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   » Flower Care Tips » Edible Flower Chart
Edible Flower Chart

Arugala, Eruca vericaria

Great for Salads and snacking

Nutty, spicy, peppery flavor

Borage, Borago officinalis

Great for Salads and snacking

Tastes like cucumber, remove thorny backside

Bachelor button, Centauria cynaus

Use in Salads

Sweet to spicy, a bit like clove

Burnet, Sanguisorba minor

Use in Salads

Flavorless, but colorful

Calendula, Calenudla officinalis

Add to Salads, and for making teas

Spicy, tangy, ‘poor man’s saffron’ adds golden color to foods

Daylily, Hemerocallis species

Great for Salads, sautés

Sweet, crunchy, somewhat like a water chestnut

Lavender, Lavendula species

Add to Salads, and for making teas

Floral, strong perfume flavor, use very lightly for color

Marigold, Tagetes tenuifolia

Add to Salads, and for making teas

Spicy to bitter

Nasturtium, Tropaeolum majus

Great for Salads

Sweet, mildly pungent to peppery flavor

Onion/garlic, Allium species

Great for Salads or stir fry

Sweet onion, garlic flavor

Pansy, Viola spp.

Use in Salads

Mild sweet to tart flavor

Pea, Pisum species (sweet pea is poisonous)

Great for Salads or stir fry

Tastes like peas, also add tendrils or fresh new shoots

Rose, Rosa species

Add to Salads, and for making teas, infusions

Sweet, aromatic flavor; remove the white bitter portion of petals

Rosemary, Rosmarinus officinalis

Add to Salads, and for making teas

Pinelike, sweet, savory

Squah Blossom, Cucurbito pep species

Salads, sautés, stuffed/battered

Sweet, nectar flavor

Thyme, Thymus vulgaris

Add to Salads, and for making teas

Lemony, adds a nice light scent

Violet, Viola species

Add to Salads, and for making teas

Sweet, nectar flavor

 

 

 
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