
Rose – very sweet scent, differs from varieties (some apricot-like, some lemony). Use them in jams, drinks, cakes
Saffron – besides the pistils, the flower is also edible. Petals have a sweeter and milder taste than the pistil.

Besides the ones I listed, there are many others. I will add them as soon as I will be able to make a picture!

Edible cultivated flower blossoms

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